Château Peybonhomme-Les-Tours Côtes de Blaye 2020

Château Peybonhomme-Les-Tours Blaye-Côtes de Bordeaux is a biodynamic right-bank red raised entirely in concrete, with no barrel at any stage.

Blaye-Côtes de Bordeaux lies on the right bank of the Gironde estuary, north of Bourg and across the water from the Médoc, and is a Merlot-led appellation that has long been one of the more sensibly priced corners of Bordeaux. Château Peybonhomme-Les-Tours is farmed biodynamically by the Hubert family. This classic estate wine is a blend of 75 per cent Merlot with 15 per cent Cabernet Franc and 10 per cent Malbec, all drawn from limestone and clay soils in the Premières Côtes de Blaye. Fermentation runs on wild yeast, maturation takes place exclusively in concrete, and the wine is bottled unfiltered. The absence of oak is deliberate: it keeps the fruit and the limestone character of the site in front rather than layering barrel over the top.

Approachable on release and worth holding five to eight years. Serve at 16-18°C with lamb chops, roast duck or a hard sheep’s-milk cheese.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: Red Wine
Style: Structured, Elegant
Grape Varietal: Merlot, Cabernet Sauvignon
Tastes Like: Comparable to a classic Bordeaux, with blackcurrants, raspberries, and subtle earthy notes.
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Region: Bordeaux, France
Terroir: Clay and limestone soils
Aging: 12 months in oak
Serving Temperature: 16-18°C

Chateau Peybonhomme-Les-Tours is a fifth-generation family estate that practices organic and biodynamic winemaking, producing exceptional wines that reflect the unique terroir of Blaye.

Seafood: Grilled tuna or roasted cod with a tomato sauce.
Poultry: Duck breast with a berry reduction.
Vegetarian: Lentil casserole or roasted root vegetables.
Meat: Braised lamb shanks or steak frites.

Comté: Nutty and savoury, enhancing the wine's complexity.
Camembert: Creamy and mild, complementing the wine's texture.
Brie: Soft and buttery, balancing the wine's tannins.
Gruyère: Firm and nutty, pairing beautifully with the wine.

Braised Lamb Shanks

Ingredients:

• 4 lamb shanks
• 2 tbsp olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 carrots, diced
• 1 cup red wine
• 2 cups beef stock
• 1 can diced tomatoes
• 2 sprigs rosemary
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 160°C (320°F). Season lamb shanks with salt and pepper.
2. Heat olive oil in a large ovenproof pot. Brown shanks on all sides and set aside.
3. Sauté onion, garlic, and carrots until softened. Add wine, stock, tomatoes, and rosemary.
4. Return lamb to the pot, cover, and bake for 2-3 hours, or until tender.

Tip: Serve with mashed potatoes and pair with Chateau Peybonhomme-Les-Tours Côtes de Blaye for a satisfying meal.