Classification:

Cru Bourgeois, St.-Estèphe AC.

Average Production:

30,000 cases of grand vin annually.

Recent En-Primeur prices:

2008 - approx A$80 - $95

2007 - approx A$75 - $90

2006 - approx A$80 - $100

2005 - approx A$90 - $110

2004 - approx A$60 - $75

Overview:

Haut-Marbuzet was effectively created only recently, in 1952, when the land was purchased by Henri Duboscq (for a pittance apparently) and although is a state of disrepair, he set about creating a wine estate in his own name.  Historically this land has been vineyards since the mid 18th century, when it was owned by none other than the Marquis de Segur.

For decades, Haut-Marbuzet was considered the leading-edge of an exotic, flashy style of Bordeaux, late-picked and aged in 100% new oak - then unheard of.  Today it is fair to say the pack has caught up with such techniques, and it is no longer the vanguard.  Yet this

should not detract from the quality of the wine produced - it remains a very impressive producer making frankly delicious wines more often than not.

Vineyards:

Haut-Marbuzet has a magnificent location, with some 55 hectares of vines towards Montrose and the Gironde to the north, and Cos d’Estournel adjoining to the south of the property.  The vineyards are planted to roughly 50% Cabernet Sauvignon, 40% Merlot and 10% Cabernet Franc, generally yielding around 45-50 hl/ha.  There is considerable limestone in the clay here, but the soils are predominantly gravels.

Winemaking: 

The grapes are harvested late so as to attain maximum ripeness, and are then macerated and fermented over three weeks.  Approximately 10% of the juice is bled off to concentrate the wine.  Fermentation occurs in a mix of unlined concrete vats and stainless steel tanks, before ageing in 100% new oak barrels for around 18 months.  There is occasionally a light egg-white fining (not recently) and is then bottled unfiltered.

Click here for tasting notes.