Pavillon Rouge Margaux AOP - Château Margaux

Pavillon Rouge Margaux from the hand of Château Margaux in Bordeaux offers a dense, purple-red color in the swirled glass. When the glass is swirled, this red wine reveals high viscosity, which shows in pronounced church windows on the rim of the glass. On the nose, this Château Margaux red wine displays all kinds of sour cherries, blackcurrants and blackberries. As if that were not already impressive, the maturation in small wooden barrels also adds tobacco, chocolate and cinnamon.

On the palate, Pavillon Rouge Margaux from Château Margaux starts off pleasantly aromatic, fruit-driven and balanced. On the palate, the texture of this powerful red wine presents itself as wonderfully velvety. On the finish, this youthful wine from the Bordeaux wine-growing region finally delights with considerable length. Again, hints of blackberry and blackcurrant appear. In the aftertaste, mineral notes from the gravel-dominated soils are added.

Vinification of Pavillon Rouge Margaux by Château Margaux

This powerful red wine from France is vinified from the grape varieties Cabernet Sauvignon and Merlot. In Bordeaux, the vines that produce the grapes for this wine grow on gravel soils. Quite clearly, Pavillon Rouge Margaux is also defined by the climatic and stylistic factors of Margaux. This Frenchman can, in the best sense of the word, be described as an Old World wine that presents itself in an exceptionally impressive manner. At optimal ripeness, the grapes for Pavillon Rouge Margaux are harvested exclusively by hand, without the use of strenuous and less selective mechanical harvesters. After harvesting, the grapes are brought to the winery as quickly as possible. There they are sorted and gently crushed. Fermentation then takes place in small wooden barrels at controlled temperatures. After fermentation, the wine is aged for several months on the fine lees before it is finally bottled.

Food recommendation for Pavillon Rouge Margaux by Château Margaux

This French red wine is best enjoyed at a temperature of 15 - 18°C. It pairs perfectly as an accompaniment to spaghetti with caper-tomato sauce, leek tortilla or fried calf’s liver with apples, onions and balsamic sauce.

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