External search
Google (images)
Wine Advocate
Wine Spectator
Burghound
Wine-Searcher
Vintages
2023
2022
2021
2020
2019
2018
2017
2016
2015
2014
2013
2012
2011
2010
2009
2008
2007
2006
2005
2004
Show more
From this producer
Show all wines
All tasting notes
|
| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 89.3 pts. and median of 88 pts. in 17 notes) - hiding notes with no text | | | Tasted by ayalao3 on 5/4/2023 & rated 93 points: In its decline but drinking well for the first 3 hours upon opening. Grilled bell peppers, tobacco, leather. Drink ASAP. Max 3 years. (601 views) | | | Tasted by Schwarzer Hund on 5/4/2018: light red color, light dark berry, leather, and tobacco aromas upon opening, light-medium body, black currant, black rasperry, tobacco and leather on palate. Started out fairly light but built up nicely over 2-3 hours. Great medium length finish. Not a 1990 but still pretty damn good. Purchased upon release and kept at 55 degrees since. (2714 views) | | | Tasted by pouncey on 11/16/2017 & rated 95 points: What a pleasure this was. I purchased two in 2010 with advice to drink up. Not sure why I didn't but wow what a wine! Had one three years ago and it was wonderful. I think this one was even better. The nose was perfect upon opening. Decided not to decant. On the nose there was earth and funkiness which I love. Some notes of wood, leather and cocoa with a backbone of ripe, ripe fruit. In the mouth this wine was like heaven. Wonderfully mature and balanced. Slightly bold flavors but with a smooth finesse. This drank well through a long dinner but the nose blew off after about an hour. The flavor remained but the nose was gone. What an amazing hour we had with this wine! (3096 views) | | | Tasted by pouncey on 5/6/2014 & rated 92 points: Opened about 45 minutes to an hour before dinner. Decided not to decant as it seemed to be ready to go. While we had appetizers, this wine turned into an absolute pleasure! This wine is NOT gone by any means. It was earthy and stinky and mature on the nose. Quite a lot of fruit left for a 23 year old Bordeaux! An absolute pleasure to drink and a PERFECT food wine. The whole table enjoyed it and couldn't stop talking about it. A lame year in Bordeaux, but the greats can make a fantastic wine any year! (6592 views) | | | Tasted by rcurlee on 7/19/2013 & rated 88 points: Drink it up! I don't believe there's any chance of further development and it tasted like it was on the decline. (6641 views) | | | Tasted by Hazeo on 12/30/2010: Dark plum/purple-coloured, a light-medium bodied texture was quite elegant though fruit seemed like it was drying out. There's definitely a green pepper component, while not overwhelming, wasn't what I am looking for in a bordeaux. (6893 views) | | | Tasted by toontune on 12/30/2010 & rated 88 points: Not too bad given the much maligned vintage. Lots of green bell pepper indicative of grapes that didn't ripen well during the rainy year. (8575 views) | | | Tasted by Rupert on 11/2/2010: Pichon Baron vertical Part I 1945-2009 (Institute of Directors, London): Dark, but with a raw, weedy green streak, which overpowered the smoky fruit and made it all rather unpleasant (8222 views) | | | Tasted by Rupert on 5/16/2009 flawed bottle: Light, stalky, the flavour stripped - I thought this was slightly corked (4542 views) | | | Tasted by SimonG on 5/15/2009: Pichon Baron Offline (UK Wine Forum) (Alba restaurant, London): Good colour; nose a little green pepper, some backcurrant and cedar. Quite thin entry and a sese of woodiness. Mid-palate starts of quite fleshy and generous but the woodiness is off-putting. Some discussion aroundthe possibility of TCA but I dn't think this is corked, just woody. * (4330 views) | | | Tasted by Rupert on 5/15/2009 flawed bottle: UK Wine Pages Pichon Baron offline (Alba Restaurant, London): Light, stalky, the flavour stripped - I concluded this was corked (4214 views) | | | Tasted by Paul D on 5/15/2009: UK Wine Pages Pichon Baron Offline (The Alba, London): Odd, slightly cheesy nose, but with some attractive sweet red fruit underneath. Lean on the palate, cheesy, with a medium length finish which again shows some attractive red fruit. Slightly odd - some thought slightly corked - but drinkable. * (5020 views) | | | Tasted by Rob MacKay on 7/16/2008 & rated 85 points: Pop and pour from a magnum, no decant. Color was still fairly dark in the core with a slight browning on the outer edge. Nose was fairly predictable with earth, minerals and old leather mixed with a bit of fruit. I would have liked to have had a little more fruit on the nose. Flavors pretty much matched the nose and were pretty smooth but still quite heavily tannic on the back end. Since this was from a magnum it has probably aged a little slower then a 750 would have but either way, it is most certainly as good as it is going to get, which wasn't all that bad. Considering that its a 91, I was expecting a lot worse. (3509 views) | | | Tasted by rjonwine@gmail.com on 10/13/2007 & rated 86 points: From magnum - tobacco, leather nose; mature, tobacco, leather palate; medium finish (2438 views) |
| By Neal Martin
Vinous, Looking The Part: Pichon-Baron 1953 – 2015 (Jan 2019) (1/1/2019)
(Pichon-baron Pichon-baron Red) Subscribe to see review text. | By Richard Jennings
RJonWine.com (10/13/2007)
(Château Pichon-Longueville Baron) From magnum - tobacco, leather nose; mature, tobacco, leather palate; medium finish 86 points |
NOTE: Scores and reviews are the property of Vinous and RJonWine.com. (manage subscription channels) |
| Château Pichon-Longueville Baron Producer website - Read more about Chateau Pichon Longueville Baron
Vineyard map
Background: Pichon Longueville Baron stretches out on beautiful land with soil made of gravels from la Garonne river in the south of the appellation, on a plateau that serves as a transition between the commune of Pauillac and Saint-Julien. Planted with vines since the late seventeenth century, it became almost immediately famous. Produced by Jacques de Pichon Baron de Longueville, the wines of Pichon Baron were challenging the quality of those of Latour in the early eighteenth century. Promoted Second Cru Classé in 1855, the estate is divided for the inheritance, and the wines are vinified separately since 1860: Raoul, only surviving son of the Baron Joseph, takes the helm of the current Pichon Longueville Baron, often called "Pichon Baron," while his daughter Virginia, wife of Comte de Lalande, receives the other portion of the property, hence the name of her part : Pichon Longueville Comtesse de Lalande. Red Bordeaux BlendRed Bordeaux is generally made from a blend of grapes. Permitted grapes are Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot, Malbec and rarely Carménère.Today Carménère is rarely used, with Château Clerc Milon, a fifth growth Bordeaux, being one of the few to still retain Carménère vines. As of July 2019, Bordeaux wineries authorized the use of four new red grapes to combat temperature increases in Bordeaux. These newly approved grapes are Marselan, Touriga Nacional, Castets, and Arinarnoa.
Wineries all over the world aspire to making wines in a Bordeaux style. In 1988, a group of American vintners formed The Meritage Association to identify wines made in this way. Although most Meritage wines come from California, there are members of the Meritage Association in 18 states and five other countries, including Argentina, Australia, Canada, Israel, and Mexico.France Vins de France (Office National Interprofessionnel des Vins ) | Pages Vins, Directory of French Winegrowers | French Wine (Wikipedia)
Wine Scholar Guild vintage ratings
2018 vintage: "marked by a wet spring, a superb summer and a good harvest"
2019 vintage reports
2021: "From a general standpoint, whether for white, rosé or red wines, 2021 is a year marked by quality in the Rhône Valley Vineyards. Structured, elegant, fresh and fruity will be the main keywords for this new vintage."
2022 harvest: idealwine.info | wine-searcher.comBordeaux Bordeaux Wine Guide
Vins Bordeaux (Conseil Interprofessionnel du Vin de Bordeaux)
History of Bordeaux
History of 1855 Bordeaux Classification
"2009 is all about ripeness, with wines impressively packed with ripe fruit and high alcohol levels. They are showy, in-your-face, and full of pleasure. The 2010s have the fruit and alcohol levels of the 2009s, but with a compelling freshness on the finish that balances the fruit and provides a perfect sense of structure." - Ben Nelson
"2016 is a landmark vintage in certain spots of Bordeaux and it should be remembered as one of the most inspired campaigns of the last 40-50+ years." -Jon Rimmerman
"The quality of red Bordeaux in 2016 was universally lauded – although the response to the en primeur campaign was muted. Quantity was high too, with the equivalent of 770 million bottles of wine produced. An exceptionally dry summer with cool nights eventually, thanks to mid September rain, resulted in small, thick-skinned, ripe grapes, and the wines are marked by high tannin and acidity, with superb aromatic fragrance." - Jancis Robinson
"2017 was complicated, but there are some excellent wines. Expect plenty of freshness and drinkability from wines that will offer excellent value, and others that will rival 2016 in terms of ripeness and ageability. But they are likely to be the exception not the rule, making careful selection key." - Jane Anson
"In the past, a vintage such as 2022 may have been overripe, raisined and low in acidity but 2022 had a sneaky little reservoir in its back pocket - a near perfect marriage of cool/cold/rain the previous winter and the previous vintage that literally soaked the soils (a key to why 2022 is not 2003...or 1893)." - Jon RimmermanMédoc Vins du Médoc (Conseil des Vins du Médoc) - Read More about the Medoc
VdB
The eight precisely defined appellations of the whole of the Médoc (from Blanquefort Brook to the north of the Bordeaux built-up area, almost to the Pointe de Grave) may claim the Médoc appellation. But there is also a specific territory in the north of the peninsula which produces exclusively wines with this appellation. In the great majority, the Médocs come from the north of the peninsula. The great individuality of this region is that the number of vines has increased more recently here than elsewhere, apart from a few isolated spots where vines have grown for many years. Today, the size of the small estate has brought about the development of a powerful co-operative movement. Four co-operatives out of five belong to the group called Unimédoc which ensures aging, bottling and marketing a large proportion of their wines.Pauillac Read more detailed information about Pauillac Looking full onto the river from the earliest days, with an important port activity, traces of which go back to ancient times (shipment of bronze as long ago as 2000 B.C.), Pauillac's life has always been intimately linked to the history of wine. Although port activities were at the root of its prosperity, Pauillac had to wait until the eighteenth century when Bordeaux ceased to hold its privileged position to become a wine port. The town then became the natural outlet for the wine production of neighbouring cantons before reaching its zenith in a period when the vineyards were exceptionally prosperous.
The characteristic of the Pauillac terroir is its exceptional relief: the many undulating ridges make it unique morphologically speaking. Highly favourable conditions facilitate the dissection of the layer of gravel. This thin, Garonne gravel from whose very poverty springs great richness, has an extremely effective natural drainage.
With their velvet red colour with a hint of amber, the wines from the Pauillac appellation, full-bodied and rich in tannin, are vigorous. Powerful when young, their aromas of red fruits (black-currant, raspberry) or flowers (violets, roses, irises) melt with the passing of time into a bouquet which is long in the mouth.
Rich and complex, the wines of Pauillac deserve to be laid down for a little longer.
Production conditions (Decree dated November 14, 1936)
In order to have the right to the Pauillac appellation of controlled origin, red wines must:
- come from the commune of Pauillac and from precisely defined parcels in the communes of Cissac, Saint-Julien, Saint-Estèphe and Saint-Sauveur, "excluding the parcels situated on recent alluvium and sand on impermeable subsoils",
- satisfy precise production conditions : grape-varieties (Cabernet-Sauvignon, Cabernet-Franc, Carmenère, Merlot Noir, Petit Verdot, Cot or Malbec), minimum of sugar (178 grammes - 6.27 oz. - per litre of must) degree (an acquired 10°5) base yield (45 hectolitres per hectare). |
|
