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Ch. La Tour de L’Eveque Noir et Or 750 ML

Alcohol:   13%
pH: n/a
Residual Sugar:   n/a
Cotes de Provence
Syrah/ Cabernet

Silver Medal at the Medaille D’ARgent, Paris
Silver Award at the Japan Wine Challenge
Gold Trophy at Berlin Wine

Owned by the same family since 1958, this Provencal estate is rich in history as the property bears two names: Chateau La Tour de l’Eveque and Sainte Anne. The estate is located in the hilly area of the Maurettes. The terrain consists of soil derived from Silurian phyllite and red sandstone.
The specificity of this cuvee is to be produced from the same syrah plot, "Collet du Château" planted in 1978 ; cabernet sauvignon only comes as a complement. This plot was cleared out and a lovely stone dike wase built, using du out stone blocks. Grey schists are mixed with chalky-clayey soils, so the rootstocks (140 Ru and R110) have been adapted according to the soil changes. Powerful red, elegant and harmonious with red fruit, leather and coffee aromas. Syrah 86% and Cabernet sauvignon 14%

The beginning of the year (January to April) was very dry (winter and spring rainfall totaled 205mm). Blooming was late,but fast. Veraison was fine. Because of dry weather, the first day of the harvests began on August 24th to September 9th ; the Syrah plot "Le Collet du Château" was harvested on August 28th and 29th.The grapes are picked and sorted by hand, according to their polyphenolic ripeness (depending on the evolution of the maturity, two to three analytical tests and berry tastings are carried out every week in order to determine the optimum harvest date). In the press room, the berries are destemmed, slightly treaded and transferred into stainless steel vats. The alcoholic fermentation is run so as to extract optimum fruit and colour, but also to produce an elegant wine. Maceration lasts about 10 days. Once the malolactic fermentation is over, the wines are stored into French oak casks for 14 months'maturation. Two or three transfers are performed during the maturation. Then the wine is blended in vats and bottled in the Château.

General Market

It is a perfect match for lamb, game, red meat dishes, sauces, and cheeses. Best served between 61-64° F.
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