Chateau La Tour de Mons - Margaux - red - 2014 - 750 ml
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WHAT THE WINEMAKERS ARE SAYING
“Château La Tour de Mons is a classic wine, elegant and pure and fully respectful of this great terroir of Margaux. With a vineyard planted of 56% Merlot, 38% Cabernet Sauvignon, and 6% Petit Verdot, Château La Tour de Mons matures for 12 months in French oak barrels. With an intense colour, the wine displays a very broad aromatic range. Elegant and distinguished, this enticing wine has a fantastic potential for ageing.”Château la Tour de Mons
The Château La Tour de Mons is a single block vineyard, located in the northern part of the Margaux appellation, on the banks of the Garonne, as the best Médoc Crus. The origin of the château dates back to the 13th century. Amongst its illustrious owners was Pierre de Mons, who acquired the property in 1623 and gave it his name. The estate belonged to his lineage until the end of the 20th century.
Since the 1990’s, the new owners of the château have implemented a major renovation programme: building a new winery and an air conditioned storage cellar, large drainage programme, management of the vineyard in the interest of a sustainable ecological balance.
Everything is put together to produce a classic wine, elegant and pure, in the deepest respect for this great land of Margaux.
Topography: This single block vineyard is located in the northern part of the Margaux appellation, on the banks of the Garonne, as the best Médoc Crus.
Surface of the vineyard: 48 hectares in AOC Margaux.
Soil: Garonne gravels and clay-limestone
Grape varieties: 55% Merlot, 36% Cabernet Sauvignon, 4% Petit Verdot
Average age of the vines: Around 30 years old
Farming method: Parcel management of soil and vineyard. Certi ed sustainable farming.
Average yields: 45 to 50 hl/ha
Winemaking: After hand-picking and careful sorting of the grapes in the winery, batches are placed in separate stainless steel tanks depending on their origin. Plot selection and traceability is thus meticulous. Low temperature fermentation over an extended period allows soft extraction. Each batch is then drawn off into barrels. Press wine is carefully selected and then blended. The wine will then age for 12 months in French oak barrels, 40% of which are new each year.
Production: Around 150 000 bottles