| Packaging | Bottle (75cl) |
|---|---|
| Style | Wines |
| Colour | Red |
| Vintage | 1990 |
| Country | France |
| Type of Appellation | AOC |
| Region | Bordeaux |
| Appellation | Pauillac |
| Estate | Château Pichon Baron |
| 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) | |
| 2025 | £403.20 |
|---|
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Youth
1990 - 1996
|
Maturity
1997 - 2004
|
Peak
2005 - 2024
|
Decline
2025 - 2039+
|
Château Pichon Baron 1990 from Pauillac is a leading example of the finesse and depth Bordeaux can achieve in a great vintage. This red wine is predominantly Cabernet Sauvignon, with Merlot and a small proportion of Cabernet Franc, matured in French oak barrels, a classic recipe for the Left Bank. The 1990 vintage was one of Bordeaux’s standouts, marked by a hot, dry summer that encouraged full ripening and resulted in wines of concentration and power. In the glass, expect a deeply coloured, complex wine, where notes of cassis, black cherry and cedar are supported by subtle tobacco, leather and earthy undertones. After more than three decades, the tannins are elegantly resolved, while tertiary aromas bring added nuance.
Pauillac sits at the heart of the Médoc, home to some of Bordeaux’s most prestigious châteaux, including Pichon Baron. The gravelly soils of the appellation are perfectly suited to Cabernet Sauvignon, promoting deep root systems and excellent drainage, both crucial for complexity and longevity in the wines. The proximity to the Gironde estuary tempers the climate, offering moderate temperatures that facilitate long, even ripening. The Pauillac style is famed for its structure, intensity and age-worthiness—a reputation well deserved, especially in outstanding vintages like 1990.
With its depth and complexity, Château Pichon Baron 1990 is best served alongside classic dishes such as roast lamb with rosemary or beef Wellington, which complement both the body and aromatic profile of mature Pauillac. For a regional pairing, consider entrecôte à la bordelaise, cooked in a red wine and shallot reduction. Hard cheeses like aged Comté or a fine English cheddar will also bring out the savoury qualities in the wine.
To appreciate all the subtleties that have developed during ageing, decant the wine gently, ideally an hour before serving. The optimal tasting temperature is between 17-18°C, where the bouquet and texture are both at their most expressive.
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