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Chateau Picque-Caillou Bordeaux 2010

Bordeaux Red Blends from Pessac-Leognan, Bordeaux, France
  • JS93
0% ABV
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Winemaker Notes

Critical Acclaim

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JS 93
James Suckling
Extremely perfumed with roses and other flowers with just a hint of plums and berries. Full body, with velvety tannins and a medium chewy finish. Lovely intensity. Excellent from here.
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Chateau Picque-Caillou

Chateau Picque-Caillou

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Chateau Picque-Caillou, Pessac-Leognan, Bordeaux, France
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Château Picque Caillou is located at the gates of the city of Bordeaux in the heart of the Pessac-Léognan appellation, the Bordeaux vineyard’s historic cradle. A close neighbour of the prestigious Haut-Brion and Pape Clément châteaux, this 21-hectare vineyard carries a name indicative of its pebbly soils that originated from sediments deposited by the nearby Garonne River over thousands of years.

In 2006, Paulin Calvet took over the daily running of the vineyard, breathing new life into the estate and giving it new impetus. The wines of Picque Caillou quickly acquired higher levels of quality and consistency, soon attracting the attention of numerous wine professionals. It was in 2007 that consultant œnologists Professor Denis Dubourdieu and Valérie Lavigne joined the winemaking team, bringing their technical rigour and skill. And so a top quality wine was born. A wine that displays superb balance and delicacy, reflecting perfectly the values of the prestigious Pessac-Léognan appellation.

Pessac-Leognan

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Recognized for its superior reds as well as whites, Pessac-Léognan on the Left Bank claims classified growths for both—making it quite unique in comparison to its neighboring Médoc properties.

Pessac’s Chateau Haut-Brion, the only first growth located outside of the Médoc, is said to have been the first to conceptualize fine red wine in Bordeaux back in the late 1600s. The estate, along with its high-esteemed neighbors, La Mission Haut-Brion, Les Carmes Haut-Brion, Pique-Caillou and Chateau Pape-Clément are today all but enveloped by the city of Bordeaux. The rest of the vineyards of Pessac-Léognan are in clearings of heavily forested area or abutting dense suburbs.

Arid sand and gravel on top of clay and limestone make the area unique and conducive to growing Sémillon and Sauvignon blanc as well as the grapes in the usual Left Bank red recipe: Cabernet Sauvignon, Merlot, Cabernet Franc and miniscule percentages of Petit Verdot, Malbec and Camenere

The best reds will show great force and finesse with inky blue and black fruit, mushroom, forest, tobacco, iodine, and a smooth and intriguing texture.

Its best whites show complexity, longevity and no lack of exotic twists on citrus, tropical and stone fruit with pronounced floral and spice characteristics.

Bordeaux Blends

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One of the world’s most classic and popular styles of red wine, Bordeaux-inspired blends have spread from their homeland in France to nearly every corner of the New World, especially in California, Washington, and Australia. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec, and/or Petit Verdot, these are sometimes referred to in the US as “Meritage” blends. In Bordeaux itself, Cabernet Sauvignon dominates in wines from the Left Bank of the Gironde river, while the Right Bank focuses on Merlot. Often, blends from outside the region are classified as being inspired by one or the other.

In the Glass

Cabernet-based, Left-Bank-styled wines are typically more tannic and structured, while Merlot-based wines modeled after the Right Bank are softer and suppler. Cabernet Franc can add herbal notes, while Malbec and Petit Verdot contribute color and structure. Wines from Bordeaux can be bold and fruit-forward or restrained and earthy, while New World facsimiles tend to emulate the former style. In general, Bordeaux red blends can have aromas and flavors of black currant, cedar, plum, graphite, and violet, with more red fruit flavors when Merlot makes up a high proportion of the blend.

Perfect Pairings

Since Bordeaux red blends are often quite structured and tannic, they pair best with hearty, flavorful, and fatty meat dishes. Any type of steak makes for a classic pairing. Equally welcome with these wines would be beef brisket, pot roast, braised lamb, or smoked duck.

Sommelier Secret

While the region of Bordeaux is limited to a select few approved grape varieties, the New World is free to experiment. Bordeaux blends in California may include Syrah, Petite Sirah, Zinfandel, or virtually any other grape deemed worthy by the winemaker. In Australia, Shiraz is a common component.

YNG209429_2010 Item# 131466