Chateau Carbonnieux
Pessac Leognan Grand Cru Classe De Graves Rouge 2023
| Denomination | AOC Pessac Léognan |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Bordeaux (France) |
| Grape varieties | 60% Cabernet Sauvignon, 30% Merlot, 5% Cabernet Franc, 5% Petit Verdot |
| Aging | Ageing in oak barrels for 15 to 18 months (35–40% new). |
- Classification: Grand Cru Classé of the Graves region from Château Carbonnieux
- Appellation and vintage: Pessac-Léognan DOC 2023, still red wine from the Bordeaux region
- Blend: 55% Cabernet Sauvignon, 33% Merlot, 7% Cabernet Franc, 5% Petit Verdot
- Ageing in wood: 15–18 months in French oak barrels, up to 40% new
- Tasting profile and service: velvety tannins, persistent finish; temperature 16–18°C, decanting for 1 hour
Description
What kind of wine it is
Château Carbonnieux Pessac-Léognan Grand Cru Classé de Graves is a still red wine that elegantly expresses the essence of Bordeaux. Made from a blend of Cabernet Sauvignon, Merlot, Cabernet Franc and Petit Verdot, it reveals a medium-to-full-bodied structure. On the palate, the fine and silky tannins coat the mouth with a velvety and fleshy texture, allowing well-defined ripe fruit to emerge, enriched by light smoky notes. The tasting concludes with balance, offering a long and fruity finish.
Where it comes from
This wine originates in France, in Léognan, in the prestigious Pessac-Léognan area located within the historic Graves of Bordeaux. The territory is distinguished by its characteristic gravelly soils, a fundamental geological element that gives the wine deep structure and minerality. The Château Carbonnieux estate boasts roots dating back to the 13th century, a heritage reflected in its recognition as a Grand Cru Classé de Graves. Such a well-suited environment gives life to a wine of great character, ideal for pairing with roasted meats and game.
How it is produced
The hand-harvested grapes undergo meticulous vinification to preserve maximum aromatic purity. Stainless steel fermentation takes place at a controlled temperature for a period of three to four weeks, with constant pumping over to ensure optimal colour extraction. This is followed by prolonged ageing in oak barrels, using a proportion of new wood, a fundamental step to shape its consistency. This phase harmonises the palate, enriching it with refined toasted and spicy nuances.
History and curiosities
Château Carbonnieux embodies the excellence of Bordeaux, with noble roots dating back to 1292. Recognised as a Grand Cru Classé de Graves, this wine combines seven centuries of glorious tradition with high-precision vinification. A label with timeless charm that tells the story of a legendary terroir.
Awards
-
2023
94/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
-
2023
93/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
-
2023
93/100
Wine spectator is the most influential wine guide on the internet.
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
After the suffering of two World Wars, Bordeaux viticulture had reached its lowest ebb. There was a terrible frost in the winter of 1956 and it was in this same year that Marc Perrin who had bought the estate, set to work on the renovation of the château and its vineyard. With the help of his son, he first started a significant replanting campaign that took the estate to 45 hectares in 1970 then to 70 hectares in 1980, to reach almost 95 hectares today. When his father passed away, Antony took over, he built a new fermentation cellar and modernized the cellars to adapt to new vinification methods. He continued the restoration of the château and the vineyards and focused on increasing the renown of Carbonnieux and Bordeaux wines throughout the world. He was president of the "Union of Grands Crus de Bordeaux", president of the "Crus Classés de Graves" as well as being one of the forerunners of the Pessac-Léognan appellation, created in 1987. Over the years he passed on the family winemaking heritage and his skills to his children Eric, Christine and Philibert Perrin. Today the torch has been passed on to them and once again the estate has reached a peak. In the footsteps of their father, Eric held the office of president of the "crus classés de Graves" between 2012 and 2015 and since 2017, Philibert has been that of president of the Pessac-Léognan appellation. In 2019, The family has grown, Eric's eldest sons join the work teams. Marc for a commercial part and Andréa as an oenologist in charge of the winemaking. Read more
| Name | Chateau Carbonnieux Pessac Leognan Grand Cru Classe De Graves Rouge 2023 |
|---|---|
| Type | Red green still |
| Denomination | Pessac Léognan AOC |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | 60% Cabernet Sauvignon, 30% Merlot, 5% Cabernet Franc, 5% Petit Verdot |
| Country | France |
| Region | Bordeaux |
| Vendor | Chateau Carbonnieux |
| Story | History and curiosities Château Carbonnieux embodies the excellence of Bordeaux, with noble roots dating back to 1292. Recognised as a Grand Cru Classé de Graves, this wine combines seven centuries of glorious tradition with high-precision vinification. A label with timeless charm that tells the story of a legendary terroir. |
| Origin | Léognan (France) |
| Soil composition | Gravelly soils |
| Plants per hectare | Seven thousand two hundred |
| Yield per hectare | 33 hectolitres per hectare |
| Harvest | Hand-harvested from 17 September to 6 October |
| Fermentation | 3-4 weeks |
| Production technique | Fermentation in temperature-controlled stainless steel vats (3-4 weeks) with pump-overs; ageing in oak barrels for 15 8 months (35-40% new). |
| Wine making | Fermentation in stainless steel tanks at a controlled temperature (3–4 weeks) with pump-overs. |
| Aging | Ageing in oak barrels for 15 to 18 months (35–40% new). |
| Allergens | Contains sulphites |