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2nd Grand Cru Classé in 1855
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A safe bet for the Margaux appellation, Château Rauzan-Gassies has its history dating back to the 17th century. The Bordeaux merchant Pierre Desmures acquired the house of Gassies in 1661, which was split into two more than a century later: the Château Rauzan on the one hand and the Château Rauzan-Gassies on the other.
During the famous 1855 classification for the Paris World's Fair, Domaine obtained the rank of Second Grand Cru Classé. Seduced by its terroir, Paul Quié became its owner in 1946. Today it is his grandchildren, Anne-Françoise and Jean-Philippe Quié, who perpetuate the tradition of this great Domaine.
The vineyard, planted on 30 hectares of deep gravel soils as well as sandy-gravel soils, is composed of 55% Cabernet Sauvignon, 43% Merlot and 2% Petit Verdot. The wines are aged for 18 months in oak barrels, 55% of which are new.
The Domaine produces a Second wine, Gassies, vinified with the same care as its elder.
The wines of Rauzan-Gassies are typical of Margaux, elegant, fine and complex, predestined for long aging.
The 2015 vintage is known to be a very good wine year in Bordeaux. The flowering of the vines was able to benefit from a beautiful sunny weather in June, and the summer that followed was hot and dry. The small rains that occurred in mid-August were welcome for a good start of the ripening process. The late season in September and October offered a very nice harvest in a superb sanitary state, with grapes of an excellent aromatic potential.
The robe is a beautiful deep brick red color with brilliant reflections.
The nose offers opulent aromas of very ripe red and black fruits, roasted cocoa, peppery spices and caramel. A hint of chamomile is finely perceptible.
The attack is lively and elegant, the wine evolves on a full and dense texture, supported by very fine tannins. It has a beautiful length with flavors of black fruits and licorice, and blooms on a persistent and complex finish, signing a great wine of Margaux.
Food and wine pairing:
Chateau Rauzan-Gassies 2015 will pair well with tournedos Rossini, roast pork with sage and bread crust, filet of marcassin with beet butter and chanterelle mushrooms, or a grilled leg of lamb.
It will taste very well with pressed and uncooked cheeses: cantal, old mimolette, morbier, saint-nectaire and tomme de Savoie.
For dessert, choose to enjoy it with a Guillaume Mabilleau Extra Hazelnut Tart, a Black Forest Cake or a Raspberry and Chocolate Charlotte.
Cellaring potential and tasting:
Château Rauzan-Gassies 2015 has a very nice aging potential, and would deserve to wait another 7 to 8 years. Its peak will be reached between 2030 and 2032.
However, it lends itself perfectly to tasting right now. To do so, take care to place the bottle the night before in the serving room at room temperature. Open it and decant it at least 3 to 4 hours before tasting.
The bottles will be kept in the cellar protected from the light, lying down, at an optimal hygrometric degree of 70%.
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