Chateau du Retout, Haut-Medoc Cru Bourgeois Superior (Damaged Labels), 2014

Tasting Note

Very intense and expressive aromas with powerful notes of black fruit such as blackcurrants and blackberries. As this wine becomes older, the nose develops a spicy bouquet of liquorice, leather and marshmallow mingled with the vanilla scents created by well-integrated oak.

The Chateau History

The Phylloxera crisis at the end of the 19th century destroyed most of the French vineyards. Shortly after, the First World War, as well as the splitting up of properties due to inheritance laws, often led to the abandonment of winegrowing in general and even to the disappearance of some of the smaller wine estates.

This was the case with Château Retou-Rosset in Lamarque and Château Salva de Camino in Cussac Fort Médoc, both of which were classified “crus bourgeois”, as well as another estate, the “petit cru” Château Moulina. It was only in the 1950s, after their acquisition by the Kopp family, that these estates were brought back to life.

After a great deal of time and effort, the vineyards were gradually rebuilt. Today, this estate is still run by the Kopp family; daughter and son-in-law.

The
Vineyards

Today Château du Retout has 34 hectares of AOC Haut Medoc vineyards and 1.5 hectares of white grape varieties.

The
Red Wines

The vineyards are mainly planted on a ridge. At their centre, a 13th-century mill stands at the highest point (17 metres)

The vineyards are composed of two major soil types: clay and gravelly soils on the lower part of the ridge and deep Garonne gravel on the upper part.

The average age of the vines is 30 years and there are still some plots that were planted in the late 1950s. These vineyards, our heritage, are worked with the greatest of respect. Thanks to this respect, to astute observation and a touch of empiricism, their excellence can be fully appreciated.

The vineyards are planted with the following grape varieties:
68.5 % Cabernet Sauvignon,
24.5 % de Merlot
7 % Petit Verdot.

The 2014 Technical Data

Harvest dates:

29th – 30th September and 9th October 2014 for the Merlot

6 th October 2014 for the Petit Verdot

8 th - 20th October 2014 for the Cabernet Sauvignon

Total area: 32.67 ha Average production (total): 215.000 bottles

Average production of Château du Retout: 115.000 bottles

Average Yield: 50 hl/ha

Harvest: After picking, the separated berries are sorted twice at the cellar, first mechanically and then by hand. The grapes are vatted with no addition of sulphur and yeast inoculation is carried out when the vats are first filled.

Winemaking: Cold pre-fermentation maceration at 4°C for 6 to 10 days under blanket gas. Slow fermentation at temperatures below 26°C with 2 to 3 rack and return operations by gravity per day. Maceration under skins for 15 to 28 days at 28°C. The average period in vats is 28 to 41 days.

Maturing: Final blending takes place early, at the end of November, then the wine is put in barrels (33% new) in mid-December to age for a further 12 months.

The Retout 2014 blend: 76 % Cabernet Sauvignon, 16.5 % Petit Verdot, 7.5 % Merlot.

Degree: 13%.

Total acidity: 3.6 g/l H2SO4

PH: 3.8

Total polyphenol index: 86

Consultant Oenologist: Christophe Coupez