Hervé Duboscq became the owner of a plot of seven hectares called Château HAUT-MARBUZET in 1952. He resurrected the vineyard and gave rise to a wine of its own style, which immediately charmed many experts. In 1962, his son Henri joined him in order to help him reach the only goal, which is precious to the Duboscqs, the “glory of Haut-Marbuzet”. After buying the neighbouring vineyards, as well as pockets, which were originally the result of the Mac-Carthy’s parcelling out, the vineyard attained an area of 66 hectares in 2005.
At the same time, the Duboscqs bought the chateaux Chambert-Marbuzet, Tour de Marbuzet and Mac-Carthy. All three are crus Bourgeois of Saint-Estephe.
The greater part of the vineyard of Haut-Marbuzet is made up of a gravelly topsoil and a clay-limestone subsoil that contains iron. The Graves wine owes its name to its soil, which contains gravel of various size. The gravel stores the sun’s heat during the day and at nightfall, it emits the heat back to the grapevines. The gravel is deposit from the Gironde river. It forms a series of slightly sloping terraces. The high density of plantation is immediately visible in the vineyards. On average, there are 9,000 vines per hectare. High-density planting ensures an equal yield with lesser grapes per vine, but better quality grapes. At Haut-Marbuzet, this high density also increases the competition between the grapevines and encourages a deep root system : « the typicality of the terroir lies at a depth of four meters ».
The deep rooting system of the grapevines as well as the banishment of chemical herbicides best reflect the characteristics of this terroir. The vineyard of Château Haut-Marbuzet is made up of 50% Cabernet Sauvignon, 40% Merlot and 10% Cabernet Franc and Petit Verdot. The strong presence of Merlot gives the wine a smooth and mellow taste. It complements the austere notes of Cabernet Sauvignon with its opulence, charm and seduction.
The characteristics of Haut-Marbuzet are mostly defined by its wine-producing methods.
The grapes are harvested once they are very ripe, then destalked. The maceration time is very long. Owner Henri Duboscq remains committed to using traditional materials, like concrete vats. They preserve the natural yeasts of past wines. Henri Duboscq says that he likes the idea that each year, the new yeasts revive the old ones, and the old influence the new.
The Duboscq were among the first to harvest overripe grapes. The wine is then matured in new oak barrels. Here, too, Haut-Marbuzet was among the first to use this production technique. All of these practices complete the characteristics of the terroir. They influence the color of the wine, its structure, its body, and finish.
Henri Duboscq often speaks of his love of unctuous wines, feminine wines that have fine, woody scents, with soft and ripe tannins. From this point of view, the wine of Haut-Marbuzet clearly stands apart from the classical wine of Saint Estèphe which is more virile, austere and astringent.
Tasting notes
Haut-Marbuzet shows a dark and intense color and a delicous bouquet of red and black fruit aromas, violet, pepper and coconut nuances. On the palate, the wine is rich and unctuous, with fine and peppery tannins that support the solid and fresh texture.
Review:
"Black and blue fruit, walnuts, gravy, vanilla, praline and cigar box on the nose. Full-bodied with fine tannins. Balanced, layered and polished with a fleshy texture. Harmonious, with elegance and intensity. Beautiful finish. Wow. Drink from 2025."
- James Suckling (January 2022), 96 pts
Mordoree Chateauneuf-du-Pape La Reine des Bois is made from 80% Grenache, 10% Mourvèdre, 5% Syrah, 2.5% Vaccarese, 2.5% Counoise.
Aged in 50% oak barrels.
Deep ruby red color, red fruits aromas leading to leather, black truffles and coffee notes. Fat and concentrated on the palate, with liquorice and dark fruit flavors.
Pairs well with game and red meats, cheeses.
60 year-old vines
Review:
"The flagship is the 2018 Châteauneuf Du Pape La Reine Des Bois and it’s 80% Grenache, 10% Mourvèdre, 5% Syrah, and the rest a mix of permitted varieties. Aged 20% in old barrels (this was raised in new barrels in the past) and the rest in stainless steel, it’s more backward and closed compared to the Voyageuse release and has ample blackcurrants, smoked earth, graphite, and peppery garrigue aromas and flavors. Medium to full-bodied, balanced, and textured on the palate, it has solid underlying structure yet still plays in the balanced, charming, elegant style of the vintage. It’s beautifully done and certainly up with the top wines. It should drink nicely for 10-15 years."
- Jeb Dunnuck (October 2020), 95 pts
"Warm and inviting, with a richly layered core of steeped plum, blackberry and cherry fruit. Hints of alder and mesquite check in, along with twinges of chestnut and brick dust. Offers a nice mix of modern and old school. Grenache, Mourvèdre and Syrah. Best from 2023 through 2036. —James MOLESWORTH"
- Wine Spectator (Insider, February 17th 2021), 94 pts
Halter Ranch Vineyard Ancestor Estate Reserve is made from 60% Cabernet Sauvignon, 23% Malbec, 17% Petit Verdot,
Their flagship wine, Ancestor is their Bordeaux-style reserve blend, and an homage to the Ancestor Tree, the largest Coast Live Oak on record. The 2019 Ancestor showcases aromas of red currant and dark chocolate along with subtle hints of cinnamon and clove. The entry is soft and rich with layered flavors of blueberry, blackberry, and dark cherry. The mid- palate is thick and mouth coating with balanced acid. The finish is framed by integrated tannins and delicate flavors of caramel and truffle.
Pair with roasted meats, reduction sauces, and hearty stews.
Review:
Baked blackberry, leather, cocoa and espresso-bean aromas show on the nose of this blend of 60% Cabernet Sauvignon, 23% Malbec and 17% Petit Verdot. The palate is generous in fruit, tense in tannins and very approachable, showing creamy blueberry, pepper and wild-herb flavors.
-Wine Enthusiast 93 Points