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HK$240 
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Tasting notes:Light rose petal with silver glints, nose is juicy, showing raspberry, currents and nectarine peach, together with oriental spices such as coriander grains, aromatic pepper and a hint of liquorice. Pomegranate and yuzu come along as a background, adding complexity.
James Suckling 90/100
'Aromas of flowers, orange blossom and light peaches. Some white pepper. full-bodied, layered and delicious. Lovely tension and texture.'
Decanter 95/100
'Aromas of smoked strawberry, slight less and toast; palate nicely different, complex with a lively minerality,less character, almost oaky, and a lovely cured meat note.'
Jancis Robinson 16/20
'Pale salmon. round and lightly smoky with very positive palate and length.'
Roger Sumeire, one of Gabriel’s five sons, was also blessed with a pioneering spirit. Roger Sumeire, who rarely lost his temper, allowed people to achieve their potential in relation to their personalities, while guiding them unobtrusively in the direction in which he wanted them to go. From 1946 onwards Roger Sumeire contributed enormously to the expansion of the vineyards. Régine Sumeire, the daughter of Roger Sumeire, assures the continuity of the family work. She likes to say that it is her father who taught her gestures and care of the vineyard. The same father who said to her that he had lived a working life in accordance with her grandfather and who knew how to perfectly reproduce this model with his daughter.She communicates her experience to her team and her nephew Pierre-Francois de Bernardi.
When he acquired the Château la Tour de l’Evêque in 1958, Gabriel Sumeire digged under the cellar in order to increase space and enter new stainless steal tanks.In 2011, Régine Sumeire built a new cellar on several levels in order to respect gravity principles for better winemaking. This new cellar allowed to use the new version of horizontal hydraulic Coquard press machines. Bottling is done by respecting gravity principles. We particularly focus on the good respect of dissolved oxygen during the different winemaking moves and during bottling in order to limit the use of SO2.
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