Cartographer Pierre Belleyme documented the existence of this estate as early as 1766. The château changed owners several times until 1958, when it was acquired by the Counts of Courcelles and the Babeau family.

Winemaking

This balanced French Haut‑Médoc Cru Bourgeois Supérieur is a cuvée made from Cabernet Franc, Cabernet Sauvignon, Merlot and Petit Verdot. The grapes grow in the optimal conditions of Bordeaux, where the vines dig their roots deep into clay and gravel soils. This wine is a true Old World expression, radiating classic European charm and the elegance typical of traditional French wines.
Once fully ripe, the grapes for Haut‑Médoc Cru Bourgeois Supérieur are harvested exclusively by hand, without the use of machines that could damage the fruit. After picking, the grapes are brought to the winery as quickly as possible, where they are sorted and gently crushed. Fermentation follows in small wooden vats at controlled temperatures. After fermentation, the wine is aged 14 months in oak barrels.

Tasting notes

On the palate, Château Peyrabon Haut‑Médoc Cru Bourgeois Supérieur opens wonderfully dry, aromatic and well‑structured. The texture of this balanced red wine is beautifully velvety. The finish, typical of the Haut‑Médoc region, offers an impressive, lingering aftertaste. Mineral notes from the gravel‑ and clay‑rich soils accompany the finale.
Recommended serving temperature: 16–18°C