Colour: Deep garnet-purple
Aroma: The 2015 Pavie is still sporting a bit of its oak to begin, giving way to a glorious nose of crushed black cherries, blackberries and mulberries plus hints of dried roses, stewed tea, unsmoked cigars and garrigue.
Palate: The rich, concentrated, full-bodied palate delivers an incredible structure of very firm, very ripe tannins and a racy line of freshness cutting through the dense layers of perfumed black fruits and savory notions, finishing with epic length (WA)
Grape Varieties: 60% Merlot, 22% Cabernet Franc and 18% Cabernet Sauvignon
Awards: 100pts – James Suckling; 100pts – Jeb Dunnuck; 98pts – Wine Advocate-Parker; 98pts – Wine Spectator; 96pts – Wine Enthusiast; 95pts – 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.