This wine opens with notes of black currant, cherry and bit of oaky smokiness with an underlying mélange of pepper, sage, and violets from the Petit Verdot portion of the blend. Flavors to be experienced may include cassis, black cherry, cedar and tobacco with medium tannins finishing off the experience.
A big wine such as this Papillon, that is fruit-forward and has a firm tannin structure, will pair with red meats that are well caramelized from grilling or roasting and accompanied by a red-wine based sauce. But why stay with the usual suspects. Get some broccoli raab, hazelnuts, garlic, kalamata olives, some EVOO, lemon juice and pepper to taste and you’ve got the makings for a great salad. For your main, do what they do in the South of France - beans, sausage, duck confit make for the beginnings of a hearty cassoulet. If you must have a Cheese Course, make sure you get strong, and preferably high fat, cheeses, to cut through the richness and the tannins of this powerhouse. For dessert, Triple Chocolate Cheesecake is a good choice.