who grows the grapes? who makes the wines?
We first met Jean-Luc at the Renaissance des Appelations tastings in New York and then again in the Loire Valley and were seduced by the quality of the wines and by Jean-Luc’s down to earth approach to selling them. If the “Bordelais” have a reputation for being distant and a bit snooty, it is certainly not due to Jean-Luc’s approach to wines. The family is all at once rooted in the region and a refreshing break from tradition.
what wines do they make?
when did the winery start? when might you open a bottle?
Somewhat ironically, the white wine of Peybonhomme, “Le Blanc”, might be the wine with the loftiest culinary aspirations. We would not discourage pairing the red “Cru Bourgeois” with any dish that you might think of for Merlot dominated wines from the right bank, but the wine seems to be most comfortable with well made bistro fare. Le Blanc, though not expensive, can accompany the most elaborate of white fish and gently sauced pork dishes. We believe that both wines will continue to evolve in captivating ways over the decade following their release.
where is the winery?
With vineyards that slope down to a major river, benefit from excellent drainage and exposure, Château Peybonhomme has all the geographic elements needed to grow excellent grapes and the Hubert family’s careful farming maximizes this potential year in and year out.
why is it a Candid Wine? why might you want to taste it?
You might want to try these wines if you are a fan of layered, traditionally styled Bordeaux who can not justify $40 to $4000 for a bottle of wine on a Wednesday night, or if you are interested to see what organic and biodynamic farming can do in a region which has only recently seen a renaissance in agricultural practices.
We owe thanks to David Lillie at Chambers Street Wines in New York, whose palette we admire, for his suggestion that we taste with Jean-Luc Hubert a few years ago.
how is it made?