HARVEST
September 25 to 28
FERMENTATION
alcoholic in open and closed barrels (57% and 12% of the harvest), malolactic in barrels (100%)
AGEING with 25% new wood
PRODUCTION
14,000 bottles
Alc. vol. 13.5%
BLEND
Cabernet-Sauvignon 43%, Merlot 42%, Cabernet Franc 14 %, Petit Verdot 1 %
Château Hourtin-Ducasse 2018
Intense
MENTIONS
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Rated 94 by Sara d'Amato (September 2021): “Immediately endearing, this assemblage of 43% cabernet sauvignon, 42% merlot, 14% cabernet franc and 1% petit verdot is well-structured poised. Notably concentrated and refined with plush but grippy tannins. Upfront and yet not entirely revealing. Youthful and needing further time in bottle for best expression. Best 2023-2029. Value Rating: *****”
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Rated 93 by John Szabo (September 2021): “This is classy and composed, polished left bank Bordeaux with about equal parts merlot and cabernet sauvignon, with 14% cabernet franc and a dash of petit verdot. The nose is already open and engaging, showing plenty of fresh-ripe, dark fruit, plums and cassis, alongside high-quality oak-derived spice and savory herbs. The palate is mid-weight at 13.5% alcohol declared, with finely detailed tannins and succulent acids, the entire ensemble in lovely harmony. I find this a graceful and beautifully balanced wine, enticing even at this young stage, though better no doubt from 2024-2034 or so. Delivers more than the appellation might imply and represents fine value in the realm of premium Bordeaux. Value Rating: *****”
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Rated 92 by David Lawrason (September 2021): “Here's an ample, deeply colored and ripe left bank Bordeaux from a hot year. It still needs time to unwind and drop some tannin, but it is quite showy now as well with ripe mulberry fruit, red rose florality, fresh cedar bough and some rosemary. Oak spice is nicely wound. It is medium-full bodied, fairly dense and firm with cedary and earthy notes on the finish. Excellent length. Best 2025 to 2033. Value Rating: ***”
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Rated 92 by Michael Godel (September 2021): “Château Hourtin Ducasse is found close to (and north from) Saint-Éstephe. Their top wine is composed from cabernet sauvignon, cabernet franc, merlot, petit verdot in an expertly traditional way. Forest floor, vegetative mulch and notable volatile rises mix and match for a wine of palpable terroir. Seems grounded while acting simultaneously airy, of oscillations and waves that keep one's tastebuds alert and at the ready. Tannins also act this way, shy at first but then accumulating, stepping away and then circling back for more structural gains. Give this some time to integrate. Drink 2023-2027. Value Rating: ****”
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Rated 90 by Wine Enthusiast, Roger Voss (3.1.21): “This elegant and balanced wine has rich tannins to go with the blackcurrant fruits. The estate, just south of Saint-Estèphe, has made a ripe wine that will age well. Drink from 2023."
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Rated 91 and a silver medal at the International Wine Challenge 2020, in London: "Stewed blackberry potpourri, good intensity, ox blood and minerality. Good depth and rich palate. One to watch" (Panel Chair: Ulrich Hoffmann, Co-Chair: Helen McGinn)
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Selected and rated 89 by Andreas Larsson
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Selected and rated * by 1001 Dégustations 2021
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Selected by the Dussert-Gerber 2021 guide: "A success with this Haut-Médoc 2018 ... it is a wine rich in color and aromas, full-bodied as it should be, very good development, powerful and supple in the mouth. that time."
THE SEASON
The season began with an exceptionally long rainy period (November to July!) At the end of May two hailstorms which fortunately went passed us (phew!). This high humidity combined with high temperatures set the stage for mildew attacks that will last all summer; more treatments, constant vigilance and, according to experts, the inevitable loss of part of the harvest for all those who were not "conventional". Fortunately, the end of the season was dry and sunny so only the quantity was affected. The quality was there and the small volumes were even an advantage, making it possible to leave the ripening during the warm weather of August happened. The harvest began on September 18 with the plots selected for Les Roses de Marie and ended with the very last Merlots on September 28. A mild weather allowed harvesting at the rate of maturity, with hot days and cool nights favorable to the aromatic and phenolic concentration. We have not given in the temptation, due to the good weather, to seek even more maturity; because we feared jammy aromas, low acidity and abnormally high degrees, so unbalanced wines. The berries were quite small with thick and ripe skins offering an impressive color. On one hand, the alcoholic fermentation took place without incident with 57% in open barrels and 12% in closed barrels. But on the other hand, the malolactic fermentation was a little capricious and drag on for some barrels! So we had a beautiful raw material suggesting a concentrated, round and balanced wine. But it is only after the blending that we know if we are facing one of those "great vintages", like in the books.
I don't like mildew!
TASTING
Beautiful deep, ruby, sustained colour.
Fine nose, precise, fruity (black fruits), vanilla, spicy (sweet spices), fresh, long, a few touches of liquorice. The nose asserts itself in the air with elegance.
On the palate, an ample, concentrated wine, without heaviness, fruity, spicy (pepper). Nice touch of tannins, powdery tannins. Long fruity return.
Serving temperature: 14 - 15° C.
Harmonises with: ceps à la bordelaise, fresh foie gras en papillote, eggs en meurette, lamprey, monkfish with red pepper cream, lamb chops with herbs, veal liver with basil. Uncooked pressed cheese (saint-nectaire, ossau iraty...). Pear with red wine.
July 14, 2020
fruit day
Marc Quertinier,
oenologist
AND THE OTHERS...
