Wines Saint-Émilion Grand Cru Château Tour De Pressac - 2016

Viniou Reviews

Château Tour de Pressac 2016 from the Saint-Émilion Grand Cru AOC presents a vibrant example of a right-bank Bordeaux red. This vintage is typically composed of a classic Merlot-dominated blend, complemented by Cabernet Franc and smaller percentages of Cabernet Sauvignon, Malbec and sometimes Petit Verdot. The 2016 growing season in Bordeaux was characterised by a warm, sunny summer and timely rainfall, leading to grapes of excellent ripeness and concentration. This has yielded a wine with deep garnet colour, expressive aromas of black cherry, plum, violet, and hints of sweet spices and cedar from deft French oak ageing. On the palate, the wine shows supple tannins, a full-bodied structure and a harmonious balance between fruit, acidity and earthy complexity, promising good cellaring potential.

Saint-Émilion sits on the right bank of the Dordogne river and is renowned for its rolling hills, a patchwork of limestone, clay and gravel soils, and a climate softened by both river and Atlantic influences. The mix of soils creates the optimal environment for Merlot and its blending partners to express both opulence and elegance. The region boasts a rich history, dating back to Roman times, and is celebrated for its monastic traditions and unique approach to vineyard classification, with “Grand Cru” denoting rigorous production standards within the broader Saint-Émilion AOC. The 2016 vintage is widely praised for its combination of power, ripeness and classical freshness.

For food pairings, this wine shows beautifully alongside classic French cuisine. Think of dishes such as duck breast in a red wine reduction, beef fillet with wild mushroom sauce, or a rack of lamb with Provençal herbs. To echo the regional heritage, pair with Entrecôte à la Bordelaise or a traditional Saint-Émilion shepherd's pie (“Parmentier de canard”). For cheese, choose aged Comté, Tomme de Savoie or a mild Roquefort.

For optimal enjoyment, decant for one to two hours before serving to allow the wine’s full aromatic complexity to unfold. Serve at a temperature between 16-18°C. This will highlight its balance, freshness and the subtle evolution of tertiary aromas which are a hallmark of this refined vintage.