Château Grand Tuillac

Tradition


AOC Castillon Côtes de Bordeaux


Contact us
+33 (0)5 57 40 60 09
contact@grandbert.com

Château
Grand Tuillac

Tradition


AOC Castillon Côtes de Bordeaux

Contact us
+33 (0)5 57 40 60 09
contact@grandbert.com

The production

Area

29 Ha
(72 acres)

Yield

52 Hl/Ha (21 Hl/acre)
201 100 bottles

Terroir

Clay-limestone

Wine making process

The harvest is mechanical and carried out by the most technologically advanced machine. As soon as the grapes arrive at the barrel hall a total destemming, sorting by a team of 6 people and the crushing of the grapes is performed. We practice a pre-fermentation cold maceration of 72 hours in order to extract fat and obtain a nice colour. Then comes the alcoholic fermentation of 10 days and finally a maceration under the “marc” (solid remains of the grapes after crushing) of 30 days will give to the wine all its tannic structure and unveil the qualities of the vintage.

Aging / wine blending

The aging of the wine takes 18 months on average. It is carried out in uncoated cement tanks. After this period of aging comes the assembly of the vintage and then the bottling at the property.

The château


In the village of Saint-Philippe-d’Aiguilhe, at the “lieu-dit” (individual vineyard below the Grand Cru status) we find the Château Grand Tuillac. Situated on the extension of the clay-limestone soil of Saint-Émilion, on the highest hills of the right bank of the Dordogne river, Château Grand Tuillac spreads its 100 acres of merlot and cabernet franc vines overlooking its “girondine” style house that represents the Château. Elegance and tradition are the expression of this “terroir” with an average annual production of 300,000 bottles.

The production

Area: 29 Ha (72 acres)

Yield: 52 Hl/Ha (21 Hl/acre), 201 100 bottles

Terroir: clay-limestone

Wine making process

The harvest is mechanical and carried out by the most technologically advanced machine. As soon as the grapes arrive at the barrel hall a total destemming, sorting by a team of 6 people and the crushing of the grapes is performed. We practice a pre-fermentation cold maceration of 72 hours in order to extract fat and obtain a nice colour. Then comes the alcoholic fermentation of 10 days and finally a maceration under the “marc” (solid remains of the grapes after crushing) of 30 days will give to the wine all its tannic structure and unveil the qualities of the vintage.

Aging / wine blending

The aging of the wine takes 18 months on average. It is carried out in uncoated cement tanks. After this period of aging comes the assembly of the vintage and then the bottling at the property.

The château


In the village of Saint-Philippe-d’Aiguilhe, at the “lieu-dit” (individual vineyard below the Grand Cru status) we find the Château Grand Tuillac. Situated on the extension of the clay-limestone soil of Saint-Émilion, on the highest hills of the right bank of the Dordogne river, Château Grand Tuillac spreads its 100 acres of merlot and cabernet franc vines overlooking its “girondine” style house that represents the Château. Elegance and tradition are the expression of this “terroir” with an average annual production of 300,000 bottles.

The wine


Serve between 16°C and 18°C, keep potential of 5 years.

Aging

15 months in cement vats.

Wine's typicality

Très abordable, un plaisir simple. Fruits rouges frais, gourmands.

Cépage

85% Merlot,
15% Cabernet Franc.

The wine


Serve between 16°C and 18°C, keep potential of 5 years.

Philosophie de la cuvée

Très abordable, un plaisir simple. Fruits rouges frais, gourmands.

Élevage

15 mois en cuves ciment.

Cépage

85% Merlot,
15% Cabernet Franc.

What to eat with?


Plate of refined Iberian cold cuts, to be shared.

Bruschettas of tomatoes, basil, shallots, garlic and extra virgin olive oil and fleur de sel.

Blanquette of calves with new vegetables.

They liked it on Vivino

Le chai des vins

Très jolie texture veloutée ! Jolie trame et tanin soyeux, sur des arômes de fruits rouges, réglisse, et boisés. Parfait sur des viandes au barbecue.

Rilôôtte

Excellent, à la fois des tanins fondus et du bois, léger sous bois et champignons. Avec la viande rouge c'est une tuerie.

Jeece

Très agréable ; les tannins sont doux mais les arômes sont un peu passés.