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Chateau Peyrabon 2014

Chateau Peyrabon 2014

Cru bourgeois -  - - Red
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Chateau Peyrabon 2014

A fruity and gourmet Haut-Médoc red wine

The producer

Located in the Haut-Médoc appellation, at the gates of the Pauillac region, Château Peyrabon is nestled in a haven of greenery. Owned by Patrick Bernard since 1998, Château Peyrabon has undergone major work, both in the vineyard and the cellar, in order to restructure and modernise the estate. Château Peyrabon is a very fine Haut-Médoc reference, producing elegant and powerful wines which offer a promising and superb ageing potential.

The vineyard

Near the village of Saint-Sauveur Médoc, the Château Peyrabon vineyard spreads over approximately 37 hectares of vines, aged around twenty years on average, rooted in sandy gravel soil and resting on a clay subsoil. Clay-limestone soils can be found on 5 hectares of the vineyard.

The vinification and ageing

The grapes are transferred in a vibrating grape-gondola and are rigorously destemmed and sorted. The plot by plot vinification is carried out in temperature-controlled concrete and stainless steel tanks, with appropriate pumping over and racking to ensure a gentle extraction. Maceration for 19 to 24 days. The presses are separated and selected after tasting. The wine is aged for 13 months in barrels (5% new wood) and are then fined in tanks.

The blend

Merlot (51%)

Cabernet Sauvignon (46%)

Petit Verdot (3%).

Château Peyrabon 2014: Characteristics and tasting tips

The tasting


The nose reveals intense black fruit fragrances.


A lively attack precedes a smooth palate combining refined tannins with a delicious freshness.

Wine critic
Chateau Peyrabon 2014
badge notes
badge notes
J. Robinson
Wine Advocate-Parker :
The 2014 Peyrabon has a ripe blueberry and creme de cassis-scented bouquet that has a touch of volatility. The palate is sweet and lush on the entry with plenty of black cherry and blueberry fruit, belying what feels like a firm structure underneath and renders the finish drier and more classic than expected. There is a lot going on here and I suspect it will age with style. Tasted September 2016.