Tasting Notes

Colour: Luminous dark ruby garnet, opaque core, violet reflections
Aroma: Mixture of red and black fruit, graphite and black truffle, a faint marine influence emerging as it unfolds in the glass
Palate: A perfumed ripe wine, packed with generous tannins that still give a style and elegance that is a remove from the older overripe style of Pavie. It is balanced, complex and with great potential. The wood and the tannins are in harmony with the black fruits. With its structure, it will certainly age well. Drink from 2027. (WE)
Grape Varieties: 60% Merlot, 22% Cabernet Franc, 18% Cabernet Sauvignon.
Awards: 96pts – James Suckling; 96pts – Wine Spectator; 95pts – Wine Advocate-Parker; 95pts – Wine Enthusiast; 94pts – Decanter

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.

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