Chateau Haut Peyruguet - Rouge 2020
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Item# 1216-20R
James Suckling
90pt
Tasting notes
A beautiful ruby purple color with hints of raspberry. The nose reveals a powerful and flattering aroma of red fruits, pretty floral notes, and spicy sweet mint. On the palate, it is fleshy, round, supple, and fruity with ripe tannins and a long, fresh finish.
Background
Chateau Haut Peyruguet is located in Soussac, on the eastern part of the Entre-Deux-Mers regions. The 80-hectare estate has belonged to the Jolivet family for 4 generations. Jean-Marc and Catherine took over the management of the property in 1981. A dynamic and innovative couple, the Jolivet's have modernized and expanded the facility. They are personally involved in each stage of the winemaking - from the viticulture until final
bottling. In 1999, in association with other local estates, they spearheaded the construction of a water-treatment facility in order to preserve the quality of what they cherish most: the Soussac. In 2004, the Jolivet's were one of the first Bordeaux estates to introduce screw caps.
The estate produces a Bordeaux Red, Bordeaux White and a Rose.
The estate produces a Bordeaux Red, Bordeaux White and a Rose.
Food pairing
This is a great every day drinking wine. It pairs particularly well with pizza and pasta dishes, roast red meats, grilled white meats, lamb stew, and cheese.
Vinification
- Vatting for 25 days by grapes and parcel in temperature controlled stainless steel tanks.
- Fermentation at 30 Celsius
- During vinification, control twice a week.
- Ageing in tanks to preserve freshness.
- Filtration over earth and plaques before bottling.
- Bottled with C02 to prevent oxidation.
- Fermentation at 30 Celsius
- During vinification, control twice a week.
- Ageing in tanks to preserve freshness.
- Filtration over earth and plaques before bottling.
- Bottled with C02 to prevent oxidation.
Viticulture
- 60% Merlot, 20% Cabernet Sauvignon, 20% Cabernet Franc.
- 76 hectares of vineyards planted on southern exposed slopes on the highest point of the Gironde.
- Density of 3,300 vines/hectare.
- Average vine age 22 years.
- Soil of clay and limestone.
- Debudding of the Merlot. Mechanical leaf thinning. Green harvest on the Cabernet Sauvignon to improve maturation process.
- Yield of 50 hl/hectare.
- 76 hectares of vineyards planted on southern exposed slopes on the highest point of the Gironde.
- Density of 3,300 vines/hectare.
- Average vine age 22 years.
- Soil of clay and limestone.
- Debudding of the Merlot. Mechanical leaf thinning. Green harvest on the Cabernet Sauvignon to improve maturation process.
- Yield of 50 hl/hectare.
