HARVEST

HARVEST

from September 29 to October 20

BLEND

BLEND

Cabernet-sauvignon 62%, Merlot 30%, Cabernet Franc 5%, Petit Verdot 3%

VINIFICATION

AND MATURING

FERMENTATION malolactic in barrels (100%)

MATURING

for 16 months in barrels, 60% of which are new oak

PRODUCTION

60,000 bottles

Alc. by vol. 12.5%

PRODUCTION

AND ALC. BY VOL.

Château Hourtin-Ducasse 2008

A gift

Get the data sheet

  • rated 14.5 by Bettane + Desseauve

  • 85 and selected Vigneron d'Or
    by the guide Gilbert et Gaillard 2012

  • 88 by the DVE guide, autumn 2015

  • A recommendation to the Decanter World Wine Awards 2010 in London

  • Selected in China Simply Bordeaux 2011

  • Selected Cru Bourgeois, 2009 standards

  • Selected honor award guide Dussert-Gerber 2017

  • A *** selection at What Food? What Wine? 2012, with chicken tikka masala

  • A *** selection at What Food? What Wine? 2012, with the rump steak and fries

file_21.png

MENTIONS

THE SEASON

When nature finally decides to give us a nice gift ...

Despite a late bud burst, the vines had grown enough to be frozen on April 7. In a cool and rainy May, the vines fell behind and suffered repeated attacks from cryptogamic diseases. The flowering started on June 4 and spread out until the end of the month. Fertilization being badly done it is not long before we noticed a heterogeneous sag, mainly on the old merlots. Veraison did not begin until August 1 and lasts until the end of the month when mildew was omnipresent, prompting us to continue with enhanced protection. July was ok, but without a warm weather, August had reduced sunshine with low temperatures and high rainfall.
Everything seemed to be there to condemn the vintage, but the Indian summer, from September 14, gradually reversed the situation. The north wind, daytime temperatures above 25 ° C and cool nights blocked the development of the fungi, raised the degrees and advanced the phenolic maturity. This fine weather allowed us to wait as much as possible to achieve very long harvests from September 24 to October 10. The clusters presented all stages, from green to perfectly ripe and our sorting table was a major asset in eliminating quality-damaging abortions. The yield was very low, but after the second malo-lactic fermentation, the smoothness and complexity of the tannins were revealed.

TASTING

March 24, 2018
root day
Marc Quertinier,
oenologist

Sustained youthful robe, predominantly ruby.
Full, dense, traditional, tight nose. But nice evolution towards fleshy, while keeping the fruit.
Dense and distinctive material. Nice touch at the end of the mouth. We bite into a grape berry.
Nice evolution.
Harmonises: Pekingese soup, roast pork with figs, leg of lamb with honey and spices, Burgundy fondue…

chateauhourtinducasse new logo complet.p