Esprit de Pavie comes from a great diversity of terroirs situated on the south-facing slopes of the Dordogne valley, which can be characterized by three types of soil:
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The vines are worked with a minimum of chemical treatments. Green harvests are made, and a first leafthinning on the eastern side of the vines at the end of June is followed by a second thinning on the vines' western side towards mid-August.
Alcoholic fermentation begins naturally in temperaturecontrolled tanks. After several weeks of vatting, malolactic fermentation is made in tank. The wines are aged during 15 months in barrels which have already been used once for Château Pavie and Château Monbousquet.
Stephen Tanzer's International Wine Cellar Note : 88 / 100
(Quote) Good full ruby. Pungently aromatic dark berries and cherry-cola on the spicy nose, enlivened by peppery and floral nuances. Shows good energy and breadth on the palate, offering flavors of bitter cherry, candied blackcurrant and licorice. Closes with good cut and length but mountingly dry tannins and a peppery element. This little-known wine struck me as one of Gerard Perse's most successful in 2011, mainly because it isn't as overextracted as some of the others. The 2011 is a blend of 65% merlot, 20% cabernet franc and 15% cabernet sauvignon.
Jamessuckling.com Note : 88 / 100
(Quote) A soft, silky wine with blueberry and cherry color. Medium body with fine tannins and a fresh finish. Better in 2015.