Product Description
Appellation: Saint-Estèphe A.O.C.
Varieties
Merlot Noir: 48%
Cabernet Sauvignon: 45%
Cabernet Franc: 4%
Petit Verdot: 3%
Malbec: 1%
The Vineyard
Domain classified “Cru Bourgeois” in 1932
Owner: Société Civile de Château de Pez
Location: Saint-Estèphe
Soil: Gravel overlying clay
Pruning: Traditional Double Guyot Médoc
Average vineyard age: 25 years
Planting Density: 6,500 vines per hectare
Château de Pez is located west of the town of Saint-Estèphe. The estate consists of 30 continuous hectares (74 acres), with 26 hectares (64 acres) under vine, planted to prime grape varieties, mainly Merlot and Cabernet Sauvignon.
The vineyard dominates a high plateau with well-exposed slopes. From a summit of 18 metres (59′), the land descends northward to 12 metres (39′). The soil is composed of one metre of Günzian gravel (deposited during the first period of glaciation during the Pleistocene epoch) overlying the calcareo- argillaceous bedrock of Saint-Estèphe. Ancient drainage ditches conduct runoff towards the roads surrounding the unit formed by the property.
Since 1920, pruning at Pez has been conducted according to the Traditional Double Guyot Médoc method. Vines are planted on the square, i.e., at 120 cm (nearly 4′) intervals in both directions. A single rootstock is used, Riparia Gloire.
The Harvest
Manual harvest
The Cellar
he Château de Pez winery remains resolutely faithful to wood. The blend is composed in December, then the wine is stored in barrels (40% new wood, 40% in “Premier vin” casks and 20% in “Deuxième vin” casks) and racked every three months. It is to be noted that the wine undergoes absolutely no filtration.
Château de Pez exhibits deep colour and harmonious composition. This complete, rich, dense wine merits prolonged ageing.
Thanks to the quality of its production, Château de Pez is counted among the most highly reputed crus of the Médoc.
Traditional vinification: destemming, crushing, vatting.
Fermentation on skins: 20 to 30 days
100% maturing in small oak casks:
– 40% in new oak
– 40% in one-year old casks
– 20% in two-year old casks
Ageing in wood: between 12 to 18 months
