The cartographer Pierre Belleyme documented the existence of this château as early as 1766. The château passed through several hands until 1958, when it was acquired by the Counts of Courcelles and the Babeau family.

Winemaking

The balanced Haut-Médoc Cru Bourgeois Supèrieur from France is a cuvée made from the grape varieties Cabernet Franc, Cabernet Sauvignon, Merlot and Petit Verdot. The grapes grow under optimal conditions in Bordeaux. The vines here dig their roots deep into soils of clay and gravel. The Haut-Médoc Cru Bourgeois Supèrieur is an Old World wine through and through, because this French exudes an extraordinary European charm that clearly underlines the success of wines from the Old World. When they are perfectly ripe, the grapes for the Haut-Médoc Cru Bourgeois Supèrieur are harvested exclusively by hand, without the help of rough and not very selective machines. After being picked by hand, the grapes are taken to the press house as quickly as possible. Here they are sorted and carefully ground. This is followed by fermentation in small wood at controlled temperatures. Fermentation is followed by aging in oak barrels for 14 months.

Tasting notes

On the palate, the Haut-Médoc Cru Bourgeois Supèrieur from Chateau Peyrabon starts off wonderfully dry, with a good grip and aromatic. On the palate, the texture of this balanced red wine is wonderfully velvety. The finale of this red wine from the Bordeaux wine-growing region, more precisely from Haut-Médoc, inspires with a remarkable aftertaste. The finish is also accompanied by mineral notes from the soil, which is dominated by gravel and clay.Recommended serving temperature: 16° – 18°C