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Medoc Red | 13°

Ref : 486073

18.95 18, 95

Bottle 75 cL

i.e. 25.27 € / liter

3  product(s) soldsince yesterday

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  • Keeping level 2023
  • Service temperature 18°

Our food and wine pairings

  • Red meats
  • Game
  • Strong cheese

Our oenologists' opinion

Powerful bouquet

Garnet colour with a brick red sheen. A frank nose of roasting, with hints of vanilla, boxwood and pepper. Good balance on a rather vinous and fleshy wine, frank character on fresh spices, notes of pepper. Fairly supple finish on the roasted wood.



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 ?

Like much of Bordeaux, the Tour Prignac Grande Réserve prospers thanks to a rigorous selection of the best plots in the vinyard well as a high concentration of cabernet sauvignon.

Domain and appellation

  • Château Tour Prignac

    Run by Yannick Gay since 1979, the Château Tour Prignac stands among the largest Medoc vineyards. The domain was entirely renovated after being acquired by the Castel family in 1973.


    • Terroir: Spread across 300 hectares, the domain has 147 vines, in clay, limestone and gravelly soils. Each hectare has 7200 plants.
    • Vinification: In the vat room, the winemaking process is handled plot-by-plot. The wine is subjected to an extremely quick malolactic fermentation in thermos-regulated tanks. The alcoholic fermentation lasts for 5 to 8 days. The maceration lasts for 20 to 25 days. Once each lot has been tasted, the wine is put in barrels. It ages for 12 months minimum in French oak barells. Eric Boissenot, the Château Latour and Château Margaux oenologist, has shared his art of blending with the domain since 2008.

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