Chateau Pierbone 2016

Tasting Notes and Advice for Château Pierbone 2016

Tasting

Color

The color reveals a deep ruby-red hue with violet highlights.

Nose

The nose opens with elegant aromas of red cherries and wild strawberries, underscored by floral notes of pressed flowers. The oak is harmoniously integrated into the overall aromatic profile.

Palate

The attack is fresh and lively, driven by beautiful acidity. The fleshy texture reveals smooth, delicate tannins with a fine, elegant grain. The wine’s medium body offers remarkable balance between fruit and freshness, leading into a persistent finish with subtly spiced floral and mineral notes.

Food and wine pairings

Château Pierbone 2016 pairs perfectly with roasted red meats, slow-cooked stews, and aged cheeses. It also matches very well with grilled poultry, pasta dishes with sauce, or a charcuterie and cheese board.

Serving and cellaring

Château Pierbone 2016 can be enjoyed now and will continue to evolve until around 2034.

An elegant, fruit-forward second wine from Haut-Médoc

The estate

Château Pierbone is the second wine of Château Peyrabon. Located in the Haut-Médoc appellation, at the gates of Pauillac, Château Peyrabon is nestled in a true green haven. Owned by Patrick Bernard since 1998, Château Peyrabon has undergone major restructuring and modernization, both in the vineyards and in the cellar. A benchmark reference from Haut-Médoc, the estate produces wines that are true to the appellation—elegant and powerful—with outstanding aging potential.

The vineyard

Château Pierbone 2016 comes from selected plots within the Château Peyrabon vineyard, located in the Haut-Médoc appellation. The vines thrive on sandy gravel soils over a clay-limestone subsoil, providing ideal conditions for the ripening of Bordeaux grape varieties. This terroir gives this Haut-Médoc wine its elegant structure and distinctive fruit-driven character.

The vintage

The 2016 vintage in Bordeaux is considered exceptional, receiving top scores. Weather conditions were particularly favorable, with a hot, dry summer close to drought, allowing for optimal grape ripening. Cabernet sauvignon benefited especially from these ideal conditions, reaching perfect phenolic maturity while retaining excellent freshness. Petit verdot also brought a remarkable spicy dimension to this outstanding vintage.

Winemaking and aging

Hand harvesting took place between late September and early October, with rigorous berry selection. After double sorting—manual and optical—the grapes were vinified plot by plot in temperature-controlled concrete and stainless-steel vats, with maceration lasting three to four weeks. Aging took place over fourteen months in French oak barrels, around 25% new oak, allowing the oak notes to integrate harmoniously without overshadowing the fruit.

Grape varieties

Cabernet sauvignon, merlot, petit verdot