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 

Grape varieties

55% Cabernet Sauvignon, 35% Merlot, 10% Cabernet Franc 

Plantation density

8500 vines/hectare 

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. 

Tasting notes

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.

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