La Tour Melas : Cyrus One 2018 750 ml

Food-Cooking Style Grilled meat and yellow cheeses, but also macaroni cheese, pâté and tarts.
Serve Temp 16 – 18 °C

Tasting Notes

Dark ruby color with raspberry reflections. First blueberries and raspberries intense notes with a delicate touch of flower. Then a blend of toasted oak and grilled meat flavors. Silky and soft mouth, which then reveals its power with firm tannins. A long aftertaste of cherry, blueberry and clove.

Soil

Clay and Limestone

Age of vines

12 years

Blend

15% Agiorgitiko, 25% Cabernet Franc, 60% Merlot

Yield

35 hl/ha

Bottled

6000 bottles

Wine-making

  • Handpicked crop
  • Separate vinification of the different varieties and parcels with wild yeast
  • Long maceration for the Merlot and Cabernet Franc
  • Low temperature fermentation for Agiorgitiko

Ageing

90% French oak barrels (50% new) ageing 22 months for Cabernet Franc, 20 months for Merlot, 12 months for Agiorgitiko

 

 24,50

In stock

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The Estate
LA TOUR MELAS VINEYARDS ARE LOCATED IN THE VILLAGE OF ACHINOS, Central Greece. The terroir of
sloping terraces is composed of alluvial gravels of the Quaternary and rises up to 200 meters above the sea level,
separated only by two kilometers. These gravels mainly consist of clays, sands, grits and limestone coastal conglomerates.
The subsoil, more intricate and showing on the surface, from place to place on the different rounded hilltops,
is the reflection of a more ancient history of Greece with its marine sedimentary origins which were altered by fold
plates. This subsoil can comprise schist, siliceous deposits and marly limestone dating back to the Mesozoic. ●

We took up the challenge and in 2000, decided to plant the vineyard at La Tour Melas. Earth analysis revealed the Soil would be perfect for planting Merlot, and Cabernet Franc vines.

The terroir, the inclination, the fantastic climate and the proximity of the Aegean Sea, with evening breeze to cool the vines create the ideal micro-climate for our vineyard. We have embraced ecological, and biodynamic principles in our agriculture and wine-making.

In 2006 we dug in to the mountain, and constructed an ultra-modern gravity fed winery. We are constantly investing to upgrade our wine-making equipment and methods.

Lately we have ventured to highlight the Greek terroir with old indigenous Greek varieties. We have produced wine from 100 year old ungrafted, “franc de pied” Agiorgitiko (pre Philloxera) grapes from Nemea. The resulting wine has been as astonishing as the terroir it is coming from. Furthermore this summer we just launched our Rose wine called “Idylle” made entirely of Agiorgitiko grapes.

Our philosophy is that wine making has no end in quality, and we will endeavor to find all the potential of our terroir in the future.

Weight 1,8 kg
Dimensions 9,5 × 9,5 × 33 cm
Brand

La Tour Melas

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