| Packaging | Bottle (75cl) |
|---|---|
| Style | Wines |
| Colour | Red |
| Vintage | Non-Vintage |
| Country | France |
| Type of Appellation | AOC |
| Region | Bordeaux |
| Appellation | Pauillac |
| Estate | Parcel Series |
| Cuvée | Pauillac |
| Current phase |
Youth
|
The values displayed here are estimates provided by users of the Viniou app and do not represent a sale offer.
| Bottle (75cl) | |
| 2026 | £22.68 |
|---|
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|
Youth
2026 - 2026
|
Maturity
2026 - 2026
|
Peak
2026 - 2029
|
Decline
2030 - 2033+
|
| Grape variety | Percentage |
|---|---|
| Cabernet Sauvignon | 70 % |
| Merlot | 25 % |
| Cabernet Franc | 5 % |
This Pauillac from Bordeaux’s esteemed Médoc subregion presents itself as a red ‘Parcel Series’ cuvée. While the vintage and precise blend details are undisclosed, Pauillac is synonymous with structured, complex red wines reflecting both its illustrious heritage and terroir. Typically, Pauillac reds are blends, predominately featuring Cabernet Sauvignon, possibly complemented by Merlot, Cabernet Franc, and occasionally touches of Petit Verdot or Malbec. These wines are renowned for their deep colour, concentrated fruit, firm tannic backbone and ability to develop intriguing secondary aromas with age.
Pauillac lies on the gravelly left bank of the Gironde estuary, a privileged position in Bordeaux. The region’s well-drained soils, consisting of gravel, sand, and some clay, encourage deep root growth and are ideal for cultivating Cabernet Sauvignon. The climate is moderated by both river and sea influences, ensuring enough warmth for ripening without excessive heat, while protecting vines from extreme frosts. Long celebrated for producing powerful, age-worthy reds, Pauillac boasts a distinguished reputation with numerous prestigious châteaux shaping Bordeaux’s history and global renown.
In terms of food pairing, Pauillac’s robust, structured reds are classically suited to rich, savoury dishes. They shine alongside roast lamb, especially with Médocian herbs such as rosemary or thyme, and also work well with beef—either as ribeye, entrecôte à la bordelaise or slow-cooked stews. Cassoulet or confit de canard, staples of southwest French cuisine, harmonise beautifully with Pauillac’s tannic depth. Mature hard cheeses, such as Comté or aged Cheddar, highlight the cuvée’s nuanced aromas as well.
For optimal enjoyment, serve this Pauillac at around 16-18°C. Decanting is advantageous, especially for younger or non-vintage bottlings, as it will help the wine unfurl its bouquet and soften any youthful grip. This approach will reveal the full character and elegance typical of Pauillac, offering a classic Bordeaux experience at its best.
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