Le Grand Vin de Château de Ricaud is only produced in limited quantity, and is prized for its elegance and distinction. Concentrated, and revealing delicate tannins, it is utterly charming. This fine wine is an archetypal gem, nestling in a unique natural setting in the Cadillac Côtes de Bordeaux appellation. Meticulous selection and precision-led vinification are rewarded with this true jewel of a wine.
78% Cabernet Sauvignon – 16% Merlot – 6% 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: Deep gravel on a clayey subsoil
Harvest: By grape variety and type of soils, when the grapes are perfectly ripe.
Vinification: Pumping overs according to the batches.
Ageing: 12 months in oak barrels (45% of which are new), on fine lees.
Concentrated and very deep in colour. Produced from grapes grown on gravel soils overlying clay, the Cabernet Sauvignon which dominates the blend reveals intense and complex aromas of dark fruits adding complexity to a touch of violet. The wine is smooth on the palate and rapidly gains in body, underpinned by a backbone of densely grained tannins of great finesse. The silky texture coats the palate, while the fruity and spicy notes converge in a perfectly balanced ensemble. The impressive length is further proof of great ageing potential. Frédéric Bonnaflous, Dourthe Estates Director
Blackberry and blueberry aromas with a hint of licorice. Full body, firm and silky tannins and a lovely finish. Shows some hot-stone and fresh-herb undertones to the currant flavors. Drink or hold. 91 Points, January 2019
Deeply colored, the 2016 Château de Ricaud is one seriously classy Côtes de Bordeaux. Giving up plenty of spiced cherries, mulberries, and currant fruit, it has subtle spicy oak, medium body, terrific balance, and a rare sense of elegance from this region. It should drink nicely for upwards of a decade. 90 Points, February 2019
Subtle, takes a heartbeat before kicking in. This is subdued, but once open shows dark fruits, blackcurrant, blackberry, slate and liquorice. Drink 2019-2016-89-90 Points, Jane Anson, June 2019
Drink with grilled red meat or meat and gravy (steak rib with shallot, foie gras scallop with raisin, meatballs in sauce, rabbit stew…), roasted poultry (quails and plum, guinea fowl with chestnuts, chicken and mushrooms-filled vol-au-vent) and cheeses such as camembert, brie de meaux and goat cheese.