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Chateau Rauzan-Gassies - 2009

Blend
75% Cabernet Sauvignon
23% Merlot
2% Petit Verdot
Country
France
Region
Bordeaux
Appellation
Margaux
UPC
0 15643 25175 7
New
Red Wine
1688-09
Product Ratings
James Suckling 90pt

A little lean for the vintage with a mineral, blueberry and light chocolate character that follows though to a medium body with chewy tannins.

by James Suckling, 2012
Vinous Media 91pt

The 2009 Rauzan-Gassies has a refined bouquet with blackberry, cedar and light graphite notes, maybe a little closed down though, it opens nicely in the glass. The palate is medium-bodied with supple tannin, and fine acidity. Chewy with plenty of blackberry and bilberry fruit laced with sea salt and brine towards the finish.

by Vinous Media, 2019
Wine Enthusiast 91pt

Soft and ripe wine that shows the richness of the year while offering a core of tannins. It is immediately attractive, although the structure and final tannins do promise aging potential.

by Wine Enthusiast, 2012

Terroir

Producting vines : 25 hectares
Production area : Margaux
Soil : deep gravels, sandy gravels
Grape varieties : 65 % Cabernet Sauvignon - 25 % Merlot - 5 % Cabernet
Franc - 5 % Petit Verdot
Average age of the vine : 35 years
Density: 10 000 stocks/ha
Average yield: 40 hl/ha

Harvest

Mechanical work of the soil or use of between-rows grass. Sustainable cultural practices. Guyot double cane pruning with opening. Removal of the laterals and manual repositioning of the clusters. Thinning out of the leaves on one side of the rows before veraison and manually on both sides before the harvest. Clearing out of the unripe grapes in July and August. Harvest: first manual sorting on the vines before the harvest; second manual and mechanical sorting before vating.

Vinification

Stainless steel vats froml2 hl to 150 hl to optimize the plot by plot selection.
Fermentations : temperatures from 26 to 28 Celsius; 2 to 3 pumping-over a day.
Macerations: approximately 3 weeks.
Malolactic fermentation in barrels and stainless steel vats.

Ageing

12 months in barrels, with 50-55 % new barrels. French oak, soft medium toasting.
Traditional racking every 3 months. Fining with egg whites.