Château Pipeau
So John talk a little bit about Chateau pipo uh what’s the history of the estate uh it’s U the story of our family uh because people has been created by my great-grandfather so me now I represent the fourth Generations uh but it’s my great-grandfather who created the the
Brand and the first label of shatow people in 1929 so almost 100 years now and where exactly is it in bordeau shipo is in San appalation right Bank of Boro and uh inside cion we are at the bottom of the hill on the east side of San with the east Southeast aspect yeah
Talk a little bit about what makes Merlo special and bordo versus other parts of the world Merlo is ripe faster than caban and mostly so to make a mlo elegant and Powerful with a good a good um ripe level you need to ripe slowly we don’t
Want to climate to to warm because if not alcohol level will be too high and you can drop also the acidity level so you lose the good balance and we want the opposite we want to keep a good balance a good acid acidity level so for
That the Melo need to to ripe slowly so we need a temporate climate and the O Oceanic climate of B is is exceptional for that and also we have a lot of Frain compared to other region that makes the MEO always working well so there’s no
Stop in the season talk a little bit about more specifically about the terroir about the soil and the climate so people we have different ter different soil type of soil mostly clay and with Limestone because we are at the bottom of the hill then clay with sand and deep sand the different blocks
Change between these three type of Terror more clay with cooler soil so it will ripe slower make more fresh and a bit more hardal uh in the wine and the opposite the deep sand is warmer soil so it it ripe faster it make more ripe fruit flavors and uh smoother finish and
Uh we blend all this to get um the combination of the three to so we have at the same time a poor fruit wines with uh elegant tannant long finish this fresh fruit and this uh smoothness so the tannant are not to dry yeah thisor a blend of all this all this one
Jean Mestreguilhem of Château Pipeau talks to Christopher Barnes of Grape Collective about making wine in Saint-Emilion, France.