# Château Pierre de Montignac Médoc Cru Bourgeois Supérieur (2020)

- **Producer:** EARL de Montignac
- **Colour:** red
- **Type:** still
- **Grapes:** Merlot, Cabernet Sauvignon, Cabernet Franc, Petit Verdot
- **Region:** Bordeaux, France
- **Style:** Classic
- **Alcohol:** 13.0%
- **Average price:** €24
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** black cherry, cedar, blackcurrant, plum, violet, chocolate, pencil shavings, cloves, vanilla, granite, turmeric, anise, dried cranberry

## About this wine

Château Pierre de Montignac Médoc Cru Bourgeois Supérieur is a red wine from the Médoc appellation in Bordeaux, France. Produced by the family-run estate EARL de Montignac, currently managed by Romain Sallette, the wine is rooted in a region celebrated for its structured red wines. The estate's agricultural background extends beyond viticulture to include cereal cultivation. This particular wine is distinguished by its position as a Cru Bourgeois Supérieur, indicating a commitment to quality within the Médoc classification system.

## Interesting facts

- The estate also produces cereals, showcasing a broader agricultural heritage.
- Offers farm products and guest rooms, inviting visitors to experience the estate.
- A family-run estate, now in its next generation of leadership.
- Represents a Cru Bourgeois Supérieur, a classification signifying quality.

## Food pairing

The wine's medium body and fine-grained tannins are well-suited to complement the richness and protein of red meats, softening the tannins and enhancing the savory flavors. Its good acidity helps to cut through richer dishes, providing balance and preventing the palate from becoming overwhelmed.

## Wine making process

Château Pierre de Montignac Médoc Cru Bourgeois Supérieur is crafted using a blend of traditional Bordeaux grape varietals. Following harvest, the grapes undergo fermentation, a process that typically involves managing temperatures to extract desirable compounds from the skins. The resulting wine is then aged in barrels, a technique that contributes to its structure, complexity, and the integration of subtle oak influences. This approach aims to produce a wine that is characteristic of the Médoc region.