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HARVEST
from September 25
FERMENTATION
malolactic in barrels (100%)
MATURING in barrels (100%), 36% new oak
PRODUCTION
85,000 bottles
Alc. by vol. 12.5%
BLEND
Cabernet-Sauvignon 61%, Merlot 28%, Cabernet Franc 5%, Petit Verdot 6%
Château Hourtin-Ducasse 2002
MENTIONS
Cru bourgeois, 1932 classification
TASTING
February 14, 2013, leaf day
Marc Quertinier, oenologist
Very beautiful deep garnet color.
Full nose of ripe fruit, raisined, fruit paste, fleshy, sweet, rice powder, light meaty touches.
On the palate, full, long, fat. Slightly tight tannins, fruity return. Holds well with ventilation.
Beautiful 2002, with always a good presence.
Harmonises with: navarin of lamb, veal liver with Florentine…
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