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Pessac-Léognan

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MerlotCabernet SauvignonCabernet FrancSémillonSauvignon BlancMuscadelle

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Place & climate

  • Location: Northern Graves at Bordeaux’s southern edge; the AOC was created in 1987.
  • Communes: Pessac and Léognan are anchors; Talence and Martillac are other useful names.
  • Soils: Gravel rises over varied sand, clay and limestone; local drainage and exposure matter.

Grapes & classification

  • Reds: Cabernet Sauvignon and Merlot commonly lead the blends.
  • Dry whites: Sauvignon Blanc and Sémillon are central; barrel fermentation and lees ageing can add texture.
  • Graves classification: One Cru Classé rank, with colour specified separately: Château Haut-Bailly is classified for red only and Château Couhins for white only. This does not mean either estate can produce only that colour.
  • Haut-Brion: In Pessac; classified for red in Graves and an 1855 first growth. Do not transfer that status automatically to its white.
  • Both colours: Domaine de Chevalier in Léognan and Château Carbonnieux are classified for both red and dry white wine.
  • Historical roster: All the Graves classified growths lie within Pessac-Léognan. The traditional list has 16 named crus; the current syndicate lists 14 châteaux after consolidations. This is a count change, not an extra classification level.

At the table

  • Assess: For red, assess fruit, tannin and any smoky or savoury development without attributing an aroma directly to gravel. For dry white, check the blend, freshness and texture; not every wine is oak-led or Sémillon-dominant.
  • Pair: Red can suit entrecôte marchand de vin or roast duckling. A fuller, barrel-influenced white can accompany lobster Thermidor, sweetbreads in cream or seared scallops.
  • Service: Start reds around 16–18°C and fuller dry whites around 10–12°C, letting the glass reveal muted aromas. Taste before choosing air; a mature red needs gentle sediment removal only if a deposit is present.