Tour d'Artus Saint Émilion Grand Cru 2006
The Tour d'Artus Saint Émilion Grand Cru 2006 is a French red wine produced by the Union de Producteurs de Saint-Émilion. Holding the Grand Cru classification, this wine was bottled directly at the property and features an illustration of the village of Saint-Émilion on its label. It was notably awarded a Gold Medal at the Challenge International du Vin France in 2008.
Located on the right bank of the Gironde estuary, east of the city of Bordeaux, Saint-Émilion is one of the most famous wine areas in the world's most renowned wine region. Bordeaux has been exporting wine since the Middle Ages and is celebrated for its elegant blended wines of great finesse. While the left bank is dominated by Cabernet Sauvignon on gravel soils, the right bank is the traditional domain of Merlot, often supplemented by Cabernet Franc and Cabernet Sauvignon. The terroir in Saint-Émilion varies significantly, encompassing limestone plateaus, clay, sand, and gravel, which contributes to a broad stylistic range. The area is also known for its historic medieval town and its own unique classification system. Reflecting the conditions of the year, the 2006 vintage from this area is described as tight and classic, earning a score of 88 points on the 100-point scale.
The history of the wine
Below, you can delve into the history of this wine — its producer, grape, area, and region.
Bordeaux
Bordeaux on the Atlantic is the world's most famous wine region and has been exporting wine since the Middle Ages. The legendary 1855 classification still ranks the area's leading châteaux. On the left bank of the Gironde, Cabernet Sauvignon dominates on gravel soils, while the right bank is the domain of Merlot and Cabernet Franc. The region is known for elegant, age-worthy blends of great finesse.
When this wine was made, the world looked very different. Here are some of the stories that unfolded while this bottle quietly aged in its cellar.
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How it handles
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Storage
Store the bottle horizontally at 12–14°C and avoid direct sunlight, vibrations, and temperature fluctuations.
Opening
Allow the bottle to stand upright for 24–48 hours before opening to allow sediment to settle. Use a professional corkscrew and open carefully.
Enjoyment
Serve at 17–18°C and be patient – there is a great difference in how and how quickly wines open up when they are aerated.
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