| Packaging | Bottle (75cl) |
|---|---|
| Style | Wines |
| Colour | Red |
| Vintage | 1999 |
| Country | France |
| Type of Appellation | AOC |
| Region | Bordeaux |
| Appellation | Saint-Estèphe |
| Estate | Château Marbuzet |
| Current phase |
Decline
|
The values displayed here are estimates provided by users of the Viniou app and do not represent a sale offer.
| Bottle (75cl) | |
| 2025 | £46.20 |
|---|
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|
Youth
1999 - 2003
|
Maturity
2004 - 2013
|
Peak
2014 - 2023
|
Decline
2024 - 2033+
|
| Grape variety | Percentage |
|---|---|
| Merlot | 55 % |
| Cabernet Sauvignon | 40 % |
| Cabernet Franc | 3 % |
| Petit Verdot | 2 % |
Château Marbuzet 1999 from Saint-Estèphe, situated in the esteemed Médoc region of Bordeaux, is a classic example of the commune's distinctive style. Composed predominantly of Cabernet Sauvignon, supported by Merlot and Petit Verdot, this vintage was crafted during a year marked by variable weather, producing wines of notable structure and longevity. The château's traditional vinification favours both cement and oak vats, followed by maturation in oak barrels, enabling graceful evolution over the years. Now, with over two decades of cellaring, this 1999 vintage reveals tertiary notes, a mellowed tannic frame, and a complex aromatic palette of dried black fruits, cedar, earth, leather and subtle spices.
Saint-Estèphe, nestled at the northernmost reaches of the Médoc, is distinguished by its gravelly soils atop a clay-limestone base, which are particularly adept at producing robust, long-lived Cabernet-based wines. The proximity to the Gironde estuary buffers the local climate, providing warmth and moisture that moderate the otherwise cool, Atlantic-influenced weather. The region's long-standing history of viticulture has cultivated a reputation for producing wines of intensity, structure and remarkable ageing potential, traits which Château Marbuzet faithfully embodies.
With its depth and evolved complexity, Château Marbuzet 1999 is ideally paired with hearty, flavourful dishes. A classic match would be roast lamb with garlic and herbs, a staple of Bordeaux cuisine, which harmonises beautifully with the wine’s mature tannins and savoury nuances. Game meats, such as venison or duck breast, as well as earthy mushroom-based recipes or aged hard cheeses, will further amplify its layered character.
For optimal enjoyment, decant the wine gently to separate sediment and allow it to breathe for at least one hour. Serve at a temperature between 16-18°C, which will highlight its refined texture and aromatic depth. This wine is drinking well now but will hold for a few more years if stored in ideal conditions.
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