Learn everything about Chateau Malescasse Haut Medoc with wine tasting notes and wine with food pairing tips. Learn the best vintages, a history of the property and information on their vineyards and winemaking. If you want to read about other important, Bordeaux Chateaux: Links to all Bordeaux Wine Producer Profiles
Chateau Malecasse History, Overview
Chateau Malescasse was founded by the Renouil Family in 1824.The original owners held the estate for more than fifty years until selling the vineyard to the Pineguy family in 1887.
Like all Bordeaux estates, the property has had its up and down periods, with some owners having the funds to maintain the estate and its vineyards better than others. By the mid 1970’s, the vineyards were barely planted and only 4 hectares of vines remained.
Things started to improve, albeit slightly for Chateau Malescasse by the mid 1990’s, when the Alcatel company purchased the property. They were quite experienced in Bordeaux, as they already owned Chateau Gruaud Larose in Saint Julien. In 2012, Philippe Austruy purchased Chateau Malescasse.
This was not the first wine investment for Philippe Austruy, as he already owned a vineyard in Provence, La Commanderie Peyrassol.
One of the early moves made by Philippe Austruy after taking over the estate was to bring in the team of Stephane Derenoncourt to improve their wine making and vineyard management.
In an effort to improve the reputation of the estate, they were one of the first Bordeaux chateau to announce they were going to declassify their entire production from the 2013 harvest. It took a few years, but starting with the 2014 vintage, things have been on the upswing at Chateau Malescasse.
Chateau Malecasse Vineyards, Terroir, Grapes, Winemaking
The 40 hectare Left Bank vineyard of Chateau Malescasse is planted to 54% Merlot, 39% Cabernet Sauvignon and 7% Petit Verdot. The terroir is gravel, clay, limestone and sandy soils. The vines are old with an average vine age of 35 years.
Their best parcels of vines are found on their land with the gravely slopes. At their peak, the slopes rise to 30 meters.
To produce the wine of Chateau Malescasse, vinification takes place in stainless steel tanks. Malolactic fermentation takes place in vat. The wine is aged in about 40% new, French oak barrels for up to 14 months before bottling.
There is a second wine, La Closerie de Malescasse. The estate also produces a wine made from 100% Petit Verdot, Le Petit de Malescasse from a 1.27 hectare parcel of vines. On average, slightly less than 20,000 cases of wine are produced at Chateau Malescasse each year.
When to Drink Chateau Malescasse , Anticipated Maturity, Decanting Time
Chateau Malescasse, when young, can be decanted for an average of 90 minutes or so. This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment.
Chateau Malescasse is usually better with at least 2-4 years of bottle age. Of course that can vary slightly, depending on the vintage character. Chateau Malescasse offers its best drinking and should reach peak maturity between 3-15 years of age after the vintage.
Serving and Decanting Chateau Malecasse with Wine, Food, Pairing Tips
Chateau Malecasse is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift. The wine of Chateau Malecasse is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised and grilled dishes.
Chateau Malecasse is a perfect match with Asian dishes, hearty fish courses like tuna, mushrooms and pasta, as well as cheese.
Château Malescasse Wine Tasting Notes
9 Vintages 20,901 Views Sort by Vintage-Rating
|2018||Château Malescasse (Haut-Médoc)|
How did they make a wine this good here is what I asked myself. Inky in color, the wine is lush, rich, deep and fruity, The tannins are polished and the dark red berries, earthy tobacco and espresso carry through to the long plummy finish. This should be easy to drink on release or with just a year or two of age. Value seekers should take note of this wine. 91-93 Pts
1,179 Views Tasted Apr 19, 2019
|2017||Château Malescasse (Haut-Médoc)|
Soft, round and forward with espresso, cocoa and earthy black cherries on the nose and on the palate, the wine is soft with gentle tannins and a sweet, dark plummy finish. This should be easy to drink on release or with just a year or two of age.
2,103 Views Tasted Apr 26, 2018
|2016||Château Malescasse (Haut-Médoc)|
Best ever wine from Malescasse! With deep color and soft tannins, this wine is fleshy, fresh and satisfying, leaving you with a supple, round, sweet, dark plummy, fruity finish.
2,989 Views Tasted Apr 29, 2017
|2015||Château Malescasse (Haut-Médoc)|
Medium bodied, early drinking soft textured well priced wine with fresh dark red fruits tobacco earth and spice in the finish. This has good character and it sells for a song! 88 - 90 Pts
3,387 Views Tasted Apr 26, 2016
|2014||Château Malescasse (Haut-Médoc)|
Soft, round open, easy drinking, crowd-pleasing charmer, with ripe, red fruits accompanied with licorice, smoke and tobacco leaf. This is going to be best over the next 6-8 years.
1,276 Views Tasted Feb 14, 2019
|2012||Château Malescasse (Haut-Médoc)|
Very little fruit here, most of what you find is olives, earth and earth, with a dash of crisp berries. Drink up, as it's not getting better from here.
1,795 Views Tasted Mar 4, 2017
|2010||Château Malescasse (Haut-Médoc)|
Medium bodied, early drinking quaffer with an earthy, dark red fruit character.
3,115 Views Tasted Sep 20, 2015
|2009||Château Malescasse (Haut-Médoc)|
Medium bodied, light in style, with a forward dark cherry character for early drinking.
3,047 Views Tasted Nov 24, 2015
|2005||Château Malescasse (Haut-Médoc)|
Fully mature, the wine is medium bodied, with an earthy, tobacco, cassis, olive and blackberry character on the nose and palate. The dusty tannins are accompanied by bright, red fruits in the crisp finish. There is no reason to hold this wine any longer.
2,010 Views Tasted Sep 22, 2016