Château Penin, Bordeaux Supérieur Rouge Tradition 2019

£15.50 (75cl)

In stock


About the wine



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This blend represents the greatest proportion of red wine produced by Château Penin. It is produced with grapes from vines of at least 8 years old, spread over a surface area of 13 hectares in total. Gravel soil depending on the plot, the proportions of pebbles and sands are variable. Selection of plots at harvest-time according to the age of the vines, the grape varieties and ripening. Total destemming. Fermentation in temperature-controlled stainless steel vats. 15 to 25 days vatting depending on tasting characteristics. At the end of the vinification, each vat is carefully tasted to select which wines go into this blend. Those wines, which are not good enough, are not bottled and are sold in ‘bag-in-box’. The ageing lasts for 12 months in vat, with regular rackings to provide the necessary oxygen to soften the tannins. The wines are tasted and notes are taken regularly every month to monitor their development and to fine-tune the final blending.

Tasting note

Full-bodied wine, round and fleshy without aggressiveness on the fruit. The final is easy and elegant. Typical of its gravelly terroir which makes it different from the other Bordeaux Supérieur wines.

About the producer

Château Penin’s 40 hectares of vines are located between the limestone plateau and the marshland on the left bank of the Dordogne River, facing Saint Emilion. The estate has been family owned since its beginnings in 1854, when Louis Carteyron and his son Jacques purchased it. For many years, the production was divided between fruit and wine. Hubert Carteyron began direct sales of Château Penin in bottle with the 1964 vintage. His son Patrick, representing the 5th generation, took over the estate in 1982, after working as an oenologist for several years. The fruit production side of the farm then disappeared, making way for the vines, which were planted with the clear aim of producing quality grapes for wine. In 1985, a new vat cellar was built, enabling the temperature in the vats to be carefully controlled during fermentation and maceration. In 1990, a barrel cellar was built, along with a completely air-conditioned bottle storage cellar.

In 2001, a new vinification cellar was built and in 2005, respect of the environment and of customers’ health became key priorities to be addressed: setting of quality procedures and waste treatment (recovery of washing water from cellars, treatment of this water and putting on sewage farm). The vineyard has a majority of high density Merlot planted on gravel soil. Patrick Carteyron has been making cracking Bordeaux wines for a number of years now. He consistently receives high praise for his work and is one of the new wave of Bordeaux producers who succeed in delivering great early drinking wines, whilst still keeping some of the traditional balance between fruit, tannin and acidity.

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