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Grand Vin de Chateau de Ricaud
AOC Cadillac-Côtes de Bordeaux
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 rough diamond, 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.
Tasting notes
Cultivated on gravel over clay, Cabernet-Sauvignon dominates in the blend of the Grand Vin de Château de Ricaud. On the nose, intense notes of liquorice stick and spices rub with black fruits and precious wood. Intense on the palate, the wine evolves into a velvety, enveloping texture. Ripe fruits and spices explode on the mouthful, tasty palate, with a dense tannic backbone. A very well balanced Grand Vin with an impressive length, revealing great ageing potential.
The vintage
2018 is characterised by record rainfall in the first half of the year, in contrast with a second half among the driest and hottest in recent decades. We were able to keep the threat of mildew in check, which remained a significant problem until July. The vines remained fully protected through the painstaking work and constant monitoring of our teams, together with strict adherence to environmental protocols approved by the certifications Terra Vitis and HVE 3. We were ready to face the summer months full of confidence, and were aided by favourable weather conditions from early August. Interventions have been tailored plot by plot, and the uneven bunches have been removed before the harvest. The berries were carefully sorted arriving at the cellar, to vinify only full berries. Cabernet Sauvignon, the dominant varietal in the blend, is superb, dense and concentrated.
Blending
- 57% Cabernet Sauvignon
- 29% Merlot
- 14% Petit Verdot
Food pairing
Drink with grilled red meat or meat and gravy (steack 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.
