Discover Tour de Capet Saint-Émilion Grand Cru, an exquisite French wine with an elegant deep dark purple hue. This singular Saint-Émilion wine offers a complex bouquet of aromas such as dark berries, tobacco and lightly toasted spices. Its palate reveals intense flavours of ripe fruit coupled with delicate tannins, making it excellent for both immediate consumption and for aging up to 10 years.

Critic Review

Decanter Magazine: 92Pts
Drinking Window: 2022 - 2029

"Richly scented and expressive with strawberry and raspberry touches. Super bright and lifted, lots of energy here with good concentration of juice and chalky texture. Generous and persistent. An easy drinking St-Emilion that can be drunk now."
Georgina Hindle

About the Producer

Château Tour de Capet is a Saint-Émilion Grand Cru. The property lies to the south of Saint-Émilion, close to the village of SaintHippolyte. The 10 hectares of vines enjoy an excellent position with good southerly exposure, making a ripe, full-flavoured wine that offers exceptional value. The vineyard is next to those of Château Capet-Guillier and the two wines are made in the same cellar, by the same winemaking team led by Stéphane Derenoncourt. Since 2009 the property has been run by Antoine Moueix Propriétés, a producer with over a century’s experience on the Right Bank of Bordeaux.

Vineyard and Winery

Located in Saint-Hippolyte, at the foot of the southern end of the Saint-Émilion plateau, the vineyards sit at an altitude of 60 metres. The fertile clay and silt soils result in an open, forward style of wine. Crop thinning in the spring and leaf plucking in the summer ensures the fruit ripens evenly.

The grapes were sorted upon arrival to the winery and, after gentle destemming, were placed into small concrete vats for a cold, pre-fermentation maceration. Temperature-controlled fermentation took place at temperatures rising from 24° to 28°C, with four to five weeks maceration and gentle extraction by manual punching down three to four times a day.The wine was aged in French oak barrels for a minimum of 12 months (one third new, two thirds in one or two year old barrels), before the final blend was assembled.