For just under 200 years Chateau Peyfaures has been producing excellent wine. Located some 10 km south of St. Emilion, in the town of Genissac, the chateau is appellated as Bordeaux Superieur, and adjacent to other great estates of antiquity.

Although based on age-old traditions, winemaking is conceptually and functionally more progressive. Gentle crushing is employed using basket presses to avoid the extraction of harsh elements, including green tannins. Fermentation is spontaneous, using native yeasts, As the soils are varied, grapes are not harvested, nor is winemaking done on a timetable. Each plot of grapes, each variety, and each wine is made and aged differently. In essence, the wines themselves dictate their own production method.

Petit Peyfaures

This is made from 80% Merlot, 12% Cabernet Sauvignon, and 8% Cabernet Franc, grown in clay, ferruginous limestone subsoils and organically farmed. The wines are aged 2/3 in stainless steel, and 1/3 in French oak for a year. Fermentation is using native yeasts, and the wine is vegan. Typically well-aged prior to release, the Petit is softer around the edges and tends to lean towards red fruit, and fairly juicy red fruit at that. The tannic structure is significant, without being overbearing; it supports the ample fruit and minserals.

Chateau Peyfaures

The flagship wine is typically 95% Cabernet Sauvignon, with the remainder split between Cabernet Franc and Merlot. This is also farmed organically, and hand harvested plot by plot to select fruit of optimum ripeness, which is then 100% aged in French oak for 15 months. As is expected by the blend, the Chateau wine shows darker fruit, broader tannins, and a touch more weight and body. The additional time in oak provides for greater integration of flavours and tannins, as well as more age-ability. As this is more archetypal, fatty meat is what is in order, ribeye, t-bone, and braised lamb shanks are all good friends and table mates!

Dame de Coeur

The Tete de Cuvee flips over to the right bank, with Merlot taking the lead around 90% and the rest being only Cabernet Franc. This wine sees 100% new French oak for 18 months. Hence, the age worthiness of this wine is extensive, 15 years or more beyond the release date. This wine is pure elegance, particularly once decanted. The purply fruit is lush and silky with tannins well-integrated. Plums and more plums give way to vanilla cola, blackberry puree, hints of milk chocolate, gingerbread spices, mocao, and eucalyptus.  Big yummy food is required here, such as Beef Wellington, Chicken Saltembocca, or of course, another classic: Beef Stroganoff.