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Chateau Tournefeuille 2016
- Producer Aquitaine
-
Blend
10% Cabernet Franc
90% Merlot - Country France
- Region Bordeaux
- Appellation Lalande de Pomerol
- UPC 0 15643 53520 8
Vinification
Manual sorting table.
Vinification in temperature controlled cement tanks (like Petrus) for a total vatting period of 4 weeks.
Cold pre-fermentation maceration.
Malolactic fermentation in French oak barrels (1/3) and in tanks (2/3).
Ageing : 12 months in oak barrels from Tronçay forest (Allier, Central France). One third of bar-rels are replaced every year.
Racking every 3 months.
No fining and filtering.
Vinification in temperature controlled cement tanks (like Petrus) for a total vatting period of 4 weeks.
Cold pre-fermentation maceration.
Malolactic fermentation in French oak barrels (1/3) and in tanks (2/3).
Ageing : 12 months in oak barrels from Tronçay forest (Allier, Central France). One third of bar-rels are replaced every year.
Racking every 3 months.
No fining and filtering.
Viticulture
17 hectares of vineyards in grouped plots on steep slopes with a southwestern exposure overlooking Pomerol.
90% Merlot and 10% Cabernet Franc.
Average vine age of 30 years, with 42% of the vines older than 30 years.
Density of 5500 vines/hectare.
Outstanding terroir of gritty and clay soils typical of Pomerols. 50% of the vines planted on clay-gravel slopes and 50% on the southern exposed gravel slopes.
Grass growing between rows on the plateau.
Traditional ploughing of soil.
Rigorous pruning with leaf thinning in July and green harvest in August to control yields.
Manual harvest with a team of 20 people.
90% Merlot and 10% Cabernet Franc.
Average vine age of 30 years, with 42% of the vines older than 30 years.
Density of 5500 vines/hectare.
Outstanding terroir of gritty and clay soils typical of Pomerols. 50% of the vines planted on clay-gravel slopes and 50% on the southern exposed gravel slopes.
Grass growing between rows on the plateau.
Traditional ploughing of soil.
Rigorous pruning with leaf thinning in July and green harvest in August to control yields.
Manual harvest with a team of 20 people.
