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 year began with mild winter weather, which was followed by a spring with alternating spells of rain and quite high temperatures for the season, which brought an early vine vegetation growth. A hot, dry summer then set in, causing vine shooting to slow down. The water reserves built up from the winter rain enabled the vines to cope with the water stress and avoid any suffering. A fine Indian summer then followed with hot days and cool nights ensuring that the vineyard remained in excellent health. Late September we were able to pick the grapes at optimal ripeness in excellent conditions.