Pessac-Leognan

Enjoy with all grilled, roast, or stewed meat, swordfish, tuna fish, cheese and chocolate desserts.

After showering the 2009 with praise, it was difficult to announce that 2010 was going to be even better. Today there is no doubt at all that 2010 has become part of the legend of the great. Bordeaux vintages. An exceptionally dry summer with moderate hot spells played a large part in its crafting.

Aged 16-18 months (35% new oak).

The vinification, both modern and traditional of red wines, is carried out by slow and gentle extraction in order to preserve the roundness of the wine and the mineral features of the soil.

The history of Carbonnieux goes back a very long way and records show that wine was made there at least as early as the 12th century. Benedictine monks from Sainte-Croix abbey in Bordeaux replanted and renovated the estate in the 18th century. They took advantage of the exceptionally pale clear color of the white wine to label it as Carbonnieux mineral water which they then proceeded to ship to the sultan of Turkey. Marc Perrin acquired and restored the chateau in 1956. His son Antony currently manages the estate. The gravelly soil at Carbonnieux is perfectly drained thanks to the Eau Blanche stream that carries away any excess water. The 85 hectares of vines are evenly divided between red and white wine varieties. The white wine is fermented and aged in barrel for 10 months. The red wine is aged for 15 to 18 months in barrel depending on the quality and characteristics of the vintage.