Château de la Vieille Tour Bordeaux Supérieur 2020 (France)

Château de la Vieille Tour Bordeaux Supérieur 2020 (France)"This has aromas of black cherries, blackcurrants, chocolate and some menthol. Rich and creamy with a medium to full body and plump tannins. Soft at the end. 60% merlot, 15% cabernet sauvignon, 15% cabernet franc and 10% malbec. From organically grown grapes. Drink from 2023" James Suckling, Jamessuckling. com, May 2023 In 1839, Pierre Boissonneau created the family Estate Vineyard and Winery in the southernmost part of the Bordeaux region. For over

"This has aromas of black cherries, blackcurrants, chocolate and some menthol. Rich and creamy with a medium to full body and plump tannins. Soft at the end. 60% merlot, 15% cabernet sauvignon, 15% cabernet franc and 10% malbec. From organically grown grapes. Drink from 2023" James Suckling, Jamessuckling.com, May 2023

In 1839, Pierre Boissonneau created the family Estate Vineyard and Winery in the southernmost part of the Bordeaux region. For over 180+ years, the Boissonneau family owns the Château and manages the 55 ha (136 ac) certified organic and biodynamic vineyard in Bordeaux & Southwest of France. Today the 6th generation runs the winery, Pascal, operates as Technical Director from the vineyard to the cellar and the blending. Nicolas, the youngest brother, runs the sales and the distribution of the family-owned wines around the world. All this work would not be possible without the support of a talented team. Loïc working in the vineyard and the winery; all the seasonal workers, Nathalie as the export sales assistant and running the back-office and Valérie the accounting.

Located in the southernmost Bordeaux region, the Estate stretches on the slopes of the village of Saint-Michel-de-Lapujade (33190), renowned for its magnificent terroir, and produces beautiful wines from Bordeaux and Southwest of France.

Long maceration, 15/20 days, depending on the grapes, at controlled temperatures: 22/28°C (74/82°F). Malolactic fermentation after the run-off, at 20°C (68°F).Aged 12 to 24 months before bottling, we rack every 3 months the first year and 3 times the second year. Finally, we fine and filter just before bottling.