HARVEST
HARVEST
from October 11 to 25
VINIFICATION
AND MATURING
FERMENTATION
malolactic in barrels (100%)
MATURING
for 13 months in barrels (100%), 55% new oak
BLEND
BLEND
Cabernet-Sauvignon 60%, Merlot 25%, Cabernet Franc 12%, Petit Verdot 3%
PRODUCTION
95,000 bottles
Alc. by vol. 12.5%
PRODUCTION
AND ALC. BY VOL.
Château Hourtin-Ducasse 2004
Elegance and precision
Get the data sheet
A bronze medal at the Decanter World Wine Awards 2006 in London
Cru Bourgeois, 2003 classification
Bronze medal at the Japan Wine Challenge 2007 in Tokyo
A prize at the Vinalies Nationales 2006, in France
A selection at the 2007 Everyday Bordeaux Wines, in China
A selection from the Wines & Terroirs guide, in Belgium
A gold medal at the 2006 Brussels World Competition
A selection from the 2008 Hachette Wine Guide
MENTIONS
TASTING
Bright garnet hue.
The nose evokes the mineral but also a lot of freshness characterized by notes
menthol. When airing, the smokier notes characteristic of the terroir settle permanently.
The mouth is precise offering a silky tannin and a great aromatic power.
Big class.
Harmonies: Wellington style beef tenderloin, potato fondant with white ham,
roast duck with honey and tender carrots…
March 7, 2019
leaf day
Mathieu Huguet
oenologist
