Château La Tour Carnet

Terroir, Vineyard, and Location Chateau La Tour Carnet is located in the Haut Medoc appellation of Bordeaux. The vineyard spans 190 hectares and is the largest of all the 1855 Classified Growths. The terroir is gravel, clay, and limestone soils with gentle, rolling slopes. The vines are on average 30 years of age and are planted to a vine density that ranges from 8,000 to 10,000 vines per hectare.

Wine Characters and Styles Chateau La Tour Carnet is a red Bordeaux wine made from a blend of 56% Merlot, 39% Cabernet Sauvignon, 4% Cabernet Franc, and 1% Petit Verdot. The wine is whole berry fermented, after being cooled to 8 degrees Celsius in a cryogenic tunnel by using liquid Azote, which is a type of nitrogen gas. Vinification takes place in a combination of large wood vats and stainless steel tanks. Malolactic fermentation takes place in vat. Between 85% to 90% of the wine is aged in on average, 60% new, French oak barrels. The remaining 10-15% of the wine is aged in large, clay, amphora.

Wine-making Techniques The grapes are whole berry fermented after being cooled to 8 degrees Celsius in a cryogenic tunnel using liquid Azote. Vinification takes place in a combination of large wood vats and stainless steel tanks. Malolactic fermentation takes place in vat. Between 85% to 90% of the wine is aged in on average, 60% new, French oak barrels. The remaining 10-15% of the wine is aged in large, clay, amphora.

Best Vintages The best vintages of Chateau La Tour Carnet are: 2022, 2021, 2020, 2019, 2018, 2017, 2016, 2015, 2014, 2012, 2010, 2009 and 2005.

Best Storage and Serving Temperatures Chateau La Tour Carnet is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift.

Decanting Time and Food Pairing Young vintages of Chateau La Tour Carnet can be decanted for an average of 1-2 hours or so. Older vintages might need very little decanting, just enough to remove the sediment. Chateau La Tour Carnet is usually better with at least 5-7 years of bottle age. It is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, and grilled dishes. It is also a perfect match with Asian dishes, hearty fish courses like tuna, mushrooms, and pasta as well as a wide variety of hard and soft cheeses.

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