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Pauillac

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The Pauillac is a renowned red wine from the Bordeaux vineyards. Pauillac is a port on the Gironde estuary, but the vineyard is perched on a magnificent, wide ridge of gravelly soil that is more or less sandy, with a white, filtering topsoil resting on a substrate of marl that is more or less calcareous. Here, the soil is so poor that nothing grows except vines, which must dig deep to find the nutrients that make the wine so good. The area planted with vines covered by the Pauillac appellation covers approximately 1,200 hectares, with an annual production of around 55,000 hectoliters.

Pauillac, a prestigious vineyard on the banks of the Gironde.

Located on the left bank of the GirondePauillac is the wine capital of exceptional expertise. Benefiting from a mild climate in winter and warm in summer, nestled between rolling plateaus and valleys, the vineyards of the appellation Cabernet Sauvignon, malbec, Petit Verdot and merlot mainly, enjoy ideal sunshine. Cabernet Sauvignon thrives in its favorite soil, a mixture of sand and gravel. A gentle way of life floats over the cellars of Pauillac and its hills. A wine made by epicureans is a treasure, a delight in bottles.

Pauillac, terroir and expertise.

Pauillac is a French red wine that has been an Appellation d'Origine Contrôlée since 1936. Of course, the terroir has been world-renowned for even longer, thanks in particular to the vineyard's three Premiers Grands Crus Classés: Château Lafite-Rothschild, Château Latour and Château Mouton RothschildThe 18 Pauillac Grands Crus Classés in the appellation, according to the 1855 classification, account for 85% of the vineyard's production and include such renowned names as Château Pontet-Canet, Château Grand-Puy-Lacoste, and Château Lynch-Bages.

The Pauillac wine is produced in the Médoc region in the vineyard BordeauxIts vineyards stretch across 1,200 hectares and produce around 54,000 hectoliters of wine per year. Located between Saint Estèphe and Saint Julien, Pauillac lives up to its terroir with 18 classified Pauillac wines, including three first growths: Château Lafite Rothschild, Château Latour, and Château Mouton Rothschild. Depending on the vintage, grape variety, and other criteria specific to each winemaker, the grapes are destemmed and then macerated in vats for 15 to 30 days. Next, the juice and must are separated, followed by aging for 6 to 24 months in oak barrels, particularly for the grands crus. With Cabernet Sauvignon dominating the blends, Pauillac wines resemble their winemakers: full-bodied, complex, and nuanced.

Pauillac, ruby of the Médoc.

The Pauillac wines are rich, dense, deep, and sappy. They show great finesse and distinction, with bouquets of great delicacy. Their very broad aromatic palette evokes black cherry, licorice, crème de cassis, morello cherry, rose, iris, cedar, smoke, incense, and more. The tannins are tight but not harsh. This red wine is a ageing wine Its dark ruby color, almost black when young, turning to ruby amber with age, conceals treasures: baskets of ripe red fruits, bouquets of violets, notes of undergrowth, and spicy scents. It is a powerful, full-bodied wine with great finesse and aromatic delicacy. Over time, its tannins soften, allowing its bouquet of smoky and spicy aromas to blossom, with floral touches of rose and iris. It can be aged for 5 to 20 years. Ideally served between 15 and 17°C, these great Pauillac wines follow a single rule in terms of food pairing: they must enhance both the dish and the wine. They are the perfect accompaniment to red meats, particularly Bordeaux-style entrecôte, game, leg of lamb, and delicate fish.

And just like Alfred de Musset, love Bordeaux wines, especially when they are aged. Love all honest wines, because they make you love.

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