LES HAUTS TOUR PRIGNAC 2018
Ref : 486072
i.e. 14.50 € / liter
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Our oenologists' opinion
Dark brick colour with garnet reflections. Beautiful frank and open nose of candied black fruit, hints of pepper then toasted wood, hints of coconut. Good balance on a frank and rather round attack, warm point, frank character with a hint of wood which melts away. The tannins are ripe, already quite melted, frank, straightforward.
- Keeping level 2024
- Service temperature 18°
Our food and wine pairings
- Red meats
- Soft cheese
Body ? The body is the way a wine feels inside the mouth. Several factors, such as the alcohol content and the presence of tannins, contribute to the feel of the wine.
Freshness ? The freshness of a wine is defined by its level of acidity. Unlike rounded wines, fresh wines are easy to drink, and are more lively. Acidity plays a necessary part in a wine's structure.
Aging ? All wines do not have the same aging potential. Some are supposed to be consumed at a young age while others must be kept for longer periods of time.
Tannins ? Coming from stems, grape pips and their storage barrels, the tannin gives structure to red wines only.
Do you know ?
A great alternative to the prestigious Grands Crus of Bordeaux, the second wines promise feats in the years of great vintage. Coming from the youngest plots of the great Bordeaux châteaux, they grow in the same terroirs and benefit from unique know-how in viticulture and winemaking.
Domain and appellation
CHÂTEAU TOUR PRIGNAC
Managed by Yannick Gay since 1979, Château Tour Prignac is one of the largest vineyards in the Médoc. Les Hauts de Tour Prignac is the estate's second wine.
Terroir: The estate covers 300 hectares, including more than 147 vines, based on clay-limestone soils and gravel cuts. Each hectare has 7200 vines.
Viticulture: The harvest is carried out mechanically.
Vinification: In the cellar, the vinification is parceled. The youngest plots are those which are vinified first. The grapes undergo extremely rapid malolactic fermentation in tanks thermo-regulated at 20 ° C. Maceration lasts between 20 and 25 days. Aging lasts 6 months in oak barrels, a third of which is renewed each year. Eric Boissenot, renowned oenologist from Château Latour and Château Margaux, has been sharing his art of blending with the estate since 2008.
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