Les Tourelles de Longueville Pauillac 2017

Les Tourelles de Longueville is the second wine of Château Pichon Baron, one of the most prestigious Second Growth (Deuxième Cru Classé) estates in the Pauillac appellation of Bordeaux's Left Bank. Pauillac is renowned for producing some of the most structured, age-worthy Cabernet Sauvignon-dominant wines in Bordeaux, benefiting from deep gravel soils that offer excellent drainage and ideal conditions for ripening. The Sainte Anne plot, which provides most of the fruit for this wine, is predominantly planted with Merlot, giving this cuvée a softer, rounder, and more approachable character compared to Pichon Baron's Grand Vin.

The 2017 vintage blend consists of 55% Merlot, 27% Cabernet Sauvignon, 13% Cabernet Franc, and 5% Petit Verdot, making it one of the rare Merlot-led Pauillac wines. While the estate's flagship wine is known for its powerful structure and longevity, Les Tourelles de Longueville is softer, fruit-forward, and more immediately enjoyable.

The grapes were hand-harvested between 13th and 25th September 2017, with careful vineyard monitoring to ensure optimal ripeness. The wine underwent fermentation in stainless steel vats with precise temperature control to preserve fruit purity. Malolactic fermentation was conducted to soften acidity and enhance texture. Ageing took place for 12 months in French oak barrels, with 70% coming from one-year-old barrels and 30% in new oak, adding a refined touch of spice and structure without overpowering the fruit.

It displays a deep ruby-red colour. The nose is initially mineral and restrained, opening up to reveal ripe red fruit aromas of black cherry and bilberry, intertwined with subtle graphite and spice. On the palate, it is well-defined and structured, with smooth, precise tannins that linger elegantly. The finish is long and fresh.

This red wine pairs beautifully with grilled or roasted meats, such as rack of lamb, beef tenderloin, or duck breast. It also complements truffle-infused dishes, mushroom risotto, and aged cheeses like Comté or Manchego. Decant for 30–45 minutes before serving at 16–18°C.