HARVEST

HARVEST

from September 28 to October 17

BLEND

Cabernet-Sauvignon 65%, Merlot 30%, Cabernet Franc 4%, Petit Verdot 1%

BLEND

VINIFICATION

AND MATURING

FERMENTATION

malolactic  in barrels (100%)

MATURING

for 15 months in barrels, 55% of which are new oak

PRODUCTION

66,000 bottles

Alc. by vol. 13%

PRODUCTION

AND ALC. BY VOL.

Château Hourtin-Ducasse 2009

Velvet

Get the data sheet

  • rated 15 and favorite in the Bettane + Desseauve 2016 guide

  • 15.6 *** in the Decanter's 2009 Primeur Guide in London

  • 87 on Robert Parker site by Neal Martin

  • 87 and selected Vigneron d'Or by the Gilbert et Gaillard guide 2013

  • A bronze medal at the International Wine Challenge 2012 in London

  • Selected Cru Bourgeois, 2009 standards

  • Selected honor award guide Dussert-Gerber 2017

  • A bronze medal at the China Sommeliers Wine Challenge 2011, in Shanghai

  • A bronze medal at the 2011 Hong Kong International Wine & Spirit Competition of Cathay Pacific, food / wine pairing with the Peking duck

  • Bronze medal at the 2011 Hong Kong International Wine & Spirit Competition of Cathay Pacific, food / wine pairing with dim sum

  • A silver medal at the China Best Value Wine Awards 2012, in Hong-Kong

  • A silver medal at the International Wine and Spirit Competition 2012 in London

  • Selected in the guide Un Vin quasi Parfait 2012, in France

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MENTIONS

THE SEASON

The early wet and cool spring resulted in late bud burst and fairly slow vegetative growth at the start. A hailstorm on May 11 affected the Médoc vineyard without affecting the quality potential, but the attack by mildew that followed damaged part of our harvest. From June onwards, the weather conditions were very mild. Flowering took place quickly and evenly in a dry and sunny climate; veraison too, thanks to a summer without excess. The water supply has become more and more restrictive: the vines have suffered, the berries had become concentrated and the potential for fruit quality has been announced excellent. The good weather in September and October allowed us to taste our grapes every day and to wait until a velvety and silky texture was obtained, even if technological maturity was reached at the beginning of September (potential degree of 13,5° to 14°). The harvest started on September 26 on the earliest Merlots and continued without haste with perfectly ripe and healthy, tasty and concentrated grapes until October 14. The yield was 27 hl / ha.
If this beautiful vintage allowed the winemaker to harvest serenely, it made the oenologist a little more anxious. The grapes arrived at the winery with higher temperatures than usual. It was necessary to cool the harvest to control the fermentation temperatures. The great richness of the musts required special monitoring in order to control the extractions with precision. But these efforts were encouraged by the awesome high quality of the daily tastings in wich the batches were on point, with freshness, density and finesse, amazed us. It is a vintage of terroir, in which each plot is fully expressed, thus contributing to blends of great complexity and sweetness.

A pretty season, perfectly paced, wine making to control...

  >>>

TASTING

March 24, 2018
root day
Marc Quertinier,
oenologist

Dark ruby young color.
Full, fruity nose, ripe fruit, mineral, fleshy. Typed Médoc. Lots of sparkle.
On the palate, fat, full, fine sweetness. Very nice tannins. Fruity return.
A great racy vintage.
Harmonises with: foie gras and its jelly, rack of lamb, prime rib with wine merchant sauce, sukiyaki (Japanese fondue)…

AND THE OTHERS...

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