Vineyard

14 hectares on clay soil on limestone and sand. The terroir is cold, which generates a slow ripeness of the bunches and thus produces a very aromatic grape.

The mildness of February and March led to an early resumption of vegetation. Low rainfall and early spring sunshine encouraged rapid vine growth, exacerbating the damage caused by the four frosty nights at the end of the month. The particularly warm climate of May allows for early, rapid and homogeneous flowering in frost-free vineyards. At the end of June, stormy episodes delayed the gradual installation of water stress, despite an unusually dry summer, without excessive heat until the last week of August. Weather conditions deteriorate in early September with risks of grey rot. Fortunately, the return of the heat will allow the merlots grown on the later soils as well as the cabernet to complete their maturation in a favourable climate.

Escot 2017 as the eldest son 2016, triumphed over the harsh weather conditions. The frost, as you know, has for the second year in a row hit our vines, leaving us fearing an irreparable loss. If there was a performance deficit, quality did not suffer from this severe episode.

The 2017 vintage will therefore emerge victorious from this difficult year.

Grape variety

48% Cabernet Sauvignon
50% Merlot
2%    Petit Verdot

Planting density: between 6,600 and 10,000 vinestock per hectare

The vineyard is very qualitative because the vines have been established on average for 35 years.

Production

Around 40 000 bottles.

Vinification

The harvest took place from September 21 to October 8. The manual and mechanical harvests are sorted and destemmed. After a cold pre-fermentary extraction to increase the aromatic potential, winemaking is traditional. The temperature is regulated so as not to harden the tannins we want supple.

WINE AGEING

24 months half in oak barrels half in tank..

Tasting

Château Escot 2017 presents a subtle dress, on the nose. It reveals a concentrated bouquet. On the palate, its delicate expression allows it to rise to the height of its predecessors.

Tasting tips

Meat: lamb, grilled beef, stews, veal or pork roasts
Accompaniment: potatoes with coarse salt, cream and onion, porcini mushrooms, pasta, vegetables.
Cheese: parmesan and other hard cheeses.
Dessert: strawberries and peaches in wine, chocolate cake, and other chocolate desserts.

AWARDS

• Gold Medal Gilbert et gaillard
• Gold Medal Competition Macon
• Silver medal in the general agricultural competition
• 90 James Suckling
• 89-91 Neal Martin