CHÂTEAU LAMOTHE BOUSCAUT ROUGE 2018

Château Lamothe-Bouscaut
Pessac Léognan Rouge

Deep ruby in colour. On the nose intense aromas of plum, blackcurrant and bramble are married with notes of cedar and spice. Firm but velvety tannins on the palate and a well-integrated acidity carry the flavours onto the long finish and give this wine great potential for ageing.

VARIETIES: Cabernet Sauvignon, Merlot
REGION: France / Bordeaux / Graves / Pessac-Léognan
AGEING: The grapes were gently de-stemmed and crushed before fermentation took place temperature-controlled stainless-steel tanks with regular punch downs and pump overs. After fermentation the wine was then transferred to French oak barrels, one third of which were new, where it was aged for 12 months
GUARDING POTENTIAL: Enjoy now or will cellar well up to 8 years
SERVE: Serve at 16ºC – 18ºC
FITS TO: Excellent with Grilled, Braised or Stewed Lamb, Beef, Duck, Pork or Game. Alternatively, try with Mushroom dishes, Mature Cheeses or Camembert

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Background | Of | Château Lamothe-Bouscaut

Château Lamothe-Bouscaut, located in the village of Cadaujac in Pessac-Léognan, has a rich history dating back to the 12th century. In 1999 it was acquired by its neighbour, Château Bouscaut, which Sophie Lurton and Laurent Cogombles own. The estate’s nine hectares of vineyards are planted on deep gravelly soils and have an average vine age of 35 years. Their vines are sustainably farmed, with all vineyard operations carried out by hand.

Château Lamothe-Bouscaut blends 72% Cabernet Sauvignon, 20% Merlot and 8% Malbec, fermented in stainless steel and concrete tanks, before ageing in oak barrels, a third new, for 12 months. Remarkably approachable in its youth, this Pessac-Léognan is ripe, generous, and an excellent example of fruit-forward, modern Bordeaux that is delicious to drink now, yet will equally age for a few more years.

The Merlot and Cabernet Sauvignon vines are planted on well draining, deep gravelly soils and are on average 40 years old. The vineyards are farmed sustainably and pruning is carried out by hand by five vineyard workers. Vines are trained using the simple Guyot system and fruit is harvested manually.