José Peñín’s Selection (93 Points)
Pessac-Leognan is a split from Graves area, created in 1987. It is a recent date if we compare it with other Médoc areas. Its condition and identity, with its gravel soils of the great Graves area, have allowed it to create the most specific “apellation”. With these values, Dourthe Group, a famous “negotiant” of Bordeaux universe since 1840, acquired the château in 1990, inspired by the same adventure as his predecessor, Lacoste family, also “negotiants”, who bought it in 1877. The truth is that this Château was always coveted by this type of merchants, as in 1920 it was transferred to Louis Eschenauer, another reputed “negociant”. It is worth mentioning that the term “negociant”, which has dubious consideration in the Castilian language, has the meaning of selective in France. The “negotiants” were the creators of the great Crus of Bordeaux and the true hounds when selecting plots, soils and, in many cases like this, taking the decision to acquire the château with all its history.
Why have I chosen it?
Due to having discovered in this wine that identification that has always been highlighted in Medoc wines: autumnal humidity traits, peat and truffle memories with their firm and dry tannins, merged with fruity redcurrants and blueberries hints. In this wine, moreover, I perceive the elegance of its smoky and toasted notes, so fused in its fruity traits that they seem integrated in the very nature of its grape stocks. It is sapid and persistent, with a balance between the acidity and taste of black fruit. We cannot but mention the colour of intense maroon with a very clear and bright edge.
The harvest was done by hand, when the grapes reached their optimum maturity. The clusters go through two vibratory selection tables, one of clusters and the other of grains, guaranteeing that the same level of maturity grapes are the ones to be selected.
Before fermentation, the clusters undergo cold maceration, in accordance with the plot, from 1 to 2 days at 7/8°C. Later, alcoholic fermentation is carried out for 8 to 10 days, with very few manipulations (off pumping, pigeage), and, subsequently, the wine performs malolactic fermentation in tank and new oak barrels with its fine lees.