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Chateau Pichon Baron Pauillac 2010

Grand Vin Château Pichon Baron 2nd Cru Classé in 1855 comes from the very oldest vines grown on the historic plots of the estate
Cabernet Sauvignon and Merlot
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Black Fruit, Floral, and Pepper / Spice,

BODY: Medium +
DRYNESS:
Very Dry
ACIDITY:
Medium
TANNIN:

ALCOHOL (%):

Origin: Bordeaux, France

Grape Varietals:
Cabernet Sauvignon and Merlot

Winemaking:

Maturation:

Awards:

WESTERN FOOD PAIRING
Pair with roasted, braised or grilled meat dishes.

ASIAN FOOD PAIRING
Asian beef stew, Roast Duck, Tulang

Description

Château Pichon Baron Pauillac 2010

Grand Vin Château Pichon Baron 2nd Cru Classé in 1855 comes from the very oldest vines grown on the historic plots of the estate

Château Pichon Baron is a Grand Vin that offers an amazing sensory experience with its black fruit flavours and spicy hints. Intense ruby-red colour with purple glints. The nose reveals aromas of fresh red and dark fruit, followed by an aromatic range that leads into mild spices and notes of tobacco, leather, cedar and cocoa. Powerful and explosive on the palate, the tannins are intense yet refined and delicate. Lots of volume with fleshy flavour. Shows great elegance, intensity and exceptional length on the palate. Masculine and with massive concentration, this still remains a thing of beauty. 

79% Cabernet-sauvignon and 21% Merlot. This Grand Vin uses grapes from some of the very oldest vines grown on the estate's historic plots. The terroir's best land - the "Butte de Pichon Baron" - is devoted entirely to the production of the Grand Vin, making up the majority of the blend. The grapes are brought into the vat-house plot by plot, manually harvesting the young vines first and the older vines later. Highly meticulous optical sorting in the vat-house, keeping only the very best grapes.

The must from each plot is vinified individually. Maceration lasts 18–25 days, depending on tasting results. Malolactic fermentation occurs in large vats with regular transfers of the wine into barrels, along the fine lees, to contribute to the roundness of the wine. Ageing 80% in new barrels, 20% from barrels of one vintage for 20 months. A wine that will improve year after year, with an excellent ageing potential of over 40 years in the cellar.