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Château Tour Haut Caussan - Haut-Médoc

the chateau tour haut caussanChâteau Tour Haut Caussan is an AOC Haut-Médoc Cru Bourgeois wine-producing estate in the area of Blaignan-Médoc, Bordeaux, that was awarded the status of Cru Bourgeois Supérieur in the 2003 re-classification. Château Tour Haut Caussan is owned and run by Véronique and Fabien Courrian who can trace their family's presence in Blaignan-Médoc as far back as the year 1634 although it was in 1877 that the purchase of the château and land was completed. The "Haut Tour" in the name refers to an old windmill that stands proudly overlooking the vineyards from a small hill on the property which was built in 1615 and fully restored in 1981 while Caussan is the name of a nearby village.

The Vineyard of Ch. Tour Haut Caussan

ch. tour haut caussan vines and windmillThe vineyard area belonging to Ch. Tour Haut Caussan comprises 17.6 hectares half of which lies on the slopes of the hill on which the "Haut Tour" stands. The soil is a mixture of two types; a limestone rich calcareous clay and a sandy gravel sitting on a layer of red Pyrenean clay. The vineyard is planted with 50% each of the two noble grape varieties Cabernet Sauvignon and Merlot at a density of 6600 vines per hectare. The average age of the vines is just over forty years. The viticulture here is very traditional with no chemical fertilisers or weed killer used in the vineyard. Soil supplementation is by the use of compost which they produce themselves from composted grape stalks, vine leaves etc. and the vineyard is, as a result, noticeably greener than those of neighbouring properties. Unlike at many other estates in the Médoc all work in the vineyard is carried out manually to the extent that during late July and August, when others are letting the sun do all the work, Fabien employs three people to go through the vines to carry out a "green harvest" which is the process of cutting off the bunches of grapes that are growing in positions on the vines where the exposure is such that they will never fully ripen. The effect of this is two-fold; first, having discarded these bunches there is no chance that they can accidentally end up in the vinification tank lowering the quality of the wine and, secondly, their removal helps to concentrate the flavours in the remaining bunches which will achieve maximum ripeness. The grape harvest is similarly done by hand.

Vinification of Ch. Tour Haut Caussan

in the cellar at ch. tour haut caussanThe vinification process at Ch. Tour Haut Caussan is executed with as much care as the work in the vineyard and it too is overseen by Fabien Courrian. All of the grapes are de-stemmed and sorted on long tables before undergoing a long maceration of about 25 days, with a daily pump-over, the Merlot being vinified at a higher temperature in the thermo-regulated cement fermentation vats than the Cabernet Sauvignon. This ensures a better extraction of colour and tannins from the Merlot. The wines are matured in oak barrels one third of which are new each year. Maturation in the chai lasts between eighteen and twenty four months depending on the qualities and character of that vintage. The process of fining the wine employs only fresh egg whites and no filtration is used at all just racking before bottling begins.

Ch. Tour Haut Caussan - The Wine

Ch. Tour Haut Caussan produces an average of about 9,000 cases of red wine with the appellation AOC Haut-Médoc each year half of which is sold in France with the other half being sold in export markets the majority of which are in Western Europe. The wine is typically a very dark red-purple when young developing to garnet as it ages. The nose exudes aromas of red fruits, especially plum from the high proportion of Merlot, as well as cherry and some blackberry and blackcurrant as well. There are clear notes of coffee and cedar wood with vanilla and chocolate discernible too. The palate is rounded, complex with both fruit and savoury flavours and well integrated tannins. This is a wine that will develop and age well for anything between eight and twenty years depending on the vintage and the storage conditions. Robert Parker is on record as having said that it is an excellent Cru Bourgeois. The producer recommends a serving temperature of 18 degrees and pouring the wine from a carafe or decanter especially when younger in order to aerate the wine better and open out the flavours. It is a red wine that complements lamb especially well but it also goes well with veal, poultry, venison and more lightly flavoured game birds such as pheasant and partridge.

The estate also produces a second wine, Château La Landotte, which is made from three hectares of vines on the plateau of Potensac planted in the ratio of 75% Cabernet Sauvignon and 25% Merlot. The same vineyard practices are employed as for the first wine and maturation takes place in used oak barrels.

  1. Château Tour Haut-Caussan, Cru Bourgeois, Médoc, 2005

    Château Tour Haut-Caussan, Cru Bourgeois, Médoc, 2005

    Typical classic Médoc nose of cedar, cassis, tobacco, cedar wood and perfumed red fruits. Lovely wine at a good price.

    Details
    Colour Red Wine
    Grape Variety Bordeaux Blend Red
    Country France

    Out of stock

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