Château du Payre 2016 - Cadillac Côtes de Bordeaux
Grape Varieties
80% merlot, 15% cabernet franc,
5% cabernet sauvignon
Tasting Notes
Deeply coloured with garnet highlights.
Nose of jammy black berries.
Mature palate showing a balance between ripe fruit and
young tannins.
Wine Pairing
Bordeaux-style Lamprey, Chicken and Porcini mushrooms,
Service
14°/16°C
Château du Payre 2018 - Cadillac Côtes de Bordeaux
Grape varieties
80% merlot, 15% cabernet franc,
5% cabernet sauvignon
tasting Notes
Deep, mature garnet.
Ripe nose of jammy redcurrants and blackberries aromas.
Already developped aromas and flavours.
A very approachable Cadillac.
Wine Pairing
Monkfish and red wine sauce, Steak Tartare, Cherry Tart.
Service
14°/16° C
Château du Payre - Cuvée de la fontanille 2014 - Bordeaux
Grape Varieties
70% merlot, 20% cabernet sauvignon,
10% cabernet franc.
Tasting Notes
Light and fruity aromas, Merlot gives black fruits flavours whereas the Cabernet gives structure to the wine.
Wine pairing
Melted Camembert in barbecue, Andouillette and
Mustard Sauce, Cherry Cake.
Service
14°/16°C
La Croix du Payre 2015 - Côtes de Bordeaux
Grape varieties
60% Merlot, 20% Cabernet Franc,
20% Cabernet Sauvignon
Tasting Notes
Ruby colour.
Red fruits and oaks notes, straightfoward attack,
good structure.
Wine pairing
Parmesan and Beef Carpaccio, Duck Confit and
white beans ragoût, Red Fruits crumble.
Service
17°C / 62.6°F
La Perle du Payre 2015 - Cadillac Côtes de Bordeaux
Grape Variety
100% merlot, 60 years old vines.
Tasting Notes
Deep garnet colour.
Woody, toasted and vanilla notes.
A powerful Bordeaux, which benefits from its ageing
in new oak barrels.
Wine pairing
Poached eggs and Bordeaux-style sauce, Rib steak and confit carrots, dark chocolate fondant and orange marmelade.
Service
17°C.
L'ANcestrale du Payre 2015 - Cadillac Côtes de Bordeaux
Grape Variety
100% merlot, 60 years old vines.
Tasting Notes
Dark ruby colour.
Thin and spicy bouquet, oaky notes, torrefaction aromas.
Fresh and silky juice,
Beautiful achievement.
Wine pairing
Snails ragout and Bordeaux-Style sauce, Hare à La Royale, Venison and Juniper Berry sauce, Dark chocolate truffle.
Service
17°C.
