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Château Pichon-Longueville-Baron

Tasting notes
  • 91 Points - The Wine Advocate

    ”The 2014 Les Griffons de Pichon Baron felt very muted on the nose despite coaxing from the glass. Eventually, it reluctantly reveals scents of blackberry and raspberry pastilles, a touch of warm gravel/bricks underneath, though I would like more vigor. The palate is medium-bodied with fine tannin, an elegant Pauillac for certain with silky smooth tannin and very well-judged acidity. Perhaps the growing season deprived it of the substance, yet this feminine wine should drink well for a decade or more. " - Neal Martin

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    More about the Producer

    • Château Pichon Longueville Baron

      Château Pichon Longueville Baron

      Onshore Cellars - ICONIC Producer

      In full called ‘Château Longueville au Baron de Pichon-Longueville’, but often simply referred to as ‘Pichon Baron’, this is perhaps the most fairy-tale of all the Médoc châteaux. Clearly built to impress, as it is wholly visible from the road, the château is only one room deep thus giving the impression of being far more of a palace than it actually is. This was improved by the current owners, French financial giant AXA Millésimes. AXA installed a fabulous new underground cellar with a reflecting pool above it, which mirrors the Château building, and creates probably the most photographed sight in all of Bordeaux.

      The property was one half of the celebrated Pichon estate which was divided in 1850 due to the arcane and complex French inheritance laws. One son, Raoul Baron de Pichon-Longueville received this Château, while his three sisters together received the other part which was to become Château Pichon Longueville Comptesse de Lalande. Both the resultant properties were awarded Deuxième Grand Cru status five years later in the 1855 classification.

      “The wine has come to define the Pauillac style, with its wonderful notes of cigar-box and black fruit. Long lived and yet approachable relatively young, the wines from Pichon Baron are a masterpiece of the art of blending varieties together to produce more than the sum of their parts.” Rod Smith MW