La Tour Carnet 丨Haut-Medoc丨Wine Couple

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Chateau La Tour Carnet Fourth Growths Grand Cru Classe

Chateau La Tour Carnet

Fourth Growths Grand Cru Classe

The history of La Tour Carnet is inextricably linked with that of France. The name of the property, for instance, comes from the name of the estate’s horseman who unfailingly aided his master to fight off French royalty at the end of the One Hundred Years War. Then, after having played a major role in the revolution of the Médoc vineyard, La Tour Carnet was duly recognised for the quality of its wine, when the estate was ranked in the 1855 classification of Grands Crus. The diversity of its terroir on the one hand, and the constant search for perfection on the other, have made this Haut-Médoc an outstanding growth.

Bernard Magrez - 擁有四間列級莊 + 超過40間酒莊的法國十大葡萄酒莊主

Bernard Magrez

Creator of Luxury Wine Experience

Owner of 42 vineyards around the world and a famous producer of great Bordeaux wines, Bernard Magrez likes to share his fabulous treasures: leading Bordeaux heritage sites such as the Pape Clément, Tour Carnet, Fombrauge and Clos Haut Peraguey.

四級莊 Fourth Growths Grand Cru Classe

Chateau Pape Clement

Cru Classe de Graves

Since its first harvest in 1252, the wines have gained international renown, thanks to the special character of this unique estate.

Chateau La Tour Carnet

Grand Cru Classe

Haut Medoc

Chateau Fombrauge

Grand Cru Classé

Saint Emilion

los Haut-Peyraguey

Premier Grand Cru Calsse

Sauternes

Pichon-Longueville Lalande is not as powerful or as tannic as some its Pauillac neighbours and this is mainly because of its relatively high Merlot content. In the best years, it is one of the most exotic and voluptuously scented wines of the Médoc. At least a decade of cellaring is required before the wines should be approached.

波爾多1855 梅多克列級莊分級 Grand Cru classe en Medoc 1855

酒莊主要採用梅多克地區的傳統釀造工藝，如使用重力自流法、新橡木桶熟成和人工壓帽等，以釀制單寧順滑、風格強勁和平衡性佳的葡萄酒。在釀制酒莊的正牌酒時，採摘後的葡萄首先會經過多次仔細篩選，然後進行去梗和壓榨，隨後經由重力法運輸至發酵容器中，酒精發酵持續8-9天，發酵溫度通常不超過30-32℃。發酵期間會進行人工壓帽以輕柔萃取理想的單寧。之後，葡萄醪會浸漬3周，然後在橡木桶中進行蘋果酸-乳酸發酵。接著，葡萄酒液會進行陳釀，正牌酒通常會在新桶比例為50%的橡木桶中陳釀18個月。在這一過程中，釀酒師每個月都會在固定的幾天進行倒罐（Racking）。最後，釀酒師會對利用蛋清澄清後的葡萄酒液進行調配，之後再裝瓶。

Michel Rolland - 神級新派釀酒顧問，第一位飛行釀酒師

著名的“飛行釀酒師”Michel Rolland擔任拉圖嘉利酒莊的釀酒顧問。酒莊的酒款主要包括拉圖嘉利酒莊紅葡萄酒（Chateau La Tour Carnet , Haut Medoc, France）、拉圖嘉利酒莊沉思幹紅葡萄酒（Les Pensees De Chateau La Tour Carnet , Haut Medoc, France）和拉圖嘉利酒莊幹白葡萄酒（Chateau La Tour Carnet Blanc, Bordeaux, France）等。其中，拉圖嘉利酒莊紅葡萄酒以複雜的風味、平衡美妙的口感受到世界各地葡萄酒愛好者的喜愛，也頻頻攬獲眾多知名酒評家及酒評雜誌的高分好評。

Chateau Pichon-Longueville Comtesse de Lalande

Radiant brillance,Infinite nuances
Floral, fruity and spicy.
On the palate,the power of Pauillac, the feminity of the Comtesse.Straightforward, precise, elegant.Deep, refined.

購買 Chateau La Tour Carnet 拉圖嘉麗

Pichon Comtesse Reserve

New Label after 2017

Reserve de La Comtesse

Floral and fruity notes
a hint of spice Charm and finesse.Straightforward yet voluptuous,the ambassador of Pichon Comtesse.With the same elegance, silkiness,and balance of a Grand Cru Classé.

Reserve de La Comtesse