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

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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
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