Chateau Tire Pe 2019

Château Tire Pé is a rising star in Bordeaux, specifically within the AOC Bordeaux Supérieur. Run by Hélène and David Barrault, this family-owned estate is situated in the Entre-Deux-Mers region. Tire Pé, meaning "windy hill" in local dialect, is known for producing wines with a focus on sustainable, organic farming practices, reflecting the purity of their terroir. The estate's vineyards are perched on hills with excellent drainage, and the clay-limestone soils impart a distinctive freshness and minerality to their wines. Tire Pé's wines are known for their vibrant fruit, balanced structure, and ability to express the essence of Bordeaux without being overly oaked or heavy.

The 2019 vintage was outstanding in Bordeaux, marked by ideal ripening conditions—warm days and cool nights—that allowed for concentrated, ripe fruit while preserving freshness and acidity. Château Tire Pé capitalised on this vintage to create a wine that beautifully balances power and elegance.

Appearance: Deep ruby with a bright crimson edge, indicating its youthful vibrancy and concentration.

Aroma: Ripe red and black fruits dominate the nose, with aromas of blackcurrant, plum, and raspberry. Subtle notes of violet, cedar, and earthy undertones emerge, complemented by a touch of graphite and a hint of tobacco leaf.

Taste: Medium to full-bodied, with a juicy core of dark fruits—blackberry, blackcurrant, and ripe plum—enhanced by hints of spice, cocoa, and a slight smokiness. The tannins are firm but polished, giving the wine a nice structure without overpowering the fruit. There’s a good balance between the ripe fruit, fresh acidity, and a stony minerality that reflects the clay-limestone soils.

Finish: Long and smooth, with lingering notes of dark berries, a touch of black pepper, and a clean mineral edge. The finish is well-balanced, with tannins that soften as they extend, leaving a refreshing, elegant aftertaste.

Food Pairing: This wine would pair wonderfully with grilled lamb chops seasoned with rosemary, where the tannins balance the meat’s richness while the fruit enhances the dish's flavours. It would also complement duck confit, with the wine’s acidity cutting through the fat, and its earthy tones matching the savoury richness of the dish.