2004 Pichon Baron
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2024 - 2040
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2018 - 2038
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This chateau has been on a roll in recent years, and director Christian Seely told me that since 2000, more of the lesser cabernet sauvignon has been declassified. "This year our best terroirs produced wonderfully ripe cabernet," he said. "The big gravel mound that's the heart of Pichon-Baron produced less than 30 hectoliters per hectare." Seely noted that annual production of Pichon-Baron was 380,000 bottles in the 1990s, but will be just 195,000 bottles in 2006.
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Pichon-Baron was fermented at a cooler-than-usual temperature due to the high sugars of the 2005 crop, said director Christian Seely, because the estate did not want to permit peaks and valleys in the fermentation. The crop level here was a low 35 hectoliters per hectare, the IPT a very high 79, and the alcohol a full 13.6%, with the pH of 3.7 a bit lower than normal. My early impression was of a very elegant, delicious wine that will enjoy two or three decades of staying power.
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Thanks to two green harvests, just 44 hectoliters per hectare of wine will be produced here in 2004. "The potential yield in 2004 was probably about 70 hectoliters per hectare," notes director Christian Seely. The cabernet sauvignon was picked quite late, from October 10 through 18.
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