96
Robert Parker
97
James Suckling
97
Wine Spectator
CHATEAU PAVIE, 2003
SAINT-EMILION GRAND CRU
« This wine was certainly born under considerable controversy, receiving praise and compliments from me and several of my American colleagues but generally criticized by the British press. French wine critics were very positive. This wine has calmed down significantly, as it was once a "blockbuster," somewhat described as a Bordeaux "fruit bomb" in its youth, and has now matured into a serious contender for the title of one of the best wines of this strange yet interesting vintage. The 2003 vintage delivered everything from pathetically diluted and thin wines to massive "blockbusters," especially in the northern Médoc and on the limestone slopes of Saint-Émilion (where Pavie is located). The color is deep garnet, with a touch of amber starting to appear at the rim. The wine displays a stunning nose of roasted herbs, grilled meats, charcoal, blackberry, and cassis, with still a bit of oak present. Dense, full-bodied, very succulent, and lush, this wine seems to be in its late adolescence, ready to enter a relatively mature phase. There is always a concern, due to the extreme heat of July and August, that these wines may deteriorate quickly, which remains a worry, but this one seems poised to offer another 10 to 15 years of drinkability.
Pavie is widely recognized as one of the greatest terroirs of Bordeaux, with soils primarily composed of limestone and clay. Ideally located with sunny southern exposure and exceptional drainage, Pavie potentially rivals nearby Ausone, the oldest and probably the most famous estate in Bordeaux. Other neighbors of Pavie include Pavie-Macquin and Troplong-Mondot to the north, Larcis-Ducasse to the southeast, and La Gaffelière and Saint-Georges Côte Pavie to the west. Until 1978, the previous owners rarely produced great wines, but everything changed with the acquisition of the unique 37-hectare vineyard by Chantal and Gérard Perse. In summary, they significantly elevated the quality. Currently, the vineyard is planted with 60% Merlot, 25% Cabernet Franc, and 15% Cabernet Sauvignon, though the blend of each vintage tends to contain slightly higher amounts of Merlot. Gérard Perse, a perfectionist, is flexible about the percentage of new oak and the length of barrel aging. Great vintages can benefit from 100% new oak and spend up to 32 months in barrels, while less favorable years are bottled after 18 months and see at least 30% less new oak. There is no fining or filtration. Since 1978, the resulting wine has been considered one of Bordeaux's stars. »- Robert Parker
CHARACTERISTICS
| CLASSIFICATION | 1er Grand cru classé A, Saint-Emilion |
| GRAPE VARIETIES |
50% of merlot, 34% of cabernet franc, 16% of cabernet sauvignon |
| AROMAS |
Blackcurrant, plum, spices, toasted, cedar, vanilla, leather, cocoa |
| FOOD AND WINE PAIRING |
Truffles mousseline, saddle of lamb grilled on the barbecue |
| WINEMAKING | Depending on the vintage, wines steep for three weeks in temperature-controlled wood vats. The malolactic fermentation is done in barrels. Wine ageing is done in new barrels from 70 to 100% for 18 to 32 months. |
| BOTTLE SIZE | 75 CL |
The photo of the bottle is indicative. The bottle is kept in our warehouses. Thus the design and condition of the label may differ without affecting the quality of the wine.
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CHATEAU PAVIE, 2003
Vineyard Detail
| AGRICULTURE | Conventional |
| GRAPE VARIETIES | Merlot, cabernet franc, cabernet sauvignon |
| VINEYARD SURFACE AREA | 37 hectares |
| ANNUAL PRODUCTION | 88,000 bottles |
| HARVEST | Manual |
| SOIL | Limestone plateau, clayey hillside, clayey-sandy foot of the hillside |
History and anecdotes
In 1998, Gerard Perse acquired Château Pavie. Major investments began in the Château in order to give its reputation back. Michel Rolland acted as consulting oenologist and the architect Alberto Pinto redesigned the estate. In 2012, the excellence of Château Pavie became well-known thanks to its promotion and “A” classification as Premier Grand Cru in the Saint-Emilion appellation.
Since antiquity, the estate has been well-known for its fruit production, especially the Pavie peaches. The Château was named after them.
Caracteristics
CHARACTERISTICS
| CLASSIFICATION | 1er Grand cru classé A, Saint-Emilion |
| GRAPE VARIETIES |
50% of merlot, 34% of cabernet franc, 16% of cabernet sauvignon |
| AROMAS |
Blackcurrant, plum, spices, toasted, cedar, vanilla, leather, cocoa |
| FOOD AND WINE PAIRING |
Truffles mousseline, saddle of lamb grilled on the barbecue |
| WINEMAKING | Depending on the vintage, wines steep for three weeks in temperature-controlled wood vats. The malolactic fermentation is done in barrels. Wine ageing is done in new barrels from 70 to 100% for 18 to 32 months. |
| BOTTLE SIZE | 75 CL |
CHATEAU PAVIE
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