Château Pedesclaux

Terroir, Vineyard, and Location

Chateau Pedesclaux is located in Pauillac, one of the most famous appellations in all of Bordeaux. The 49-hectare vineyard is planted with 59% Cabernet-Sauvignon, 36% Merlot, 3% Petit Verdot, and 2% Cabernet Franc. The terroir of Chateau Pedesclaux is gravel over a clay subsoil.

Wine Characters and Styles

Chateau Pedesclaux produces Bordeaux wine in a modern style. The wine is aged in 60% new, French oak barrels for an average of 12 months. The wine of Pedesclaux is produced in the following manner; after a 10-day cold soak at 8 degrees Celsius, the juice is fermented in 58 stainless steel tanks that range in size from 50 hectoliters to 150 hectoliters. The overall average vine density is close to 8,333 vines per hectare. On average, the vines are 35 years of age, although some vines are much older.

Wine-Making Techniques

The extraction is achieved through délestages and pigeages. Two important changes starting in 2016, vinifying crushed berries and reducing the laceration time, have clearly added more definition to the wines. Malolactic fermentation takes place in a combination of vat and French oak barrels with 30% of the wine going through malolactic fermentation in the barrel.

Best Vintages

The best vintages of Chateau Pedesclaux are: 2022, 2021, 2020, 2019, 2018, 2017, 2016, 2015, 2014, 2012, 2010 and 2009.

Best Storage and Serving Temperatures

Chateau Pedesclaux is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift.

Decanting Time

Young vintages can be decanted for an average of 1-3 hours, give or take. This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment.

Food Pairing

Chateau Pedesclaux is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, and grilled dishes. Chateau Pedesclaux is also good with Asian dishes, hearty fish courses like tuna, mushrooms, and pasta.

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