The vineyard Haut-Marbuzet covers 61 hectares and is planted with 50% Cabernet Sauvignon, a significant area of Merlot which accounts for 40%, and Cabernet Franc making up the total with 10%. This amount of Merlot is a little unusual for the commune, although there are a number of Cru Bourgeois estates on the Médoc that have a similar predominance of the variety in the vineyard, and in fact the area dedicated to this variety at Haut-Marbuzet has been reduced from the time of Hervé, when it dominated even more clearly.

The vines are planted at a density of 9000 vines/ha and have an average age of 30 years, and the Duboscqs favour ploughing over herbicides. Once harvested the fruit is destemmed before fermentation in concrete tanks with temperature control, followed by a four week maceration with daily pumping over.

The wine then goes into oak, the choice depending very much on the vintage; Allier and Tronçais give the complexity that has been favoured by Henri for the better vintages, but in less convincing years wood from Nievre would be the norm. The wines stay in barrel for up to 18 months before fining and bottling.

The grand vin is Chateau Haut-Marbuzet, the second wine Chateau MacCarthy, and the Duboscq trio also bottle the wines of the other estates accrued by the family over the years as Chateau Chambert-Marbuzet and Tour de Marbuzet.

Read the works of a number of commentators on Bordeaux and it soon becomes clear that some hold Haut-Marbuzet, as shaped by Hervé Duboscq, in the highest regard, with Clive Coates once ranking it third in the commune behind only Montrose and Chateau Cos d'Estournel.