A classic wine with a magnificent nose of spices and smoky black fruit that opens into a very well-structured, balanced wine, full of class & elegance. Ripe and focused, with layers of cassis, blackberry and raspberry fruit and pretty floral complexity.

The Château Tour des Termes owes its name to an old tower located on a plot called “the Terms”. The origin of this tower dates back to the Gallo-Roman era, where remains of boat moorings dating from this period favor the hypothesis of the presence of an old lighthouse at this location thus marking the entrance an outer harbor of the ancient city Gallo Romain Brion located a few kilometers away. But the Château Tour des Termes is first and foremost the story of an old Medocan family that has gradually become the domain of the generations: the Anney family. From 1979, it is Jean and his son Christophe Anney who perpetuate the family tradition by developing the vineyard and by making important investments in buildings and materials as well as big efforts of parcel selection, which makes it possible today to Château Tour des Termes is one of the best Crus Bourgeois of the appellation.

The vineyard of Château Tour des Termes covers 15 hectares of vines planted on a 2/3 gravelly soil and 1/3 clay-limestone. The grape varieties are 60% Merlot, 30% Cabernet Sauvignon, 5% Cabernet Franc and 5% Petit Verdot. Sorting is done on a table to eliminate the green grapes at the reception of the harvest. Vinification is 80% traditional with 2 pumping per day in thermoregulated stainless steel vats and 20% in full vinification. The aging is 15 months in oak barrels of the Allier, 50% in new barrels. The property is managed by renowned oenologists Eric Boissenot and Christophe Coupez.

Area: 15 hectares.
Soil: 66% graves, 33% clay and limestone.
Grape varieties: 60% Merlot and 40% Cabernet Sauvignon.
Production: 100,000 bottles.

Green cultivation: Removal of less well placed grape clusters, thinning of leaves.
Sorting: Elimination of sour grapes from the harvest.
Winemaking: 2 pumping-overs per day, thermo-regulated stainless steel vats.
Maceration: Long. Three weeks to a month.
Ageing: 15 months in oak barrels from Allier. 45% in new barrels.
Fining: With egg whites.