93

Robert Parker

94

James Suckling

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CHATEAU PICHON-LONGUEVILLE COMTESSE LALANDE, 2010

PAUILLAC

“Deep garnet colored, the 2010 Pichon Longueville Comtesse de Lalande gives up notes of warm cassis, blueberry pie and kirsch with wafts of cedar chest, pencil lead, charcoal and charcuterie plus a hint of wild thyme. Medium to full-bodied, the savory-inspired palate possesses a fair bit of chew with a lively backbone and firm finish.” - Robert Parker 93/100

CHARACTERISTICS

CLASSIFICATION 2nd Grand Cru Classé
GRAPE VARIETIES Cabernet sauvignon, merlot, petit verdot, cabernet franc
AROMAS Warm blackcurrants, blueberry eye, kirsch, cedar chest, pencil lead, charcoal, charcuterie, wild thyme
FOOD AND WINE PAIRING

Poached egg with truffle, roasted partridge with grapes

WINEMAKING A plot by plot winemaking made by the traditional method in thermo-regulated vats. Wine ageing is done in medium heating barrels, including 50% in new oak and 50% in 1-year-old oak, for 18 months.
BOTTLE SIZE 75 CL

The photo of the bottle is indicative. The bottle is kept in our warehouses. Thus the design and condition of the label may differ without affecting the quality of the wine.

Regular price 224,00 € T.T.C.
Regular price Sale price 224,00 € T.T.C.
Tax included.
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Détail du vignoble

AGRICULTURE Sustainable
GRAPE VAREITIES

Red varieties: 61% of cabernet sauvignon, 32% of merlot, 4% of cabernet franc, 3% of petit verdot

VINEYARD SURFACE AREA 85 hectares
ANNUAL PRODUCTION 400,000 bottles
HARVEST Manual
SOIL

Garonne gravel on clay soil

Histoire et anecdotes

Château Pichon-Longueville Comtesse de Lalande, located in Pauillac appellation, was founded in 1850, at the end In 1855, the Château was classified as Second Grand Cru. In 1925, Edouard and Louis Mihailhe, wine brokers and from a very active family in Medoc, bought the estate. Since 2007, the château has been the Rouzaud family’s property.
CHATEAU PICHON-LONGUEVILLE COMTESSE LALANDE

Caractéristiques

CHARACTERISTICS

CLASSIFICATION 2nd Grand Cru Classé
GRAPE VARIETIES Cabernet sauvignon, merlot, petit verdot, cabernet franc
AROMAS Warm blackcurrants, blueberry eye, kirsch, cedar chest, pencil lead, charcoal, charcuterie, wild thyme
FOOD AND WINE PAIRING

Poached egg with truffle, roasted partridge with grapes

WINEMAKING A plot by plot winemaking made by the traditional method in thermo-regulated vats. Wine ageing is done in medium heating barrels, including 50% in new oak and 50% in 1-year-old oak, for 18 months.
BOTTLE SIZE 75 CL