Chateau Peyrabon has a history that dates back to the mid to late 1700’s. In fact, the chateau was built in 1766. The wine of Chateau Peyrabon had become popular enough that by the late 1800’s, 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.
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.
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 to 8,500 vines per hectare. The newer plantings are at the higher levels of density. The vines are still young with an average of of 25 years.
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 tank. The wine is then aged in 33% new, French oak barrels for an average of 14 months before bottling.
Chateau Peyrabon is best seved 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 to remove 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.