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Chateau La Tour de By Medoc - Buon Vino Claret
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Chateau La Tour de By Medoc Bordeaux 2011/12 MAGNUM

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Availability: 1 In stock

£45.00

Additional Information

One Line Description Chateau La Tour de By Medoc Bordeaux MAGNUM, ruby red, elegant blackcurrant, concentrated and rich
Production Method Conventional
Country France French
Region Bordeaux, Medoc, France
Producer Tour de By
Vintage 2012
Wine Type Red Wine
Wine Style Full bodied
Grape Blend 65% Cabernet Sauvignon, 33% Merlot and 2% Cabernet Franc
Alcohol 13% abv
Maturation Maturation in 30% new oak
Annual Production 0 - 5,000 bottles
Ageing Potential 20 years
Production Detail Fermentation in steel and foudres
Description

Details

Chateau La Tour de By Medoc Bordeaux MAGNUM, ruby red, elegant blackcurrant, concentrated and rich. A lovely vintage from this classic Bordeaux estate, with classic blackcurrant aromas, tannic structure and those lovely characteristics of pencil shavings and bell pepper. There are plenty of platitudes about La Tour de By I could mention by famous wine critics and Bordeaux aficionados but needless to say, this is good claret for those who drink claret! The estate is now 55 hectares, not really Buon Vino size but we have always enjoyed these wines since first trying them at a tasting of 2009 Claret at a certain swanky hotel in London. With Tour de By, you get everything you expect from good claret for much less than the same wine from a more exalted chateau. Chateau Tour de By might not be the most prestigious of chateau but it is a very nice glass of honest claret.A Magnum makes for a great centre piece at a family roast and the wine goes admirably with rib of beef.

Chateau Tour de By is a 94 hectare family estate with vines ageing on average 45 years. They grow mostly Cabernet Sauvignon, with some Merlot and a little bit of Petit Verdot for the blend. The harvest and most of the winemaking is now mechanised, and the wines are matured in oak barriques (30% new) before spending a further 16 months refining before release. Whilst not a 'natural' winery, they have been working since the 1980s to reduce chemical products used on the vineyard by experimenting with the ecosystem in the vineyard and more sustainable methods of managing disease and parasites.

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