Le Relais de Patache d'Aux 2016

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Le Relais de Patache d'Aux 2016

Medoc Second vin Red | 13°

Ref : 482557

12, 60
11.30 11, 30

Bottle 75 cL

i.e. 15.10 € / liter

12  product(s) soldsince yesterday

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  • Keeping level 2022
  • Service temperature 18°
  • Grapes Petit Verdot
    Cabernet Sauvignon
    Cabernet Franc

Our food and wine pairings

  • Game
  • Red meats
  • Strong cheese

Our oenologists' opinion


Its dark brick colour with black reflections offers a vinous nose of boxwood, pepper, then black fruit au gratin. In the mouth, this wine possesses a nice balance, quite fleshy with substance, on roasted and grilled notes. Finish on tanins which are still a little raw and young.

Brick Red


Body ? The body is the way a wine feels inside the mouth. Several factors, such as the alcohol content and the presence of tannins, contribute to the feel of the wine.

Freshness ? The freshness of a wine is defined by its level of acidity. Unlike rounded wines, fresh wines are easy to drink, and are more lively. Acidity plays a necessary part in a wine's structure.

Aging ? All wines do not have the same aging potential. Some are supposed to be consumed at a young age while others must be kept for longer periods of time.

Tannins ? Coming from stems, grape pips and their storage barrels, the tannin gives structure to red wines only.

Do you know ?

A good alternative to prestigious growths of Bordeaux, the second wines promise great vintages. From the youngest of large plots of Bordeaux castles, they live on the same land and benefit from a unique expertise in viticulture and winemaking.


Domain and appellation

  • Domaines Lapalu

    Located on the village of Bégadan, the Castle of the Médoc appellation has belonged to Lapalu areas since 1964. Classified Cru Bourgeois since 1932, Chateau Patache d'Aux continues to receive numerous awards.
    • Terroir: The 70 hectare vineyard is based on calcareous clay and limestone soils with stoney subsoils.


    • Viticulture: The grape varieties are typical of the Bordeaux region with the presence of Cabernet Sauvignon, Merlot, Cabernet Franc and Petit Verdot.


    • Vinification: Fermentation takes place in cement tanks, stainless steel and temperature-controlled timber for 3 to 4 weeks before being aged for 12 months in barrels of French oak staves. The barrels are renewed by 33% each year. 
  • Grapes Petit Verdot, Cabernet Sauvignon, Merlot, Cabernet Franc
  • Grapes
    • Petit Verdot : 3%
    • Cabernet Sauvignon : 60%
    • Merlot : 30%
    • Cabernet Franc : 7%

Your cellarman's advice

Further information