2016 Tour-Saint-Bonnet
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Tasting notes
Empty bottle 1,000 g. 65% Merlot, 30% Cabernet Sauvignon and 5% Petit Verdot. The château closed its doors last year but The Wine Society secured its remaining stock of 2015 and 2016, including some magnums. Macerated for 21–25 days then fermented for 8–10 days. Aged in concrete vats and barrels for 12 to 14 months. RS 0.4 g/l. Free SO 2 15 mg/l, total SO 2 53 mg/l. A bit dry and dusty but how sad this classic source of bargain bordeaux is no longer. (JR)
Critic scores
Antonio Galloni, Vinous
Neal Martin
More reviews and scores
This estate in Saint-Christoly-Médoc has long produced great value, quintessentially Médoc-styled wines, and the 2016 La Tour St Bonnet has turned out especially well. Offering up aromas of sweet blackcurrant fruit intermingled with notions of loamy soil, tobacco leaf and vanilla pod, it's medium to full-bodied, with powdery tannins and a nicely concentrated core of fruit. Robert Parker once described this estate as producing a miniature Grand-Puy-Lacoste, and that observation continues to resonate with me. While the 2016 drinks well today, a bit more time in the cellar will only pay dividends.
The 2016 Tour St. Bonnet is an attractive Cru Bourgeois. Dark, supple and inviting, it is made in a style that is best enjoyed over the near and medium term. Black chocolate, cherry, plum and spice inform this supple, juicy Merlot-based wine. This should be a good value.
The 2016 Tour St. Bonnet is an attractive Cru Bourgeois. Dark, supple and inviting, it is made in a style that is best enjoyed over the near and medium term. Black chocolate, cherry, plum and spice inform this supple, juicy Merlot-based wine. This should be a good value. Apr 2017, www.vinous.com