HARVEST
HARVEST
from 10 September
VINIFICATION
AND MATURING
FERMENTATION
malolactic in barrels (100%)
MATURING
in barrels (100%), 50% new oak
BLEND
BLEND
Cabernet-Sauvignon 55%, Merlot 35%, Cabernet Franc 5%, Petit Verdot 5%
PRODUCTION
85,000 bottles
13% vol.
PRODUCTION
AND ALC. BY VOL.
Château Hourtin-Ducasse 2003
Warmth, warmth and warmth
A silver medal at the Concours Mondial de Bruxelles 2005
Cru Bourgeois, 2003 classification
A bronze medal at the 2005 Great Wines of France Competition in Mâcon
A selection at the Everyday Bordeaux Wines 2007 in China
MENTIONS
TASTING
Garnet color.
A slightly closed, spicy, peppery, slightly animal nose. Smells of undergrowth, wild fruits.
The nose is refined in the air on fresher notes.
Fine, supple, round, elegant wine. A bit austere tannic structure, typical of the vintage. Slight bitters in the end.
Harmonises with: duck aiguillettes with chanterelles, duck pie with porcini mushrooms ...
August 30, 2012
root day
Marc Quertinier,
oenologist
