Quentin Cecchini

Chateau la Hourcade, Cabernet Sauvignon, Cru Artisan, Medoc 2020

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A unique Cru Artisan which focuses on quality, biodiversity, and non-intrusive agriculture. Gorgeous dark garnet color. On the nose, scents of roasted coffee and cocoa beans with mellow dark berries, violet, graphite, and slightly smoky. The palate is very well balanced between the solid tannins, mellow dark berries, a gentle smoky oak, and a touch of minerals. It’s consistent and lingering with roasted coffee beans finish. A splendid, modernized experience for a left bank Medoc. Certified HVE, sustainable agriculture. Vegan wine, using tangential filtration. Only sold by CeleriersCellar.com in the US.

40 years old
Certified HVE. Classified as "Cru Artisan". Heavily focused on biodiversity: re introduction of wild vegetations to attract wildlife that help prevent diseases. Quentin also breeds horses. He bought meadows adjacent to the estate that were natural habitats to endangered local mammal and bird species (10 hectares). He registered these little forests as natural reserves so they will stay untouched by mankind. Sustainable agriculture, no weedkiller nor fungicide. Plowing and pruning (double Guyot with low yield for natural concentration) are done by hand. The grass is let grown naturally to optimize the natural aeration of soils and their quality. High Density plantation with 5,500 vines per hectare. Harvests are done both mechanically on specific parcels and by hand on their old vines. Quality farming with a 45-55 Hectoliter per Hectare average (low yield). Each parcel is worked at their own pace: harvests are parcel sensitive.
Destemmed and pressed vertically with small press for a better quality of extraction, each juice is separated by grape varietal and terroirs. Long and slow first maceration for 4 days to 7 days to let a lot of aromatics to evolve gently. The Alcoholic fermentation has started at the same time and is being pushed up to a month. The following step, the raking, the must is removed. Malolactic fermentation takes place for few days to a couple of weeks (keep as short as possible to not have volatile acidity (VA)). The must is pressed but no press juice is reintroduced in the free run wine. Once all fermentation are done, the wine is aged another 12 month in stainless steel tank with French oak stave: after multiple tests, oak barrels give too much of barrel flavors and doesn’t let the wine shown its proper aromas. The staves prevent this concentration. Finning done with tangential filtration. Vegan Wine.
Cabernet Sauvignon
Cabernet Sauvignon 60%, Merlot 40%
1,500 cases
Similar to 2018 and 2019, Winter 2019/20 was warm and did not allow the plant to fully rest nor the soil to replenish entirely its water reserve. April being warm and dry, maturity happened early, exposing the flowers to potential frostbite hazards. Fortunately, it did not happen, and Summer came in, very dry. A vintage marked by drought. Not a single rain from June, until the exceptionally early Harvest. A fantastic and unique vintage, branded with high concentration, very small yeast, and maximum quality.
Single estate of 18 hectares, made of Garonne Gravels on the upper layer, Clay and Limestone in the deeper ones.

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