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raisins du chateau hourtin-ducasse
verres de vin du chateau hourtin-ducasse
barriques du chateau hourtin-ducasse
bouteilles de vin du chateau hourtin-ducasse

FERMENTATION alcoholic in open and closed barrels (52% and 12% of the harvest), malolactic in barrels (100%)

AGEING with 25% new wood


from 3 to 5 October


de cabernet-sauvignon 50%, merlot 43%, cabernet franc 5%, petit verdot 2%


of 22,464 bottles

12.5% vol.

Chateau Hourtin-Ducasse 2019

The mastery

Get the data sheet

bouteille de chateau hourtin-ducasse 2019


  • Rated 92 by David Lawrason

  • Rated 89 by Wine Enthusiast: “A spicy wine, this is light in texture, already with an attractive balance between fruit and tannins. As the initial freshness smooths out, the wine will develop a spicy character to balance the fresh fruitiness. Drink from 2023.(Roger Voss)”

  • A bronze medal at the 2022 Concours des Vignerons Indépendants, in Paris


feuilles de vignes du chateau hourtin-ducasse

After a 2017 vintage marked by frost and a 2018 marked by mildew, 2019 played with our nerves imposing a great presence and vigilance. The very spread out flowering with relatively cool and rainy weather generated a bit of coulure and millerandage which forced us to eliminate the imperfect berries. The heat waves of June 26 and July 27 caused the most fragile vines to suffer with a slight water stress blocking for a time the vegetative process; the old vines with deep roots have been defending themselves more efficiently. Because of the differences in maturity, a consequence of the spreading flowering, new berries, green in the middle of the reds, had to be eliminated to ensure the quality of the harvest. The rains at the end of August and mid-September finally unblocked everything, without bursting the berries. For several years, the climatic conditions at the end of summer have made it possible to produce exceptionally fine vintages in Bordeaux. This year is no exception, but each plot reacted in its own way according to the exposure and the terroir. Pick-up was done à la carte to find the right maturity for each plot. The cabernets, rigorous at the start, relaxed at the end, finally giving off fatness and silkiness. This year, Petits Verdots seem to promise structure in the mid-palate, with a nice outfit and unusual elegance. The alcoholic fermentations took place without hesitation, and the malolactics were done in stride (co-inoculation of yeasts). An easy vintage in the cellar, no doubt thanks to the quality of the raw material.

The shine of the fruit, the color gain and the density that arrive are positive indicators. 2019 could be as impressive as 2018, or even exceed it. It leaves you imagine it precise, straight, and pure but without the opulence of 2010! Elegance takes shape with particularly good balance and controlled power...

After a 2017 vintage marked by frost and a 2018 by mildew, 2019 will have played with our nerves...


Beautiful deep garnet color.

Powerful nose of black fruits (blueberry, blackcurrant, blackberry), smoked, undergrowth in autumn (fern, moss).

Fleshy, full, young, tense wine. A lot of tonus. Fruity return.

Opens up to the air.

Serving temperature : 15 - 16° C.

Harmonises with: garbure, leg of lamb, lamb chops with herbs, old-fashioned calf’s head, duck with olives, jugged hare, cheese: livarot, dessert: pear with red wine...

February 25, 2023, fruit day
Marc Quertinier, œnologist
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