Château Le Bon Pasteur 2025

Characteristics and tasting notes of Château Le Bon Pasteur 2025

Tasting

Appearance
The wine reveals a deep, intense colour, enhanced by delicate violet highlights.

Nose
The bouquet shows great delicacy, releasing aromas of very ripe black fruits accompanied by subtle notes of liquorice.

Palate
The palate offers a fleshy, silky texture, supported by fine, powdery tannins. The whole stretches towards a saline finish that beautifully combines purity and aromatic freshness.

Food and wine pairings
This great wine will pair ideally with roasted or grilled red meats, slow-cooked dishes in sauce, fine roasted poultry or aged hard cheeses.

Serving and cellaring
To fully appreciate this 2025 vintage, it is recommended to serve it at a temperature of around 15.5°C and to decant it one to two hours before tasting. This wine has excellent potential and can be kept in the cellar to be drunk until around 2050.

The elegance and precision of a Pomerol wine

The estate
Founded in 1920 by Joseph and Hermine Dupuy, Château Le Bon Pasteur is an emblematic property of the Bordeaux region. The estate covers a 5.20-hectare vineyard in the heart of the prestigious Pomerol appellation. Historically shaped by the renowned oenologist Michel Rolland, who made it his laboratory of excellence, the estate has belonged since 2013 to the Goldin Group, led by Pan Sutong. Today, the technical team passionately perpetuates the identity of this brand, renowned for its wines combining power, sensuality and precision.

The vineyard
The terroir of this Pomerol estate lies on gravelly-clay soils with a subsoil of blue clay, particularly favourable to water regulation. The vines, with an average age of 40 years, are planted at a density of 7,000 vines per hectare. Vineyard management follows a sustainable and environmentally friendly approach, certified HVE and ISO 14001. The teams carry out green harvesting, as well as leaf-thinning and crop-thinning work to ensure optimal sanitary quality of the grapes.

The vintage
The year was mainly marked by a very dry summer period. Fortunately, the blue clay subsoils played a crucial role in limiting the water stress of the vines. The growing cycle began with budburst on 25 March, followed by flowering under ideal conditions around 25 May. While the heat and drought slowed down veraison, the rainfall in July helped to relaunch the process. The harvest took place early and quickly, from 9 to 18 September, yielding a perfectly healthy crop.

Winemaking and ageing
The hand-picked harvest undergoes rigorous double sorting, before and after destemming, complemented by meticulous intra-plot selection. The process begins with a cold maceration lasting five to seven days. Fermentation then takes place in integral vinification within 225-litre barrels. Finally, the wine benefits from careful ageing of 15 months in French oak barrels, 50% of which are new, allowing its structure to be refined. Alcohol content: 14% vol.

Grape varieties
80% Merlot and 20% Cabernet Franc.