HARVEST

from October 5 to 7

HARVEST

BLEND

BLEND

Cabernet-Sauvignon 47%, Merlot 44%, Cabernet Franc 6%, Petit Verdot 3%

VINIFICATION

AND MATURING

FERMENTATION

alcoholic in open barrels (69% of the harvest), malolactic in barrels (100%)

MATURING

for 15 months in barrels, 18% of which are new oak

PRODUCTION

12.000 bottles

Alc. by vol. 12,5%

PRODUCTION

AND ALC. BY VOL.

Château Hourtin-Ducasse 2017

The terrible child

Get the data sheet

  • Noted 91 (sample on barrel) by Wine Enthusiast. "Finely perfumed, this wine is open and full of generous black fruits. The ripeness and rounded juicy character mean that this wine is going to develop well over the medium-term. Drink from 2022." RV (4/1/2018)

  • Rated 14 by Bettane + Desseauve

hourtinducasse 2017 ok

MENTIONS

THE SEASON

A mild Winter and Spring with average temperatures 1.5° higher than those of the past 20 years gave an early bud break at the end of March. Then two episodes of frost fell on France; a white frost on April 20 followed by a terrible black frost on the nights of April 27, 28 and 29. The entire French vineyard was affected, Bordeaux on average 40%, 65% for us! The frost did not prevent an early flowering and veraison with 1 to 2 weeks of advance and the great heterogeneity of flowering between frozen vines and those saved was reduced during veraison. Despite the absence of rains in April and May, those of June made it possible to ensure a normal water supply until veraison. Then summer put the vineyard on a dry diet.
Sea entried in late August and early September allowed it to withstand stress. The rainy episode in mid-September raised concerns with the development of botrytis foci. But they did not develop thanks to the return of the sun at the end of the month. For the harvest, the health of the vineyard was great and at the beginning of October, everything was picked up by machine in 3 days in order to take advantage of the small favorable climatic window. Phew! Conversely, the fermentations took place easily and very quickly. Everything was ended in early December; for the 1st time! It was a soothing conclusion. The blending was finalized in mid-January and given the high proportion of alcoholic fermentation in barrels (69%) and the delicacy of the tannins in the blended wine, we only retained 18% new oak to raise it. Great potential with surprising quality for such a terrible season.

I don't like the frost!

TASTING

December 12, 2020
flower day
Marc Quertinier,
oenologist

Crystalline garnet color.

Amazing nose. Wild and airy, lively. Wild berries (sloe), very aromatic: lemongrass, tarragon, green anise. Smells

of soot and ashes (cold smoke), carbon.

In the mouth, supple, round, light, fresh with a nice grain of tannin. On aeration, notes of fruit in brandy, spices, incense and soot.

Harmonises with: to drink on country food, prepared by the fire. Duck rillettes, stuffed peppers, Basque chicken, moussaka, snails à la bordelaise, carrot beef, Pont-l'Evêque, Avesnes dumpling...

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