Flowers, dried, red pit fruit and a touch of citrus open the nose.
The wine is sensuous, even exotic in its texture. Medium-full bodied, there is a touch of chocolate making a cameo and the finish brings in tints of spice and citrus to the opulent red fruits.
The south-facing vineyard on a well-drained slope of gravel and sand is planted with Merlot (about 92%), and a small amount of Cabernet Franc. Le Pin's soil is a mixture of gravel and clay with a little sand and is exceptionally low yielding (between 30 to 35 hl/hc).
The grapes are hand-harvested and are fermented in stainless steel.
Due to the higher level of alcohol, this year cultivated yeasts were used in the fermentation process for the very first time.
Matured in`200%` new oak barriques for between 14 and 18 months.
Chateau Le Pin is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, and grilled dishes. Chateau Le Pin is also good with Asian dishes, hearty fish courses like tuna, salmon, mushrooms, and pasta.