Colour: Deep garnet in color.
Aroma: The 2009 Pavie drifts effortlessly and profoundly from the glass with baked plums, spice cake, sandalwood, Black forest cake and blueberry pie scents followed up with a fragrant undercurrent of potpourri, unsmoked cigars and bouquet garni.
Palate: Full-bodied, rich and plush, this is pure seduction in the mouth, offering a taut yet velvety texture and oodles of freshness to frame the opulent fruit, finishing very long and mineral laced.
Grape Varieties: Merlot 60%, Cabernet Franc 20% and Cabernet Sauvignon 20%
Awarded: Robert Parker 100 Points; James Suckling 98 Points; Wine Journal Neal Martin 92+ Points
History of Chateau Pavie
Chateau Pavie dates back to Roman times, much like the other vineyards in Saint-Émilion. The name comes from the orchards of peaches (“pavies”) that used to stand there. The modern estate was assembled by Ferdinand Bouffard in the late 19th century by buying plots from several families. The plots were still managed separately, and the 9 hectares bought from the Pigasse family retained a separate identity as Château Pavie-Decesse.
Chateau Pavie’s large production has made it more easily available than many other red Bordeaux. It is one of the best-known St. Emilions, vinified in a slightly lighter, more elegant style. With moderate red currant fruit in the nose, plus earth and spice, it can be peppery, spicy, or even leafy with hints of red cherries. Like other wineries in the côtes of St. Emilion, Chateau Pavie makes firm wines that are restrained and austere when young. The occasionally severe tannins mature with age into a fine sinewy structure. The better vintages are deep, intense, and concentrated. They mature 7-20 years after the vintage.