Chateau La Tour Carnet Haut-Medoc (Grand Cru Classe) 2016 750ml

While it claims the same basic landscape as the Medoc—only every so slightly elevated above river level—the Haut Medoc is home to all of the magnificent chateaux of the Left Bank of Bordeaux, creating no lack of beautiful sites to see.

These chateaux, residing over the classed-growth cru in the villages of Margaux, Moulis, Listrac, St-Julien, Pauillac and St. Estephe are within the Haut Medoc appellation. Though within the confines of these villages, any classed-growth chateaux will most certainly claim village or cru status on their wine labels.

Interestingly, some classed-growth cru of the Haut Medoc fall outside of these more famous villages and can certainly be a source of some of the best values in Bordeaux. Deep in color, and concentrated in ripe fruit and tannins, these wines (typically Cabernet Sauvignon-based) often prove the same aging potential of the village classed-growths. Among these, the highest ranked chateaux are Chateau La Lagune and Chateau Cantemerle.

Bordeaux Blends
One of the world’s most classic and popular styles of red wine, Bordeaux-inspired blends have spread from their homeland in France to nearly every corner of the New World. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec and Petit Verdot, the best of these are densely hued, fragrant, full of fruit and boast a structure that begs for cellar time. Somm Secret—Blends from Bordeaux are generally earthier compared to those from the New World, which tend to be fruit-dominant.

Fourth Growth. Quatrieme Grand Cru Classe in 1855.

Critic tasting note: (2016 vintage) "Besitzt Frische und Saft, von guter Dichte, nur etwas hartes Finale in dieser Phase." - 16/20, Vinum Wine Magazine.

Vineyard Notes
Soil type: Clay-limestone, gravely-sandy.

Winemaking
A first sorting of the fruit is done in the vines followed by a manual sorting on a vibrating sorting table. High-frequency de-stemming using a Pellenc de-stemmer, then densimetric berry sorting. The berries are cooled using a cryogenic tunnel (injecting a liquid nitrogen spray). Transfer to vats by gravity-flow using a mobile bin. Vinification in small-sized oak and concrete vats. Pre-fermentation cold soak (8°C). Completely manual pigeages. Low temperature alcoholic fermentations (28°C).
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Ageing
Ageing in barrels for 16 months. 30% of the barrels are new.