2012 Château Pey La Tour Bordeaux Supérieur Bordeaux France Wine Tasting Note
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2012
Château Pey La Tour (Bordeaux Supérieur)
Fresh, forward and soft in character, the sweet, ripe, black raspberry and dark cherry core of fruit carries through from start to finish. 2,493 Views Tasted May 25, 2016For consumers looking for value, this Bordeaux Superieur packs a lot of flesh, ripe jammy berries, flavor and silky textures for the money. 87-89 Pts 3,840 Views Tasted Apr 26, 2013 |
When to Drink Chateau Pey La Tour, Anticipated Maturity, Decanting Time
Chateau Pey La Tour is better with at least 2-3 years of aging in good vintages. Young vintages can be decanted for up to 1 hour, helping the wine soften to help develop the aromatic character.
Older vintages might need very little decanting, just enough to remove the sediment. Chateau Pey La Tour offers its best drinking and should reach peak maturity between 3-10 years of age after the vintage.
Serving Chateau Pey La Tour with Wine, Food, Pairing Tips
Chateau Pey La Tour is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift.
Chateau Pey La Tour is best paired with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, and grilled dishes. Chateau Pey La Tour is also good when matched with Asian dishes, rich fish courses like tuna, mushrooms, and pasta.