2010 Château Pierre de Lune St. Émilion Grand Cru Bordeaux France Wine Tasting Note

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2010 Château Pierre de Lune  (St. Émilion Grand Cru) 92 Pierre de Lune is owned Tony Ballu, the wine maker for Clos Fourtet. This small, 1 hectare, biodynamically farmed vineyard is planted on sand and gravel soils. From a mix of 90% Merlot and 10% Cabernet Sauvignon, the wine reached 14% ABV, which is lower than what they achieved in 2009. With scents of jammy black raspberries, stone and licorice, this round textured wine ends with a licorice and sweet, black cherry finish. 91-93 Pts Pierre de Lune is owned Tony Ballu, the wine maker for Clos Fourtet. This small, 1 hectare, biodynamically farmed vineyard is planted on sand and gravel soils. From a mix of 90% Merlot and 10% Cabernet Sauvignon, the wine reached 14% ABV, which is lower than what they achieved in 2009. With scents of jammy black raspberries, stone and licorice, this round textured wine ends with a licorice and sweet, black cherry finish. 91-93 Pts 2,633 Views   Tasted Apr 22, 2011  • Buy This Wine For The Lowest Price DOWNLOAD TASTING NOTE | Post to

When to Drink Chateau Pierre de Lune, Anticipated Maturity, Decanting Time

Chateau Pierre de Lune is better with at least 4-6 years of bottle age. Of course, that can vary slightly, depending on the vintage. Chateau Pierre de Lune is best enjoyed in the first 5-18 years of life.

Young vintages can be decanted for about 1 hour, give or take. This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment.

Serving Chateau Pierre de Lune with Wine and Food Pairings

Chateau Pierre de Lune is best when served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift.

Chateau Pierre de Lune is best paired with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, and grilled dishes. Chateau Pierre de Lune is also good when matched with Asian dishes, rich fish courses like tuna, mushrooms, and pasta.