HARVEST

HARVEST

from September 25

BLEND

BLEND

Cabernet-Sauvignon 61%, Merlot 28%, Cabernet Franc 5%, Petit Verdot 6%

VINIFICATION

AND MATURING

FERMENTATION

malolactic in barrels (100%)

MATURING

in barrels (100%), 36% new oak

PRODUCTION

85,000 bottles

Alc. by vol. 12.5%

PRODUCTION

AND ALC. BY VOL.

Château Hourtin-Ducasse 2002

MENTIONS

  • Cru bourgeois, 1932 classification

TASTING

Very beautiful deep garnet color.

Full nose of ripe fruit, raisined, fruit paste, fleshy, sweet, rice powder, light meaty touches.

On the palate, full, long, fat. Slightly tight tannins, fruity return. Holds well with ventilation.

Beautiful 2002, with always a good presence.

Harmonises with: navarin of lamb, veal liver with Florentine…

February 14, 2013
leaf day
Marc Quertinier,
oeologist
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