Tasting Notes

Colour: Deep purple-black
Aroma: Leaps out of the glass with a thrilling bouquet of crème de cassis, toasty oak, graphite, white truffle, crayons, and flowers.
Palate: Full-bodied Pavie is made in a more elegant, seamless style compared to prior great vintages, yet it still has brilliant depth of fruit and concentration, ripe, present tannins, a seamless texture, and an awesome finish (JD)
Grape Varieties: 60% Merlot, 22% Cabernet Franc, and 18% Cabernet
Awards: 100pts – James Suckling; 100pts – Wine Advocate-Parker; 99pts – Jeb Dunnuck; 97pts – Wine Spectator; 96pts – Wine Enthusiast

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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