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Wine Chateau de Pez, Saint-Estephe, 2009

$ 42
Ratings and Awards
WS 89
RP 88
ST 93
WE 92
JR 15
RVF 16.5
DEC-5 4
QUA-20 15.8
92 ratings for other vintages
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Tasting Notes


Wine bright dark red color.


The wine has a deep and sweet taste with hints of cherry, menthol, raspberries and herbs, as well as the nuances of graphite and blackberry. Herbal nuances are felt in a long, bright finish.


The aroma of wine is delicious and bright, with hints of currant and mocha as well as the nuances of leather and earth.


Wine is served to steaks of red meat, game and poultry, goes well with meats, cheeses recommended.

Interesting Facts

Chateau de Pez, Saint-Estephe, 2009 - red wine, which is produced from the grape varieties Merlot, Cabernet Sauvignon and Petit Verdot, grown in the vineyard area of 26 hectares, dominated by gravel and clay soils. The farm uses a method of forming a rod Double Guyot, and their average age is 25 years.
For the production of wine Chateau de Pez crop is harvested by hand, cleaned of ridges and crushed. Vinification takes place traditionally and maceration lasts 20-30 days. Removal from the sludge is applied every 3 months. Wine is not filtered and aged in oak barrels for small, of which 40% - a new, 20% - used during the year, and 20% - used for 2 years.

Chateau de Pez is the oldest wine house in Saint-Estephe and dates back to the 15th century. That's when it was purchased by Jean de Pontak - owner of the famous Chateau Haut Briyon, who pitched the first vineyards here and created great wines, comes to the court of King Charles II. After the French Revolution, the estate became the property of the state, and only in 1995 it bought the company Louis Roederer. Today, the Château de Pez occupies 74 acres of excellent land to the west of the town of Saint-Estephe, and most of the vineyards are located on a high plateau and is reserved for planting Cabernet Sauvignon and Merlot. In the 90's vineyards were reconstructed, and the winery is equipped with the new equipment, which allows to control the temperature and humidity levels in basements, so were created optimal conditions for aging wine.


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