CHATEAU ESCOT 2014 AOC MEDOC

VINEYARD 14 hectares on clay soil over limestone and sand. The terroir is cold, which leads to slow ripening of the grapes and thus produces very aromatic grapes. This vintage of cold maturity, very late, finally gives birth to wines with a classic profile. The grapes, healthy at the time of the harvest, nevertheless showed high values in terms of tannins and sufficient alcoholic degrees, 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. GRAPE VARIETIES Typical blend that produces the great wines of the Médoc 45% Cabernet Sauvignon 50% 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 40,000 bottles. VINIFICATION The harvest began on October 16. 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 soft. BREEDING 18 months of aging between vats and barrels. TASTING Purplish purple. Bouquet of good intensity. Notes of roasting, liquorice, dark chocolate, cinnamon, sour cherry, blackcurrant and a touch of mint. Lively, juicy attack. Nice tension, grainy tannins that reveal themselves in the middle of the mouth. The power is present 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 fine herbs reveal wine Cheese: parmesan and other hard cheeses, roquefort, camembert Dessert: strawberries and peaches in wine, chocolate cake, and other chocolate desserts. AWARDS Gilbert and Gaillard Gold Medal Silver medal at the Brussels wine competition Neal Martin 88-90 Yves Beck 87-90