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Chateau Pedesclaux, Pauillac, 2010

Red Wine from Bordeaux, France
by Chateau Pedesclaux
$69.99
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One of Bordeaux's great turnaround stories, caught right at the beginning. Pedesclaux is a Fifth Growth in Pauillac that spent decades flying under the radar until real-estate magnate Jacky Lorenzetti bought it in 2009, poured in serious investment, replanted six of its 26 hectares, dug a hundred soil pits to map the terroir, and eventually built the gravity-fed winery that put the estate firmly back on the map. The 2010 is among the first vintages of that era, made before the new cellar opened in 2014 and before the vineyard doubled in size, and it is a classic left-bank blend led by Cabernet Sauvignon and filled out with Merlot. 2010 was a benchmark Pauillac vintage: a dry, sunny growing season with cool nights that delivered high tannin and unusually firm acidity in the same wine, and Pauillac's Cabernet ripened perfectly. Sixteen years on it is still firm and unhurried, so decant it a good hour ahead, or leave it another five to ten years. Serve around 60-65F.

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Robert Parker

89 points

"This final blend of 55% Cabernet Sauvignon, 40% Merlot and the rest Cabernet Franc hit 13.5% natural alcohol. Never one of my favorite wines, the 2010 is certainly a major, if not dramatic, improvement. Deep, subtle, herbaceous black currant fruit, cedar and Christmas fruitcake jump from the glass of this medium to full-bodied, ripe, well-made wine, which displays some subtle oak as well as excellent ripeness, texture and length. It should drink well for at least 15 or more years. This under-achieving estate, which is under the same management as Chateau Lilian Ladouys, seems to have made a huge step forward with this wine."

Wine Spectator

91 points

"A solid core of cassis and blackberry fruit is liberally framed by dark cocoa and espresso notes and carried through the caressing, blueberry-, spice- and licorice-filled finish. A modern style that will have fans for sure. Best from 2014 through 2025."

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Tasting Notes & Food Pairings

Perfect Pairings

Made for red meat: dry-aged ribeye, rack of lamb, roast beef, venison. Also lovely with hard aged cheeses or a mushroom-heavy braise.

Tasting Profile

Dark and blue fruit, cassis, cedar and graphite. Full-bodied and firmly structured, with high but ripe tannins and bright acidity carrying a long finish. Still youthful for its age.