Château de Laubade gave birth to the Lesgourgues vineyards. Today, they represent a group of five prestigious estates, from the Bas Armagnac to Madiran, from Bordeaux to the heart of the Graves. Chateau Peyros (“a stony place” in Gascony language), is a 17th century estate and mansion with an exceptional terroir. A stainless steel tank was built in the 1980s under the famous oenoligist Emile Penaud’s supervision. In 1999, the winery was equipped with temperature control and micro-oxygenation systems that could soften the wines made with Tannat. The cellar dates back to the 17th century and is naturally isolated, thermically and hydrometrically.
The Peyros terroir stems from the “moraines pyrénéennes”, the clay and limestone soil is very dense with rolled pebbles set down by glaciers. The vines are maintained via sustainable agriculture. The organic matter used to maintain theh earth is exclusively made of organic manure from a herd of 300 ewes that walks around the vineyard from October to May. The average age of the vines is between 40 and 50 years old for a yield of 45hl/ha.
Traditional winemaking with micro-oxygenation. The fermentation lasts 15 to 20 days. The wine is aged 12 months in French barrels (50%) and in tanks (50%). Most of the malolactic fermentation is done in the barrels.
The wine is of ruby colors and garnet reflection. In the glass, it opens with an intense nose of red berries, spices and vanilla. The mouth is round, well structured with supple tannin.
This wine is perfect with roasted red meats, poultry, duck confit and refined cheeses (Brebis des Pyrénées).