Château Peyrabon 2024

Characteristics and Tasting Recommendations for Château Peyrabon 2024

Tasting

Color
Beautiful intense purple color with violet highlights.

Nose
The aromatic bouquet reveals expressive notes of blackcurrant and blackberry, complemented by fine touches of aromatic herbs and delicate spices that bring complexity and elegance.

Palate
On the palate, this wine reveals a beautiful balanced structure, driven by ripe tannins and fresh acidity. Its supple texture stretches into a long and harmonious finish, promising a wonderful aging potential.

Food and Wine Pairings
This Haut-Médoc will pair perfectly with grilled red meats, stews, and aged cheeses. Its tannic structure and freshness also make it an ideal companion for game and mushroom dishes.

An Elegant Haut-Médoc Wine with Ripe Tannins and Balanced Freshness

The Estate
Founded in 1766, the Château Peyrabon is a wine estate located in the Haut-Médoc, near Pauillac, on typical gravel ridges of the region. Led by Patrick Bernard since 1998 and under the auspices of the Castéja family since 2022, the château is distinguished by its Renaissance architecture with its towers added in 1821 and its slate roof.

The Vineyard
Situated on the prestigious lands of the Haut-Médoc appellation, the vineyard benefits from an exceptional terroir composed of sandy gravel over a clay subsoil. This geological composition, typical of the region, promotes optimal natural drainage while allowing the roots to draw necessary nutrients from deep below, giving the wines their distinctive character.

The Vintage
The year 2024 began with a cold, wet winter, followed by a mild but capricious spring with heavy rainfall. Budbreak occurred on March 22, followed by flowering on May 16. Climatic conditions improved from mid-July, with an ideal August alternating hot days and cool nights. Veraison occurred on July 16. Despite an uncertain September requiring rigorous sorting, the harvest took place from September 2 to October 8 under good conditions.

Winemaking and Aging
The grapes underwent a meticulous double sorting, in the vineyard and then by optical sorters. Fermentation took place in temperature-controlled stainless steel vats, followed by a maceration of 15 to 24 days with two daily pump-overs to extract color and aromas. Malolactic fermentation was carried out in barrels, before the final blend was assembled by the technical teams.

Blend
Cabernet Sauvignon (63%), Merlot (34%) and Petit Verdot (3%)