Château Peyrabon 2004

Tasting profile and serving suggestions for Château Peyrabon 2004

Tasting

Color
With its deep, intense purple-red hue, this wine shows fine concentration.

Nose
Elegant and complex, the bouquet reveals pleasant notes of licorice alongside vanilla imparted by barrel aging. Aromas of ripe black fruit—particularly blackcurrant and blackberry—unfold with finesse, enhanced by subtle floral hints of peony and delicate notes of tobacco.

Palate
The palate charms with its delicate, harmonious tannic structure. The attack is broad and sustained, revealing lovely density. The tannins, well-defined and flavorful, bring both power and elegance. The finish lingers at length, suggesting promising development over the years.

Food and wine pairings
This Château Peyrabon 2004 is an ideal match for grilled or roasted red meats, especially beef and duck breast. It also pairs beautifully with game dishes such as venison, as well as with aged hard cheeses.

Serving and cellaring
Château Peyrabon 2004 can be enjoyed now and will continue to develop favorably in the years to come. It is best served at a temperature between 16 and 18°C.

A powerful, harmonious Haut-Médoc

The estate
Founded in 1766, Château Peyrabon is a wine estate located in the Haut-Médoc, near Pauillac, on gravelly rises typical of the region. Led by Patrick Bernard from 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 spans 52 hectares in production, including 45 hectares in the Haut-Médoc appellation and 7 hectares in Pauillac. The vines grow on gravelly rises particularly well suited to expressing cabernet sauvignon. These sandy-clay gravel soils provide optimal drainage and encourage slow, complete ripening of the grapes.

The vintage
The 2004 vintage stands out for its ideal, well-balanced weather conditions. Unlike previous years marked by extremes, 2004 benefited from moderate temperatures, adequate rainfall, and measured sunshine. These conditions allowed for gradual, harmonious ripening of the grapes, fostering the development of complex aromatic compounds. Harvest took place in late September and early October in dry weather, enabling grapes to be picked at optimal ripeness.

Vinification and aging
The Château Peyrabon 2004 harvest was carried out by hand, with rigorous berry selection. Vinification took place in temperature-controlled vats, allowing precise management of fermentation temperatures. After malolactic fermentation in tank, the wine was aged for 14 months in French oak barrels, including about 33% new barrels, as well as in tank. This aging brought harmonious integration of oaky aromas while preserving the wine’s fruity character.

Grape varieties
Cabernet Sauvignon (60%), Merlot (34%), Cabernet Franc (3%), Petit Verdot (3%)