2011 vintage

HARVEST

from September 17 to 26, all by hand

BLEND

Cabernet-Sauvignon 74%, Merlot 17%, Cabernet Franc 8%, Petit Verdot 1%

VINIFICATION

AND MATURING

FERMENTATION

malolactic in barrels (100%)

MATURING

for 13 months in barrels, 32% of which are new oak

PRODUCTION

52,300 bottles

Alc. by vol. 12.5%

PRODUCTION

AND ALC. BY VOL.

Château Hourtin-Ducasse 2011

Handmade

Get the data sheet

Selected by Bettane + Desseauve, guide 2016. Rated 14/20
A recommendation to the Decanter Asia Wine Awards 2015, in Hong Kong
Selected by Wine Enthusiast: “This wine is packed with fruit tannins and dense black currant fruits. It's rich, structured, very dry with its tannins and firm. It's a solid effort that is going to develop well. Drink from 2017. ”Roger Voss. Rated 87/100
Selected by Jacques Dupont (Bordeaux 2011 guide, Le Point). Rated 14/20
A gold medal at the China Wine Awards 2013, in Hong-Kong
Selected and rated ** by 1001 Dégustations, Internet Wine Guide
Selected honor award guide Dussert-Gerber 2016
Bronze medal at the 2013 Hong Kong IWSC of Cathay Pacific
A bronze medal at the Hong Kong IWSC 2013 from Cathay Pacific, food / wine pairing with the Peking duck
Selected Vigneron d'Or by the guide Gilbert and Gaillard 2015. Rated 86/100
Selected and rated *** by Lust am Genuss, in Munich
A silver medal at the Féminalise 2014 competition in Beaune
Elle at Table 2015 silver medal in Paris
A bronze medal at the Decanter World Wine Awards 2015, in London: “A gutsy character with juicy acidity and nicely judged tannins. Dark berries with hints of leather and pencil lead this is a tasty wine that will work well with food. "

MENTIONS

THE SEASON

The winter of 2010-2011 was one of the driest of the decade, unprecedented conditions in Bordeaux with drought and very high temperatures from April, May and June also occured! Thanks to our clay-limestone subsoils, our vines have found sufficient water to ensure their growth and maturation. The slight water stress suffered had no consequence and the early growth arrest even allowed a rapid orientation of the plant towards the maturation phase. Summer will break with cool weather and reasonable rains, welcome to trigger qualitative maturation. Our biodynamic and conservation farming methods have strengthened the natural immune defenses of the vines and thus limited the strong attacks of botrytis which caused the Cabernets to suffer at the end of the campaign. Overall the year was early with bud break on April 2, flowering between May 17 and 20, veraison of Merlot on July 26 and Cabernet on August 3. The harvest, manual this year, began on September 14 with the picking of cabernets for the Roses de Marie; they continued on September 19 for Château Hourtin-Ducasse with very fruity and generous juices. Cabernet-Sauvignon and Cabernet Franc followed with small, perfectly ripe, tasty bunches that did not give many juice, like the Petits Verdots. As for yields, as usual, they were low.

Dry!