Château Ricaud’s revival can be mainly attributed to Cadillac, in Côtes de Bordeaux. Here, the wines reveal the finest expression of Merlot cultivated on clay-limestone soils and Cabernet Sauvignon on gravel.
90% Merlot – 8% Cabernet Sauvignon – 2% Petit Verdot
Vineyard & Vinification Note
HVE3 and Terra Vitis certified (High environmental value certificates)
Vintage 2015: The first half of the year was blessed with excellent conditions, with the first signs of flowering emerging 29 May, slightly earlier than average. Hot and dry weather lasting just over seven weeks from mid-June to the end of July, blocked growth in the youngest vines. We meticulously adapted canopy management techniques to minimise the effects of water stress, and the vineyard coped well as a result. A spate of moderate rainfall in the middle of summer proved sufficient for veraison to get underway across the entire vineyard. The grapes swelled and favourable weather at the beginning of autumn facilitated excellent ripening. Harvesting lasted two weeks, and with no rainfall, we were able to leisurely pick each parcel at optimum ripeness. Cabernet Sauvignon and Merlot are wonderful.
Surface in production for this wine : 53 Ha
Soils : Clay silts in the west and north-east of the vineyard, gravel outcrops at the highest points, calcareous clay in the south-west.
Grapes : the grape varieties and rootstocks are adapted to the specific nature of the soil of each plot.
Average age of the Vineyard : 26 years old.
Vine density : 6 500 plant/Ha
Pruning : Guyot mixte
Average load : 8 to10 clusters by plant.
Vine management : plot by plot
Higher trellising to increase the canopy.
Soils work adapted to the characteristics of each plot.
Multiple tasks in the vineyard: de-budding, removing the secondary shoots, removing the secondary shoots, 2 leaf-thinnings depending on the plot; crop-thinning if necessary
Manual leaf-thining; Crop-thinning to eliminate uneven bunches beginning of September
Harvest : Merlot : September 24th to October 8th; Cabernet Sauvignon : October 8th to 14th; Petit Verdot : October 8th
Alcoholic fermentation : 10 days, according to the batches, with 1 to 2 pumping overs per day according to the lot
Long vatting : 30 days
Running-off : October 13th to November 17th
Ageing : On fine lees, in oak barrels during 12 months
Bottling : June 2017
Ruby-red and bright. Aromas of liquorice and cherry, together with a hint of spice on the bouquet. Smooth on the attack, with well-integrated tannins and well-rounded on the palate. The wine evolves amid the well-balanced structure, underpinned by lovely freshness on the finish. Frédéric Bonnaffous, Dourthe Estates Director
This generously structured wine is rich in tannins and fine, ripe black fruit. Its structure and juicy acidity will allow it to age well. Drink from 2020. 90 Points, Roger Vos, December 2017
Red and white meat (entrecôte bordelaise, minute steak, beef tartare, neck of lamb, leg of mutton, duck magret), vegetables and side dishes (gratin dauphinois), cheese (Mimolette, Cheddar, Gruyère, Parmesan).