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Domaine du Pavillon Côte Roannaise 2009

Winemaker's Notes:

Unlike in Beaujolais, the wines undergo semi-Carbonic maceration which means that the grapes are fermented in sealed tanks but with a small degree of oxygenation. The semi has the advantage of fruitiness and aromatic exuberance, but with more color and structure than pure carbonic maceration. The fermentation starts in a sealed tank and enjoys the effect of fermentation in a CO2 environment but then, at some point, air is introduced via the tap.

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Château du Pavillon:
The Château du Pavillon wine best represents wines from Canon Fronsac. This small 4-hectares property has belonged to the Ponty family for almost 100 years, and is also the family home. Today, Michel Ponty and his family still live there, in the middle of this vineyard. Using 100% Merlot, Canon Fronsac’s favorite variety, the south exposure of the vineyard allows for plenty of s... Read more
The Château du Pavillon wine best represents wines from Canon Fronsac. This small 4-hectares property has belonged to the Ponty family for almost 100 years, and is also the family home. Today, Michel Ponty and his family still live there, in the middle of this vineyard. Using 100% Merlot, Canon Fronsac’s favorite variety, the south exposure of the vineyard allows for plenty of sun, allowing the grapes to always mature to perfection. As a result, the Château du Pavillon wines show roundness and balance with soft tannins and can be easily appreciated on many different occasions and types of food. TASTING NOTES: Château du Pavillon shows a beautiful color with purple glints, a slightly oaked nose and aromas of red fruits, spices and leather. On the palate the wine is round and full with spices, an excellent texture and fine smooth tannins. Read less

Unlike in Beaujolais, the wines undergo semi-Carbonic maceration which means that the grapes are fermented in sealed tanks but with a small degree of oxygenation. The semi has the advantage of fruitiness and aromatic exuberance, but with more color and structure than pure carbonic maceration. The fermentation starts in a sealed tank and enjoys the effect of fermentation in a CO2 environment but then, at some point, air is introduced via the tap.

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