Chateau des Tours Brouilly 2016 750ml

Chateau des Tours Brouilly 2016 750ml

Pickup in-store and get 8% off (not applicable to sale items). Delivery ($60min) within 2 miles of store. we cannot ship to AL, AK, AR, DE, HI, IL, IA, KY, MD ME, MI, MS, MT, NM, ND, OK,PA, SD, TN, TX, UT, VA, WI


$17.75

 An elegant and well-balanced wine with great finesse. The bouquet is a blend of black fruit aromas and floral notes. We find the fine balance again on tasting, when the soft tannins combine with those ripe fruit flavours and linger on the tongue. 100% Gamay

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Additional information

Weight 2 lbs
The Vintage

It was a challenging spring in
the vineyards due to the frequent rain and humidity. But the hot summer conditions,
which continued into September, generously allowed the crop to reach excellent ripeness.
Harvest conditions were good; calmly taking place from the end of September to
early October.
Average yield in 2016: 45 hectoliters/hectare.
Terriors

The vineyards are situated in a natural amphitheatre around the
Château and the vines themselves are planted in sandy soils resulting from the disintegration
of the granite bedrock. These are poor, thin, acidic soils where we can still see
projections of the underlying rock.
Viticulture

We cultivate our vines in ways that safeguard the environ¬ment.
Respect of the soil is a priority, which is why we practice grassing-over between the vines
in many plots. Other vineyard methods are used in order to prevent soil compaction and
to look after the microbiology.
The vines are trained either in the traditional low “Goblet” style or «Cordon de Royat» style
allowing better aeration of the crop.
Average age of the vines : 45 years.
Winemaking

Long vatting periods (over 2 weeks)
are carried out on the crop which is partially destemmed according to the vineyard plot.
Pumping-over and cap-punching ensure the extraction of colour, substance and flavour
complexity. Fermentation is completed under temperature-control¬led conditions and
maturing, the next stage, is done in vats over several months.
Food Pairing

Red meat, in sauces. Cheese
Specs

240,000 bottles produced in 2016
Acidity: 3.3 g/L H2SO4
Alcoholic degree: 13 %
Residual sugar : <2 g/L

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