Chateau Peyrabon Haut Medoc Bordeaux, Complete Guide

Learn everything about Chateau Peyrabon Haut Medoc with wine tasting notes and wine with food pairing tips. Learn the best vintages, a history of the property, and information on the vineyards, and winemaking. If you want to read about other important, Bordeaux Chateaux: Links to all Bordeaux Wine Producer Profiles

Chateau Peyrabon History, Overview

Chateau Peyrabon has a history that dates back to the mid to late 1700s. In fact, the chateau was built in 1766. The wine of Chateau Peyrabon had become popular enough that by the late 1800s, the wines were priced at the same level that some of the 1855 Classified Growths were selling for.

The owner at the time, Arnaud Roux was so sure his wine deserved to be classified, along the same lines as his neighboring estates, Arnaud Roux actually sued, hoping to force a reclassification of the Medoc that included Chateau Peyrabon.

Needless to say, he did not win his case. The judge ruled against him in 1869 and the 1855 Classification was not changed.

The modern era for Chateau Peyrabon begins in 1998 when the property was sold by Jacques Babeau to Patrick Bernard. Patrick Bernard was quite well-known in Bordeaux by this time as he is related to Olivier Bernard of Domaine de Chevalier.

Patrick Bernard was also responsible for forming Millesima. Millesima is both a large Bordeaux negociant and a massive direct mail-order house for the sale of Bordeaux wine.

Under the stewardship of Patrick Bernard, Chateau Peyrabon has both increased in size and improved in quality. Patrick Bernard spent more than 2 Million Euros to improve the estate after its purchase. Some of the improvements to Chateau Peyrabon include the replanting of 11 hectares of vines.

Trees were cut down to increase the air circulation for the vines and a new drainage system was installed. There was also a modernization of the cellars, wine-making facilities, and chateau.

In September 2022, the vineyard was purchased by Philippe Casteja and Frederic Casteja who own numerous estates including Chateau Batailley and Chateau Lynch Moussas in Pauillac and Chateau Trottevielle in St. Emilion as well as a massive Negociant company, Borie-Manoux.

Chateau Peyrabon Vineyards, Terroir, Grapes, Winemaking

Chateau Peyrabon is planted to 60% Cabernet Sauvignon, 35% Merlot, 3% Cabernet Franc and 2% Petit Verdot. In total, Chateau Peyrabon owns 57 hectares of vines in the Left Bank. 40 hectares are located in the Haut Medoc appellation.

They have vines situated next to the Pauillac appellation. However, they own 7 hectares located in Pauillac which are planted to 67% Cabernet Sauvignon, 26% Merlot, and 7% Petit Verdot. Prior to 2005, their holdings in Pauillac were only 5 hectares, but in 2005, Patrick Bernard was able to purchase 2 additional hectares of vines. Those vines are used exclusively to produce Chateau La Fleur Peyrabon, which is a Pauillac. Chateau La Fleur Peyrabon was bought by Philippe Casteja and Frederic Casteja. I wonder if these vines will end up in either of their Classified Growths, Chateau Batailley or Chateau Lynch Moussas. Time will tell.

The vineyard for Chateau Peyrabon has a terroir of sand, gravel, clay, and limestone soils. The vines are on average 25 years of age. The vineyard has a vine density that ranges from 6,500 vines per hectare to 8,500 vines per hectare. The newer plantings are at higher levels of density. The vines are still young with an average of 25 years.

Chateau La Fleur Peyrabon is vinified in tank. Malolactic fermentation is in vats. The wine is aged in an average of 50% new, French oak barrels for about 14 months before bottling.

While Chateau La Fleur Peyrabon is often a more user-friendly, occasionally rustic style of Pauillac, the 2009 and 2010 vintages were quite successful and Chateau La Fleur Peyrabon sells for a song. On average, between 2,500 and 3,000 cases of wine are produced of La Fleur Peyrabon every vintage.

For Chateau Peyrabon, the vines are picked using a combination of mechanical harvesters and manual pickers. The wines are vinified in temperature-controlled, stainless steel vats. Malolactic fermentation takes place in tanks. The wine is then aged in 33% new, French oak barrels for an average of 14 months before bottling.

There is a second wine, Chateau Pierbone. On average, Chateau Peyrabon produces close to 35,000 cases of wine per vintage. For Chateau La Fleur Peyrabon, the production is much smaller, with about 3,000 cases being produced each year.

The best vintages of Chateau Peyrabon are: 2023, 2022, 2021, 2020, 2019, 2018, 2017, 2016, 2015, 2014, 2010, 2009 and 2005.

When to Drink Chateau Peyrabon, Anticipated Maturity, Decanting Time

Chateau Peyrabon can be enjoyed on the young side with decanting. Young vintages can be decanted for an average of 1 hour or a bit more, give or take. This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment.

Chateau Peyrabon is usually better with about 3-4 years of bottle age. Of course, that can vary slightly, depending on the vintage character. Chateau Peyrabon should be at peak maturity between 4-15 years of age after the vintage. La Fleur Peyrabon needs more decanting and should age and develop at least another 5-8 more years.

Serving Chateau Peyrabon with Wine, Food, Pairing Tips

Chateau Peyrabon is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift. Older vintages might also need decanting, for both aerating and removing the sediment.

The wine of Chateau Peyrabon is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, and grilled dishes. Chateau Peyrabon is a perfect match with Asian dishes, hearty fish courses like tuna, mushrooms, and pasta as well as cheese.

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