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- 2012 Chateau Malescot St. Exupery 3eme Cru Classe, Margaux
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2012 Chateau Malescot St. Exupery 3eme Cru Classe, Margaux
Bottle size (ML)
Current price
Start Your Wine Collection with 2012 Chateau Malescot St. Exupery 3eme Cru Classe, Margaux
- Begin your portfolio with a prestigious wine that has a history of growth.
- Enjoy fully managed, secure storage facilities with insurance coverage.
- Get expert advice on when to hold and when to sell.
Critics Scores
Wine Enthusiast
Barrel sample. This concentrated wine brings out all the qualities of 2012 vintage—fruitiness, juicy black fruit and great swathes of fresh acidity. It's a finely balanced wine.
James Suckling
Beautiful aromas and flavors of cassis, ripe black cherries and raspberries. Some earth, too. This is a full-bodied red with silky tannins and a long, fruity finish. Juicy. Better in 2018.
Robert Parker's Wine Advocate
Another great wine in this vintage, the 2012 Malescot offers up tremendous level of black fruits, charcoal and intense, a medium to full-bodied mouthfeel, sensational purity, low acidity and ripe tannins. It is full-bodied, stunning, multidimensional, and a compelling example of this vintage. Anticipated maturity: 2017-2030+.
Wine Spectator
This is distinctive, with a roasted alder streak running through an enticing core of crushed plum, blackberry and black currant confiture flavors. Long and velvety on the finish, with bay, tobacco and black tea accents checking in. This is suave, with fruit and terroir in spades, particularly for the vintage. Best from 2017 through 2025.
Wilfred Wong of Wine.com
So very impressive and so affordable for its high-grade quality, the 2012 Château Malescot St. Exupery is by far one of the top wines from Bordeaux. Deep ruby color; enticing aroma of black fruits, licorice and anise, earth in the background, full depth; medium to full bodied, built on the palate; dry, medium acidity, well balanced; bold, black fruit and sweet earth, yes and a dose of sweet oak for added complexity; long finish, some youthful tannins in the aftertaste. (Tasted: September 14, 2015, San Francisco, CA)