Argile de PabusChâteau Pabus
Argile de Pabus
“Argile de Pabus” goes back to the origins of wine making. The Merlot wine is made without the addition of sulfides and matured in clay amphorae.
The natural wine making process creates a unique sensation: the taste of the grapes and terroir of Château Pabus in its purest form.
Modern vinification techniques allow to carefully manage the natural wine making process and produce a wine that can be preserved up to 5 years while remaining fresh and pure.
The wine is matured in amphorae add. These add no taste to the wine, though offer the perfect conditions for the wine to mature and gently reveal the natural taste of the grapes and terroir of Château Pabus in its purest form.
The natural wine making process without adding sulfides requires to carefully manage the air flows during the fermentation and maturation of the wine.
The airlock, an invention often assigned to Leonardo da Vinci is instrumental
The airlock, an invention often assigned to Leonardo da Vinci, is instrumental in doing so. It allows to evacuate the CO2, resulting from the fermentation, while at the same time avoiding contact between wine and oxygen.
The clay amphorae are natural masters in allowing the wine to breath without causing acidification
The pure taste of the wine is the result of its maturation in clay amphorae during 15 months. The clay amphorae from Italy and Germany are natural masters in allowing the wine to breath through the clay, without causing acidification.
A year like no other. Somewhat unpredictable weather conditions, vineyard operations turned upside down during the spring lockdown, an early vintage from bud break to the harvest, a perfect indian summer… 2020 really put our expertise to the test. This vintage will undoubtedly leave its mark on the history of the Bordeaux wine region.
The Merlot harvest began September 24th. Picking drew to a close in the first week of October. Initial tastings suggest an outstanding vintage. Wines best enjoyed young are wonderfully balanced, while those with good ageing potential will develop beautifully.
90-91/100 – James Suckling – Blueberries and black cherries, licorice and violets. Medium-bodied with firm, lightly chewy tannins and pretty intensity and flavors. Pure fruit.