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2016 Chateau Haut Pezat Saint-Emillion Grand Cru: Bordeaux, France

$35.99

Tasting Notes

Saint-Emillion Bordeaux reds are some of our favorite red from the region, but when a Grand Cru comes around, the bottle is guaranteed to be finished before the night is over! This wine is deep and complex; rich, powerful and finely balanced with notes of black raspberry, currant and plum leading into a black cherry, pepper, and leaving with a soft velvety finish.

If you love Bordeaux reds or Napa reds, then this wine is for you!

Winery Details

The first writings of the Dulon family date back to 1737. Bertrand Dulon, native of Soulignac and valet in the service of the priest François de Solirenne, married Marguerite Patrovilleau on May 30, 1737. Together they will run an inn in their native village until Bertrand seize the opportunity to buy a room a few kilometers away, from Etienne Milh, winemaker.

Despite its dilapidated state, Bertrand and Marguerite are happy to become buyers and choose to maintain the adjoining land planted with vines. Bertrand Dulon then became an innkeeper-winegrower and unwittingly predestined future generations to the wine world.

Bertrand and Marguerite Dulon's legacy consisted of 2 hectares of vines. Jean Dulon, their son, will continue an approach initiated by his father: the expansion of wine-growing areas. The property was thus passed down from generation to generation.

Château Haut Pezat is the last estate bought by Vignobles Dulon in 2013. Located very close to the Dordogne river in Vignonet, the vineyards produce 8 hectares of grapes. Samples of grapes are taken and tasted in order to harvest them at their optimal ripeness.

Wine Summary

Winery/Producer: Chateau Haut Pezat – Eurl Dulon

Grape(s): 80% Cabernet Franc, 20% Merlot

Style: Red, dry

Origin: Saint-Emillion, Bordeaux, France

Vinification: Machine harvested, each varietal is vatted separately. Cold maceration for extraction. Long traditional vatting time in thermo regulated tanks, fermentation and maceration lasts between 25 and 30 days. Final maceration lasts 4 days for body and structure. Last step is malolactic fermentation to soften the wine.

Aging: 12 months in French oak barrels.

% ABV: 14.5%