Produced from an exceptional terroir and old vines, Pavie has now risen to the rank of premier cru classé A in the Saint-Émilion appellation. More info
Château Pavie 1er Grand Cru Classé A serve at a temperature of 16°C. It will pair perfectly with the following dishes: Filet mignon de chevreuil, Marcassin aux cèpes, Gigot de sept heures.
Peak: To drink
Le 1993 de Pavie, coleur rubis foncé, exhale un nez aux indéfinissables arômes de fruits rouges, de poivron vert et de terre. (...) Source: Robert Parker (1/97)
Rather closed in their youth, they need seven or eight years in the cellar before they develop their characteristic powerful bouquet with notes of cherries, blueberries, blackberries, prunes, roasted coffee and oak. After a lively attack on the palate, with powerful but very refined tannins, the wines present exceptional richness and magnificent length.
Back in ancient times, this estate was known for its cultivation of fruit, and particularly the Pavia peach which would later become the namesake of the 19th-century château. Owned in those days by the Valette family, the château earned a Premier Grand Cru Classé B Saint-Emilion ranking in 1955. Since its purchase in 1997, the estate has gone from strength to strength. The 2012 reboot of the Saint-Emilion classification saw Pavie elevated to the status of Saint-Emilion Premier Grand Cru classé A. Pavie's vineyard is the most spread-out of all the Saint Emilion premiers crus, and also has the oldest vines in the appellation, some of which go back more than a century. The product of manual harvests and low yields (28-30 hl/ha), Pavie's wines are aged for up to 24 months in new oak barrels.
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