Everything about Domaine Tour Saint Michel Chateauneuf du Pape, Rhone wine producer profile with wine tasting notes, wine and food pairings, best vintages, wine ratings, a history of the property, information on wine making and terroir, along with wine tasting reviews and images. If you want to read about other important wineries and wine makers from the Rhone valley: Links to all Rhone Valley Wine Producer Profiles
Domaine Tour Saint Michel History, Overview
Domaine Tour Saint Michel was first established in 1930 by Michel Fabre. The estate takes its name from the tower on the property which you see as you enter the estate and of course, on the logo which appears on the bottles. The Southern Rhone Valley property has remained in the hands of same family after having been passed down through three generations of the Fabre family.
Since 2002, Mireille Fabre has been in charge of managing Domaine Tour Saint Michel. However the modern era for Domaine Tour Saint Michel really starts with the improvement of quality in the wines beginning with the 2007 vintage.
Domaine Tour Saint Michel Vineyards, Wines, Winemaking
Domaine Tour Saint Michel owns 36.6 hectares of vines in Chateauneuf du Pape. 35 hectares are used in the production of red wine. 1.3 hectares are used to plant grapes to produce Chateauneuf du Pape Blanc. Domaine Tour Saint Michel also owns 5 hectares in the Cotes du Rhone appellation. The Chateauneuf du Pape vineyards of Domaine Tour Saint Michel has a terroir filled with rocks, gravel, pebbles and loam soil. The grapes are 100% destemmed.
The best vintages of Domaine Tour Saint Michel are: 2016, 2015, 2012, 2010, 2009 and 2007.
Domaine Tour Saint Michel produces 5 red Chateauneuf du Pape red wines and one Chateauneuf du Pape Blanc in a modern style.
Domaine Tour Saint Michel Chateauneuf du Pape is made from blending 90% Grenache with 10% Syrah. The terroir is pure rocks and stones. The vines are planted in the Crousroute, la Grand Coulet, le Petites Serres, and les Serres, lieux-dits. The wine is aged in tank.
Domaine Tour Saint Michel Cuvee des Deux Soeurs is made from 80% Grenache, 15% Syrah 3% Mourvedre and 2% Cinsault. The wine is aged in a combination of vats, foudres and French, oak barrels for 12-14 months. The production is on average 2,500 cases.
Domaine Tour Saint Michel Le Lien is made using 100% old vine Grenache from a terroir of rocks, stones and clay. The vines are planted in the les Brusquieres and les Terres Blanches vineyards. Aging takes place in tank.
Domaine Tour Saint Michel Cuvee la Tour du Lion made its debut in 2003. The wine is produced from a blend of 75% Grenache, 20% Syrah, 3% Mourvedre and 2% Cinsault. The terroir is rock and stone soils. The vines are planted in the Coste Froide, la Crousroute, Fargueiron, Farguerol and les Galimardes lieux-dits. The wine is aged in a combination of foudres, tanks and small used, French, oak barrels for 12-14 months. The production is on average 2,000 cases per year.
Domaine Tour Saint Michel Cuvee Feminessance made its debut in 2007. The blend is usually 75% old vine Grenache and 25% Syrah. The Grenache is from vines that are at least 60 years of age. The terroir is rocks and stones from the la Crousroute and les Serres vineyards. The wine is aged in an average of 50% new French oak barrels and 505 in used oak barrels for 12 months. The production is close to 650 cases per year.
Domaine Tour Saint Michel Cuvee des Soeurs Blanc – From a blend of 50% Grenache Blanc and 50% Clairette, the wine is aged in a combination of barrels and stainless steel tanks for 6 months. About 400 cases are produced each year.
Serving and Decanting Domaine Tour Saint Michel with Wine, Food Pairing Tips
Domaine Tour Saint Michel is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift. Young vintages can be popped and poured, or decanted for an hour so. This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment. Domaine Tour Saint Michel is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, stewed dishes, sausage and cassoulet. Domaine Tour Saint Michel is also good with Asian dishes, hearty fish courses like tuna, mushrooms pasta, eggplant and tomatoes.
The white wine of Domaine Tour Saint Michel is best served with a myriad of different seafood dishes, shellfish, crab, lobster, sushi, sashimi, chicken, pork and veal, as well as Asian cuisine.
Domaine Tour Saint-Michel also owns 5 hectare of vines in the Cotes du Rhone appellation for the production of both red and white wine.
Domaine Tour Saint-Michel Wine Tasting Notes
12 Vintages 26771 Views Sort Vintage - Rating
Black cherry liqueur, charcoal, smoke and black raspberries open the nose. On the palate, the wine is full bodied and round, with supple textures and loads of sweet, ripe, juicy, red berries. The wine, made from 100% Grenache is long, and hedonistic.
Aug 21, 2017points - Tasted 782 Views
A touch of oak is the first thing you notice. This quickly moves to black cherry, plum and spice filled perfume. Full bodied, round and rich, this is a big wine that needs time to come together and for the oak to further integrate. The wine was made from 50% Grenache and 50% Syrah.
Aug 21, 2017points - Tasted 1041 Views
Provencal herbs, with kirsch and thyme on the nose. On the palate you find freshness, juicy kirsch and olives with black pepper. On the palate, you get these great, soft tannins, more herbs, olives and red fruits in the finish.
Aug 21, 2017points - Tasted 811 Views
The entry level wine for Domaine Tour Saint Michel is quite strong. Made from 90% Grenache and 10% Syrah, the black cherries, red plum, cracked pepper and thyme are complimented by the soft, inviting textures and all the red fruits in the finish. You can enjoy this treat, while waiting for its big brothers and sisters to further develop.
Aug 21, 2017points - Tasted 782 Views
Fresh, spicy, peppery, sweet, fresh red fruits with a soft textured, kirsch core provide a lot of pleasure. The wine was made from a blend of 75% Grenache and 25% Syrah.
Sep 7, 2015points - Tasted 1444 Views
Deep in color, with a touch of wood and ripe dark berries, creates a fleshy, sexy, plush, concentrated wine that lingers in the finish. From 60% Grenache and 40% Syrah, the wine reached 15.5% alcohol with no touch of heat.
Sep 17, 2014points - Tasted 2133 Views
Black cherry liqueur, rich textures and a wave of licorice coated, black cherries in the sweet, finish. Made from a blend of 75% Grenache, 20% Syrah and 5% Mourvedre, the wine reached 15% alcohol.
Sep 17, 2014points - Tasted 2139 Views
With 90% Grenache and 10% Mourvedre, the medium bodied, silky wine has a core of ripe, spicy cherries and spice that is already showing well.
Sep 10, 2014points - Tasted 1603 Views
Powerful, structured, tannic and rich, this needs to before it’s fun to drink. Forget about it for 3-5 years.
Jun 1, 2013points - Tasted 3921 Views
Powerful scents of jammy blackberry, blueberry, licorice, plum coffee and spice. Normally, I am not a fan of oak in Chateauneuf du Pape, but it works well here with its rich, concentrated, plush textures and layers of sweet, ripe, opulent, jammy dark berry and black raspberry finish.
Mar 21, 2012points - Tasted 3702 Views
Lush, sexy berries, polished tannins and silky textures, make this rich wine a pleasure to taste.
Jun 1, 2013points - Tasted 2978 Views
Spicy red fruits, blackberry liqueur and earth notes lead to a long, sweet, rich, plush, black cherry filled finish.
Mar 21, 2012points - Tasted 2844 Views
Modern in style, meaning it's not going to appeal to everyone, due to the oaky profile. I like it, but do prefer less of a vanilla, espresso note. Still, it was hard to not to enjoy the lush textures and ripe, silky, kirsch, black raspberry, earth and spicy components. If more of the oak integrates, this will be a more interesting wine.
Feb 22, 2015points - Tasted 1472 Views
Drinking perfectly today, the ripe, black cherries, jam, wet earth and herbs stand out in the nose, and in the medium/full bodied, round, soft, polished palate.
Aug 24, 2017points - Tasted 1119 Views