From: Bordeaux, France
Blend: 60% Merlot, 40% Cabernet Sauvignon
Taste: The wine displays a deep ruby color and aromas that are immediately friendly once poured. The Merlot contributes lush red fruits like cherries and plums, while the Cabernet Sauvignon adds layers of blackberries, cassis, and a structured core. Subtle notes of spice, licorice, and a gentle touch of earthiness provide complexity. The palate carries a harmonious blend of fruit and structure. The Merlot's soft, velvety tannins meld with the Cabernet Sauvignon's more assertive yet refined tannins, creating a balanced and smooth mouthfeel. The flavors of the wine match its aromatic profile with a touch of mocha, and a slight minerality from the limestone soils leads to a well-rounded, medium to full-bodied profile with a lingering, fresh finish.
Pairing: This lovely bistro Bordeaux is versatile and can be easily enjoyed with various occasions and meals. Appetizers like stuffed mushrooms, chicken liver mousse, pomegranate glazed lamb meatballs, charcuterie, bacon-wrapped dates, sliders, and Rillettes or pâté are excellent examples. Weeknight favorites like sliders, homemade burgers, grilled vegetables and mushrooms, Salisbury steak, and pan-seared steak with red wine reduction (check out the recipe below for a 45-minute, 5-star steak with lentil salad pairing) are examples of main course pairings we love.
Skirt Steak With Lentil Salad
By Pierre Franey
About. The history of Château du Pin and its connection with the Queyrens family reflects a rich tapestry of architectural heritage and viticultural passion spanning several centuries.
Château du Pin boasts an architectural history that stretches back many centuries, with its main wing constructed in the late 15th century during the reign of King François Premier. The chapel and other additions were added in the 18th and 19th centuries. It is believed that the foundation of the central square tower dates back to the 12th century.
In 1922, Gerard and Claudine Gignoux acquired the chateau, where they raised their family. Gerard created the extraordinary topiary gardens and managed the farms and vineyards, while Claudine, a skilled landscape painter, produced fine murals for the chateau inspired by the local countryside.
Today, the chateau, classified as a “Monument Historique,” features approximately 300 acres of farmland, woodlands with walking trails, vineyards, formal gardens, a topiary, and a chapel, collectively managed by the children and grandchildren of the Gignoux family.
The Queyrens family, through their estate Vignobles J.Queyrens & Fils, has been preserving and transmitting their know-how and passion for vine cultivation for over 100 years.
Significant milestones include the purchase of the Château Pilet vineyard in 1965, with Jean and Yvette Queyrens taking over the family business at Château du Pin-Franc in 1974 to develop direct sales. Following Yvette's passing in 1988, the Civil Society Vignobles Jean Queyrens et Fils was established, marking the official return of the children (Alain, Patrick, and Christophe) to continue their parents' work. The estate now covers 65 hectares in Donzac, in the Entre-Deux-Mers region, with a mix of red and white grape varieties suited to the soil and exposure of the plots.
Château du Pin-Franc, under the stewardship of the Queyrens family, has achieved recognition for its quality wines, garnering awards in various competitions and selections in prestigious wine guides like the Hachette Wine Guide, where it received notable mentions for its vintages.
Proudly HVE3 certified, the highest level of France's Haute Valeur Environnementale certification, it represents the estate's dedication to sustainable viticulture practices. This certification is a testament to the estate's efforts in biodiversity conservation, plant protection strategies, and the overall reduction of environmental impact in their vineyard operations.
The grapes are meticulously harvested at optimum ripeness to balance flavor, acidity, and tannin. Following the harvest, the grapes are carefully selected to ensure only the best fruit is used. The winemaking begins with a cold maceration to extract color, aromas, and flavors, followed by fermentation in stainless steel tanks. This controlled environment allows for precise temperature management, ensuring the preservation of the wine's fruit characteristics and freshness.
After fermentation, the wine is aged in stainless steel tanks rather than oak barrels. This choice is deliberate, aiming to maintain the purity of the fruit flavors and the terroir's expression. Stainless steel aging allows the wine to develop complexity and body without introducing additional oak-derived flavors, resulting in a wine that is true to its varietal characteristics and the unique qualities of the vintage.
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