Château La Tour Carnet 2016 - A.O.C Haut-Médoc
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30.42 In stock
90.8 sur 100 based on 6 Average rating of the Experts
Experts Global ScoreBased on 6 reviews
90.8
 
Il ne reste plus que 6 bouteilles en stock
30,42€
V.A.T Excl. per 75Cl bottle

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Experts Reviews

91/100
Score dans le Guide Parker
Robert Parker
90/100
Score de Wine Spectator
Wine Spectator
92-93/100
Score de James Suckling
James Suckling
17/20
Score de Jancis Robinson
Jancis Robinson
92/
Score de Decanter
Decanter
89-92/
Score de vinous
Vinous

Medium to deep garnet-purple colored, the 2016 la Tour Carnet has an earthy nose with tobacco and underbrush over a core of warm plums, kirsch and tea. The medium-bodied palate is refreshing, elegant, juicy and soft with a savory finish.
91
points on 100
Enticing lemon curd, creamed white peach and brioche notes have melded perfectly here, ending with a caressing texture and a flash of macadamia nut. Sauvignon Blanc, Sémillon and Sauvignon Gris. Drink now through 2020. 444 cases made.
90
points on 100
A linear and pretty wine with plenty of blackberry aromas and flavors to complement a tight and chewy tannin structure. Medium to full body and a bright finish. More structured than the 2015.
92-93
points on 100
Straight from the first nose we feel the extraction, the drama, the confidence. This is clean and crisp through the mid-palate, with crushed blackberry, liquorice, dark chocolate and tobacco notes. A strong showing from La Tour Carnet, there is no doubt you are in Magrez territory, but he is delivering on his signature with a flourish. It's a good wine, and tasted even better second time around at the UGCs.
92
points on 100
Glowing very dark crimson. Attractive 'mineral' quality on the nose. Very comfortable and unforced. Perhaps it could do with a little more energy but the texture is great. Lovely mouthfeel with no shortage of tannin.
17
points on 20
Bernard Magrez's 2016 La Tour Carnet is ripe, open-knit and seductive. Super-ripe black cherry, plum, licorice, woodsmoke and tobacco are all beautifully delineated in the glass. A wine of striking inner perfume, sweetness and nuance, the 2016 Tour Carnet has all the elements to develop into a superb overachiever. Sweet, silky tannins add to the wine's considerable sexiness. This is the first vintage made in the new winery, where smaller tanks allowed for the separate vinification of multiple lots. The reduction in new oak is another big positive here. Bernard Magrez makes a number of terrific wines. La Tour Carnet is one of my favorites because of its budget friendly price and the way it ages in bottle.
89-92
points on 100

Description

On the road to Saint-Julien -Beychevelle, a stone's throw from its church, the impressive quadrangular tower of Château La Tour Carnet rises in the axis of a monumental gate.  If the dense enclosure walls could talk, they would tell stories about the rich historical past of this authentic feudal castle. They would awaken the sound of knights galloping across the drawbridge in the 12th century, and the sound of "drums beaten by sticks, used to announce the maturity of the harvest and scare away wolves and boars" in the 17th century. And they would summon up the glorious days of the 19th century and the "1855 classification", the dark hours of phylloxera, before the great viticultural revival of the 20th century.

With the passion and the requirement that he is known for, Bernard Magrez has undertaken, to raise the Grand Cru Classé Haut-Médoc even higher…


The Terroir

To understand what makes the richness and unique personality of the wines of La Tour Carnet, we have to both understand what makes the originality of its soil and its technical excellence in viticulture and winemaking. The terroir of Château La Tour Carnet is a mosaic of multi diversity land. The use of the most modern techniques such as drone acquired by Bernard Magrez to analyze the plots, has optimized the virtues of this land by assigning the most suitable varieties: the hill is a soil conducive to Merlots, hillsides rather the Cabernets. But obtaining exceptional grapes would be nothing without careful winemaking techniques to make the best of it. This is why, for several years, Château La Tour Carnet returned to traditional methods that rely heavily on manual labor.It is a patchwork of soils composed, in the far west, of sand and gravel, becoming siliceous-gravel, siliceous-clay and calcareous-clay toward the west and center. To the east are the gravel slopes of the finest vineyards, including La Tour Carnet. Here, the soil is mainly composed of graves (fluvial pebbles, gravel and sand) from the Gunzian glacial era and is very similar to the neighboring appellations of Pauillac and Saint-Julien.


With its south-southwest exposure, a large part of the calcareous clay subsoil slopes are covered in a thick layer of Garonne River and Pyrenean graves. On this broad border of gravel slopes are located the finest vineyards. The 1855 classification confirmed this reality, and especially distinguished the Château La Tour Carnet. In the western part of the estate is ridge of asteriated limestone with Sannois clay slopes. This is the “Butte de La Tour Carnet” a geological curiosity that still leaves experts in wonder. The eastern part stretches across the south-southwest facing slopes of a gravelly hill typical of Médoc's grands crus. The calcareous clay subsoil is covered with a thick layer of Garonne and Pyrenees graves. The final part in the north consists of a large plateau of fine graves.

Years of painstaking experimentation have enabled us to get the very best from these soils by planting them with the most-suitable grape varieties—the Butte is most suitable for Merlots, while the slopes are best suited to Cabernets.


The harvest

Grapes are harvested by hand at optimum maturity. Sometimes only part of a row can be harvested while the remaining section is harvested several days later, when the grapes are perfectly ripe. This plot-based management of our crop is specific to the Château La Tour Carnet, and requires great knowledge of the vineyard and impeccable organization. The speed with which our many harvesters intervene enables us to optimize grape ripening.

Grapes are sorted by the pickers, and then placed in small crates to minimize the risk of the fruit being crushed.


 


Vinification

The crates' contents are carefully placed onto a sorting table. Undesirable scraps such as leaves and leafstalks etc. are eliminated along with green or spoiled bunches. The grapes are then destemmed to remove the fruit from the stems. Pressing is not performed systematically. The grapes undergo further selection on a sorting table and are then conveyed to the oak fermentation vats. Any plant debris likely to bring a “grassy” flavor is thus removed to focus on the roundness characteristic of Château La Tour Carnet's wine. From next year onwards, 50 % of the Grand Vin will be vinified in 18 wooden vats, which will be replaced every four years. The remainder ferments in stainless steel vats. The usual technique of pumping-over is replaced by hand-plunging, where the cap is pushed into the fermenting juice to gently extract substances desired, such as tannins, anthocyanins, and polyphenols, etc. The flow of the grapes by gravity, the use of oak vats and hand-plunging are a return to the traditional methods used in the Médoc region in the past. The aim of these techniques is to obtain a complex, silky wine, with powerful balanced tannins and great aromatic persistence.

Fermentation temperatures never exceed 30 to 32° in order to aid the development of delicate aromas. Alcoholic fermentation takes place for 8-9 days. Maceration, meanwhile, lasts three weeks. The free-run wines are separated from the press wines. Malolactic fermentation takes place in new barrels.


Aging

1,500 new barrels are bought each year! These barrels hold the new vintage and are gathered together in the impressive amphitheater-shaped cellars of the Château La Tour Carnet.

Grand Vins are matured in barrels for 18 months—50% of the barrels are new. Vinified according to the same method as our first wine, Les Douves de Carnet, Château La Tour Carnet's second wine, has a round and pleasantly fruity structure, but is less intense than its distinguished partner, so may be tasted younger. “Les Douves de Carnet” is aged in barrels for about15 months. Racking is performed delicately, on specific days of the month, and without pumping. We use the traditional method of egg white fining.

A month before bottling, the wine is returned to vats to round it off and then is blended, the final step that will reveal Château La Tour Carnet's vintage.


A thorough work and the Grand Wine

The first sorting is done directly in the vineyards; it is a manual sorting on a shaking table, followed by a destemming with a WINERY of Pellenc. The sorting is done by the naked eye, grape by grape. A cryonegic tunnel (use of liquid nitrogen spraying) is used in order to cool down the harvest. Tha maturation process is done in wooden vats and in small capacity cement tanks. Cold pre-fermentation maceration (8 ° C), fully hand-held porkings, low-temperature alcoholic fermentations (28 ° C), maceration time from 25 to 32 days, barrel aging for 16 months, 30% new barrels.



Technical sheet

  • The producer
    Château La Tour Carnet
  • Type of wine
    Fourth Classified Growth
  • Appellation
    Haut-Médoc
  • Superficy
    123 hectares
  • Age of the vines
    30 years
  • Harvests
    100% hand harvested
  • Barrels
    30% of new barrels
  • When should you drink it?
    Drink between 2024 and 2038
  • Wine apogee
    2031
  • How is it now?
    Encore jeune on doit le garder en cave
  • Service temperature
    16.5-18°

The vineyard

This Red wine (Cru Classé) from Haut-Médoc is made with a vineyard that has an area of 123 hectares by Château La Tour Carnet. The average age of the vines is 30 years. The harvest for this wine are 100% hand harvested.

Into the cellars

This wine has remained 16 months in Oak barrels. For this wine, the estate has made the choice to incorporate 30% of new barrels.

Haut-Médoc

The clearing and enhancement of the Médoc only dates from the 16th and 17th centuries. The wines of this region are quickly known and their fame crosses borders.The appellation is recognized by the decree of November 14, 1936, updated in December 2011.
The soils are mainly composed of gravels, that is to say a mixture of gravels and sands, with nuances given the extent of the appellation area and the presence of a clay-limestone subsoil outcropping very marginally.