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 2016

Mentions

Rated 91 (barrel sample) by Wine Enthusiast
A Silver Medal at the 2018 Decanter Asia Wine Awards

The growing season

Everything begins with a winter without cold or frost; not enough to clean up grounds, to rest the plants and to stop any desire to growth too early. Spring brings record rainfalls and mildew appears at the end of May; a precise and targeted fight (accompanied by a bit of luck) helps protect from it. From the end of June, a big blue sky, pleasant temperatures during the day and cool at night allow the vine to develop comfortably with a regular and homogeneous growth. At the end of July, the vine is magnificent despite the lack of water due to the total absence of rain in July (unpublished in Bordeaux); the excess water at the beginning of the year may have helped against water stress. The drought of August causes delays in maturity and a great disparity within the same grape, even to the eye! The 30-40mm of water from mid-September allows the ripening cycle to restart but we had to wait, wait, wait until the beginning of October so that the grapes finally have homogeneous ripeness. The harvest begins October 4 with the Merlot and 5 and 6 October we pick the Cabernet Sauvignon and Cabernet Franc selected for Les Roses de Marie, a week later we harvest some Cabernet Sauvignon, and all the Petit Verdot for the château-hourtin-ducasse. And it is mechanically that we finish quickly on October 13 and 14, just before the storms. Result: high degrees for the whole harvest, very beautiful colors for merlots, thick skins for Cabernets-Sauvignons and already a lot of length for Cabernets Francs. Half of the harvest was put in vats, the other half in open barrels for the alcoholic fermentations to work as close as possible to the fruit.

Dates of grape harvest

From October 4 to 14, most of it handed-picked

Blend

Cabernet-Sauvignon 38%, Merlot 51%, Cabernet Franc 10%, Petit Verdot 1%

Vinification and maturing

Alcoholic fermentation in open barrels (50% of the harvest), malolactic fermentation in barrels (100%), maturing during 13 months in barrels, among which 41% of new oak

Alcohol by vol.

13.5%

Production

34,000

Tasting (25.9.18, leaf day) - Mathieu Huguet, oenologist

Deep ruby hue with brilliant reflections.
The fruitiness is ideally supported by fine empyreumatic notes.
The mouth still on the reserve suggests a huge potential reconciling tension (verticality) and generosity. The structure of the wine is already fine and expresses a lot of freshness.
First class.
Serving temperature: 14–15°C.
Harmonises with: beef fillet crusted with peppers, 7 hours confit lamb shoulder, Peking duck…

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