Château de Ricaud Cadillac Côtes de Bordeaux, 2016-1500ml

To the south of Bordeaux, near Cadillac, Château de Ricaud boasts an exceptionally diverse array of soils. Seduced by its quality potential and the architectural splendour of the château, Alain Thiénot took ownership of the property in 1980. In 2007, he decided to engage the support of Dourthe’s teams, and put in place a remodelling plan intended to transform the estate into a benchmark in Loupiac and to create a Côtes de Bordeaux worthy of the finest wines. Château de Ricaud is a gem set in natural surrounds in the Côtes de Bordeaux appellation.

Grape

90% Merlot – 8% Cabernet Sauvignon – 2% Petit Verdot

Vineyard & Vinification Note

HVE3 and Terra Vitis certified (High environmental value certificates)

Vineyard surface : 66 Ha (10 Ha of which are white)

Soils : Clay silts, calcareous clay and gravel outcrops.

Vine density : 6 500 plant/Ha

Pruning : Guyot mixte

Vine management : plot by plot

Sustainable viticulture

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-thinnings if necessary

Manual leaf-thinings; Crop-thinning to eliminate uneven bunches

Harvest: By grape variety and type of soils, when the grapes are perfectly ripe.

Vinification:  In temperature-controlled stainless steel vats.

Ageing: 12 months in new oak barrels, on fine lees.

Tasting Note

Lovely bright garnet in appearance. On the nose, fruit character instantly defines this wine, delivering intense aromas of red berry fruits and cherries. This fresh and fruity profile is mirrored on the palate, underpinned by a generous, smooth structure and well-integrated oak. This delicious, full-flavoured impression lingers appealingly on the finish. Frédéric Bonnaffous, Dourthe Estates Director

Food Pairing

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).