Throughout its history, Château Tour Saint-Fort has been a witness to events in the Bordeaux wine industry.
Many similar ‘small’ chateaux have fallen by the wayside over the centuries.
A series of vineyard crises struck the industry, particularly between 1850 and 1900, including the onset of powdery and downy mildew and phylloxera, but also recessions, which took their toll on many properties.
This explains why, in the course of its history, Château Tour Saint-Fort has had a variety of names, from Maison Cazaux, Château Pineau and Cru Tour Pineau to its present-day Tour Saint-Fort.
The land, the vineyards and a few vestiges form the link between its different owners.
The former vat house can still be seen on the first floor. It was probably built at the end of the 19th century though the gable forming the central span has been levelled. This is the only remaining part of the former Cru Tour du Château Pineau, with the boundary wall.
Winemaking techniques remain traditional and geared to the desired style of wine
Winemaking starts after pre-fermentation cold soaking and uses a system which automatically controls the temperature (hot and cold) in stainless steel tanks.
Because every vintage is different, we are constantly adjusting our technical choices. Extraction is one of the most important stages in crafting a wine. Depending on the ripeness of the fruit, we use rack-and-return or pumping over, adjusting their frequency and the number of times they are used.
Post-fermentation maceration can last for 3 to 4 weeks on average, depending on the structure of the wines.
The vintage is structured through barrel ageing for at least 12 months, and management of oakiness is proportionate to the quality of the end wines.
As a general rule, the percentage of new oak is no higher than 40% for the Château Tour Saint-Fort.
Blending of the various selections produces 2 Saint-Estèphe wines:
Winemaking techniques remain traditional and geared to the desired style of wine
Winemaking starts after pre-fermentation cold soaking and uses a system which automatically controls the temperature (hot and cold) in stainless steel tanks.
Because every vintage is different, we are constantly adjusting our technical choices. Extraction is one of the most important stages in crafting a wine. Depending on the ripeness of the fruit, we use rack-and-return or pumping over, adjusting their frequency and the number of times they are used.
Post-fermentation maceration can last for 3 to 4 weeks on average, depending on the structure of the wines.
The vintage is structured through barrel ageing for at least 12 months, and management of oakiness is proportionate to the quality of the end wines.
As a general rule, the percentage of new oak is no higher than 40% for the Château Tour Saint-Fort.
Blending of the various selections produces 2 Saint-Estèphe wines:
