93 Insider Points


This is such a great bit of proof that the French know Merlot.  The Right Bank of Bordeaux is all Merlot-dominated wines and they produce some of the best red wines in the world!  Beautifully fruity, sleek and elegant, nice juicy, black fruits, a little bit of mushroom, a little whiff of graphite in the nose and you are enjoying a real value that should allow you to enjoy some reasonably priced Bordeaux at a time where $400 a bottle is not uncommon.  This fresh 2012 release has an expressive nose of bramble and pine behind blackberry and cassis.  The palate is soft and well balanced, with black cherry compote, graphite and roasted coffee, and a pervasive plum note typical of the region.  Really a fantastic wine that will age beautifully for up to 10 years, enjoy now through 2026. - DZ Jan 2016

    Red Blend
    Bordeaux, France
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  • BODY

  • OAK


Our Direct Import Sourcing means that we can offer Members huge value from even the most exalted wine regions. Exhibit A: hailing from St. Emilion, this 2012 Piron is a tasty elixir of luscious red berries, savory mocha ,and sweet herb flavors plus hints of smoke, all enveloped in well-integrated oak and Merlot’s trademark rounded tannins.

Coming after the historic 2009 and 2010, the solid 2012 vintage in Bordeaux faced tough comps: meaning picking the right appellation and the right producer are key. Those whose tastes run to the Right Bank -- “the star of the vintage!” (Wine Cellar Insider) -- had a head start because vintage conditions favored Merlot over Cabernet.

One of the new wave of Bordeaux producers, Piron is all about crafting small production wines that are super accessible and offer killer value. The estate uses artisanal winemaking techniques to make wines that drink well on release and can age like classic Bordeaux. We might have just found the Holy Grail — Bordeaux pedigree and winemaking knowhow, affordability, and a hit with aficionado appeal. Salut!

Things to know: 

As the appellation goes, so goes Piron. Merlot dominates Bordeaux’s Right Bank. The clay and limestone soils produce long-lived, full-bodied wines with rounded tannins and complex flavor profiles. After Merlot, Malbec, Cabernet Sauvignon, and Cabernet Franc making up the balance of plantings.

An AOC since 1936, Montagne St. Emilion is getting more and more attention from all corners, with members of the wine press waxing poetic about its long-lived wines that are easy on the wallet, but don’t stint on flavor intensity or quality.


Sumptuous in color, with a particularly subtle and pleasantly fruity aromatic strength, very ripe and concentrated flavours. Harmoniously balanced, expressive and generous, with finesse and elegance. A great length on the palate, with a lively appeal and remarkable cellaring potential thanks to very fine, yet clearly present, tannins.


From the WInery:
A special historie of over 300 years of History on a great terroir. It's always a thrill to cross the inscription "1699" engraved on the stone Piron, brand implementation of this family there, at the turn of the seventeenth and eighteenth century. The old records of the municipality account for the birth of the domain Piron in 1693 by a Boyreau ancestor. Our family is committed to this region, inhabited by memories and Gât located in Death Valley. This small river running is around La Brede, former stronghold of Montesquieu. Our great grandfather, Gabriel Boyreau got the first medal of the Castle in 1905 in Liege. Paul Boyreau then succeeded his father, André Boyreau. Paul is still co-owner and led the Castle from 1944 to 1998. And it is today, Lionel Boyreau, his nephew, who took over in 1999. He was joined by his wife, Muriel Boyreau, who works in the property since 2004. Lionel attaches to the culture of the vine and winemaking. Muriel handles administrative tasks and marketing.


We love this Bordeaux with salty pistachios, crunchy blue corn chips dipped in spinach artichoke dip, and barbecued meat--think steaks and sausages on the backyard grill. Or go for classic French bistro fare such as paté with baguette, grainy mustard and cornichons,  and French cheeses such as nutty Comté and Laguiole, Morbier with its layer of ash, and creamy Reblochon.