Wines Saint-Émilion Grand Cru Château Grand-Pey-Lescours - 2016

Viniou Reviews

Château Grand-Pey-Lescours 2016 is a Saint-Émilion Grand Cru crafted on the right bank of Bordeaux, a region celebrated for its exquisite red blends. The wine is predominantly made from Merlot, complemented by Cabernet Franc and occasionally a hint of Cabernet Sauvignon. The 2016 vintage benefits from an outstanding growing season, marked by a mild spring and a warm, dry summer balanced by timely rain, leading to optimal ripeness and concentration in the grapes. The terroir of Saint-Émilion is distinctive, with clay-limestone soils imparting elegance and structure, while the vinification process typically involves meticulous sorting of grapes, careful extraction, and maturation in French oak barrels, resulting in refined tannins and generous complexity.

Saint-Émilion itself boasts a rich viticultural heritage, earning its UNESCO World Heritage status due to its historic vineyard landscape and medieval architecture. The region enjoys a temperate maritime climate, shaped by the proximity of the Dordogne River, which moderates temperatures and mitigates vineyard stress. The layered soils, especially on the notable limestone plateau, contribute to the wines’ depth, aromatic precision, and longevity. Generations of winemakers in this appellation have perfected the art of blending, creating wines prized for their finesse as much as their power.

Pairing Château Grand-Pey-Lescours 2016 is a delight. Its plush Merlot-driven fruit profile, with notes of black cherry, plum, and hints of cedar, finds harmony with dishes like roast duck breast with cherry sauce or a classic entrecôte à la bordelaise. Local favourites such as confit de canard, lamb shoulder with garlic, or aged Comté cheese also complement its polished tannins and lingering finish. The wine’s underlying minerality and freshness allow it to pair beautifully with earthy mushroom dishes or even a rich beef Wellington.

For the best tasting experience, allow this Saint-Émilion Grand Cru to breathe for one to two hours before serving. Decanting helps reveal its nuanced bouquet and velvety texture. Serve at 16-18°C to unlock the full array of red and black fruit aromas, subtle spice, and elegant structure that define both the château and its exceptional terroir.