Château Pierbone 2017

Tasting characteristics and advice for Château Pierbone 2017

Tasting

Color

The wine displays a light red hue with garnet highlights.

Nose

The nose reveals delicate red-fruit aromas, notably raspberry and redcurrant, enhanced by subtle floral and herbaceous notes.

Palate

On the palate, the wine charms with its elegance and balance. The attack unveils flavors of black fruit, notably blackberry and plum. The tannins are well defined and powerful, yet remain harmonious thanks to a lovely tangy freshness. The finish lingers with notes of prune, licorice, and sweet spices.

Food and wine pairings

This Château Pierbone 2017 is a perfect match for grilled or roasted red meats, game such as venison, as well as aged cheeses like Comté or Saint-Nectaire.

Serving and cellaring

Château Pierbone 2017 is best served at a temperature between 16 and 18°C. Light aeration for about one hour before serving will allow the wine to fully reveal its aromas. This wine can be enjoyed until around 2025.

An elegant, well-balanced second wine from Haut-Médoc

The estate

Château Pierbone is the Second Wine of Château Peyrabon. Located in the Haut-Médoc appellation, on the doorstep of Pauillac, the Château Peyrabon nestles in a veritable oasis of greenery. Owned by Patrick Bernard since 1998, Château Peyrabon has undergone significant restructuring and modernization, both in the vineyard and in the cellar. This outstanding Haut-Médoc reference produces wines that truly express the appellation, elegant and powerful, with superb aging potential.

The vineyard

Château Pierbone 2017 comes from plots located in the Haut-Médoc appellation, in Saint-Sauveur-de-Médoc. The vineyard stretches across a terroir of sandy gravel over a clay-limestone subsoil, particularly conducive to the expression of Bordeaux grape varieties. The vines benefit from excellent natural drainage and optimal thermal regulation thanks to the gravelly nature of the soils.

The vintage

The 2017 vintage in Bordeaux was marked by normal flowering at the end of May, followed by veraison between late July and early August. Rainfall in early September influenced the ripening of the merlot. Manual harvesting took place from September 14 to 20 for merlot and from September 21 to 29 for cabernet sauvignon, enabling grapes to be picked at optimal ripeness.

Winemaking and aging

Upon arrival at the estate, the grapes were sorted by hand and then mechanically before being destemmed. Fermentation in temperature-controlled vats was carried out at 25-26°C, with maceration lasting nineteen to twenty-four days depending on the plots. Aging took place in barrels used for second and third wines.

Grape varieties

Merlot (50%)
Cabernet sauvignon (45.5%)
Cabernet franc (4.5%)