Château German Marbuzet
Production area - Type of soil
Saint-Estèphe - Marl and clay-limestone gravel
Appellation d'origine contrôlée
Average age and surface area of the vineyard
35 years - 2,45 hectares
55% Cabernet Sauvignon, 35% Merlot, 10% Cabernet Franc
Vine growing techniques
Guyot double pruning. Green harvesting: shoot removal, leaf stripping, thinning. Systematic ploughing of the soil. Sustainable pest-control techniques Biochemical control working in liaison with the Oenological Study and Information Centre of Pauillac.
Grapes picked by hand. Transported to the winery in hoppers with an inert atmosphere. Sorted by hand on a vibrating table.
Winemaking - Maturing
Traditional Bordeaux method. Inert vat atmosphere with carbon dioxide snow during cold maceration. Plot-by-plot vinification. Pumped over daily at the start of fermentation. Malolactic transformation partly in vats, partly in barrels. Racking for some vintages. Matured in French oak barrels (1/3 new) for 16 months. Matured on the fine lees with regular stirring.
Deep, brilliant crimson in colour, with hints of ruby. The nose is fine and expressive, in a heady floral style (jasmine, rose), combined with crunchy black fruits (blackcurrant, blueberry). Grilled notes when swirled. The balance of the wine is marked by the freshness of liquorice, which complements a full-bodied and delicious note of blackcurrants. Slight hint of coconut and vanilla in the finish.