Wine Advisor
Malescot St Exupery 2003
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Description
Tasting notes
Reviewed by: Stephen Tanzer
Good medium ruby, dark for the vintage. Explosive aromas of roasted currant, coffee, game and leather. Fat and full in the mouth, with an exotic chocolate flavor; chewy and rich but not a sweet style, despite its very low acidity and high pH. The tannins are broad but not dry, and the roasted fruit flavors build impressively on the back. I might have scored this very full-bodied wine even higher except for its slightly rustic character.
Reviewed by: Stephen Tanzer
(tasted from cuve; 13.8% natural alcohol) High-toned aromas of blackberry liqueur, espresso, minerals, menthol and mint; shows a hint of cooked fruit and yet the nose is exuberant. Then large-scaled, broad and remarkably sweet; silky and voluptuous for a wine from this chateau. Shows burnished oak tones in the middle palate and substantial wood tannins on the back end. Zuger loves the style of the 2003, and I can certainly relate to that opinion.
Reviewed by: Stephen Tanzer
(a blend of 60% cabernet sauvignon, 30% merlot and 10% cabernet franc) Bright ruby-red. Superripe aromas of berry liqueur, black cherry, espresso and sweet oak; not yet showing its characteristic floral aspect. Superconcentrated and dense, with almost confectionery sweetness. Somehow the deep cherry and raspberry flavors show lovely vibrancy and lift. Amazingly broad for the vintage, finishing with silky tannins and great lingering sweetness. A lot of California cabernets would love to taste like this. This may always be dominated by the vintage character. Certainly one to follow.
Reviewed by: Robert M. Parker, Jr.
Showing no signs of age, this fully mature, dark plum/ruby-colored 2003 offers notes of forest floor, spring flowers, spice box and tobacco leaf. It possesses all the finesse one would expect, which is surprising in such a hot year. This medium-bodied Margaux should continue to drink well for a decade or more.
Reviewed by: Neal Martin
Very little on the nose (again). Takes some coaxing but eventually some faint wisps of strawberry and wild mint emerge. The palate is quite impressive really. Good definition, fresh with zesty black cherry fruits, violets and cassis. Well-integrated oak. Moderate length with a vanillary finish. Good potential. Tasted October 2005.
Reviewed by: Neal Martin
This has an intriguing nose, quite savoury with very good definition, with a touch of cooked meats, iron filings and a touch of lemongrass. The palate has firm structure, well balanced with good acidity, rather austere on the finish but not excessively dry. A backward wine, perhaps one that has closed down, but great potential. Excellent. Drinking 2010-2018. Tasted January 2007.
Reviewed by: Robert M. Parker, Jr.
This property has been fashioning finely crafted, high quality Margaux since 1990, and the 2003 continues their record of success. A strong effort, this deep ruby/purple-tinged offering reveals medium body along with noble, classic aromas of black currants intermixed with tobacco, spice box, and cedar. Evolved as well as impressively constituted, with admirable layers of concentration, outstanding purity, low acidity, and an elegant, long finish, it will be accessible young, yet should last 12-15 years.
Reviewed by: Robert M. Parker, Jr.
The noteworthy, classic Margauxs from this estate remain under most consumers’ radar. Displaying low acidity and a forward style, the exotic 2003 is undeniably fragrant, complex, and sexy. Its dark ruby/purple color is followed by sumptuous aromas of truffles, underbrush, plums, cassis, and a hint of figs. The tannin is sweet, and the texture is multilayered. This full-bodied, chewy, round, sensual Margaux should evolve gracefully for 15+ years. Bravo!
Reviewed by: Neal Martin
Tasted blind at Farr Vintner’s Left Bank tasting. A fine, floral bouquet with good definition and lift: black cherries, boysenberry, warm bricks and violets. The palate is full-bodied with firm supple tannins, very good fruit concentration that leads to a plump, generous finish that brims with blackberry, raspberry, pencil lead and cedar. This is very impressive. Tasted October 2010.
Reviewed by: Robert M. Parker, Jr.
Malescot has produced a beautifully concentrated, surprisingly strong effort in 2003, surpassing some of its competitors such as Palmer. This is a deep ruby/purple-colored wine that tastes almost like the concentrated essence of this elegant cru classe. Notes of flowers, raspberries, black currants intermixed with some forest floor jump from the glass of this medium to full-bodied, dense, relatively opulently textured wine with low acidity but wonderful ripeness, precision, and freshness. It’s a beauty and probably the best wine of the appellation following Chateau Margaux and Lascombes. Anticipated maturity: 2007-2020.
Reviewed by: James Suckling
Slightly cooked dark fruits with a coffee and chocolate undertone on the nose. Full bodied, with soft, velvety tannins and a long fruity finish. Very yummy. No need to wait, but it will be better in two or three years. Find the wine
About the Producer
Chateau Malescot St-Exupery is located in the Margaux appellation on the left bank of Bordeaux in France. The third growths include Chateau Palmer and Chateau Giscours. The history of Chateau Malescot dates back to the 17th century, and its name comes from the surnames of two old estate owners: Mr. Simon Malescot, who bought the estate in 1697, and he was the King's adviser attached to the Bordeaux Parliament, while the other was Count Jean-Boptiste Saint-Exupery, who managed the estate from 1827 to 1853. The former named the winery after its own name and carefully managed it for a century, expanding its area and maintaining its integrity and unity, while the latter renamed it Marigo Saint-Eye Chateau Malescot Saint-Exupery, referred to as Chateau Malescot, has been renovated. The fate of Chateau Marigo was a bumpy one, changing owners frequently and experiencing disasters such as phylloxera, mold pests, economic crisis and war damage. Although the winery was more carefully managed and new equipment was introduced after the rating, it still failed to escape the impact of the economic crisis in the early 20th century, and experienced many changes of owners after 1900. In 1955, when Paul Zuger took over the winery, he gradually rebuilt the winery with his love for the Bordeaux winemaking industry, producing characteristic wines that meet the standards of the Grand Crus. At the same time, he also acquired the Chateau Marquis d'Alesme Becker. Today, the new owner of the winery is Jean-Luc Zuger (Jean-Luc Zuger), under his management, the quality of the winery is unanimously recognized. Chateau Margaux's vineyards are located in two gravel-dominated areas in the Margaux region, consisting of five scattered parcels, two of which are directly north and west of Chateau Margaux , with a total area of 28 hectares. The surrounding surface is dominated by a 2-10 m thick gravel layer, extending along a gentle slope to the mouth of the Gironde, while the underlying soil is marl and marl formed in the Tertiary period. clay. Parts are iron layers, or "sandstone layers". The average age of the vines in the park is 35 years, and some old vines are over 50 years old. Currently, the proportion of grape varieties is mainly Cabernet Sauvignon (Cabernet Sauvignon) about 50%, Merlot (Merlot) 35%, Cabernet Franc (Carbernet Franc) 10% and Petit Verdot (Petit Verdot) 5%. The winery hired the famous "flying winemaker" Michel Rolland as a winemaking consultant. The wines of Chateau Marigo are fermented in temperature-controlled vats without the addition of additional yeast and other additives. Then when it is aged, its original wine will be aged for 14-16 months in new oak barrels, and the second wine will be aged for the same time, but its proportion of new oak barrels is only about 50%. Intense red berries and earthiness, Marigot is known for its enticing aromas of raspberry and violet, silky texture, full-bodied balance, refined elegance, round and concentrated tannins, expressiveness, spice and balsamic vinegar The chestnut flavor is accompanied by a balanced and pleasant acidity. Some of the better years, such as 2000, have received a high score of 92 by Robert Parker.
1962(1)1979(1)1996(4)2000(2)
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