Chateau Tour Haut Caussan

This Cru Bourgeois is currently run by Philippe Courrian. The chateau has been in the hands of his family since 1877. The family itself can trace its origins in the Medoc back to 1615. The chateau takes its name from both a restored windmill dating from 1615 that stands on a small hill in the center of their vineyard and the village Caussan.

 

They maintain a very traditional approach to viticulture and wine making using no chemicals only compost which they makes themselves from grape stalks etc. a fact noticeable by the greenness of their vineyard against his neighbor. While in the Medoc mechanical harvesting is common, they believe in hand-picking. Even during the summer months they have three people that go through the vines picking off the bunches that wouldn’t ripen to prevent any chance that these bunches may get into the final wines and also as a result increase the concentration of the remaining grapes. In the vinification process they use high temperatures for the fermentation of their Merlot and lower temperatures for the Cabernet. They also use no form of filtration. The wine is said to compete favorable with a Medoc fifth growth. In recognition of the quality of this wine poet and writer Armand Got wrote in 1959.

 

Château La Tour-Haut-Caussan, Subtle Médoc, soft as cream, Brings a full, intense emotion To the dream...

 

Second label: La Landotte

Area under vines: 17ha 30

Av. prod. : 8,300 cases

Soil: Small pebbles with sand which is rich in minerals

Grape varieties: 60% Cabernet Sauvignon,  40% Merlot

Vines per ha.: 7,500

Average age of vines: 26 years

Av. yield per ha.: 40-50 hl.

Harvesting: Manual

Temp. of fern.: 32C

Type of vat: Cement & Wood

Age of casks: 30% new

Time in cask: 18-24 months

Fining: Fresh egg whites.

Filtration: None

Bottled at the chateau: 100%

STORAGE: 6-15 Years.

SERVICE TEMPERATURE: 17 C

FOOD/CONSUMPTION: They are a perfect complement to lamb, veal poultry and delicate game. Particularly good with Venison.

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