Chateau La Tour Peyrous 2010, Graves

£7.90

Sleek, smooth Claret from Graves. Beautifully mature with intense aromas. Brambly flavours of blackberry, black liquorice and dark chocolate with hints of roasted coffee beans, violets and cigar box. Expressive and elegant with true refinement this is a classic Graves.

80% Merlot, 20% Cabernet Sauvignon. 13% abv. 75cl.

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Description

ltp 1Chateau La Tour Peyrous has the backing of one of the most famous Wine Houses in Bordeaux: the legendary Maison Ginestet. Ginestet is a key player in marketing Bordeaux wines, it belongs to the small circle of ‘great Bordeaux wine houses’ and owns several top flight, prestigious chateaux (Citran, Gruaud Larose, Broustet, Ferriere, Haut Bages Liberal, Camensac, Chasse Spleen, to name a few). Founded in 1897, Ginestet pioneered the trade regulations for Bordeaux wines, which became the Bordeaux Wine Council in 1948. Although the Ginestet portfolio is vast, they only work with one Petit Chateau, La Tour Peyrous. This little vineyard benefits from all the expertise and technical know how of the great wine house.

ltp6La Tour Peyrous sits on the gravel that Graves is famous for. Graves is the only appellation in Bordeaux to bear the name of its soil; ‘graves’ meaning ‘gravel’ in French. Considered to be the birthplace of Claret; its wines have been prized for centuries, especially by the British, and Graves is often judged to be the quintessential Claret. It is the only Bordelaise wine region producing both red and white Grand Cru Classe.

La Tour Peyrous’ vines sit on an advantageous south to south east orientation which exposes them to full sun. The gravel lies on a limestone sub–layer, which means the vines are always well supplied with water even during very dry periods. Being such a polished wine La Tour Peyrous simply sings with food. It pairs well with white meats and feathered game; turkey, guinea fowl, pheasant, goose and chicken. Delicious with pork and lamb (either roasted or braised) this Graves is also excellent with dishes based around roast butternut squash, caramelised onions and red peppers.

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Claret

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