14 hectares on a clay soil on limestone and sand. The terroir is cold, which causes slow ripening of the grapes and thus produces a very aromatic grape. This vintage of beautiful maturity gives birth to wines with a classic profile. The grapes, healthy at the time of the harvest, nevertheless displayed high values in terms of tannins and sufficient alcoholic levels, all perfectly balanced by a well-preserved acidity. The whole trick then consisted in carrying out measured extractions in order to respect this crunchy fruit.
Typical blend that produces great Médoc wines
45% Cabernet Sauvignon
5% Petit Verdot
Planting density: between 6 600 and 10 000 vinestock per hectare.
The vineyard is very qualitative because the vine has been established on average for 35 years.
Around 40 000 bottles.
The harvest began in mid-October. The manual and mechanical harvests are sorted and destemmed. After a cold pre-fermentation extraction to increase the aromatic potential, the vinification is traditional. The temperature is regulated so as not to harden the tannins that we want to be supple.
24 months half in oak barrels half in tank..
The Château d’Escot 2016 presents a fragrant bouquet with scents of blackberry and blueberry, well integrated oak. The medium-bodied palate reveals juicy black fruit tinged with tobacco, an admirable body with a nice, well-balanced and frankly delicious finish. .
Meat: poultry or game birds, lamb, grilled beef, stews, veal or pork roasts
Accompaniment: potatoes with coarse salt, cream and onion, porcini mushrooms, pasta, vegetables,most herbs reveal wine.
Cheese: parmesan and other hard cheeses, roquefort, camembert
Dessert: strawberries and peaches in wine, chocolate cake, and other chocolate desserts..
- Gold Medal Gilbert et gaillard
- Gold Medal Competition Macon
- Silver medal in the general agricultural competition
- 90 James Suckling
- 89-91 Neal Martin