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.
"The 2017 Esprit de Pavie is a terrific entry-level wine from the Perse family. Succulent cherry and plum fruit is pushed forward in a juicy, plump red that incorporates fruit from various Perse properties. - Antonio Galloni
Particularly mild weather during February and March favoured a very early bud-break in the vines. But at the end of April, a serious spell of frost put a stop to the fast vegetation growth of the vines. Around 40% of the Bordeaux vineyard was hit including part of Castillon vineyards for Esprit de Pavie. At the cost of substantial work in the vines and stringent sorting of the grapes, we maintained our vineyards in healthy conditions and we were able to look forward without fear to achieving the desired ripeness levels. The harvest began in fine weather. The yields were lower, but grapes of pure, vibrant fruit character were harvested.