| Region of Production: | Saint-Émilion AOP |
| Winery Location: | Saint-Émilion |
| Year Established: | 19th century |
| Classification: | Premier Grand Cru Classé A |
Vineyard Holdings
37 ha
- 60% Merlot
- 25% Cabernet Franc
- 15% Cabernet Sauvignon
Top Wines Produced & Inaugural Vintages
- Château Pavie, Saint-Émilion Grand Cru: Grand vin. 60% Merlot, 22% Cabernet Franc, 18% Cabernet Sauvignon (2015 vintage). Fermented in oak vats. Aged for 18 to 32 months in 70 to 100% new barrels.
- Arômes de Pavie, Saint-Émilion Grand Cru: Second wine. Assembled from young vine lots and declassified barrels. Inaugural vintage 2005.
Average Total Production
- 100,000 bottles
Summary
The Pavie hillside takes its name from a variety of peaches that once grew there, before they were uprooted for vines in the fourth century CE. Château Pavie, as it is recognized today, however, didn’t take shape until the late 19th century, when Ferdinand Bouffard assembled parcels to create what is now the Pavie vineyard. He did not, however, call his wine Pavie nor vinify his parcels into a single bottling. Albert Porte purchased and united the estate in 1919, subsequently selling off a portion that would become Pavie-Decesse. The whole of Pavie was sold to Alexandre Valette in 1943, whose first couple of decades of ownership brought acclaim to the estate, including premier grand cru classé B classification. The subsequent years were deemed less successful, and in 1998, the winery was put up for sale again and this time purchased by Gérard Perse, who maintains ownership today. Perse also owned Pavie-Decesse and La Clusière, and after petitioning the INAO, incorporated La Clusière and a portion of Pavie-Decesse back into Pavie. Perse renovated the estate upon the acquisition and again in 2013. Pavie, along with Angélus, was elevated to the premier grand cru classé A tier in 2012, joining Cheval Blanc and Ausone.
Style & Vinification Techniques
Pavie is recognized for its opulent style of Saint-Émilion, adored by the likes of Robert Parker but criticized by many palates that favor restraint. Parker and Jancis Robinson famously sparred over the 2003 vintage, which Robinson likened to Port or a late-harvest Zinfandel. Pavie’s style is achieved through minuscule yields and late harvesting—it is one of the last to pick in the region. Perse also aims to achieve completely organic viticulture. Berries are sorted optically, after which they enjoy a cold maceration that can go on for more than a week before the onset of fermentation in oak vats. Saignée is often employed to further amplify concentration. The wine is transferred to barrel, 70 to 100% new, for malolactic fermentation, after which it ages for 18 to 32 months before bottling.
Producer Website: Château Pavie