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In the cradle of the Bordeaux vineyard where viticulture dates back more than two thousand years, the work of the terroir is the expression of a centuries-old heritage. The soil, which is rich in gravel deposits from pebbles rolled by the Garonne River for nearly 2 million years, also provides the vines with natural drainage. They benefit from an advantageous climate influenced by the ocean while being protected by the Landes forest. A rare wine-growing potential. Yet the AOC was only recognised in 1987, late if we trace its success back to the 1855 Classification, as the wines are known for their consistent quality. Nestled close to Bordeaux, almost in an urban area, side by side with the suffocation of suburban and industrial areas on about 1400 ha of vines, the appellation seems to be landlocked. This does not prevent it from being home to one of the most famous French crus: Château Haut-Brion. In fact, it was the first Bordeaux wine to seduce the English in the 17th century, the "New French Claret". Pessac Léognan is the only Cru Classé of Graves. The appellation counts 68 châteaux and shines by its production composed of 80% red wines from the Cabernet Sauvignon, Merlot and Cabernet Franc grape varieties. Carménère, Côt (malbec) and Petit Verdot are also authorised. The white wines are made from Sauvignon sometimes mixed with Sémillon. Muscadelle and Sauvignon Gris are as well authorized. These wines are a the elite of Graves wines from estates no less remarkable: Château Smith Haut Lafitte, Domaine de Chevalier, Château Larrivet Haut-Brion, Château Pape Clément.
Red wines : Adorned with their cherry colour tinged with black, they develop a bouquet of great finesse with their aromas of ripe red fruit, violet, resin supported by a few roasted almond notes. With solid tannins, these reds have body and can be aged for up to ten years while preserving richness and elegance.
White wines : Pale young colour often resulting from their maturation in barrels, their perfume is marked by the Sauvignon (main grape variety) which brings both freshness and fruitiness. Balanced on the palate, the aromas evolve towards more fleshy notes thanks to the Sémillon which brings the fatness of candied fruit notes. White wines endowed with a certain roundness although very dry. To be drunk up to 10 years.
Red wines : Poultry, red meat, small game, wild mushrooms.
White wines : Seafood. Cooked shellfish, crustaceans. Fish. White meats. Sheep's milk cheeses. Beaufort, Emmental, Comté, Abondance and other cooked cheeses.
