Production procedure


Château ESCOT


As is the case with all famous wines from Bordeaux’s vineyards, wines at Chateau Escot are also subjected to the process of ageing for one year. On the other hand, they keep their distinct identity, the essence of which is a complexity and an elegant sensory expression.

Everything begins with the terroir. For the production of great wine, it is essential to have high-quality soil and a good climate. Although the last few years have seen a rise in temperatures, climatic conditions have never been so good for wine. The same goes for the entire Médoc region. Thanks to warmer summers than there have been in the past, grapes achieve a perfect equilibrium between acidity and ripeness. It is up to the wine-growers to define the organoleptic potential of the grapes through balanced, accurate, and thorough processing.

What are the secrets to wine production and how is the wine made at Chateau Escot? The first phase is maceration under cold conditions. This is carried out in rust-proof tubs and the technology used is fairly simple. By keeping the harvest at a low temperature, we push back the beginning of the alcohol fermentation process. The period of contact between the juice and the solid parts of the grapes is then prolonged, which extracts more primary smells.

Throughout the fermentation period, the temperature is strictly controlled. A difference of two or three degrees Celsius would affect the final quality of the wine.

For Chateau Escot, the ideal temperature for growing wine is very close to 28 degrees Celsius. This helps the specially-selected yeast that is used. The activity of the yeast is not limited purely to transforming sugars, for it also relieves the grapes of their aromatic substances. Yeast would stop functioning at lower temperatures.

Temperatures that exceed 30 degrees Celsius are also unsuitable. Wine at this temperature has a higher level of alcohol and the yeast is weakened. Bacteria subsequently make use of this. They are more resistant to alcohol and they begin to dominate at the expense of the yeast. This devalues the sensory qualities of the wine!

As of 2019, a part of the harvest at Chateau Escot is fermented in new oak barrels with a volume of 500 litres. Delicate tanin extracts strengthen the construction of the wine and the conditions in the barrels enrich the colour, intensity, and aromatic richness of the wine. A similar change in the sensory expression occurs even in wine that has been fermented in oak barrels known as barriques. These have a volume of 225 litres.

Wine kept in steel tubs is defined by its refreshing and rich fruity expression.

Each one of the three wines of this cuvée variety has its own original character and temperament. Nonetheless, all of these wines achieve the same goal, which is to deliver a pleasure-filled, magical experience to anyone who tastes them.