Chateau La Tour Carnet Haut Médoc 2016 - Station Plaza Wine
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Chateau La Tour Carnet Haut Médoc 2016
SKU: 09714

Chateau La Tour Carnet Haut Médoc 2016

  • we93-95
  • spw93
  • js93
  • d93
  • wa91
  • ws90

750ml
$59.99
Save $13.10 (21%)
$46.89

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The diversity of its soils and the constant search for perfection make this Haut-Médoc an exceptional wine.
Wine Enthusiast
  • we93-95

This is a rich wine, packed with tannins that contrast the fresh acidity and black currant fruit. It's a solid wine that's constructed to age. (Barrel Sample.)

Roger Voss, April 1, 2017
Station Plaza Wine
  • spw93
James Suckling
  • js93

For a Haut-Médoc, this has an impressive depth of blackberry and blueberry character, together with a fine vanilla-oak note that beautifully complements the supple and finely nuanced, medium body. I love the crisp and delicately herbal, dry finish. A blend of 62 per cent merlot, 35 per cent cabernet sauvignon, two per cent petit verdot and one per cent cabernet franc. Better from 2020.

Decanter
  • d93

This has a deep rich ruby colour with powerful dark fruit aromatics. It's smooth, rich and extremely good quality, with an oak smokiness evident but well integrated. It feels at the very beginning of its life, with everything in place but a little overly tight on the finish, although lovely menthol notes come through. The fruit is optically sorted, and following fermentation is aged in 30% new oak. Michel Rolland consults. Drinking Window 2024 - 2040

Wine Advocate
  • wa91

Medium to deep garnet-purple colored, the 2016 la Tour Carnet has an earthy nose with tobacco and underbrush over a core of warm plums, kirsch and tea. The medium-bodied palate is refreshing, elegant, juicy and soft with a savory finish.

Lisa Perrotti-Brown, November 30, 2018
Wine Spectator
  • ws90

Juicy, offering a mix of dark currant and blackberry fruit flavors inlaid with hints of ganache, tobacco and licorice root. A nice grippy feel shows through the fruit while the fruit keeps pace. Drink now through 2029. 50,000 cases made.

James Molesworth, March 31, 2019