Château Tour Saint Christophe 2020 is a rich and expressive Right Bank wine, offering aromas of blackberry, blueberry and cherry, layered with notes of black truffle, graphite, wet earth and subtle floral nuances. Medium to full-bodied, the palate is dense, fleshy and well-structured, with ripe, assertive tannins balanced by freshness and precision. Concentrated yet refined, it unfolds into a long, focused finish with a hint of salinity and savoury complexity, showcasing both power and elegance.

James Suckling | JS 96
Published: Jan 13, 2023 

So much black fruit, black walnuts, blueberries, wet earth, black truffles and some graphite. Medium to full body with lots of tension and focus. It runs very long with a salty undertone and some bitter, burnt lemon. Yet ever so subtle and refined. Drink after 2027.

The Wine Advocate | RP 93
Published: Apr 6, 2023 
Drink: 2025-2040

The 2020 Tour Saint Christophe opens in the glass with aromas of sweet cherries, raspberries and petals, followed by a medium to full-bodied, lively and pure palate that's rich and fleshy, with generously extracted tannins asserting themselves on the finish. It's a modern, crowd-pleasing wine from clay-rich soils opposite Troplong Mondot in the commune Saint Christophe des Bardes.

Technical Specs

Alcohol: 15.0%
Closure: Natural Cork
Vintage: 2020
Oak: French oak barrels
Varietals: 80% Merlot, 20% Cabernet Franc
Vineyard: Approximately 20 hectares on terraced clay-limestone slopes in Saint-Christophe-des-Bardes; organically and biodynamically farmed
Harvest: 14–28 September 2020; hand-harvested
Vinification: Meticulous grape selection and sorting; approximately 25% of the harvest vinified directly in Bordeaux barrels using integral vinification, with the remainder fermented in temperature-controlled concrete vats
Ageing: 15 months in French oak barrels; 40% new oak, 40% one-year-old barrels and 20% two-year-old barrels
Winemaker: Jérôme Aguirre; Michel Rolland as consultant oenologist
Region: Saint-Émilion, Bordeaux, France
Classification: Saint-Émilion Grand Cru

Serving Temperature: 16–18°C
Decanting: Decant for approximately 1–2 hours before serving, particularly when young
Food Pairing: Roast lamb, beef tenderloin, venison, duck, braised beef, game dishes, grilled mushrooms and mature hard cheeses