Château Hosanna 2008 Double-Magnum
The 2008 Château Hosanna is a red wine from Pomerol in Bordeaux, produced by Château Hosanna, owned by Établissements Jean-Pierre Moueix. Its blend consists of 70% Merlot and 30% Cabernet Franc. The Wine Advocate awards it 95/100 and recommends drinking from 2011 to 2031. The review describes an opulent and fleshy wine, driven by an ample texture and notes of spring flowers, cassis, boysenberry, and white chocolate.
Identité du vin
- Couleur
- Red
- Pays
- France
- Région
- Bordeaux
- Appellation
- Pomerol
- Producteur / Domaine
- Château Hosanna
Cépage et assemblage
- Grape Variety
- 70% Merlot, 30% Cabernet Franc
Château Hosanna
Château Hosanna is a 4.5-hectare estate situated on the central plateau of Pomerol, notably between Château Lafleur, Pétrus and Vieux Château Certan. Formed from plots of the former Château Certan Giraud, it was acquired and renamed by Établissements Jean-Pierre Moueix in 1999. The vineyard is planted mainly with Merlot, complemented by Cabernet Franc, on blue clay and red gravel with an iron-rich subsoil.
- Owner
- Établissements Jean-Pierre Moueix
- Maître de chais
- Laurent Descos
- Surface (ha)
- 4.50 ha
- Production (average bottles per vintage)
- environ 18 600 bouteilles/an
Histoire du domaine
The vineyard’s origins date back to the estate of the de May family, who settled on the Pomerol plateau in the 16th century, where they helped to plant some of the appellation’s earliest vineyards. The plots that now make up Château Hosanna subsequently belonged to the former Château Certan Giraud. The latter was regarded as one of Pomerol’s premier crus from the 1950s onwards. In 1999, Établissements Jean-Pierre Moueix acquired Château Certan Giraud. Only the highest-lying plots on the plateau were selected to form the Château Hosanna vineyard, whilst the estate took on its current name. The estate now covers 4.5 hectares in the heart of the Pomerol plateau. It still belongs to Établissements Jean-Pierre Moueix. Laurent Descos is listed as the cellar master there, as part of the technical team led by oenologist Éric Murisasco.
