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AOC Haut-Médoc
Château Malescasse is situated in the commune of Lamarque, the highest point between Margaux and Saint-Julien, right next to the Gironde estuary. Acquired by Philippe Austruy in 2012, this estate has been renowned since ancient times and possesses a superb terroir. The 40-hectare single vineyard is managed as a grand cru and the modernised winery enables the precise vinification of small batches. This wine comes from dedicated plots of young vines. Its freesh and fruity style makes it a very accessible wine.

Soil
The rolling gravel hillsides of Pyrenean origin date from the Quaternary period. The geological variability of the soil is the result of historic river currents.

Grape varieties
55% Cabernet-Sauvignon, 44% Merlot, 1% Petit Verdot.

Growing
The soil receives our full attention, in the form of both mechanical and traditional maintenance. In order to improve its structure and create the necessary conditions for active microbial life, an autumn loosening of the soil is followed by cereal cover crops between the rows of vines.

This is carried out every year. The plant's vigorous growth is then controlled in a bespoke way, vine plant by vine plant, plot by plot. The vineyard is monitored in a scientific and integrated way. All means are implemented and used according to both needs and climate. This includes the use of organic cultivation methods, biocontrol, sexual confusion, etc. The manual harvest is carried out in open crates to protect the grapes.

Vinification
Light crushing. Fermentation in stainless stel vats btween 26° and 28°C, with short and frquent pumping over. 3 weeks vatting. Malolactic fermentation in vats.

Aging
10 months in oak barrels of 2 wines and wooden tanks

2020 Vintage
A very technical vintage for which we had to adapt our processes several times to overcome the challenges we encountered, the first being organising work during Covid. The particularly mild winter led to a resumption of the vegetative activity on 10 March, 3 weeks earlier than usual, leading to great apprehension around the risk of frost. Our proximity to the estuary spared us from sub-zero temperatures in late March. Spring was rainy with over 200mm between mid-April and mid-May. Summer was very dry, from mid-June to mid-August we had no rain, temperatures sometimes exceeded 36°C and we had over 120 hrs of sunshine. 60 mm of rain fell on 12 August which was very good for the youngest vines which did not yet have a well-established deep root system.

The marked difference between daytime and night-time temperatures ensured full pigmentation potential and good cell membrane permeability. Grape harvesting began on September 14th and was spread over 3 weeks.

Tasting notes
Nose of black fruit, plum and cherry with a graphite touch.Fresh and silky mouth, all in balance, carried by a beautiful acidity. In the finish, a note of eucalyptus and spices.