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2012 Chateau Pedesclaux, Pauillac

The wines of Chateau Pedesclaux are produced in the following manner; after a 10-day cold soak at 8 degrees Celsius, the juice is fermented in 29, stainless steel tanks that range in size from 50 hectoliters to 150 hectoliters. The extraction is achieved through délestages and pigeages.

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.

The wine of Pedesclaux is aged in 60% new, French oak barrels for an average of 12 months. For the first two months of barrel aging, the wine is aged on its lees. On average, Chateau Pedesclaux produces close to 9,000 cases of Bordeaux wine per year.

The wine display a fantastic garnet red color, an explosive nose exhibits some notes of fresh red fruits (red currant, Burlat cherry, and white fruits like pear). These flavors are accompanied by cocoa, licorice, and hearth. The attack is fresh, explosive and later, it reveals smooth and fine tannins. A beautiful freshness, a good length with notes of Morello cherry and caramel with milk.

"This has a brambly feel, with a cassis bush note running throughout. The core of succulent plum, blackberry, and raspberry fruit is bright and defined. Shows lots of racy grip through the finish, complemented by buried minerality. An excellent effort and a real surprise; this has blossomed following the élevage. Best from 2018 through 2025." - Wine Spectator
Colour, Body, Origin
Food Pairings Beef
Game (deer, venison)
Country France
Region Bordeaux
Grape Variety Cabernet Sauvignon 63%, Merlot 32% and Cabernet Franc 5%
ABV 13%
Body Full Body
Colour/Style Red
Glass Pairing