CHATEAU ESCOT 2012 CRU BOURGEOIS AOC MEDOC

VINEYARD 14 hectares on clay soil over limestone and sand. The terroir is cold, which leads to maturation of the grape slowly and thus produces a very aromatic grape. After a mild winter favoring an early bud burst in March of the Merlot grape varieties. The evil of vintage came from an execrable spring marked by rain and humidity in April but which continued to stretch out over the rest of the season. Mildew and powdery mildew attacks were severe, encouraging increased vigilance. Fortunately, the weather became more stable again in August, avoiding the worst. The healthy grapes were able to finish their maturity but the selections were important in the vines. The months of September and October were favorable for the vines and finally confirmed the hope of a good vintage. The red wines present beautiful balances without being part of the giants! GRAPE VARIETIES Typical blend that produces the great wines of the Médoc 60% Cabernet Sauvignon 35% Merlot 5% Petit Verdot Planting density: between 6,600 and 10,000 vines per hectare The vineyard is very qualitative because the vines have been established for an average of 35 years. PRODUCTION About 80,000 bottles. VINIFICATION The harvest began on October 12. The manual and mechanical harvests are sorted and destemmed. After a pre-fermentation cold extraction to increase the aromatic potential, the vinification is traditional. The temperature is regulated so as not to harden the tannins that we want flexible. BREEDING 18 months of aging between vats and barrels. TASTING Beautiful presentation for this 2012. “The nose is rather discreet. There are small notes of flowers (notably the violet) and small fruits. The mouth is concentrated, elegant, juicy and offers a silky texture. On the palate it expresses notes of ripe black fruit (notably plum, blackberry and raspberry) and lighter spices brought by the barrel. Good length. A gourmet wine. » TASTING TIPS Meat: poultry or game birds, lamb, grilled beef, stews, roast veal or pork 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. AWARDS Gold medal from the Gilbert & Gaillard guide 2013. Silver medal at the Bordeaux wine competition