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Chateau Pichon-Longueville-Comtess de Lalande

SECOND-GROWTH 
 
Pierre de Rauzan, who was the manager of Chateau Latour from 1679-93, profited by its example and his position in-order to buy up as much of the neighboring land as he could on his own behalf. This one man laid down the foundations for today what are four second-growths. Ch. Pichon Longueville Lalande, Ch. Pichon Longueville Baron, Ch. Rauzan-Gassies & Ch. Rausan-Segla.
 
His daughter married Jacques de Pichon, Baron de Longueville, from one of the foremost families in Bordeaux. And this single estate was called Pichon-Longueville until it was divided in 1850.
 
One of the curiosities of Pichon is that it is the only classified growth whose vineyards straddle two appellations in any important way. As much as a third of the vineyard lies in St-Julien. At one stage the authorities insisted that the two sections be kept separate which resulted in the confusing of some labels saying AOC. Pauillac and others AOC. St-Julien. Eventually the current owner won the right to call all the wine AOC Pauillac. This Chateau produces a very high quality wine which is in line with those of the First growths.
 
Second label: Reserve de la Comtesse
Area under vines: 62ha.
Av. prod : 20-25,000 cases
Distr. of vines.: In one block.
Grape varieties: 45% Cabernet Sauv, 35% Merlot , 12% Cabernet Franc , 8% Petit Verdot
Soil: gravel with a clay subsoil
Pruning: Guyot double medocaine
Vines per ha.: 10,000
Av. age of vines: 30 years
Av. yield per ha.: 40-50hl
Harvesting: Hand picked
Added yeasts: Natural.
Length of maceration: 18-20days
Temp. of ferm.: 28-30C
Control of fermentation: temp. controlled tanks
Type of vat: 1/3 stainless steel
2/3 cement
Vin de presse.: 5-8% according to necessity
Age of casks: 50% new each vintage (For Reserve de la Comtesse-25% new)
Time in Barrels : 20 months
Fining: Fresh egg whites
Filtration: none
Type of bottle: Frontignan
Bottled at the chateau: 100%
STORAGE: 5-20 Years.
SERVICE TEMPERATURE: 17 C
FOOD/CONSUMPTION: Basic meat and potato dishes: filet mignon, lamb filets, steaks that are sauteed or grilled and Cheeses