Château Peyrabon 1999

Tasting characteristics and advice for Château Peyrabon 1999

Tasting

Appearance

The wine displays a deep, vivid purple hue.

Nose

The bouquet gradually opens, discreetly revealing spicy notes reminiscent of cumin.

Palate

On the palate, the attack is warm and slightly rounded. Present tannins give structure without excess, offering a pleasant balance through to a lingering finish.

Food and wine pairings

This wine pairs perfectly with grilled red meats or red meats in sauce, herb-crusted leg of lamb, or duck breast. It also matches very well with aged hard cheeses.

Serving and cellaring

Château Peyrabon 1999 is best enjoyed at a temperature between 17 and 18°C.

A structured and spicy Haut-Médoc

The estate

Founded in 1766, Château Peyrabon is a wine estate located in Haut-Médoc, near Pauillac, on gravel ridges typical of the region. Run by Patrick Bernard since 1998 and then under the stewardship of the Castéja family since 2022, the château stands out for its Renaissance-style architecture, with towers added in 1821 and a slate roof.

The vineyard

The Château Peyrabon vineyard enjoys a prime location in the Haut-Médoc appellation, in the immediate vicinity of Pauillac. The vines grow on sandy gravel soils over a clay subsoil, complemented by clay-limestone plots. This diversity of terroirs allows each grape variety to express itself optimally across a total area devoted to the production of red wines.

The vintage

The 1999 vintage in Bordeaux proved complex, with August marked by significant rainfall. September brought particularly damp conditions with continuous rain. Despite these climatic challenges, meticulous producers were able to craft respectable wines thanks to careful grape selection and modern winemaking techniques.

Winemaking and aging

Château Peyrabon 1999 was produced using rigorous methods including parcel-by-parcel vinification in stainless steel and concrete vats. Aging took place over fourteen months in French oak barrels, around 25 to 30% of which were new, lending subtle aromatic complexity without masking the expression of the fruit.

Grape varieties

Cabernet Sauvignon (63%)
Merlot (31%)
Cabernet Franc (4%)
Petit Verdot (2%)