# Chateau Malescot-St-Exupery (1998)

- **Producer:** Chateau Malescot-St-Exupery
- **Colour:** red
- **Type:** still
- **Grapes:** Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot
- **Region:** Bordeaux, France
- **Style:** Classic
- **Alcohol:** 13.0%
- **Average price:** €82
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 15–17 °C
- **Aromas & flavours:** blackcurrant, blackberry, black cherry, redcurrant, raspberry, red cherry, vanilla, cedar, cloves, smoke, dried fruit, leather, earth, tobacco

## About this wine

Chateau Malescot-St-Exupery is a distinguished red wine from the Margaux appellation in Bordeaux, France. The estate, with a history dating back to 1616, carries the motto 'Semper Ad Altum.' The current custodians, the Zuger family, have meticulously elevated the estate's quality since their acquisition in 1955, with consulting oenologist Michel Rolland. The wine's name is a nod to its historical lineage, including a connection to the family of Antoine de Saint-Exupéry. Its location in Margaux, adjacent to Château Margaux, places it within one of Bordeaux's most revered terroirs, known for producing elegant and perfumed wines.

## Interesting facts

- The estate's name honors historical owners, including the ancestor of author Antoine de Saint-Exupéry.
- Its motto, 'Semper Ad Altum,' translates to 'Always striving higher.'
- The Zuger family has significantly expanded and improved the estate since acquiring it in 1955.
- It is classified as a Troisième Grand Cru Classé (Third Growth) from the 1855 Bordeaux Classification.

## Food pairing

The wine's firm tannins and medium-full body are well-suited to complement the richness of red meats and game. Its vibrant acidity can cut through the fattiness of dishes like duck confit or ribeye, while its structure stands up to robust flavors.

## Wine making process

The winemaking process at Chateau Malescot-St-Exupery begins with hand-harvested grapes, selected for optimal quality. Fermentation takes place in temperature-controlled concrete and stainless steel tanks, employing native yeasts to capture the essence of the terroir. Following fermentation, the wine is aged for 14 to 16 months in a high proportion of new French oak barrels, typically 80-100%. This extended oak aging contributes significantly to the wine's structure and complexity. The wine is bottled without fining or filtration, preserving its natural character and integrity.