Fresh, fruit-forward and
hedonistic…
Esprit de Pavie is an ode to shared pleasure.
Its typical Bordeaux blend of Merlot, Cabernet Franc and Cabernet Sauvignon offers beautiful complexity on the nose. Vibrant notes of cherry and raspberry show through against a backdrop of subtle oak followed by a smooth, round texture on the palate. Refined mineral notes come to the fore in a long, elegant finish.
Both refined and well-balanced, Esprit de Pavie reveals lovely harmony both in its youth and after a few years in bottle. Its convivial personality makes it the perfect pairing for a whole range of dishes for the greatest pleasure of the senses.
Timeline...
Gérard Perse created Esprit de Pavie in 2008. Made from a blend sourced from the estates belonging to the family in Saint-Émilion and Castillon Côtes de Bordeaux, it is vinified by the Château Pavie technical team with passion, care and rigour.
Esprit de Pavie is made from a greatly diverse terroir situated on the southern facing slopes of the Dordogne river valley, which may be grouped into three categories:
- sandy-gravel foothills
- clayey slopes
- clay-limestone plateau
Green harvesting, with a first leafthinning at the end of June to expose the grapes to the morning sun, and repeated in mid-August so the bunches may benefit from afternoon sunlight.
Alcoholic fermentation in temperature-controlled tanks. Malolactic fermentation in barrels.
"Fruit brightness with pleasant red fruits aromas, nice minerality, round mouth, beautiful length with great delicately.
Summer arrived in early April with particularly high temperatures and very little rain. The flowering process and fruit set took place around three weeks ahead of a normal year. July and August were cool and rainy and, as a result, vine vegetation growth slowed down. Meticulous tending of the vines enabled us to cope with these weather conditions in which everything seemed to be happening in the wrong order. September then began with gloomy skies, but around the 15th of the month an idyllic phase set in which encouraged us to be patient and wait. The grapes were in good health, and so we were able to give the fruit enough time to reach optimal ripeness before beginning the harvest. In order to reveal all the qualities of this atypical and hugely promising vintage, careful monitoring of the vines and patience were essential.