Chateau Pichon Longueville Baron 2009

Name: Chateau Pichon Longueville Baron 2009
Brand: Chateau Pichon Baron
SKU: WRW7609FS

฿฿฿฿

SKU:WRW7609FSสอบถามสถานะสินค้า

WA98

WE96

WS95

JS95

มีชื่อเสียง

Rated 98/100 by Wine Advocate (top 4% of their reviews).

วินเทจยอดเยี่ยม

WNLQ9 vintage signal, averaged from Wine Enthusiast Wine Vintage Chart 2026 Edition's 3 closely-agreeing Bordeaux 2009 ratings (Bordeaux Pomerol/Saint-Emilion; Bordeaux Medoc; Bordeaux Graves Red).

เกรดวินเทจประเมินสภาพฤดูเพาะปลูกในแหล่งผลิตของไวน์นี้ — ไม่ใช่การประเมินขวดนี้โดยเฉพาะ แหล่งข้อมูล.

จากทีม sommelier ของเรา

ทีมของเราค้นข้อมูลจากผู้ผลิตและแหล่งอิสระ ไม่ใช่ข้อมูลที่ผู้ขายให้มา

Why it tastes this way

Pichon Baron and Pichon Comtesse de Lalande were one estate until a family inheritance split it in 1850, five years before the 1855 Classification — so both properties carry the same Deuxième Cru (Second Growth) ranking today, a fact worth mentioning when a guest asks why there are two 'Pichons' in Pauillac.

ประวัติผู้ผลิต

The original Pichon estate traces to the late 17th century, when Pierre de Rauzan's vineyard passed to the Pichon Longueville family through an 1694 marriage. On the owner's death in 1850, the property was divided among his children, creating the two estates known today as Pichon Baron and Pichon Comtesse de Lalande.

Pichon Baron entered a period of decline in the mid-20th century before being purchased in 1987 by French insurer AXA (AXA Millésimes), which installed Jean-Michel Cazes of Château Lynch-Bages as administrator and invested heavily in restoring quality; Christian Seely is the estate's current manager.

การจับคู่อาหารแนะนำ

Grilled Australian Wagyu striploin with black pepper crust
The wine's firm tannin and cassis-graphite structure needs the fat and char of a well-marbled steak; this is the classic pairing style for Cabernet-dominant Pauillac and plays to the wine's power rather than fighting it.
Massaman beef curry (mild, not chili-forward) (แกงมัสมั่นเนื้อ)
Massaman's warm spice (cardamom, cinnamon, peanut) and braised beef richness can stand up to the wine's tannin without the sharp chili heat that would clash; this is one of the few Thai dishes gentle enough on capsaicin to work with a structured Cabernet-based Bordeaux.
Very spicy/chili-forward Thai dishes (e.g. som tam, most curries with fresh chili)
High-tannin, oak-influenced Cabernet blends amplify chili heat and clash with fish-sauce/lime-forward acidity; not recommended as a genuine pairing for typical spicy Thai flavor profiles.