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Le Margaux du Chateau de Malleret Margaux 2016

Le Margaux du Chateau de Malleret Margaux 2016

HK$288.00
HK$268.00
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【James Suckling 94pts】【Tasted 100% blind 93】
【Bettane & Desscauve 91-92】
cru bourgeois exceptionnel】【World's Best Sommelier Andreas Larsson highly commends
Only 16 individuals worldwide have received this honour.

WF592B - Le Margaux du Chateau de Malleret 2016

Single unit price: $268@
Special offer for 6 btls: $238@






Region: France / Margaux
Grape Varieties: 83% Merlot, 17% Cabernet Sauvignon
Alcohol Content: 14%
Volume: 750ml
Serving Temperature: 17°C
Recommended Decanting Time: 30 minutes or more

Tasting Notes: The bouquet presents an intense, alluring aroma: violet, spice, cherry and plum. On the palate, elegant black fruit flavours emerge, accompanied by hints of leather, blueberry, black cherry and dark chocolate. The overall impression is both powerful and charming, displaying a beautiful balance.



Château de Malleret is one of the renowned Cru Bourgeois Estates in Bordeaux's Haut-Médoc appellation, with its history dating back to the 16th century. At that time, the estate belonged to Monsieur Pierre Eyquem. Mr Eyquem passed away in 1560. To honour this pioneer of the estate, a small vineyard plot named ‘Peyquem’ in his honour remains preserved to this day.

In 1597, Pierre de Malleret, a groom appointed by King Louis XIV, became the estate's proprietor, from whom it derives its name.

During the 19th century, the site may have served as a renowned European stud farm, with numerous stables having been discovered there. In 1859, the Clossmann family, wine importers, acquired the estate and have managed it ever since.

Today, Château de Malleret spans 290 hectares, comprising 54 hectares of vineyards. The remaining grounds feature woodlands, meadows, stables, and a racecourse – one of Europe's most celebrated.





The vineyards at Château de Malleret currently allocate 54% of their land to Cabernet Sauvignon, 42% to Merlot, and 4% to Petit Verdot. The average age of all these vines is 30 years, cultivated in gravelly-sandy and clay-limestone soils. Once the grapes reach optimal ripeness, the estate employs mechanical harvesting. Following sorting and destemming, the grapes undergo fermentation in temperature-controlled stainless steel vats. The resulting wine is then aged for 12 months in French oak barrels, 30% of which are new, before being bottled at the estate.


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