| Packaging | Bottle (75cl) |
|---|---|
| Style | Wines |
| Colour | Red |
| Vintage | 2016 |
| Country | France |
| Type of Appellation | AOC |
| Region | Bordeaux |
| Appellation | Médoc |
| Estate | Château Tour du Goua |
| Current phase |
Peak
|
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Youth
2016 - 2019
|
Maturity
2020 - 2023
|
Peak
2024 - 2030
|
Decline
2031 - 2040+
|
Château Tour du Goua 2016 is a red wine from the Médoc appellation in Bordeaux, France. While the precise blend for this château is not specified, Médoc reds typically favour a combination of Cabernet Sauvignon, Merlot and, to a lesser extent, other Bordeaux varietals such as Cabernet Franc and Petit Verdot. The 2016 vintage in Bordeaux is widely regarded as exceptional, promising wines with both structure and remarkable freshness. In the glass, you can expect a well-structured profile, often showing aromas of blackcurrant, dark plum, cedar and subtle spice, with a backbone of tannins that promises graceful ageing. Médoc wines are typically vinified with a focus on careful extraction and balanced oak ageing, which brings additional complexity and supple texture.
The Médoc, a renowned subregion on Bordeaux’s left bank, benefits from its proximity to the Atlantic Ocean. The climate is temperate with sufficient rainfall, moderated by the Gironde estuary – ideal conditions for gradually ripening the grapes and preserving their acidity. Gravelly soils dominate the area, providing excellent drainage and encouraging deep rooting, which in turn helps to deliver concentration, finesse and aromatic complexity in the wines. Historically, the Médoc has been the heart of Bordeaux’s grand cru estates, testament to a centuries-old reputation for quality.
For food pairings, a classic Médoc such as Château Tour du Goua 2016 will complement roasted red meats, lamb chops with herbs, or a well-prepared entrecôte bordelaise. Traditional regional dishes like confit de canard or mushroom-stuffed poultry also showcase the wine’s structure and depth. Hard cheeses such as Comté or aged Cantal work well, bringing out the wine’s savoury nuances.
For optimal enjoyment, serve this wine at around 16-18°C after allowing it to breathe or decanting it for an hour. This approach will reveal its aromatic complexities and allow the tannins to soften, promising a rewarding tasting experience whether enjoyed now or with additional cellaring.
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