2018 Château Malescasse Haut-Médoc Bordeaux France Wine Tasting Note

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2018 Château Malescasse  (Haut-Médoc) 92

A clear contender for the best, Left Bank value wine made today, this beauty is elegant, fresh, soft, silky, polished, medium-bodied, fruity, ripe, sweet and already accessible. Drink it over the next 5-7 years. 92 Points

1,256 Views   Tasted

Dark in color, fat, round, lush, concentrated, sweet and rich in texture, with a long blast of deep red and black fruits, licorice and chocolate in the mid-palate and finish. Long, plush and loaded with character, this is a steal for the price. 93 Points

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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

1,859 Views   Tasted

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.

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