2005 Château Peyrabon Haut-Médoc Bordeaux France Wine Tasting Note
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2005
Château Peyrabon (Haut-Médoc)
Fully mature, medium bodied, soft textured, earthy, red berry dominated wine with hints of tobacco, cedar and forest leaves, which add to the overall character. There is no reason to hold this for more development. I'd drink this over the next year or two, before the fruit fades away. 5,012 Views Tasted Oct 20, 2017 |
When to Drink Chateau Peyrabon, Anticipated Maturity, Decanting Time
Chateau Peyrabon can be enjoyed on the young side with decanting. Young vintages can be decanted for an average of 1 hour or a bit more, 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.
Chateau Peyrabon is usually better with about 3-4 years of bottle age. Of course, that can vary slightly, depending on the vintage character. Chateau Peyrabon should be at peak maturity between 4-15 years of age after the vintage. La Fleur Peyrabon needs more decanting and should age and develop at least another 5-8 more years.
Serving Chateau Peyrabon with Wine, Food, Pairing Tips
Chateau Peyrabon is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift. Older vintages might also need decanting, for both aerating and removing the sediment.
The wine of Chateau Peyrabon is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, and grilled dishes. Chateau Peyrabon is a perfect match with Asian dishes, hearty fish courses like tuna, mushrooms, and pasta as well as cheese.