Château Pavie 2016

Description

Saint-Emilion 1er Grand Cru Classé A The 2016 vintage was a magnificent year for the Bordeaux vineyard. After a rather cool beginning of the year, the weather in June was very favorable to a homogeneous flowering and then to a good beginning of vine growth. The dry and sunny summer, the slightly cooler nights of August and finally, the beautiful late season of early September favored the good maturity of the grapes. Blend of the 2016 vintage: 60% Merlot, 40% Cabernet franc. The robe is of a sublime dark red color, decorated with brilliant garnet reflections. The nose expresses itself elegantly with a bouquet of very ripe red berries, cherry and red currant, interspersed with floral notes of violet, as well as Sichuan pepper, cinnamon and Zan. The attack is supple, then the wine asserts a fleshy and concentrated body, wrapped in ripe and silky tannins. Evolving on a lot of freshness and a mastered aromatic power, it melts with balance on a long persistent finish. Food and wine pairing: Château Pavie 2016 will go well with veal grenadin with morel sauce, lamb shoulder confit, beef Wellington with black garlic, boneless goose with foie gras or roast pigeon with trumpets and crosnes. Enjoy it with pressed and uncooked cheeses: cantal, old mimolette, morbier, saint-nectaire and tomme de Savoie. For dessert, it will be appreciated with a Grand Cru chocolate tart, coffee macaroons or an Opera cake. Cellaring potential and tasting: Château Pavie 2016 is a wine that requires a few more years in the cellar to refine its great potential, and it will reach its peak between 2030 and 2035. However, it can be enjoyed now if properly prepared. To do so, take care to place the bottle the night before in the serving room at room temperature and open it. Otherwise, open and decant the bottle at least 6 to 7 hours before tasting. The bottles will be kept in the cellar, protected from light, lying down, at an optimal hygrometric degree of 70%.

Features