History
Château Pédesclaux was created at the beginning of the 19th century, in 1810, by Mr. Urbain Pierre Pedesclaux. The history of the Château is linked to this well-known and esteemed wine broker in Bordeaux. Indeed, it is him who enlarged the area of the property by buying several parcels in the area of Grand Puy. In 1855, the Château Pédesclaux is classified fifth Grand Cru Classé Médoc. Mrs. Pédesclaux managed the property until 1891, when she sold it to Gabiel de Gastebois. The following years, the management of the estate was entrusted to Lucien Jugla, who finally bought it in 1951. At that time, the Château was the subject of a complete reconstruction which allowed to improve the quality of the wines.
The owners followed each other and it was in 2009 that the current owners arrived at the head of the Castle: the Lorenzetti couple. Sharing his aspirations with Emmanuel Cruse (Ch. D’Issan), and Vincent Bache Gabrielsen (Ch. Belle-vue, Bolaire and Lilian Ladouys), Jacky Lorenzetti gives rise to new ambitions for Château Pédesclaux. Creation of a superb winery benefiting from state-of-the-art technologies created by JM Wilmotte, soil studies, planting new vines to rebalance grape varieties, commitment to ecological practices, etc. These are all factors that contributed to the revival of Pédesclaux.
Terroir & Vinification
Located in the heart of the famous Pauillac appellation, surrounded by the Châteaux Lafite Rothschild, Mouton Rothschild, Armailhac and Pontet-Canet, Château Pédesclaux (5th Grand Cru Classé) covers an area of ??43 hectares including 36 in production and is about thirty years old. These vines are planted on a soil type: gravel-clay and limestone siliceous. The grape variety is 50% Cabernet Sauvignon, 45%, Merlot and 5% Cabernet Franc. The Lorenzetti family works hard for maximum wine quality: window pruning, splitting, stripping, grooming and grooming. Their harvest is manual and is followed by selective sorting. Once the bunches arrive at the cellar they are emptied by gravity and without crushing for a period of 8 weeks. Cold pre-fermentation maceration is conducted at less than 3 degrees. The wine is then aged in French barrels of which 60% are from new barrels and 40% from a wine barrel.
