| Packaging | Bottle (75cl) |
|---|---|
| Style | Wines |
| Colour | Red |
| Vintage | 1988 |
| Country | France |
| Type of Appellation | AOC |
| Region | Bordeaux |
| Appellation | Haut-Médoc |
| Estate | Château Peyre-Lebade |
| Current phase |
Decline
|
The values displayed here are estimates provided by users of the Viniou app and do not represent a sale offer.
| Bottle (75cl) | |
| 2026 | £25.20 |
|---|
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|
Youth
1988 - 1992
|
Maturity
1993 - 2002
|
Peak
2003 - 2017
|
Decline
2018 - 2027+
|
| Grape variety | Percentage |
|---|---|
| Cabernet Sauvignon | 60 % |
| Merlot | 35 % |
| Cabernet Franc | 5 % |
Château Peyre-Lebade 1988 is a quintessential representation of the Haut-Médoc, a subregion on Bordeaux's renowned Left Bank. Crafted in a classic style, this red wine reflects the nuanced character of its terroir, where gravelly soils and a temperate maritime climate come together to nurture the vines. The blend traditionally features a dominance of Cabernet Sauvignon, possibly complemented by Merlot and touches of Cabernet Franc or Petit Verdot, though the precise composition varies from year to year. The 1988 vintage stands out as a structured, age-worthy wine, displaying maturity and complexity after several decades of bottle ageing. Expect notes of dried currants, cedar, leather, undergrowth and subtle menthol, layered with tertiary aromas of tobacco and earthy truffle, typical of older Bordeaux reds.
Haut-Médoc itself is a historic area within Bordeaux, famed for producing some of the world's finest clarets. The gravel soils here provide excellent drainage, ideal for cultivating slow-ripening grape varieties that excel in Bordeaux’s mild, often humid, Atlantic-influenced climate. Historically, the region's châteaux—ranging from grand crus to smaller estates—have shaped the reputation of Bordeaux as the benchmark of classic, elegant red wines, balanced between power and refinement.
Pairing an aged Haut-Médoc such as this with food is a privilege. Its mellow tannins and savoury complexity make it a superb companion to dishes such as roast lamb studded with garlic and rosemary, beef Wellington, or traditional game preparations like duck with wild mushrooms. For an authentic regional match, try it alongside entrecôte bordelaise or a selection of mature, hard French cheeses such as Comté or Cantal.
To fully appreciate its nuance and grace, open the bottle gently and allow it to breathe for at least an hour before serving. Decanting is recommended to separate any sediment. Serve at a temperature of around 17-18°C, which will highlight its delicate aromas and evolved palate. Given its age, enjoy this wine soon for its fascinating expression of maturity.
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