# Château Pédesclaux (2018)

- **Producer:** Château Pédesclaux
- **Colour:** red
- **Type:** still
- **Grapes:** Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot
- **Region:** Bordeaux, France
- **Style:** Classic
- **Alcohol:** 14.0%
- **Average price:** €48
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** blackcurrant, blackberry, plum, violet, black pepper, herbaceous, vanilla, cedar, toast, smoke, cloves, tobacco, leather, forest floor

## About this wine

Château Pédesclaux is a historic Fifth Growth estate located in the heart of the Pauillac appellation on Bordeaux's Left Bank. Founded in 1810 by wine broker Pierre Urbain Pédesclaux, the estate underwent a massive renaissance after its acquisition by Jacky and Françoise Lorenzetti in 2009. The Lorenzettis expanded the vineyard holdings, transitioned the estate to organic and biodynamic farming, and constructed a state-of-the-art, gravity-fed winery designed by architect Jean-Michel Wilmotte. Today, Pédesclaux is celebrated for its modern, precise, and terroir-driven expressions of Pauillac, combining power with newfound elegance and purity.

## Interesting facts

- The estate's cutting-edge gravity-fed winery is encased in a striking glass structure designed by renowned architect Jean-Michel Wilmotte.
- Since 2009, the estate has nearly doubled its vineyard size by acquiring prime parcels adjacent to Mouton Rothschild and Lafite Rothschild.
- Château Pédesclaux practices organic and biodynamic viticulture, reflecting a deep commitment to environmental sustainability.

## Food pairing

The robust structure, firm tannins, and vibrant acidity of this Pauillac require rich, protein-heavy dishes to soften the tannins and bring out the wine's deep fruit flavors. Earthy components like mushrooms and truffles complement the subtle forest floor and oak notes, while savory herbs bridge the gap with the wine's primary herbal and spice characteristics.

## Wine making process

The 2018 vintage was crafted using gravity-flow technology in the ultra-modern cellar to ensure gentle handling of the fruit. Grapes were hand-harvested and underwent strict double sorting. Fermentation took place in temperature-controlled stainless steel tanks with gentle punch-downs and pump-overs to extract fine tannins. The wine was aged for 16 months in French oak barrels, of which approximately 60% were new, adding structural complexity and refined oak integration without overpowering the vibrant fruit.