En Primeur

2017 Wine Futures, coming

A typically Bordeaux system, the specified “primeur” period consists of presenting new wines from the latest vintage to the public. Traditionally, this huge media frenzy starts at the beginning of April when those from the “wine planet” show up at the chateaus to taste the new vintage. It is difficult for a novice to know how a certain wine is going to turn out a year from now, when it has just been bottled, and only spent 3 to 4 months in barrels, and hasn’t yet reached maturity. This is why this market is reserved for professionals capable of taking risks on buying based on the future. However, for those of you who’ve known the Château Hourtin-Ducasse for a while now, for those of you who believe in the richness of our estate and in the originality and particularity of each vintage, we’d like to give you the opportunity to buy like a pro.

What’s happening with the 2017 vintage?

The growing season

A mild winter and spring with average temperatures 1.5° above those of the last 20 years gave an early budburst late March. Two episodes of frost then slaughtered on France; A hoar-frost on April 20 followed by a terrible black frost on the nights of April 27, 28 and 29. The whole French vineyard is affected; an average of 50% in Bordeaux 50%, 65% at home! Frost does not prevent an early flowering and colour break with 1-2 weeks in advance and the great heterogeneity of flowering between frozen and saved vines is reduced at colour break. Despite the lack of rains in April and May, those in June ensured normal water supply until colour break. Then the summer puts the vine in dry conditions. The maritime entrances of late August and early September allow it to withstand stress. The rainy mid-September episode arouses concern with the development of Botrytis. But it does not develop thanks to the return of the sun at the end of the month. For the harvest, the health of the grapes is good and in early October we pick up mechanically in 3 days to take advantage of the small favourable climatic window that was offered. Phew! Conversely, the fermentations were smooth and very quick. It was all over in early December; It's the first time! The blend was finalized in mid-January and given the high proportion of grapes that did the alcoholic fermentations in barrels (69%) and the delicacy of the tannins of the blended wine, we only use 18% of new barrels to raise it. A beautiful potential with a surprising quality for such a terrible campaign.

In summary…

Harvest: Mechanical, from October 5 to 7

Blend: Cabernet-Sauvignon 47%, Merlot 44%, Cabernet Franc 6%, Petit Verdot 3%

Production: 12,000 bottles

Vinification and maturing: Alcoholic fermentation in open barrels (69% of the harvest), malolactic fermentation in barrels (100%), maturing in barrels. 18% of new oak.

Alcohol by vol.: 12.5%

Tasting (March 14, 2018 – Marc Quertinier, oenologist):
Consistent ruby colour.
Fruity nose (wild black fruits: blackberries, blueberries), peppered with some fresh varietal notes.
Rather dense for 2017 vintage. Tight and firm structure. Needs maturing.

The 2017 primeurs will be delivered in October 2019.The primeurs’ order must be for 60 or more bottles. A deposit of €5 per bottle is required at the time of the reservation; the remaining amount before delivery (when we send you a follow up email asking you to confirm your shipping address).

Château Hourtin-Ducasse Primeur 2017 75 cl, bottle 9,00€ (5,00€ upon reservation)
€ 9.00