THE WINE:
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 to remove 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.

TASTING NOTES:
Dark tannins and layers of black-plum flavors give this wine weight and richness. The structure is there, showing a dry edge alongside spice and a juicy aftertaste. Score – 91.

– Roger Voss, Wine Enthusiast

THE WINERY:
Chateau Peyrabon has a history that dates back to the mid to late 1700’s. In fact, the chateau was built in 1766.

The modern era for Chateau Peyrabon begins in 1998. The Chateau has both increased in size and improved in quality. About 11 hectares of vines were replanted, trees were cut down to increase the air circulation for the vines, and a new drainage system was installed.