Château Pichon Longueville Comtesse 2015

The 2015 vintage belongs to the very private lineage of the great Bordeaux vintages. The flowering of the vine starts at the end of May thanks to the magnificent climatic conditions. The summer started in a hot and dry climate and the last days of July saw the first berries take on color. The stormy episodes in August and September will be beneficial and will boost the maturity. The skins become more refined and the flavors more expressive, everything is in place to offer a grape of great quality at harvest time.

Blend of the 2015 vintage: 68% Cabernet Sauvignon, 29% Merlot, 2% Cabernet Franc, 1% Petit Verdot.

The robe is an intense, dark red color, tinged with beautiful purple highlights.

The nose is of great aromatic purity, with notes of black fruits, blackcurrant and cherry, truffle, squid ink and vanilla wood.

The attack is mellow, revealing a rare harmony on the palate. The wine is fleshy, smooth and voluminous, supported by silky tannins that make it sublime. It offers an ocean of flavors of jammy black fruits and peppery spices, and ends with a perfumed and persistent finish. A great vintage of Pichon Longueville Comtesse.

Food and wine pairing:

Chateau Pichon Longueville Comtesse 2015 would be a wonderful accompaniment to Pauillac suckling lamb, cider-roasted wild boar shoulder, beef tenderloin with porcini mushroom and morel sauce, roast pigeon with trumpets of death or snacked Pata Negra pork pluma.

For a pairing with cheese, choose uncooked pressed cheeses: Edam, Gouda, Saint-nectaire, morbier, Tomme de Savoie or Salers.

For dessert, the pairing will be sublime with a three-chocolate entremet, an Opéra cake or a tiramisu.

Ageing potential and tasting:

Château Pichon Longueville Comtesse 2015 is the archetypal great Pauillac built for aging. It deserves another 10 to 15 years in the cellar to refine its potential and reach its peak between 2035 and 2040.

However, it can be enjoyed now. To do so, take care to place the bottle the night before in the serving room at room temperature and to open it. If not, open it and decant it ideally 6 to 7 hours before tasting.

The bottles should be kept in the cellar, protected from the light, lying down, at an optimal hygrometric degree of 70%.