92 Insider Points
"Very Good'- Wine Spectator
There's a Distinctive Feel to a True Bordeaux.
Something that, if blind tasting, you can just tell is so Bordeaux-y about it. That's the impression that Chateau Peyrabon put on me as soon as I quaffed it. It's a wine that shows it's Old World qualities, and changes throughout the open bottle's life (short-lived as that may be). That being said, I would let this breath 20-30 minutes, decant if you have one. It's worth the wait.
Right out of the bottle it displays barn hay (which eases and blows off as the wine opens up), with deep leather & coffee. On the palate, dark chocolate with roasted coffee bean & a creamy undertone all complement a medium body. It shows a savory, mushroomy finish of mid-length. I spent all night with this one, and it just kept on getting better.
92 Points - JZ January '18
"A smoldering tobacco leaf edge runs from start to finish, lending a nice foil to the core of mulled plum and blackberry fruit. Shows a flash of pepper on the finish. Drink now through 2014. 15,000 cases made."- Wine Spectator
Cabernet Sauvignon (60%0, Merlot (35%), Cabernet France (3%), and Petit Verdot (2%)
From the hallowed halls of Bordeaux’s grandeur, the 2009 Chateau Peyrabon offers up Pauillac class with a charming price. Chateau Peyrabon’s vineyards share a border with famed Chateau Bernadotte. The house dates to 1766, when the Chateau itself entered the hopping Bordeaux scene. Handsomely seated in the Left Bank, it missed being included in the Pauillac appellation by a hair. All the better for us though, the wine is incredible and the price mind boggling.
The sand, clay, gravel, and limestone soils of this almost-Pauillac Bordeaux host mostly Cabernet Sauvignon (60%). And, if you look close enough, you can see owner Patrick Bernard’s skillful hands at work. The founder of Millesima, Patrick has poured himself into making sure that Chateau Peyrabon lives up to the hype of Bordeaux while making it accessible as an everyday, drain the glass good wine.
While you might expect Bordeaux to age well, this bottle has entered an incredible sweet spot of complexity. Peak maturity is lurking around the corner in 3 – 5 years, so get your hands on plenty and enjoy the show!
Why we love it:
- In 1855, when the famed 1855 Classification entered the Bordeaux scene, Arnaud Roux owned Chateau Peyrabon. His vineyard ran just between the Pauillac and Medoc appellations…which devalued his precious vineyards and wine. He sued for reclassification and (happy for us, not so much for him) lost. Happily, for all, the wine is incredible and not quite 18 acres of the property actually does lie in Pauillac and is bottled as La Fleur Peyrabon.
- The modern age of this Chateau started in 1998 when Patrick Bernard purchased it. Part of the famed Bernard family (Domaine de Chevalier), he oversaw the modernization of the winery, improvements of the winemaking, and replanted much of the 140 acres under vine.
- The vineyard mix of Chateau Peyrabon is a classic Bordeaux blend. Cabernet Sauvignon (60%0, Merlot (35%), Cabernet France (3%), and Petit Verdot (2%) average 25 years of age in the vineyard.
- After the wine is made, it ages for just over a year in a mix of new (33%) and neutral (all the rest) French Oak before bottling.
Right out of the bottle it displays barn hay (which eases and blows off as the wine opens up), with deep leather & coffee. On the palate, dark chocolate with roasted coffee bean & a creamy undertone all complement a medium body. It shows a savory, mushroomy finish of mid-length.
Situated in the appellation of Haut-Medoc, Chateau Peyrabon is a cru bourgeois with a strong personality. Its current owner Patrick Bernard, of the wine merchant Millésima, fell under the spell of the charming 50 hectare estate of promising gravel terroir in 1998. Since then, M. Bernard and his team, led by Xavier Michelet, have been passionately dedicated to creating authentic wines that are elegant, silky, and marked by their freshness and fruity character – typical of an excellent Cabernet Sauvignon.
Pairs perfectly with straightforward dishes such as beef stew, pot roast, or grilled veal or lamb.with some Citrus Brined Pork Chops.