Chateau d’Agassac
Cru Bourgeois 2016

This is the archetype of modern Médoc, structured and powerful, yet balanced, fruity and endowed with ripe and supple tannins. Made for laying down, it can be enjoyed relatively young, by those who love their wines with ripe fruits and powerful tannins, or with extended age, for those who enjoy the meaty, earthy and umami flavours of mature Bordeaux. It is one of the best rated and most awarded wines of Haut-Médoc.

50/50 blend of Cabernet Sauvignon and Merlot. The 2016 has a deep ruby, ​​garnet core with subtle lightening of the edges. The nose shows blackberry confit, grilled toast, graphite and a hint of vanilla, with a delicate leafy background. Medium bodied with fine fruit sweetness, well-integrated tannins, elegant and persistent. The finish has a pleasant touch of chocolate. This has all the hallmarks of a great Agassac: sophistication, grace and a quiet strength. This vintage can be enjoyed now, but will improve over the next 10 to 15 years in the cellar.

Past Vintages

2010 – 60% Cabernet Sauvignon with the rest Merlot. 2010 was another excellent year in the Medoc, and this vintage is just starting to show signs of middle age. The colour is just starting to turn bricky, and the oak and ripe black fruit have really integrated nicely. Slightly dried cassis, dried cherries, smoke, tobacco and notes of saddle leather are supported by still quite powerful and slightly drying tannins. Acid is a little less prominent in this vintage and tells the story of a hot a dry vintage that gave great ripeness. For this reason, it probably has another 5 to 7 years left, but it is drinking beautifully right now and has enough tannin to pair with food such as rich potato purées or gratin, mushroom dishes. I would tend to pair with flavourful hard cheeses.

1999 – Predominantly Merlot, 1999 is fully developed and should be enjoyed over the next year or two. The colour is medium garnet. There is still some preserved strawberry on the nose, but tertiary characters have taken a prominent role: forest floor, smoke, mushroom and soy. Tannins have softened to the point where they just play a supporting role in the wine, filling out the mouth with their lovely velvety nature. The acid on this wine has likely helped it to age so well. It still shows its liveliness and keeps the wine fresh, despite its earthiness. No need to decant or open too long before drinking.