Sixty percent was fermented in French oak barrels of varying capacities ranging from 225 to 500 liters

with tons of depth

redcurrants and blackberry compote with touches of licorice

layered and with a tantalizing nuttiness

A blend of 46% Sauvignon Blanc

Pavie other_regions Sixty percent was fermented inThe 2018 Pavie was picked from 1 to 10 October. The nose is immediately attractive with incredibly pure black fruit with veins of blueberry and peony. It is intense but not overpowering. On the palate, the vineyards limestone soils manage to impart the requisite acidity, therefore there is plenty of tension here. Satin like in texture, this already feels opulent and luxurious, but unlike vintages of ten years ago, the alcohol and ripeness levels are