Since 1995 we have been passionately dedicated to renovating this little gem of a property in Saint-Estephe and restoring it to its former glory.
Located on a magnificent terroir, right next to the Gironde estuary and overlooked by a majestic residence, with its rich and ancient history, the Château Le Boscq vineyards today produce highly distinctive wines, which elegantly combine the powerful character of Saint-Estephe with extraordinary finesse.
51% Cabernet Sauvignon, 45% Merlot, 4% Petit Verdot
Vineyard & Vinification Note
As in every Dourthe vineyard, the team constantly strives to improve viticultural practice to produce the finest grapes possible. The vineyard is therefore managed according to the environmental principals of sustainable plant protection, specifically to manage the quality of the yields. Canopy management and yield control are practised throughout the vineyard, adapted to the climate and profile of each plot, using bud-stripping, leaf stripping, secondary shoot removal, lateral branch removal and if necessary, removing any inconsistent grapes from mid veraison onwards (green harvest). The date of the harvest is determined by regularly tasting the fruit, and is then evenly spread over time and carried out by hand, using small crates, selectively harvesting only the consistently ripe grapes by plot or micro-plot. Traditional vinification, individual wine parcels vinified separately. Small capacity temperature controlled stainless steel -tanks. Vertical press to ensure gentle pressing.
Vintage 2014: After a promising start to the year, a dull, gloomy summer meant ripening got off to a slow start. Any worries were lifted towards the end of August with the arrival of exceptional, lasting weather conditions. While the quality of the vintage owes a great deal to the excellent late-season, a vintage of this quality would not be possible without considerable work in the vineyards earlier in the season to ensure pristine quality in the vines and stunning fruit. The grapes therefore enjoyed perfect ripening conditions. Harvesting got underway at a gentle pace, with the added luxury of each parcel able to reach optimum ripeness before picking. Despite a relatively early start, Château Le Boscq saw its longest harvest ever, lasting from September 25 to October 15, all the grapes showing impressive quality in equal measure.
Harvest: Merlot: September 25th to October 7th Cabernet Sauvignon: October 8th to 15th Petit Verdot: October 8th
AGEING: In oak barrels, on fine lees, 37% new oak
ESTATE BOTTLED: June 2016
Deep, dark ruby in appearance. Sweet spices, with hints of white pepper and dark fruits pave the way for an elegant touch of cedar, so characteristic of the Le Boscq terroir. On the palate, concentrated, silky tannins – courtesy of the perfectly ripe Cabernet Sauvignon – are backed by juicy Merlot fruit. The wine culminates in all the finesse of a lengthy, savoury finish. Frédéric Bonnaffous, Dourthe Estates Director
Decanter Tasting Note
Owned by Vignobles Dourthe, with Frederic Bonnaffous as technical director. Dourthe really are delivering enjoyable and drinkable wines across their estates at the moment, and this 18ha property is no exception. There’s a touch of reduction on the nose, something that I have found in a few others, but it clears to reveal a finessed and polished wine with pure cassis, black fruits and a note of charcoal. It’s well done, with the consumer in mind. 37% new oak. 91 Points
James Suckling Tasting Note
This is a very generous and attractive wine with really ripe cassis, a generous body and then quite a serious, moderately tannic finish. 91 Points, February 2017
Wine Enthusiast Tasting Note
CELLAR SELECTION. This estate, dating to the 18th century and close to the Gironde estuary, has produced a rich wine. Young tannins and fine fruity acidity are both present in a wine that is serious and dense. Its weight, ripeness and the potential of the black-currant fruit will all allow it to age. 93 Points, April 2017
Ideally matches red meats (eg. bison steak with fig-balsamic sauce, grilled skirt steak, slow grilled rack of lamb with mustard and herbs, roast beef with root vegetable salad, braised lamb with potatoes) and French mature cheese (bethmale, chevrotin, edam, Ossau Iraty, tomme de Savoie, tête de moine…).