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Producer : Château Pipeau
Region : Bordeaux (France), France (France)
Bottle Per Case : 1 x 750 ml
Food Pairing : Breads, Cured Meat, Hard Cheese, Red Meat, Roasted Vegetables
"Nearly opaque dark dusty garnet color. Bright, fruity, smoky toasty aromas and flavors of cedar wood smoke, spiced black currants, plums, and fruit cake with a tannic, tangy, full body and a warming, layered finish with firm tannins and moderate oak."
93 points - Tastings.com, April 2016
|Bottles Per Case||Single Bottles|
|Bottle Size||750 ml|
|Region||Bordeaux (France), France (France)|
|Style||Warm and spicy reds|
|Food Pairing||Breads, Cured Meat, Hard Cheese, Red Meat, Roasted Vegetables|
|Descriptors||Earthy, Floral, Fruity, Mineral|
|Price of Case||$49.95|
Chateau Pipeau is managed by Jean Mestreguilhem, the current owner and director of the property. Chateau Pipeau takes its name from the meaning of the French term for a reed pipe. Dominique Lauret and Richard Mestreguilhem are also family partners in the neighbouring estate Chateau Pindefleurs, another vineyard that is located in the Saint Emilion appellation.
The 25 hectare Right Bank vineyard of Chateau Pipeau is planted to 90% Merlot, 5% Cabernet Franc and 5% Cabernet Sauvignon. The terroir is sand, gravel, and clay soils. They have parcels in a myriad of different locations in the Saint Emilion appellation, which in some vintages can make it difficult to harvest grapes fully ripened, across the board.
The vineyard has old vines, with an average vine age of close to 30 years. The vineyard is planted to a vine density of 6,600 vines per hectare. The vineyards are harvested using a combination of machine harvesting and handpicking.
To produce the wine of Chateau Pipeau, the wines are vinified in temperature-controlled, stainless steel tanks. Although, in select vintages, a portion of the Cabernet Sauvignon is left to age in the stainless steel vats. Malolactic fermentation takes place in vat. The wine of Chateau Pipeau is then aged in an average of 70% new, French oak barrels for between 12 to 14 months before bottling.
It's important to remember that taste is subjective, and personal preferences play a significant role.
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