Chateau de La Tour Clos de Vougeot Grand Cru 2006


Chateau de la Tour is the biggest and one of the best producers in Clos Vougeot. The wines are stunning and able to live for the long term.

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Francois Labet is custodian of Domaine Pierre Labet and Chateau de la Tour. La Tour is 6ha of Clos Vougeot mostly on the upper slopes of the Clos just below Le Musigny. These plots are managed organically, and the age of the vines is between 60 and 100+ years old. These factors, along with the use of 100% whole bunch ,makes for a concentrated, tight and long living wine. If drinking young, it will benefit from decanting or allowing it to unfold in the glass.

Browning at the rim due to the 100% whole bunch. This is a wine that is elegant, savoury, earthy, and mineral. Showing red and blue fruits, ironstone, floral. The tannins are well integrated but pretty firm. Everything is there, in correct proportions and balance. It is satisfying and complete. But it is still evolving, I felt like more time would have seen it change for the better, but it would be a more gradual and subtle evolution.

Clos Vougeot

A Grand Cru vineyard that divides people like no other. It is large and has plots that excel and those that can be disappointing. The quality can vary so producer is all important. Nice structure, plenty of fruit weight and complexity. The wines can be great value and reward aging.


The classic part of Burgundy known as the Cote D’Or (the slope of gold) is essentially one vineyard that is 60km long and maybe 5km at its widest. From this limestone ridge some of the most complex, long-lived and aromatic wines are produced from Pinot Noir and Chardonnay. The Cistercian monks who owned the land codified the entire region and so each small plot has a name.

Pinot Noir

This is the most elusive grape. It is relatively early ripening and extremely sensitive to terroir. Its perfect place on earth is the Cote d’Or in Burgundy. So haunting are great red Burgundy’s charms that growers everywhere try to emulate them. Pinot Noir is not just a one trick pony, it can make great reds, rosé, sparkling and even sweet wines, whites on occasion and I’ve tasted a decent fortified Pinot Noir too.

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