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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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