2016 Château La Tour Carnet 4ème Grand Classé Haut-Médoc Bordeaux

2016 Château La Tour Carnet 4ème Grand Classé Haut-Médoc
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Château La Tour Carnet dates back to the 12th century, making it the oldest Château in Médoc. Its architecture is medieval with a tower built in 1120, surrounded by a moat. It has had famous owners including the family of Michel de Montaigne, one of the greatest French philosophers, author of the Essays, and who was twice Mayor of Bordeaux. The Château La Tour Carnet vineyard was established there in 1407.

Best vintage of Château La Tour Carnet red
Vintage: 2016
Rating: 96/100
Le Figaro Comment: Nose of red fruits, hint of toasted toast, Zan, full, broad, intense, fruity mouth, full tannins, still a little tight, long finish

The 73 ha vineyard, located a few kilometers east of Saint-Laurent-Médoc towards Château Beychevelle, is planted on a veritable mosaic of soils of various qualities, composed of clay, limestone and Garonne and Pyrenean gravel. on a limestone subsoil. For the red, the grape varieties consist of Cabernet Sauvignon (40%), Merlot (55%) which works wonders on the limestone hill, but also Cabernet Franc (4%) and Petit Verdot (1%). The white grape varieties are divided between Sauvignon (33%), Sauvignon Gris (29%), Sémillon (33%) and Muscadelle (5%). In anticipation of global warming, Bernard Magrez created in 2013 a private collection of 75 grape varieties, a true plant heritage which makes it possible to identify the grape varieties best suited for the future. But for current grape varieties, the average age of the vines is 30 years and the planting density is 8 to 10,000 vines/ha. The culture is traditional, using the principles of reasoned culture and favoring manual work.At harvest time, a first sorting is carried out in the vineyard, a second, manually on a vibrating table, followed by destemming then densimetric sorting in the cellar. Only the best remains! The harvest is then cooled, then vatted by gravity. Vinification follows in small capacity wooden and cement vats. The punching down is entirely manual, the temperature is controlled and does not exceed 28°C. After maceration for around thirty days, aging in barrels, 30% of which are new, lasts 16 months.