The history of the Pichon family goes back to the Middle Ages. Since then, numerous family members have played a role in the history of Bordeaux. In 1964, Jacques de Pichon, Baron de Longueville, married the daughter of Pierre de Rauzan, who created the estate. Their descendants were thereafter much involved with the property of Pauillac. Raoul de Pichon-Longueville built the current Château in 1851. His family lived there until 1933. In 1987, AXA-Millésimes acquired the estate. The new owners completely restored the Château and installed ultramodern wine making equipment.
2015 has been cited as a great modern Bordeaux vintage of excellent quality. Generous flowering took place followed by a hot, dry early summer. August was slightly cooler and damper, followed by good weather in September enabling the grapes to reach full maturity. Generally the harvest took place earlier than the previous year.
The 73-hectare estate features high quality gravelly soil, with large pebbles and sand, which are typical of the appellation and provide an ideal viticulture terroir. The subsoil composition allows the retention of water to feed the roots, while the undulating relief of the gravel soils is ideal for drainage. Low in nutrients and with little excess water, this unique soil sparingly nourishes the vines, whose average age is 30 years. The maritime climate, with its proximity to the Gironde estuary, has a tempering effect on the warm summers. The estate is actively committed to protecting the environment. The vineyard is planted as follows: 62% Cabernet-Sauvignon, 32% Merlot, 4% Cabernet Franc and 2% Petit Verdot, and is meticulously divided into separate plots. Each plot receives specific care and attention adapted to its particular profile. The vines are Double Guyot trained with pruning, desuckering, topping and crop thinning taking place to promote healthy vines.
The grapes were manually sorted before and after being destemmed. Traditional vinification took place with each parcel being vinified separately in temperature controlled stainless steel small vats. Fermentation started at a moderate rate, enabling gentle and progressive extraction to suit each terroir. Maceration lasted for 15 to 18 days for the younger vines and 20 to 24 days for the older vines. The wine was aged in French oak barrels for 18 months, of which 80% were new and 20% were of second passage, with racking every three months.
A lovely, lightly perfumed nose with the appealing fruit aromas of blackcurrant and notes of cedar, minerally gravel and violets. The fruit in the mouth is forward and surprisingly powerful. Harmonious and balanced in the midpalate with a good grip and great length.
Cabernet Sauvignon 80%, Merlot 20%