Chateau La Tour Figeac 2020
- Guaranteed provenanceWines sourced directly from the producing estates
Marks and reviews
A delicate and aromatic Grand Cru Classé of Saint-Émilion
A Grand Cru Classé of Saint-Emilion, Chateau La Tour Figeac was founded in 1879, at which time it was separated from Chateau Figeac to which it was historically linked. Since 1994, Otto Maximilian Rettenmaier has been at the head of the property.
The Chateau La Tour Figeac vineyard enjoys an exceptional location, on the edge of the Pomerol appellation. The 14.6-hectare vineyard is located between Chateau Cheval Blanc and Chateau Figeac. The vines, which are 37 years old on average, are planted in very fine gravel-sandy soil upon a subsoil of deep clay. Since 1997, the Chateau La Tour Figeac vineyard has been cultivated with an eco-friendly viticulture, with the implementation of organic and biodynamic practices. Herbal teas and natural preparations are used to care for the vines, in consideration for the ecosystem as a whole. The estate has gone even further in respecting the environment and the vineyard, as cereals are now planted between the vine rows in order to strengthen the soil and limit erosion.
A very rainy autumn preceded a particularly mild winter, favoring early bud burst. April and May were marked by two episodes of frost, which did not cause major damage to the vineyard of the property. The summer was dry and particularly hot. Rainy and stormy days in August limited water stress and allowed the grapes to ripen in time for the harvest, which took place under summer conditions. While this vintage will be remembered for strong mildew pressure, the care taken by the Chateau's teams limited the impact.
Vinification and aging
The harvested grapes were sorted and then destemmed. The whole berries were filled, without crushing, into small vats. The punch-downs carried out favored a smooth extraction and the preservation of the elegance of the tannins. After around 4 weeks of vatting, the wines were divided into batches and aged in barriques for 15 months, followed by pump-overs in vat before blending.