The Vintages
  1. 1999
  2. 2000
  3. 2001
  4. 2002
  5. 2003
  6. 2004
  7. 2005
  8. 2006
  9. 2007
  10. 2008
  11. 2009
  12. 2010
  13. 2011
  14. 2012
  15. 2013
  16. 2014
  17. 2015
  18. 2016

Château Hourtin-Ducasse 2009



“Coup de Coeur” in the 2016 Bettane+Desseauve Guide. Rated 15/20
15,6***, selected in the 2011 Decanter Primeurs Guide, in London
87/100, selected by Neal Martin on the Robert Parker website
A Bronze Medal at the 2011 China Sommeliers Wine Challenge in Shanghai
Selected Cru Bourgeois, standard 2009
A Best Matching Bronze Medal at the 2011 Cathay Pacific Hong Kong International Wine & Spirit Competition with the Peking Duck
A Best Matching Bronze Medal at the 2011 Cathay Pacific Hong Kong International Wine & Spirit Competition with the Dim Sum
A Silver Medal at the 2012 China Best Value Wine Awards, in Hong-Kong
A Bronze Medal at the 2012 International Wine Challenge, in London
A Silver Medal at the International Wine and Spirit Competition, in London
Selected in the 2012 Un Vin presque Parfait Guide, in France
87/100, awarded Vigneron d’Or in the 2013 Gilbert & Gaillard Guide

The growing season

A humid and cool early spring resulted in a rather late bud burst and a slowish beginning to vegetative growth. The vineyards of the Médoc were hit by a hail storm on 11 May without any effect on potential quality but the attack of mildew which followed, which was more virulent than those at the beginning of the season, damaged part of our crop, reducing our production even further. The pressure relaxed with the onset of a dry spell in July. The lack of water slowed down the growth of the branches and limited the size of the berries, two conditions essential for the success of a great vintage. From the month of June onwards, weather conditions were very good. Flowering was rapid and even in dry and sunny conditions. The summer which has followed was particularly favourable to increasing potential for quality: a summer without excess, with neither devastating storms nor great heat waves and some scattered and moderately beneficial rainfall. In these very favourable conditions, vegetative growth came to a sudden halt. Ripening, like flowering, was fast and successful! The reduction in water feeding the vines proved more and more restrictive, the vines felt the effect, the berries became concentrated and the fruit promised to be of excellent quality. The months of September and October did not let us down, providing ideal conditions for the ripening of the grapes and the harvest! At the beginning of September, although technological maturity had been quickly reached (potential alcohol strength of between 13.5° to 14°), the skins were still thick and the tannins needed to be refined. The good weather meant that we could enjoy watching their progress every day and wait until a velvety and silky texture had been achieved. The signal to begin the harvest was given on 26 September by the earliest merlots. The grapes being delivered to the fermenting room were magnificent: perfectly ripe and healthy, luscious and concentrated. Harvesting continued in an unhurried fashion until 4 October. The cabernets were harvested between 2 and 14 October, and our petits verdots on 8 and 9 October. The yield was very close to that of 2008, at 27 hectolitres par hectare.
Although harvesting this vintage was a relaxed affair for the winegrower, it caused the oenologist rather more concern. The grapes arrived in the storeroom in temperatures rather higher than usual and had to be cooled in order to ensure that fermentation temperatures were perfectly controlled. The extreme richness of the musts meant that we had to keep constant vigil over our different batches in order to manage the extractions with precision. These efforts were both encouraged and repaid by the very high quality of the daily tastings where we were amazed by the freshness, the density and the smoothness of our batches. It is a vintage that is representative of our terroir, in which the qualities of each plot are fully expressed, thus contributing to blends of great complexity and smoothness.


Cabernet-sauvignon 65 %, merlot 30 %, cabernet franc 4 %, petit verdot 1 %


66 000 bottles

Tasting (12.03.17) - Marc Quertinier, oenologist

Dense, young and predominant ruby color. Nose of ripe fruit, smoky, mineral.
In the mouth, a powerful, fleshy, rich, full and tannic wine. Mineral and salivating finish with spices (the pepper asserts). The tannins become greedy by integrating with the wine. Fresh final An aging wine.
Harmonises with: hare stew, wild boar stew, truffle macaroni, beef stew ...
Cheese: salers ...

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