Derenoncourt hired to raise Chateau d'Agassac quality
- Thursday 22 May 2014
The move follows a 17-year vineyard restructuring at d'Agassac (pictured), which will now culminate in the chateau significantly cutting the amount of grapes feeding into its top wine.
Previously, the estate used 70% of its annual harvest to produce its grand vin, but that will fall to 40% from now on, it said this week.
Derenoncourt's arrival is expected to help the estate improve the quality of its wine, but the hiring of one of Bordeaux's most well-known consultants may also have commercial advantages.
It also signals another foray onto the left bank for Bordeaux's right bank consultants.
Derenoncourt consults for dozens of estates, including 28 in St Emilion and also others across the Bordeaux area and further afield.
Speaking to Decanter.com during the recent Bordeaux en primeur week, he said that he tries to take a relatively hands-off approach at the estates he works with.
'When I was young, I fell in love with wine, because of the place,' he said. 'I always try to look for the identity of the place. I don't want to make something that when you taste it, you think Derenoncourt.'