Château Peybonhomme-Les-Tours Côtes de Blaye de Bordeaux 2021

Château Peybonhomme-Les-Tours Blaye-Côtes de Bordeaux is a biodynamic Merlot-led red from limestone and clay overlooking the Gironde.

Blaye sits on the right bank of the Gironde estuary, north of Bourg and across the water from the Médoc, and it is Merlot country. Peybonhomme-Les-Tours farms biodynamically on limestone and clay in what was formerly called the Premières Côtes de Blaye, and while the estate has moved increasingly towards low-intervention cuvées, this is its classic bottling. The blend is 75 per cent Merlot with 15 per cent Cabernet Franc and 10 per cent Malbec, a proportion of Malbec that has become uncommon in Bordeaux. Fermentation is with wild yeast, and the wine is aged mostly in concrete, with about 10 per cent fermented and matured in two- to three-year-old oak, then bottled unfiltered. Limestone gives the wine its freshness, and the tannins are firm without being drying.

Drinking well now and good for five to eight years. Serve at 16-18°C with lamb chops, roast beef or a mushroom pie.

*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.