Château Tour Saint Christophe Cover Image

Château Tour Saint Christophe

A brief history

Château Tour Saint Christophe is located in the town of Saint Christophe des Bardes on the edge of Saint Emilion. The Château Tour Saint Christophe vineyard has an exceptional characteristic in Saint-Emilion, it is partly planted on narrow terraces where the vines are cultivated in tight rows. This cascading landscape unfolds on the Cassevert hillside overlooking the Saint Laurent valley.

The Château Tour Saint Christophe was acquired by Peter Kwok and his daughter Karen in 2012.

Château Tour Saint Christophe is located in the Saint Emilion Grand Cru appellation and is located on the border between the two municipalities of Saint Emilion and Saint Christophe des Bardes. The vineyard of Château Tour Saint-Christophe presents a unique characteristic of Saint-Émilionnais. It is partly planted on narrow landscaped platforms where the vines are planted in tight rows grouped by five and established in terraces. This micro landscape extends over the slope of a notched relief dominating the valley of St Laurent. The terroir of Château Tour Saint Christophe is clay limestone: red clay soil on asteroid limestone with a carbonate limestone profile

The harvest dates vary depending on the vintage and we adapt our harvesting plan to the plot or even to the plot sector depending on the optimum ripeness of the grapes. The harvest date is determined by the combination of several physiological and subjective criteria, tasting the grape is an important step in our decision making. Our teams of grape pickers work by islet defined the day before for the next day.

In 2015, the cellars were renovated and redesigned to serve the expression of our terroir. The reflection focused on obtaining the best from our grapes and the means of its implementation, but also on the quality and the simplicity of human work. The main winemaking cellar has been fitted out with concrete vats of capacities adapted to the different plots of the vineyard with large hatches which facilitate the work of punching down. Two other cellars have been designed for vinification in barrels and malolactic fermentation with capacities of high controlled thermal amplitudes.
It is important for us that our cellar remains a laboratory where each year tests are set up, they allow us to question ourselves, to have no certainty and to measure the impact and the benefit of a particular technique.