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Chateau La Tour de Mons 2015 and 2016, Margaux CB

Both are of deep ruby, tight rim. Unpretentiously Margaux in style with tones of roses and lilac. Fragrant, forest fruits( plums, cherries, black currant), red fruits(cherries, plums) oak(cedar) hallmark the first. Clove, vanilla, black pepper, spicy herbs and bel filled the second. Simple with right diversities and ethical complexities. 2016 has even more power; 2015 is more dimension. On the palate, 2015 is supple amd easier, with raspberry and blackberry as well as a sweet strawberry lingering on finish; 2016 gives darker blackcurrant tones and is more robust. Both are for the class giving a good backbone(acidity and fine tannins) and adequate power(14% abv), 2015 has all the signs of an outstanding year(ripeness, structure, balance) but it is 2016 that will age significantly. Over time, the nose becomes more stony and minerally while the palate gains some richness and depth from warmer vintage. Savour over the glass.

In terms of scores, 2016 seem slightly better: WE94, JS94. 2015 is not bad, with RP92 and JS93. Both are impressive.

Bernard Ginestet in his Guide 'Margaux' writes that this historic wine somehow missed being included in the 1855 Classification despite fetching higher prices than the likes of Pontet-Canet or Lynch-Bages, a comment shared by a fellow Vivino writer. We surmise this result is not due to its lack of adequate quality but rather for the Chateau's unique Margaux character(Commune Soussans nose and palate, Pomerol-like lushness and Graves like minerality) that do not render the Chateau classifiable.

On a single block of vines, planted on perfect left-bank terroir (gravel and clay), the 35-hectare vineyard plants with 45 % Cabernet Sauvignon, 40% Merlot, 10% Cabernet Franc and 5% Petit Verdot. The grapes are hand harvested, matured in temperature-controlled stainless-steel tanks and small oak barrels (30% new) for 12 months; the wine is coldly fermented to maximise fruit. Unfiltered, it is typically smooth, well-rounded and ripe. Eric Boissenot is the consultant hence the elegant and fruity style, which is made possible with the significant equipment improvements and support form the new owner Credit Agricole.

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