# Château Malescot St. Exupéry (2000)

- **Producer:** Chateau Malescot St. Exupéry
- **Colour:** red
- **Type:** still
- **Grapes:** Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot
- **Region:** Bordeaux, France
- **Style:** Classic
- **Alcohol:** 13.0%
- **Average price:** €135
- **Vegan:** No
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 15–18 °C
- **Aromas & flavours:** blackcurrant, blueberry, black cherry, black plum, violet, licorice, vanilla, cloves, cedar, coffee, chocolate, tobacco, truffle, earth, leather

## About this wine

Château Malescot St. Exupéry's 2000 vintage is a distinguished wine from the Margaux appellation in Bordeaux, France. The estate, under the stewardship of the Zuger family since 1955, has a storied past, with historical ties to notable figures. The family's dedication to quality is encapsulated in their motto, 'Semper Ad Altum.' The 2000 vintage is particularly significant, recognized as a remarkable success that re-established the château's prominence. This wine is a testament to the unique terroir of Margaux and the meticulous approach of its winemakers.

## Interesting facts

- The estate's history traces back to Simon Malescot, an advisor to King Louis XIV.
- The château's lineage connects to Count Jean-Baptiste de Saint-Exupéry, great-grandfather of the author.
- The Zuger family motto is 'Semper Ad Altum' ('always higher').
- The 2000 vintage was a pivotal 'home run' for the estate's reputation.

## Food pairing

The wine's medium-plus tannins and body are well-suited to complement the richness and protein of red meats, while its vibrant acidity cuts through fattiness. Flavors of dark fruit and earthy notes in the wine can echo or contrast beautifully with herbs, spices, and savory elements in the dishes.

## Wine making process

The winemaking process for Château Malescot St. Exupéry involves meticulous attention to detail. Grapes are fermented in temperature-controlled vats, followed by an extended maceration period of four to six weeks to maximize extraction. Malolactic fermentation is conducted in barrels. The wine is then aged for 14-16 months in 100% new oak barrels, often on its lees with stirring. Finally, it is bottled unfiltered and fined with egg whites, a traditional method that clarifies the wine while adding to its texture.