At Chateau Panchille, Pascal Sirat farms his family’s 11 hectare of Merlot and Cabernet Franc vines, rooted in gravelly soils laced with veins of iron-rich clay. He’s got fairly old vines whose roots run very deep in the poor soil, tapping the mineral groundwater far below the surface. The resulting wines are ripe but fresh, with an aromatic complexity and stony finish usually reserved for wine twice the price. This is medium-bodied Bordeaux with layers of pure cassis fruit, touched by just a bit of earth, cedar and spice.
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This is a vintage to buy up and down, left and right.
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Pairs nicely with leaner or more savory meats, like pork or even duck.