Haut Médoc Cru Bourgeois Château Hanteillan 1990
Château d'Hanteillan is a Haut-Médoc Cru Bourgeois situated in Cissac-Médoc, an area located just north of the prestigious 1855-classified communes. Covering 64 hectares, it is one of the larger single estates in Cissac-Médoc. Today, the estate is owned by Catherine Blasco of the Casteja family, one of Bordeaux's most established wine dynasties, which also runs Borie-Manoux and owns several classified châteaux in the Médoc. The wine is bottled directly at the estate under the Appellation Haut-Médoc Contrôlée.
The estate is located in the Haut-Médoc, the southern and highly esteemed part of the Médoc peninsula on Bordeaux's Left Bank. This world-renowned region by the Atlantic Ocean has a rich history of wine exportation dating back to the Middle Ages. The Left Bank is characterized by its gravelly soils, which provide an ideal foundation for Cabernet Sauvignon. The 1990 vintage from this area achieved a score of 97 points, characterized by great ripeness and balance.
In classic Haut-Médoc tradition, the wine is built on a backbone of Cabernet Sauvignon, complemented by Merlot. Because Cissac-Médoc is situated on higher terraces further inland from the Gironde estuary, the wines from this specific area develop a tighter and more classic structure compared to the fuller styles produced by estates located closer to the river.
The history of the wine
Below, you can delve into the history of this wine — its producer, grape, area, and region.
Bordeaux
Bordeaux on the Atlantic is the world's most famous wine region and has been exporting wine since the Middle Ages. The legendary 1855 classification still ranks the area's leading châteaux. On the left bank of the Gironde, Cabernet Sauvignon dominates on gravel soils, while the right bank is the domain of Merlot and Cabernet Franc. The region is known for elegant, age-worthy blends of great finesse.
When this wine was made, the world looked very different. Here are some of the stories that unfolded while this bottle quietly aged in its cellar.
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How it handles
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Storage
Store the bottle horizontally at 12–14°C and avoid direct sunlight, vibrations, and temperature fluctuations.
Opening
Allow the bottle to stand upright for 24–48 hours before opening to allow sediment to settle. Use a professional corkscrew and open carefully.
Enjoyment
Serve at 17–18°C and be patient – there is a great difference in how and how quickly wines open up when they are aerated.
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