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The Château Malescot Saint-Exupéry was already producing wine in the early 17th century. It was first named Château Malescot when Maître Simon Malescot, King's Councillor to the Parliament of Bordeaux, acquired it in 1697.
Then in 1827, it was the Compte de Saint-Exupéry's turn to own the property and add his name to it. Antoine de Saint-Exupéry, famous French aviator and writer, was one of his descendants.
The Château Malescot Saint-Exupéry was named Troisième Grand Cru Classé in the famous 1855 classification, and passed into the hands of the Zuger family a century later.
The 28-hectare vineyard is planted on fine clay-limestone and gravel terroirs, and is made up of 50% Merlot, 45% Cabernet Sauvignon and 5% Petit Verdot. A Second wine is produced, La Dame de Malescot.
Having long since regained its letters of nobility, the Château Malescot Saint-Exupéry offers harmonious, fruity and expressive wines, illustrating the beauty of the Margaux terroir.
The 2019 Château Malescot Saint-Exupéry is the fruit of an exceptional year, offering a wine of great depth and fascinating complexity. La robe is an intense ruby with garnet highlights, a sign of its youth and concentration. On the nose, the wine opens with a bewitching bouquet of ripe black fruits, such as blackberry and black cherry, enriched by floral nuances of violet, characteristic of the great Margaux. Subtle notes of cedar, cocoa and a hint of vanilla add an extra dimension, testimony to its maturation in French oak barrels.
On the palate, the Château Malescot Saint-Exupéry 2019 impresses with its perfect balance between power and elegance. The tannins are silky and well-structured, supporting a velvety texture and beautiful density. Well-presented acidity brings a freshness that balances the richness of the fruit, and the finish is long, marked by persistent aromas of black fruits, sweet spices and a light mineral note.
This vintage has remarkable ageing potential, and could evolve favorably over the next two decades. It will go perfectly with refined dishes such as veal filet mignon with morel mushrooms, roast duck with cherries, or a platter of mature cheeses.