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 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 aromas 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 15 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 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 15 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.
Wine's typicality
Very affordable, a simple pleasure. Fresh and greedy red fruits.
Aging
15 months in cement vats.
Variety of the grapes
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.
