CHATEAU ESCOT 2016 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. This vintage of good maturity gives birth to wines with a classic profile. The grapes, healthy time of the harvest, nevertheless showed high values in terms of tannins and degrees Sufficient alcoholics, all perfectly balanced by well-preserved acidity. The whole trick has 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 70% Cabernet Sauvignon 25% 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 in mid-October. 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 we want flexible. BREEDING 24 months of aging between vats and barrels. TASTING Château d'Escot 2016 presents a fragrant bouquet with scents of blackberry and blueberry, oak well integrated. The medium-bodied palate reveals juicy, tobacco-tinged dark fruit, a wonderful body with a nice finish, well balanced and frankly delicious. 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 Gold medal at Macon Silver medal at the general agricultural competition 90 James Suckling 89-91 Neal Martin