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History
The vineyard of Chateau Pedesclaux is located on the gravel plateau overlooking the town of Pauillac, and is adjacent to Mouton Rothschild, Lafite Rothschild and Pontet Canet. The Château Pedesclaux estate was created at the beginning of the 19th century in 1810 by Mr. Pierre de Pedesclaux a very famous and appreciated wine broker in Bordeaux. Mr. Pedesclaux bought several plots of land in the Domain Grand Puy. Later during the century the estate was handed over to his son Mr. Urbain Pierre de Pedesclaux.In 1855 the Château Pedesclaux was classified in the 5th Grand Cru Classés. After the death of Urbain Pierre, his widow took over the management and continued the good work. In 1891 Comte de Gastebois bought the estate. He started a complete reconstruction increasing both the output and the quality of the wine. With the death of Mr. de Gastebois in 1904, the administration of the vineyard was entrusted to his son-in-law, the Comte Bernard de Vesins. The young grandsons of Mr. de Gastebois inherited the estate in 1919. In 1930, management of the estate was entrusted to Lucien Jugla. In 1950, Lucien Jugla bought the estate. The second label of this wine castle (Lucien de Pedesclaux) is named after him. In 1965 the estate was handed over to his five children, Bernard, Maryse, Marie-France, Jean and Pierre. The oldest son Bernard managed the estate until 1996. From then, the young and dynamic members of the Jugla family managed the estate together with; Jean and Pierre handling the management, Brigitte Jugla handles administration and finances. Their nephew, Denis Jugla is head of production and vinification. The Chateau is under constant improvement, in the 1980's new stainless steel fermentation tanks was installed. 1997 the reception area for the harvest was renovated. Between 1998 and 2002 the administration and vinification areas were renewed. The chai was decorated by M. Mansart a Bordeaux painter. In September 2002 the new chai for barrique, the tasting room and the bureau was ready. Also in the year 2000 the Château introduced pre-fermentation at 4°C for 2 days prior to the maceration. The estate is improving and the wine getting better for each year.The Chateau La Rose de Padarnac was created in 1995. It comes form a plot of 2.65 ha situated in the village of Saint-Sauveur. All the productions are sold directly in the estate.Nowadays’ Owner: The Jugla’s family
Chief Executive: Pierre Jugla
Technique Information
Location: Chateau Pedesclaux is located on the gravel plateau overlooking the town of Pauillac, and is adjacent to Mouton Rothschild, Lafite Rothschild.Pontet Canet, and Lynch-Bages.
Appellation: Appellation Pauillac Controlee
Neighboring Chateau: Chateau Mouton-Rothschild(1st Growth of Pauillac in 1855)
Chateau Lafite Rothschild(1st Growth of Pauillac in 1855)
Chateau Pontet-Canet(5th Growth of Pauillac in 1855)
Chateau Lynch-Bages(5th Growth of Pauillac in 1855)
Acreage: 12.5 ha (30, 9 acres) of vineyards for Chateau Pedesclaux. The total vineyard is 28 ha including the wine sold under other labels
A.O.C. Pauillac: 26 hectares
Chateau Pedesclaux(First Label)
Sens de Pedesclaux(Second Label)
Chateau Grand Duroc Milon(Cru Bourgeois)
Chateau Haut Padarnac(Cru Bourgeois)
Chateau Belle Rose(Cru Bourgeois)
A.O.C. Haut Medoc: 2.65 hectares
Chateau La Rose de Padarnac
Soil: Chateau Pedesclaux(First Label): calcareous and siliceous gravels.
Chateau La Rose de Padarnac:gravel over calcareous and siliceous clay.
Grape Varieties:
Chateau Pedesclaux (First Label): Cabernet Sauvignon 50%, Merlot 45%, Cabernet Franc5 %
Chateau La Rose de Padarnac: 55% Cabernet-Sauvignon, 45% Merlot.
Average age of vines: Chateau Pedesclaux(First Label): 35 years
Chateau La Rose de Padarnac: 10 years
Cultivation Density: 8,300 vines / ha.
Viticulture:
Chateau Pedesclaux(First Label): Double Guyot pruning and de-budding；From 1999 green harvest and thinning out of leaves are performed；Hand picking and manual sort.
Chateau La Rose de Padarnac: Mechanical havest.
Winemaking:
Chateau Pedesclaux(First Label): Vinification is under control of the owners in up-to-date facilities using the most current technology. Pre-Fermentation: cooling down to 4° for 2 days. Fermentation: Traditional for 18 to 22 days-Internal thermoregulation -left on skin during the whole fermentation. Malolactic fermentation: 3 weeks in each vat. Cellar temperature: 10 ºC in winter, 16-18 ºC in summer. Fining: The wine is fined with egg white and filtered. Aging: age in French oak, 33% new each year (2000 was aged on 50% new and 50% one year old) for 12-14months (decided by tasting), with regular racking. Bottle in estate.
Chateau La Rose de Padarnac: in 25% new barrels for an average of 12 months.
Yield: 43 hl / ha.
Brand: Chateau Pedesclaux(First Label)(A.O.C. Pauillac)
Sens de Pedesclaux(Second Label)(A.O.C. Pauillac)
Lucien de Pedesclaux(Second Label)(A.O.C. Pauillac)
Chateau Grand Duroc Milon(Cru Bourgeois)(A.O.C. Pauillac)
Chateau Haut Padarnac(Cru Bourgeois)(A.O.C. Pauillac)
Chateau Belle Rose(Cru Bourgeois)(A.O.C. Pauillac)
Chateau La Rose de Padarnac(A.O.C. Haut Medoc)
Annually production: Chateau Pedesclaux(First Label): 1470 hl yearly, be so 170,000 bottles.
Chateau La Rose de Padarnac: 150 hectolitres, i.e. 20,000 bottles.
Character:
Chateau Pedesclaux (First Label): Fruity and harmonic with good tannins. Typical of Pauillac. Chocolate flavor, with a hint of decayed grass. Good length.
Best Vintages: Chateau Pedesclaux(First Label): 1989, 1996, 2000
Awards: 5th Grand Cru Classe in 1855 Pauillac
Website: http://www.chateau-pedesclaux.com
Serving Suggestion
Cellar Humidity and Temperature: 75-85%, 15 ℃
Serving Temperature: 17-19 °C(First Label); 14-16°C(Second Label)
Optimum Drinking and Ageing Potential: decanting one hour before drinking; best after 5 to 10 years in bottle.
Food match:
Chateau Pedesclaux(First Label):
Western Food: Beef, poultry, cheese (Saint Nectaire, Edam, and Gouda) pasta with cream sauce, hearty stew, pizza, pork, veal, game. Best food match roast lamb & duck breast.
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