HARVEST

HARVEST

from September 29 to October 26

VINIFICATION

AND MATURING

FERMENTATION

malolactic in barrels (100%)

MATURING

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

BLEND

BLEND

Cabernet-Sauvignon 56%, Merlot 31%, Cabernet Franc 11%, Petit Verdot 2%

PRODUCTION

64,300 bottles

Alc. by vol. 13%

PRODUCTION

AND ALC. BY VOL.

Château Hourtin-Ducasse 2010

Typical

Get the data sheet

  • 92/100, Wine Enthusiast, "Cellar Selection"

  • 89/100, Wine Spectator

  • A silver medal at the International Wine Challenge 2013 in London

  • Selected “Everyday Bordeaux” 2013, in Hong Kong

  • Selected honor award guide Dussert-Gerber 2016

  • Selected Cru Bourgeois, 2009 standards

  • A silver medal at the Decanter Asia Wine Awards 2013

  • Selected and rated ** by 1001 Dégustations, Internet Wine Guide

  • A silver medal at the Féminalise 2013, in Beaune

  • Bronze medal at the International Wine and Spirit Competition 2013 in London

  • A gold medal at the China Wine Awards 2012, in Hong-Kong

  • 85 + / 100, “Recommended” Decanter, in London, October 2012

  • 88/100, selected Vigneron d'Or by the Gilbert et Gaillard guide 2013

  • 87/100, Robert Parker in The Wine Advocate Tasting Notes, on eRobertParker.com

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MENTIONS

THE SEASON

After a gray, long and harsh winter marked by three cold spells (mid-December, early January and mid-February) and despite a month of March close to seasonal averages, budding could hardly be early: between early and mid April. May was a beautiful month, remarkably dry, sunny and warm; the vines quickly caught up. The first flowers of the vine bloomed at the end of May and the mid-flowering of Merlots and Cabernets was reached on the weekend of June 6. The fruit set rate was satisfactory, only the merlots were affected by the coulage and millerandage after the cold night of June 7 and the abundance of rains which followed. The growth of the vines then slows down due to the installation of a slight water constraint, or even stopped, until mid-veraison, on August 6 for the Merlot, and on the 11 for the Cabernet Sauvignon. And finally, thanks to a month of August, and even more September, very dry and very sunny, with temperatures close to historical averages, we obtained a maturity that can be described as ideal. On September 29, we began to manually harvest the grapes we were going to use for Les Roses de Marie; exceptionally, Cabernets Francs, a usually late grape variety, led the way. Then, we picked up the Merlot for 3 consecutive days. And after a week's break, we resumed with the Cabernet Sauvignon on October 15. These are typically the little verdots that closed our harvest on October 26.
All the grapes harvested had two characteristics indicating their high quality: the berries were both small and full of color; their weight was low and their anthocyanin content very high, more than in 2009 and even in 2005. The degrees are generally high but accompanied by strong acidity, guarantee of structure, finesse and a good capacity for aging. The 2010 will undoubtedly be a typical Haut-Médoc vintage.

It started badly. But sometimes nature decides to catch up with everything ...

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)…

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