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Chateau Pichon-Longueville 'Les Griffons de Pichon Baron' 2016

Chateau Pichon-Longueville 'Les Griffons de Pichon Baron' 2016

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Chateau Pichon-Longueville 'Les Griffons de Pichon Baron' 2016
Product Details
Brand: Château Pichon Baron

Winery: Château Pichon Baron

Country / Region: France / Bordeaux, Pauillac

Date Winery was established: 1850

Grape Variety: Cabernet Sauvignon, Merlot

Alcohol Content / Volume: 13% / 750ml

First Vintage Released: 2012

Ratings: 93 pts. Wine Cellar Insider

Decanting Time: decant for one hour and serve at 18°C.

Our suggestion for decanting time is based on bottles we tried at Txanton over 2024. We guarantee Txanton stocks are imported and maintained on a proper storage with right temperature and humidity.

Good to know: Les Griffons de Pichon Baron is a second label produced by the estate, introduced starting from the 2012 vintage. Boasting a distinct and straightforward character, this wine is crafted from grapes sourced mainly from gravelly vineyard sites near the Gironde estuary, ideal for growing Cabernet Sauvignon. Les Griffons delivers a vibrant and crisp palate, full-bodied and refreshing, brimming with vitality. Suitable for aging in a cellar for more than two decades, or can be enjoyed immediately.

The 2016 vintage experienced a range of weather conditions, including a cold and wet winter, followed by a damp spring and a hot, dry summer. Fortunately, a long and beautiful Indian summer helped the grapes mature to excellent ripeness levels. Flowering occurred under optimal conditions, with temperatures staying near seasonal averages from mid-July. There was minimal rain until veraison, allowing for skin thickening and increased polyphenol concentration. These conditions set the stage for a promising harvest, with a good yield, ideal weather, exceptional quality, and no concerns regarding grape health. The grapes achieved a perfect balance of polyphenols, resulting in powerful yet refined tannins with unique character. Strict plot selection and careful extraction methods adapted to each terroir were employed. Temperatures were controlled between 27°C to 29°C, and maceration lasted between 19 to 27 days, concluding at the end of November.

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