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

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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
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