Appellation: Saint-Estèphe A.C., Bordeaux
Vineyards within the Domaine classified “Cru Bourgeois’ in 1932, Appellation d’Origine Controlee Saint-Estephe, covering more than 26 hectares.
The grapes are destemmed, lightly crushed and macerated/fermented for 21 days in stainless steel vats at 29-30 degrees Celsius. The malo-lactic fermentation follows immediately. The wines are then blended by a panel headed by Jean-Claude Rouzaud to create a blend which translates the style of the Chateau and respects the terroir and the characteristics of the vintage.
The maturation is carried out 100% in barriques with 40% new oak and the balance in one year old and two year old oak, for a period of 18 months. The wines are fined but do not undergo any form of filtration. Matured further in bottle prior to release.
- FRA - Bordeaux
Winery Tasting Notes
Cabernet Sauvignon 45%, Merlot 44%, Cabernet Franc 8%, Petit Verdot 3%
The color is rich and full with deep red highlights.
Lovely red fruit, showing ripeness and a mixture of subtly toasty, truffly aromas mingled with hints of spices and the forest floor -- quite complex even at this early stage.
A touch lively on the attack but agreeably firm and rounded as it develops on the palate, with no trace of hardness. Lovely, fairly elegant substance showing silky, persistent but unaggressive tannins. Somewhat firm on the finish for the time being but with all the signs of a great wine that will improve with age: elegant, refined and mouth-watering.
Serve 16 -18 degrees Celsius. Chateau de Pez is a magnificent accompaniment to noble red and game meat roasts, to braised red meat and poultry dishes in red wine, and with mature cows milk cheeses.