Chateau Pedesclaux Pauillac 2016

Pauillac is perhaps the most famous Bordeaux region – with stalwart and historic First Growth Chateaus like Latour, Lafite, and Mouton – plus a whole slew of other iconic producers. In the truly monumental 2016 vintage, a lot of great wine was produced here, and this under-the-radar house is no exception! 95 POINTS for under $50 is a treat for a historic Bordeaux house on the rise!

Chateau Pédesclaux was created in 1810 when the Pédesclaux family purchased vineyard land from the famous Grand Puy estate (now divided into Grand Puy Lacoste and Grand Puy Ducasse). The Pédesclaux family were already well-established in Bordeaux as negociants (who would be key players in the original 1855 Classification of the Medoc) when they added winemaking to their resume. Over the centuries, a series of rises and falls, both in ownership and wine quality, reduced the estate to relative obscurity – especially considering some of the choice parcels available to them. Since 2009, however, things have turned a corner, and the estate has been consistently producing better and better wines that are beginning to demand the attention of top critics and Bordeaux enthusiasts alike.

Today, under the helm of the Lorenzetti family, this 49-hectare estate is one to watch. With parcels obtained from Pontet Canet, among others acquired along the Milon plateau, gives them plots with such neighbors like Lafite and Mouton, Lynch Bages, Duhart-Milon and Clerc-Milon. The Lorenzettis immediately began implementing organic farming practices, as well as a rather costly and impressive re-design of the Chateau and winemaking facilities. The centuries-old original limestone building that had fallen into disrepair by the 1960s has been reborn – enrobed with a carapace of tinted glass – as a symbol of transparency both of who they were and what they plan to be. The state-of-the-art gravity-flow winery is unadorned and clean – with angular aesthetics of glass, and polished steel – built for function and wine quality and little consideration for anything else.

Following a 10-day cold soak of the crushed grapes, the wine undergoes a temperature-controlled fermentation in stainless steel tanks. The resulting wine is barrelled down to 60% new French oak for 18 months maturation prior to bottling. When it is all said and done, the final blend clocks in at 48% cabernet sauvignon, 45% merlot, 4% petit verdot, and 3% cabernet franc – the first vintage to make use of all four grape varieties planted on the estate.

We couldn’t agree more.

PAIRING IDEAS: The high-toned nature here has me leaning towards a leaner cut – a nice veal chop, perhaps? Maybe a double-cut pork tomahawk? Keep it simple – salt and pepper, proper hard-sear, and let. It. Rest!