The vineyard at Château Tour d'Auron lies on a plateau with excellent exposure just 3 miles from Pomerol. The 32 acre property is planted at a density of 2,850 vines per acre, and the key to the quality of the terroir lies in the clay soil, rich in iron oxides as well as other minerals and nutrients. The clay is particularly suited to Merlot, which is the majority planting at 75%, along with 15% Cabernet Sauvignon and 10% Cabernet Franc.
Grapes are sorted upon reception at the winery, and, after passing through the crusher/destemmer, are placed in stainless steel and epoxy resin lined concrete tanks. Prior to fermentation, 20% of the juice in each vat is drawn off to increase the ratio of skin-to-juice and give the wine more concentration. Fermentation occurs naturally with wild yeasts. A long 3-week maceration follows, extracting color and tannin, and the wine is then matured for 18 months in barriques. Fining is with egg whites and the wine is racked clear, necessitating only a light filtration.