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Château Pithivier
Merlot Cabernet Franc
Alc. 13.5%
Bordeaux
France
Retail $25.99
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Profile
Smell
Complex aromas of dusty cherry, dry earth, and cocoa powder are followed by Bordeaux's signature stony minerality and hints of cedar, nicely supporting a core of red and blue fruit.
Taste
Medium-to-full bodied on the palate, with grippy, youthful tannins and bright acidity. There's a surprising amount of structure and depth, suggesting this will age nicely for at least another 3 years, if not longer. The palate is all fruit and tannin at the moment, with black currant and cherry notes alongside toasty oak.
Pairing
Structured enough for red meat, this Bordeaux would pair with anything from humble meatloaf and gravy to a classic roast beef dinner, but be sure to decant it for an hour or so before you intend to enjoy!
Aromas and Flavours
Black currant
Sometimes also referred to as 'cassis', this black fruit tasting note is common in red wines.
Cherry
Fresh B.C. cherries out of the back of a truck, all eaten before you can get them home!
Herbs
Your windowsill herb garden gives off a lovely herbal smell every time you walk by.
Cedar-oak
An intriguing mix of clove, sandalwood and resin - the smell of your favourite wooded trail.
Smoke
Reminds you of singing songs by the campfire on a beautiful summer evening.
Handling and Serving
18°C
2022 - 2025
Description
You could devote a lifetime's worth of tasting to the wines of Bordeaux and never get bored, such is the staggering array of wines from France's most classic wine appellation. With that in mind, we're always on the hunt for hidden gems from this historic region, and were thrilled to come across this flagship red from Château Pithivier. While many Bordeaux reds in this price range are good, very few go beyond what you might call easy-drinking, but somewhat forgettable weeknight wines - not so for this bottling! Made from Merlot and Cabernet France, this is a classically-structured red with mid-length cellaring potentially. We'd recommend decanting this in its youth, or cellaring for a further 3-5 years to allow the tannins to integrate further. Serve at about 18 C.
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