Malescot St Exupery 2006

Malescot St Exupery 2006

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£85.00
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  • Robert Parker rating 90
  • Vinous rating 90
  • Jancis Robinson rating 16
Malescot St Exupery 2006
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HED95710

75 cl

13%
£85.00
Taxes included.

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Château Malescot St Exupéry is a Third Growth wine estate situated within the Margaux appellation. The 2006 vintage is a blend composed of 57% Cabernet Sauvignon, 25% Merlot and 4% each of Petit Verdot and Cabernet Franc. Expect notes of blackberry and spices, complemented by undertones of chocolate. Full-bodied in character, the wine features fine tannins and a prolonged finish.
90 Robert Parker
Tasted at the property as part of a vertical tasting, the 2006 Château Malescot St Exupery is a blend of 57% Cabernet Sauvignon, 25% Merlot and 4% each of Petit Verdot and Cabernet Franc, picked between 25 September and 12 October. It has a detailed, quite mineral-driven bouquet with blood orange scents infusing the red berry fruit, the oak neatly integrated. The palate is well balanced with edgy red berry fruit on the entry, a stoniness underneath, a Margaux of the earth not the air. Correct and linear, with good depth and ample freshness, it actually reminds me of Brane Cantenac in style and the salinity on the finish is just wonderful. Returning after 30 minutes, you notice the acidity coming through more and more, though it is in sync with the fruit. This is a delightful Margaux to enjoy over the next 10-15 years. Tasted March 2016. — Neal Martin, 30th May 2016
90 Vinous
Full red-ruby. Musky aromas of currant, graphite, tobacco leaf, menthol, herbs and smoke are sexed up by a captivating candied quality. Densely packed and chewy but suave, with good peppery, herbal lift to the very ripe dark berry and mineral flavors. Not the ripest vintage ever for this wine, but that's not a bad thing as there's real energy to go with the broad texture. — Stephen Tanzer, 1st May 2009
16 Jancis Robinson
Tasted blind. Evolved, slightly pruny nose. Thick and slightly heavy but a solid – mot juste? – effort. (JR) — Jancis Robinson, 22nd April 2016

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