| Packaging | Bottle (75cl) |
|---|---|
| Style | Wines |
| Colour | Red |
| Vintage | 2012 |
| Country | France |
| Type of Appellation | AOC |
| Region | Bordeaux |
| Appellation | Pauillac |
| Classification | Grand Cru |
| Estate | Pichon Baron |
| Alcohol by volume | 13 % |
| Current phase |
Peak
|
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|
Youth
2012 - 2016
|
Maturity
2017 - 2022
|
Peak
2023 - 2038
|
Decline
2039 - 2049+
|
| Grape variety | Percentage |
|---|---|
| Cabernet Sauvignon | 87 % |
| Merlot | 13 % |
Château Pichon Baron 2012 is a superb example of a classic Pauillac, a flagship red from Bordeaux’s famed Left Bank. This Grand Cru Classé is predominantly Cabernet Sauvignon, often accompanied by Merlot and small percentages of Cabernet Franc and Petit Verdot, crafted from vineyards with deep gravel soils that lend both power and elegance to the wine. The 2012 vintage was marked by a cool, damp spring followed by a warm, dry late summer, resulting in wines of impressive structure, ripe tannins, and complex aromatics. Vinification at Pichon Baron is meticulous, with careful parcel selection, gentle extraction, and ageing in French oak barrels, around 80% of them new, which contributes layers of spice and texture to the finished wine.
The Pauillac appellation, nestled between the Gironde estuary and Landes forest, benefits from a temperate maritime climate, offering both warmth and humidity—ideal conditions for Cabernet Sauvignon to achieve perfect ripeness while retaining freshness. Gravel soils ensure excellent drainage and reflect sunlight onto the vines, facilitating even ripening. Pauillac’s historical prestige is rooted in its concentration of Grand Cru estates, and wines from the region are celebrated for their depth, power, and ageing potential.
When it comes to pairings, Château Pichon Baron 2012’s robust character and firm tannins make it an ideal companion for equally bold dishes. Classic partners include roasted rack of lamb with rosemary, prime cuts of beef—particularly entrecôte bordelaise—or duck breast with red wine sauce. Traditional Médoc fare such as cep mushrooms sautéed in garlic and butter or mature, hard cheeses like Comté or aged mimolette will complement the wine’s complex profile and enhance the dark fruit, cedar, and tobacco notes.
For optimal enjoyment, decant the wine at least one hour before serving to allow its bouquet to unfold and the tannins to soften. Serve at 16-18°C. This will reveal the layers of blackcurrant, graphite, spice, and subtle oak, and bring out the best in this classic Pauillac Grand Cru.
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