Château de Tiregand Pécharmant
92 points, Wine Enthusiast
"A big and dense wine, with tannins that are well integrated into its core of solid black plum and cherry flavors, and a bitter chocolate note that comes from wood aging."
- Roger Voss, Wine Enthusiast
54% Merlot 23% Cabernet Sauvignon 18% Cabernet Franc 5% Malbec
Surprisingly elegant and exactly what you would expect of a classic French Chateau wine without the overly presumptuous cost . A wine to enjoy.
PRESS AND AWARDS
92 Points - Wine Enthusiast (Editor's Choice) 2012
Silver Medal International Wines Challenge -London 2011;
Silver Medal International Wines and Spirits Challenge-London 2011; Bronze medal Challenge "Elu prix plaisir 2011" Château de Tiregand 2007
Silver medal,International Challenge of Wines, Blaye, 2010
Silver medal,Wines of Aquitaine Congress, Bordeaux, 2008
Bronze medal, Great Wines of France Congress, Mâcon, 2008
International Wine Challenge of London 2008
Château de Tiregand 2004 Gold medal, General Agricultural Congress, Paris, 2006 Bronze medal, Wines of Aquitaine Congress, Bordeaux, 2006
Château de Tiregand 2003 Gold medal, Wines of Bergerac Congress, Sigoulès, 2005 Silver medal, General Agricultural Congress, Paris, 2005
Low yield (around 42 hectolitres per hectare) allows fuller expression for the special characteristics of the Pécharmant soil, which consists of sand, gravel and a marked amount of iron in the sub-soil (- 1.80 m).
Historically very ancient, and widely famed in particular for a section known as “The Terrace”, the vineyards were totally destroyed by record frosts in 1956.
To re-establish them, the plantings carried out at the time were of vines that were both tall and widely spaced. This technique proved to have its shortcomings. Today, therefore, the vines are planted in close rows (1,75 m apart), at a density of 5,800 plants per hectare - slightly more than traditional for the Pécharmant vines. The results is the grapes ripen earlier, have better concentration, and the grapes are richer.
Hectares located on the hillsides of Pécharmant, on the right bank of the Dordogne River, upstream from Bergerac. Soil is made up of “sands and gravels of Perigord” with iron and clay in the subsoil.
Cultivation: Ripe and healthy grapes are the tastiest. They prefer, therefore, that the grapes reach maturity after short pruning, careful control of the yield from each vineyard section (disbudding and a “green” harvest - reducing the number of grape bunches), and thinning out the leaves on each side of the row.
Harvesting: Determining the maturity of each grape variety by tasting tests and the color and maturity of the seeds, then machine-picking. Checking the grapes on the sorting table.
Vinification: Fermentation in vats lasts 8 to 10 days, with is carried out in open vats, with careful temperature control, followed by maceration of the wine “on its crust” for a period of about 10 to 15 days, depending on the results of daily tasting tests. Overall, then, vinification takes 20 to 25 days.
Maturing: About 12 months in oak barrels (of which 20% have been used once before).
Cherry-red in color, with hints of violet, this wine has a complex “nose” of fruit (fresh plums, black cherries) and spices (pepper and coriander), with an overall sprinkling of musk and light toast. The tannins, amply present but well covered, confirm it as a wine for long keeping.
A perfect pairing with hearty dishes such as; Roasted Leg of Lamb, Filet Mignon and Osso Bucco.