"Jancis Robinson 17/20; Relatively deep lemon colour. Sappy, exciting nerve in the vegetal spectrum with a hint of matchstick. Delicate and racy. Very nice light hand here resulting in a really nervy wine. Tasted Jan 2016
Aidan; Powerful & rich, tremendous density on the nose, the oak needs a little more time to integrate but this powerful and refreshing. Beautifully balanced and excellent length.
Wine Enthusiast: 93/100 Wood aromas show strongly and lead on to the toasty palate that’s rich and complex while not losing sight of its citrus character.It is juicy, with ripe yellow fruits and dense texture. This needs serious aging, so wait to enjoy until 2017
DECANTER (Steven Spurrier) : 17/20 - White flowers and lifted grapefruit acidity, beautifully poised between ripeness and minerality, a classic, classy success from this chateau. Drink: 2014-2020"
Bouscaut's vineyard has existed since the 17th century on the commune of Cadaujac, a Graves appellation at that time. Called Haut Truchon, it was renamed Château Bouscaut after the name on the land register in 1881 . In 1962, the château was completely destroyed by a fire while the cellars remained untouched. The owner, Victor Place, oversaw its reconstruction, to the exact original plans, before selling it to a group of investors from New York in 1968. The new owners brought in the directors of Haut-Brion to manage it. Bouscaut was then acquired in 1979 by Lucien Lurton, a well known Bordeaux winemaker who already owned at least ten other prestigious châteaux in appellations such as Margaux (Brane-Cantenac) or Barsac (Climens),.... This passionate viticulturist recognized the potential and exceptional terroir of Château Bouscaut.
Sophie Lurton, Lucien’s daughter has been looking after Bouscaut since 1992. Laurent Cogombles, her husband, an agronomist, has also been very involved since 1997. Laurent is also the current President of the Appellation Pessac-Léognan. The Lurton family has made numerous improvements to the cellars (with a circular tank room in 1990 and a concrete tank room in 2002) before complete renovation of the barrel cellars in 2010 including the building of a 400m² cellar.
The 2012 harvest began with the Sauvignon Blancs on September 5th. The ripe berries were picked over several passages and selective picking as the ripeness was uneven across the blocks. On the 20th we started picking the Semillons and finished the Sauvignon Blancs (second passage). Cold soak for some lots before going down into the barrels for fermentation which always starts in barrels at Bouscaut. The Semillons were very full bodied and the Sauvignon Blancs aromatic and lively: it has what is needed for a great vintage.
