VITICULTURE: The vineyard lies on a plateau with excellent exposure and is planted at a density of 7000 vines per hectare. The key to the quality of the terroir lies in the clay soil, which is rich in iron oxides as well as other minerals and nutrients. The clay is particularly suited to Merlot, which is the majority planting. Other factors that contribute to the quality of the vineyard include : several parcels of old vines, minimal spraying, green harvesting and excellent canopy management.

VINIFICATION: The grapes are sorted upon reception at the winery, and after passing through the crusher/destemmer, are placed in stainless steel and epoxy resin lined tanks. Prior to fermentation, 20% of the juice in each vat is drawn off to increase the ratio of skin to juice and give the wine more concentration. Fermentation occurs naturally due to the ambient yeast population in the winery and on the grape skins. A long 3 week maceration follows, and then the wine is matured for 18 months. Fining is with egg whites and the wine is racked clear necessitating only a light filtration.

CHARACTERISTICS: Chateau Tour d’Auron is a small production estate producing sought after wines with excellent aging potential. The Color : medium to deep cherry red. The Nose : shows good intensity and a complex bouquet of truffles, violets and rich fruits. The Palate : medium to full bodied with tannins that give structure and frame the black cherry and blueberry fruits. Well balanced, elegant, complex, and with long length.

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