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The Bouscaut terroir is mainly made up of clayey-gravelly soils, on a calcareous base. The clayey-gravelly soil being the major component of Château Bouscaut’s terroir, gives the white wines a beautiful silky texture as well as a very expressive aromatic nature to both the Sauvignon Blanc and the Sémillon. This terroir also provides the white wines with outstanding aging potential, with the older wines evolving towards floral, dried fruit aromas with a smoky character… These same soils also produce excellent red wines, being particularly well adapted to Merlot. The resulting wines are deep in colour and particularly rich and powerful with good tannins.
At Bouscaut, the grapes are cold macerated for a few days. Then the juice remains in vats in contact with the skins and pips (the pomace) during the alcoholic fermentation. At this point, we do regular pumping over (repassing of the juice on the pomace to extract color and tannins) which are decided daily by the owners and the consulting oenologist while tasting.
In Bordeaux the 1955 began with unstable weather conditions just before summer, but turned into an extremely favourable season by the end of the year. A beautiful, sunny and warm—if not hot—period prevailed throughout August and September, until the just the right amount of much-needed rain came along. The crop turned out to be of the highest quality. However, because the vintage was overshadowed by the 1953, it offering wines with a good price-quality ratio that can still be enjoyed today. Ripe grapes and autumn rain guaranteed an excellent year for Sauternes wines. The wines of this vintage vary widely in quality, and many are dominated by tannins. Only the finest wines, such as the Lafleur, Cheval Blanc and Mouton-Rothschild, offer balance and richness.