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The Story

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.

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Latest Pro-tasting notes

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Written Notes

Full plum. Quite open here with a touch of smoky concentration, good

palate too with a touch more texture, promising toasty finish, cafe. Quite

good. 87-90/100 2021-2030

  • 90p
Medium deep colour. Cassis toasty aromas. Fresh but slightly sweet palate with cassis dark plum fruit, rich plentiful yet muscular tannins and mocha toasty oak notes. Finishes firm dry with al dente, brambly notes. Touch of alcohol heat. Should develop quite well. 90 points
  • 90p
Dark purple red with violet hue and almost black core. Aromatic nose with hints of graphite and cold smoke, roasting aroma, backed by succulent fruit of elderberries and blackcurrants. On the palate well structured with good tannins and convincing length, well balanced with good mouthfeel.
  • 93p



Pauillac, Bordeaux


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