Chateau Pedesclaux 2016

Chateau Pedesclaux 2016

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( regular price: $49.99 )

In 1810, Pierre Urban Pedesclaux purchased vineyards from Grand Puy. In 1841, he began construction of a winery in the center of Pauillac. He transferred ownership of the estate to his son in 1849. Pedesclaux was granted the growth status in the 1855 classification. Luckily for the estate, Pierre Urban Pedesclaux was a member of the group deciding the rankings. After a few sales, In 1951 the estate falls into the hands of Lucien Jugla, whose family has roots in the Medoc dating back to the middle ages. In 1960, Pedesclaux is merged with Château Belle-Rose. The building at Chateau Belle Rose is the image on the label. In 2009, Francois and Jacky Lorenzetti acquire the property. They expand the vineyard area to 48 hectares with purchase of Chateau Haut Milon and Chateau Behere.

The 48 hectare, Left Bank vineyard of Chateau Pedesclaux is planted to 48% Merlot, 47% Cabernet Sauvignon, 3% Petit Verdot, and 2% Cabernet Franc. In time, it is the goal of the estate to continue to increase the portion of Cabernet Sauvignon in the vineyards.

In 2018, 50% of the vineyards are either organically or biodynamically farmed.  They expect to be completely certified in 2020.

Wine Spectator: 92
An extroverted style, with bold plum and blackberry compote aromas and flavors, infused with anise accents and backed by an alluring finish of toasted vanilla, violet and mocha. On the showy side, but has enough latent drive to keep it honest. Drink now through 2030.
Wine Advocate: 93
The 2016 Pedesclaux is composed of 48% Cabernet Sauvignon, 45% Merlot, 4% Petit Verdot and 3% Cabernet Franc. It aged for 18 months in 60% new and 40% one-year-old French oak. It has a deep garnet-purple color and nose of crushed red and black currants and blackberries with cigar box, new leather, pencil lead and crushed rocks. The palate is medium-bodied, elegant, fresh and lively with loads of mineral nuances and a lovely earthy finish. Around 15,000 cases produced.
Decanter: 94
This really shows the heart of 2016 in the northern Médoc - it has the triumvirate of good acidity, good tannins and good fruit. It's a little austere and is going to take its time to truly get going. A second bottle proved much better for depth, as we queried rusticity on the nose of the first bottle. The second instead showed a hawthorn, hedgerow character and gorgeously rich black fruits, concentrated and focussed, and given complexity by tobacco and spice. It's the first time that four grape varieties have been used in the grand vin - Cabernet, Merlot, Petit Verdot, plus 3% Cabernet Franc. Eric Boissenot consults.
Vinous: 93
The 2016 Pdesclaux is ripe, voluptuous and downright delicious. Although not especially complex, Pdesclaux has an immediacy that is hugely appealing. Black cherry, chocolate, smoke, mocha and licorice add to its sumptuous, racy personality. This is a wine of pure, unadulterated pleasure. The 2016 spent a whopping two months on the skins (including a 10-15 day cold soak) and will see about 50% new oak during its planned 18 months in barrel. Eric Boissenot is the consulting winemaker. Tasted two times.
James Suckling: 95
So aromatic with crushed currants, raspberries and blackberries with hints of graphite and lead pencil. Full-bodied and very tight with beautiful tannins and a long, flavorful finish. The tannins really build at the end of the palate. Try from 2024.
Jeb Dunnuck: 94
An estate that’s unquestionably on the upswing, the 2016 Château Pédesclaux is made from 48% Cabernet Sauvignon, 45% Merlot, 4% Petit Verdot, and 3% Cabernet Franc that spent 18 months in 60% new oak. In the past, the wines from this estate have been slightly chunky, but that started to change around 2014, and I think this 2016 is the best yet. Beautiful blue fruits, violets, spicy oak, and a touch of minerality all emerge from this medium-bodied Pauillac, which has fine, polished tannins, a seamless texture, and a great finish. With purity and finesse as well as richness and depth, it’s already reasonably approachable today, but it’s going to evolve for three decades or more.