Domaine Gonzague MauriceClos du Pavillon Puisseguin Saint-Émilion
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or game (deer, venison).
Taste structure of the Clos du Pavillon Puisseguin Saint-Émilion from the Domaine Gonzague Maurice
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Clos du Pavillon Puisseguin Saint-Émilion of Domaine Gonzague Maurice in the region of Bordeaux is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Clos du Pavillon Puisseguin Saint-Émilion
Pairings that work perfectly with Clos du Pavillon Puisseguin Saint-Émilion
Original food and wine pairings with Clos du Pavillon Puisseguin Saint-Émilion
The Clos du Pavillon Puisseguin Saint-Émilion of Domaine Gonzague Maurice matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of delicious bourguignon, lamb tagine with prunes or rabbit with cider and apples.
Details and technical informations about Domaine Gonzague Maurice's Clos du Pavillon Puisseguin Saint-Émilion.
Discover the grape variety: Merlot
Round and fleshy reds with a velvety texture, showing aromas of ripe plum, black cherry, cocoa and truffle notes with age. Supple tannins, generous alcohol, indulgent finish. Pillar of Libournais (Pomerol with Pétrus, Saint-Émilion with Cheval Blanc and Ausone) and signature of Super Tuscans, Italian Wales and Washington State. A cross of Cabernet Franc × Magdeleine Noire, France's most planted red variety.
Last vintages of this wine
The best vintages of Clos du Pavillon Puisseguin Saint-Émilion from Domaine Gonzague Maurice are 2014, 2011, 2012, 2010
Informations about the Domaine Gonzague Maurice
The Domaine Gonzague Maurice is one of of the world's greatest estates. It offers 9 wines for sale in the of Puisseguin-Saint-Émilion to come and discover on site or to buy online.
The wine region of Puisseguin-Saint-Émilion
Eastern satellite of Saint-Emilion on Bordeaux's right bank: ultra-dominant Merlot (~80%) with Cabernet Franc and Cabernet Sauvignon — fleshy reds with intense ruby robe, ripe aromas of strawberry, cherry, blackcurrant and plum, notes of mint, liquorice, undergrowth and dried fig, silky and oaked palate with powerful, lingering tannins. Barrel ageing brings vanilla and toasted notes. Plateau and clay-limestone slopes, round and accessible identity, average ageing 5-10 years.
The wine region of Bordeaux
World-renowned age-worthy reds, led by round Merlot (plum, black fruit) or firm Cabernet Sauvignon (blackcurrant, cedar, graphite), blended with Cabernet Franc and Petit Verdot for tannic structure. Structured Médoc and Graves, velvety Saint-Émilion and Pomerol. Also crisp dry whites (Sauvignon/Sémillon) and opulent sweet Sauternes with honey and candied fruit. A 110,000 ha Gironde vineyard, 65 appellations, cradle of the 1855 classified growths.
The word of the wine: Botrytis cinerea
This fungus, also called noble rot, develops during the over-ripening phase and is an ally of great sweet white wines, when it concentrates the juice of the berries. It requires the humidity of morning fogs and beautiful sunny days, gives musts very rich in sugar and brings to the wines the famous taste of "roasted".
