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Chateau Malmaison de Rothschild 2010
- Producer Chateau Malmaison
- Country France
- Region Bordeaux
- Appellation Moulis-en-Medoc
- UPC 6 58936 01101 2
History
Chateau Malmaison, in the Moulis-en-Medoc appellation, is one of the oldest estates in the Medoc. Grapes have been grown here, thanks to a handful of different owners and a sizeable religious community, ever since the Middle Ages. This property, which adjoins Chateau Clarke, was purchased by Baron Edmond de Rothschild in 1973. Thanks to his impetus, the vineyard was restored to its former glory. He named the wine after his spouse, the elegant Baroness Nadine de Rothschild, who is also passionate about gardening. The vineyard now covers 33 ha of claylimestone soil, which is ideal for Merlot, the predominant grape variety.
Winery Technical Data
Appellation: Moulis-en-Medoc.
Vineyard area: 33 ha (15 hectares for Château Malmaison).
Grape varieties: 80 % Merlot, 20 % Cabernet Sauvignon.
Soil type: Limestone and clay with some gravelly plots.
Vine density: 7,000 vines/ha.
Average age of the vines: 30 years.
Soil management: Natural grass cover.
Pruning: Double guyot.
Harvest: Hand-picking and sorting in the vineyard and in the cellar prior to destemming (35 pickers).
Winemaking: Cold soaking and fermentation in stainless steel vats. Moderate extraction adapted to each vat by pumping over and <> (rack and return). The best press wines have been added, in barrel, since the 2015 vintage.
Ageing: 100% in barrels (1/3 new and 2/3 second fill) for 16 months.
Blend: 80 % Merlot, 20 % Cabernet Sauvignon.
Food and wine: This wine will pair nicely with grilled meats, meat dishes with sauce and assorted cheeses.
Food and wine pairing by Chef Julien Gatillon (2-Michelin stars): Basque chicken, chorizo-stuffed piquillo peppers.
Vineyard area: 33 ha (15 hectares for Château Malmaison).
Grape varieties: 80 % Merlot, 20 % Cabernet Sauvignon.
Soil type: Limestone and clay with some gravelly plots.
Vine density: 7,000 vines/ha.
Average age of the vines: 30 years.
Soil management: Natural grass cover.
Pruning: Double guyot.
Harvest: Hand-picking and sorting in the vineyard and in the cellar prior to destemming (35 pickers).
Winemaking: Cold soaking and fermentation in stainless steel vats. Moderate extraction adapted to each vat by pumping over and <
Ageing: 100% in barrels (1/3 new and 2/3 second fill) for 16 months.
Blend: 80 % Merlot, 20 % Cabernet Sauvignon.
Food and wine: This wine will pair nicely with grilled meats, meat dishes with sauce and assorted cheeses.
Food and wine pairing by Chef Julien Gatillon (2-Michelin stars): Basque chicken, chorizo-stuffed piquillo peppers.
