Château Canon Pécresse 2014
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Decanter
J. Suckling
Vinous - A. GalloniDescription
Tasting Notes and Serving Suggestions for Château Canon Pécresse 2014
Tasting
Color
The color reveals a deep red hue with ruby highlights.
Nose
The nose opens with intense aromas of blackberry and blackcurrant, underscored by sophisticated notes of licorice and subtle toasted nuances.
Palate
On the palate, the wine is dense and generous, with an elegant structure supported by silky, well-integrated tannins. A mineral freshness brings lift to the whole, while flavors of dark fruit linger through to a beautifully long finish.
Food and wine pairings
This wine pairs perfectly with grilled red meats, rabbit in sauce, duck, as well as feathered game.
An elegant, mineral Canon-Fronsac from Bordeaux’s Right Bank
The estate
Founded in 1947 and renamed Château Canon Pécresse in 2003, this 4-hectare micro-estate is located in Canon-Fronsac, on Bordeaux’s Right Bank, rooted in a clay-limestone terroir. Owner and estate manager since 2003, Jean-Francis Pécresse is its sole heir, the last witness to a family heritage from Corrèze that was once prestigious around Libourne. The estate stands out for its intimate scale, its characterful red wines, and certified organic farming since January 2020.
The vineyard
The Château Canon Pécresse vineyard covers 4.5 hectares at the summit of the limestone plateau of Canon-Fronsac, in Saint-Michel-de-Fronsac. The vines grow on outcropping limestone soils combined with deep clays, giving the wines the mineral freshness and structure characteristic of the appellation.
The vintage
The 2014 vintage benefited from an even flowering, suggesting excellent quality. After a period of unsettled weather in July that encouraged vegetative growth, conditions in late August and September made it possible to reach optimal ripeness. The Merlot and Cabernet Franc harvests took place on October 8 and 9 at full maturity.
Winemaking and aging
Winemaking for Château Canon Pécresse 2014 took place in temperature-controlled concrete vats over 26 days. Malolactic fermentation occurred in new barrels. Aging continued for 16 months in French oak barrels, divided into three equal parts: one-third in new barrels, one-third in once-used barrels, and one-third in twice-used barrels.
Grape varieties
Merlot (85%)
Cabernet Sauvignon (15%)
