Tour de Mons

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  • 1936

    The Château is classified as a Cru Bourgeois

    With its history stretching back for several centuries, Château La Tour de Mons is a single block vineyard, surrounded by a wall and located in the northern part of the Margaux appellation near the banks of the Garonne, as are all the very best Médoc Crus. The origins of the château date back to the 13th century and many generations have been involved. Amongst its illustrious owners was Pierre de Mons, who acquired the property in 1623 and gave it his name. The estate belonged to his lineage until the end of the 20th century.

    Château La Tour de Mons is a Cru Bourgeois.

    Since the 1990’s, a major renovation programme have been implemented by the new owners: construction of a new winery and an air-conditioned storage cellar, major drainage programme and management of the vineyard in the interests of sustainable ecological practices. CA Grands Crus has managed the estate since the beginning of 2012.

    Everything is done to produce a classic wine, elegant and pure and fully respectful of this great terroir of Margaux.

  • Château La Tour de Mons

    Margaux

    The company CA Grands Crus, a fully-owned subsidiary of the Groupe Crédit Agricole, owns prestigious estates in France, of which: Château de Rayne Vigneau, 1er Grand Cru Classé Sauternes, Château Grand-Puy Ducasse, 5ème Grand Cru Classé Pauillac, Château Meyney, Saint-Estèphe and Château Blaignan, Cru Bourgeois Médoc.

    Vineyard

    48 ha of a single block

    The vineyard lies on Garonne gravel and limestone-clay and covers 48 hectares (118 acres) in a single block. The average age of the vines is 30 years old, split between 56% Merlot, 38% Cabernet Sauvignon, and 6% Petit Verdot.

    • Merlot 56 %
    • Cabernet Sauvignon 38 %
    • Petit Verdot 6 %

CA Grands Crus

Harvesting

& Winemaking at La Tour de Mons

After hand-picking and careful sorting of the grapes in the winery, batches are placed in separate stainless steel tanks depending on their origin. Plot selection and traceability is thus meticulous. Low temperature fermentation over an extended period allows soft extraction. Each batch is then drawn off into barrels. Press wine is carefully selected and then blended. The wine will then age for 12 months in French oak barrels, 40% of which are new each year.

The château produces around 400 000 bottles depending on the vintage.