Chateau Piganeau Saint Emilion Grand Cru 2021

Château Piganeau Saint-Émilion Grand Cru is produced in the Saint-Émilion appellation, a highly regarded region on Bordeaux's Right Bank. The estate, located near the Menhir de Pierrefitte and the Dordogne River, benefits from a temperate oceanic climate with mild, humid conditions that support early ripening. The soils, composed of 50% gravel and 50% sand, contribute to the wine's approachable and elegant character, with early harvests similar to those in neighbouring Pomerol.

Made from 100% Merlot grapes, this wine reflects the typical smooth, fruit-forward style. The estate practices sustainable viticulture, with HVE (Haute Valeur Environnementale) certification. The wine is designed to balance elegance with structure, making it accessible while still offering good ageing potential.

The grapes are machine-harvested using modern equipment with an on-board sorting system to ensure careful selection. Fermentation lasts one week, followed by a two-week maceration to extract colour and tannins. The malolactic fermentation occurs over approximately one month, with precise temperature control. The wine is aged for 12 months, with 50% in French oak barrels (one-third new oak) and 50% aged on French oak staves, imparting subtle complexity and texture.

The 2021 vintage has a brilliant ruby colour with bright reflections. The nose is expressive, revealing ripe black fruit aromas such as blackberry and plum, intertwined with subtle oak, vanilla, and a touch of mint. On the palate, the wine is smooth and richly fruit-driven, with flavours of strawberry and cherry, accompanied by a delicate spiciness. The finish is generous and supple, supported by a refined tannic structure that enhances its elegance rather than power.

This red wine pairs beautifully with white meats, duck, and grilled red meats, as well as charcuterie and mild cheeses. Its supple tannins and bright fruit notes make it an excellent choice for roast poultry, pork tenderloin, or beef carpaccio. Serve at 16–18°C, and consider decanting for 30 minutes before serving.