Château Rahoul Graves, 2015

A member of the Union des Grands Crus de Bordeaux and owned by Alain Thiénot since 1986, Château Rahoul boasts an exceptionally diverse range of terroirs. When Dourthe became part of the Thiénot Group in 2007, the management of the Rahoul estate was entrusted to our teams. Today, the Graves white is ranked among the finest of the appellation, while the red is a wine of great finesse and elegance


62% Merlot – 36% Cabernet Sauvignon  – 2% Petit Verdot

Vineyard & Vinification Note

In spring, the vineyard takes on new life and the first buds appear, of which some will be sacrificed to allow improved circulation of air to the grapes and more uniform sunlight. This is also a critical time for vineyard health and with our sights firmly set on an environmentally-friendly approach, sustainable plant protection has been the preferred regime since 1995, with vine treatments limited to disease pressure only. July and August are critical periods that determine the quality of future vintages. To channel the energy of the vine without compromising its vigour, canopy management techniques are applied throughout the estate to ensure perfect fruit ripeness. Certain varieties such as Cabernet Sauvignon and Sauvignon Blanc require thinning out by removing some of the secondary shoots and early leaf-plucking between fruit set and bunch closure. This will reduce the herbaceous character in the grapes and promote thiols in the white wines and red fruit aromas in the reds. Alcoholic fermentation in barrel. 8 – 9 months in barrel (20% new).

Ageing on the fine lees with regular stirring.

Vintage 2015: At Château Rahoul, the first buds appeared around 10 April, which is fairly normal for this sandy, gravel soil. The first few hot and sunny weeks of spring stimulated the growth of vegetation and a very even flowering took place in these ideal conditions. Such good weather throughout the season meant that the vines were in excellent health. The rate at which the vines were growing began to slow a little in July, and veraison of the red varieties didn’t happen until the beginning of August on the gravel parcels of the vineyard, which are more sensitive to lower volumes of rainfall. We took full advantage of such a healthy vineyard and some fantastic weather conditions by harvesting the red grapes over the course of three weeks, allowing detailed plot by plot management, allowing each parcel to ripen fully without any pressure to pick earlier

Picking dates: Merlot: September 18th to October 1st Cabernet Sauvignon: October 6th to 8th Petit Verdot: September 30th

Ageing: On fine lees, in oak barrels, 30% of which are new

Bottled in May 2017

Tasting Note

Very dense, ruby-red appearance, offering a complex bouquet of fresh dark fruits and spice. Attractive, concentrated, silky tannins lend structure to the concentrated, fleshy palate, showing lovely expression of grape varieties in perfect harmony : lovely, concentrated flesh and dark fresh fruits from the clay-grown Merlot, lifted by impressive, cassis-laden Cabernet Sauvignon and Petit Verdot, with their delicate tannins. The long, spicy finish completes this full and flavoursome wine. Frédéric Bonnaffous, Dourthe Estates Director

James Suckling Tasting Note

Bright and fresh with floral and blueberry aromas as well as some pine-nut undertones. Full body, round and silky tannins and a crisp finish. Delicious bottle already. Drink or hold. 92 Points, February 2018

Jeb Dunnuck Tasting Note

While not at the level of the white from this estate, the 2015 Château Rahoul is still rock solid and offers a pretty, medium-bodied, lightly textured style as well as slightly herbal notes of strawberries, leafy herbs, earth, and spice-cabinet. It’s already drinking nicely yet should keep for 10-15 years. 89 Points, November 2017

Wine Spectator Tasting Note

A solid core of plum and black currant fruit is backed by light tar and black tea notes. Reveals well-embedded grip. Drink now through 2021. Tasted twice, with consistent notes. 11,300 cases made, 100 cases imported.  88 Points, James Molesworth, web 2018

Food Pairing

Perfect match with grilled or roasted meat, stuffed poultry, cheese, mushrooms fricassee.

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