Pichon Comtesse de Lalande 1996 - Pauillac
Level: Perfect
Color: Perfect
Label: Slightly stained
Overall condition: Excellent
PICHON COMTESSE 1996 - PAUILLAC
Presentation of the domain Pichon Comtesse de Lalande:
Château Pichon-Longueville Comtesse de Lalande, often simply called Pichon Comtesse, is a wine estate located in Pauillac in the Médoc region of Gironde. The estate extends over 89 hectares and is classified Second Grand Cru in the official classification of Bordeaux wines of 1855. The property currently belongs to the Rouzaud family, also owners of the Louis Roederer champagne house. The history of the estate dates back to the 17th century and the current chateau was built in 1873. The name Comtesse de Lalande comes from the period when the estate was owned by the de Lalande family.
Presentation of the cuvée Pichon Comtesse:
Pichon Comtesse is the main cuvée of Château Pichon-Longueville Comtesse de Lalande. It is a red wine from the Pauillac appellation, produced from Cabernet Sauvignon, Merlot, Cabernet Franc and Petit Verdot grapes. The cuvée is aged for about 18 months in oak barrels, of which about 50% are renewed each year. Pichon Comtesse is considered one of the great wines of Bordeaux and is often compared to the region's premier grands crus.
Pichon Comtesse de Lalande Vintage 1996:
Another exceptional wine from a vintage that experienced ideal weather conditions. The wine is rich and complex, with aromas of dark fruits, leather and spices. In the mouth, it is powerful and structured, with fine and elegant tannins.
Food and wine and music pairing Pichon Comtesse 1996:
Pichon Comtesse Pauillac 1996 is ideal to accompany grilled red meats, game and aged cheeses. The Château advises to taste the 1996 vintage with this music "Ludwig van Beethoven – Symphony #7 – Allegretto" it is to say if it is a bottle which has some under the foot!
Serving Tips:
To take full advantage of the flavors of Pichon Comtesse Pauillac 1996, it is advisable to serve it at a temperature of 16-18°C and let it air for at least an hour before tasting it. There is no need to decant it.
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