Everything about Chateau d’Agassac Haut Medoc with wine tasting notes and wine with food pairings. Learn about the best vintages, wine ratings, history of the property, vineyards and winemaking. If you want to read about other important, Bordeaux Chateaux: Links to all Bordeaux Wine Producer Profiles
Chateau d’Agassac History, Overview
Chateau d’Agassac is a beautiful estate in the commune of Ludon in the Haut Medoc appellation. Much of the original chateau that was built in the 16th and 17th century remains. At the time the estate was created, the property was owned by the wealthy Pommies family. In fact, until moderately recently, the wines were sold under the name of Chateau Pommie.
Eventually, the Medoc estate was purchased by the well-known Gasqueton family. If the Gasqueton name sounds familiar, it should. They were the owners of Chateau Calon Segur in the St. Estephe appellation. The Gasqueton family sold Chateau d’Agassac to the large French insurance company, Groupama.
At the time of the purchase, Chateau d’Agassac had fallen into poor condition. The vineyards needed replanting. The cellars and wine making facilities needed renovating and modernization’s.
In 2014, in an effort to improve the quality of the wine being produced at Chateau d’Agassac, they brought in the team of Stephane Derenoncourt to consult on the vineyard management and wine making for the estate. Their next step was to increase their relationship with consumers and oenotourisme, opening a restaurant on the estate in 2015.
Chateau d’Agassac Vineyards, Terroir, Grapes, Winemaking
The 43 hectare Left Bank vineyard of Chateau d’Agassac is planted to 50% Merlot, 47% Cabernet Sauvignon and 3% Cabernet Franc. The vineyard is situated in the southern part of the Haut Medoc appellation, not that far from Chateau La Lagune and Chateau Cantemerle. The vineyard has a terroir of gravel, clay and small stones in the soil.
To produce the wine of Chateau d’Agassac, vinification takes place in vats. Malolactic fermentation is done in tank. The wine is aged in a combination of French oak barrels and vat. 75% of the wine is aged in 50% new, French oak barrels and the remaining 25% of the wine is aged in tank. Although, with Stephane Derenoncourt, we are already seeing changes in how the vineyard is managed and the wines are made, starting with the 2014 vintage.
Chateau d’Agassac makes a second wine, Pommie’s Agassac. The estate also produces several small cuvees; Accuracy of Agassac, The Agassant and Pomies-Tete de Cuvee. On average, the annual production is close to 17,500 cases of wine per vintage.
When to Drink Chateau d’Agassac, Anticipated Maturity, Decanting Time
Chateau d’Agassac can be enjoyed on the young side with an hour or so of decanting. However, the wine is usually better with 2-4 years of bottle age. Of course that can vary slightly, depending on the vintage character.
In the best years, the wine will at its best between 8-12 years of age after the vintage. Young vintages can be decanted for an average of 1 hour or so. This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment.
Serving and Decanting Chateau d’Agassac, with Wine, Food, Pairing Tips
Chateau d’Agassac is best served at 14 degrees Celsius, 57 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift. The red wine of Chateau d’Agassac is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised and grilled dishes.
Chateau d’Agassac is a perfect match with Asian dishes, hearty fish courses like tuna, mushrooms and pasta as well as cheese.
Château d'Agassac Wine Tasting Notes
8 Vintages 21,326 Views Sort by Vintage-Rating
|2018||Château d'Agassac (Haut-Médoc)|
Round, forward, earthy and fruity, the tannins are soft, the character is open and the floral sensation in the nose, along with the red fruits, thyme and espresso come through nicely. 87-89 Pts
991 Views Tasted Apr 19, 2019
|2016||Château d'Agassac (Haut-Médoc)|
Smoke and espresso greet your nose before the red pit fruits jump in. The wine is full-bodied, the tannins are round and the finish offers ample, sweet, red, fresh fruits to make this fun to drink.
769 Views Tasted Sep 21, 2019
Earthy, dark pit fruit with soft tannins and juicy plums at the center, this wine has a freshness and a sweetness to it. You could drink this young or age it for a few years.
2,526 Views Tasted Apr 29, 2017
|2015||Château d'Agassac (Haut-Médoc)|
Concentrated rustic, full bodied Cabernet Sauvignon powered wine with crunchy, crisp fruits and chewy tannins in the finish. 87 - 89 Pts
2,718 Views Tasted Apr 26, 2016
|2014||Château d'Agassac (Haut-Médoc)|
Offering sweet black cherries and earth, this wine is forward, soft, medium bodied and approachable, with a splash of spicy cassis and fresh berries in the end note. 87-90 Pts
2,665 Views Tasted Apr 21, 2015
|2012||Château d'Agassac (Haut-Médoc)|
Soft, fresh, juicy, ripe, open and ready to deliver its black raspberry personality with no wait time needed.
2,855 Views Tasted May 7, 2015
|2010||Château d'Agassac (Haut-Médoc)|
Drinking well today, this easy going wine offers a mix of tobacco, earth, cedar, lead pencil and red fruits. Medium bodied, crisp and fresh, there is a red berry character on the palate and in the finish. The wine was made from a blend of 50% Cabernet Sauvignon, 47% Merlot and 3% Cabernet Franc.
2,324 Views Tasted Aug 20, 2017
|2009||Château d'Agassac (Haut-Médoc)|
A nice wine, and good value for the money can be found in this round, soft, easy to like blend of 52% and 48% Merlot. The fruit filled finish is soft and clean.
3,068 Views Tasted Apr 26, 2015
|2005||Château d'Agassac (Haut-Médoc)|
Medium/full bodied, with a nose of tobacco, earth, forest, blackberry and floral notes. The nose is a little better than the palate. There is freshness and even a bite of crispness to the fruit and a hint of rusticity to the tannins. This blend of 53.5% Cabernet Sauvignon, 45% Merlot and 1.5% Cabernet Franc is drinking fine today.
3,410 Views Tasted Jan 28, 2015