HARVEST

October 2 to 17, 

all by hand

HARVEST

BLEND

BLEND

Cabernet-Sauvignon 76%, Merlot 20%, Cabernet Franc 2%, Petit Verdot 2%

HARVEST

VINIFICATION

AND MATURING

FERMENTATION

alcoholic in open barrels (50% of the harvest), malolactic in barrels (100%)

MATURING

for 16 months in barrels, 24% of which are new oak

PRODUCTION

13,000 bottles

Alc. by vol. 12.5%

PRODUCTION

AND ALC. BY VOL.

Château Hourtin-Ducasse 2013

Integral

Get the data sheet

  • 16.5, Jancis Robinson

  • 14.5, Bettane + Desseauve, guide 2017

  • 84-86, Jane Anson, New Bordeaux

  • 87, Wine Enthusiast

  • 87 and selected Vigneron d'Or, guide Gilbert and Gaillard 2017

  • 88, Andreas Larsson

  • Selected Cru Bourgeois, 2009 standards

  • Selected and rated **, Selection aus Lust am Genuss, in Munich

  • Bronze medal at the 2015 Hong Kong International Wine & Spirit Competition of Cathay Pacific, food / wine pairing with Teppanyaki beef

  • Selected honorary award, Dussert-Gerber guide 2017

  • Selected and rated *** ♡, 1001 Dégustations 2016, Internet Wine Guide

  • A gold medal at the Best Value China Wine Awards 2016, in Hong-Kong

file_21.png

MENTIONS

THE SEASON

The appalling Spring disrupted the vine's vegetative cycle. In early May, with 500 mm of rain since January, it was 3 weeks late. The first flowers are spotted on June 3 but 15 days were necessary to find them on all the plots. In July, this spreading flowering and the too many rains brang run-off and millerandage on the most sensitive feet. The August rains further complicated the situation. Despite the green work to capture the sunshine, the delay was not made up and the harvest did not start until October 2. Totally done by hand, it allowed a rigorous selection on the stem and only to pick up the grapes at optimal maturity and in perfect sanitary condition. A final sorting was done on the table, at the entrance of the cellars. The volume collected for the 2013 vintage was therefore very low. In order to stay as close as possible to the grapes, we then decided for the 1st time to put 50% of the harvest directly in open barrels to carry out the alcoholic fermentation. Then 100% of the wines were put in barrels for malolactic fermentation. The contact with the oak from the harvest led us to use only 24% new barrels  to not risk "marking" the fruit, from the start characterized by a very good concentration both in color and in the mouth .

what an amount of water!

TASTING

March 7, 2019
leaf day
Mathieu Huguet,
oenologist

Bright garnet hue.
The nose immediately lets out notes of forest fruits and mint.
The mouth is concentrated firmly installed on a still fiery tannin.
Harmonises with: Truffade, chicken tikka massala, Landes salad, goat cheese with Espelette pepper…

chateauhourtinducasse new logo complet.p