Château Tour de Capet has 10 hectares of vineyard located at Saint Hippolyte, at the gateway to Saint-Emilion.The ripe, full-flavoured wine is exceptional value, packed with mouth-filling dark plum fruit and hints of sweet spice.
This wine is intense purple in colour, with a bouquet of ripe dark berries, tobacco and mint with hints of cinnamon, vanilla and cloves. On the palate, it is full bodied with soft, velvety tannins and a long, juicy finish.
Château Tour de Capet is a Saint-Émilion Grand Cru. The property lies to the south of Saint-Émilion, close to the village of Saint-Hippolyte. The 10 hectares of vines enjoy an excellent position with good southerly exposure, making a ripe, full-flavoured wine that offers exceptional value. The vineyard is next to those of Château Capet-Guillier and the two wines are made in the same cellar, by the same winemaking team led by Stéphane Derenoncourt. Since 2009 the property has been run by Antoine Moueix Propriétés, a producer with over a century’s experience on the Right Bank of Bordeaux.
Located in Saint-Hippolyte at the foot of the southern end of the Saint-Émilion plateau, the vineyards sit at an altitude of 60 metres. The fertile clay and silt soils result in an open, forward style of wine. Crop thinning in the spring and leaf plucking in the summer ensures the fruit ripens evenly. Yields from the 30-year-old vines are 45 hectolitres per hectare.
The outstanding weather conditions in August and subsequent Indian summer resulted in red wine grapes with a particularly high sugar content, satisfactory levels of tartaric acid and promising aromatic potential. The thick skins and concentration of tannins required meticulous care during extraction. The Merlot wines are deep and concentrated, while maintaining freshness in spite of their relatively high alcohol level. Harvest took place between 24th September to 3rd October.
The berries were sorted upon arrival to the winery. After gentle destemming, the berries were placed into small concrete vats for a cold, pre-fermentation maceration. Temperature-controlled fermentation took place at temperatures rising from 24° to 28°C with four to five weeks maceration and gentle extraction by manual punching down three to four times a day. This is then followed by light vertical pressing in wooden cages and malolactic fermentation in thermo-regulated vats. Each batch was then aged for 12 months in 225-litre French oak casks (one third new, two thirds in one or two year old barrels), before the final blend was assembled.