94
Robert Parker
CHATEAU PAVIE, 2007
SAINT-EMILION GRAND CRU
" Alongside Lafite Rothschild, Ausone, and l'Église Clinet, Pavie is one of the wines of the vintage. An inky/violet color is accompanied by notes of crème de cassis, kirsch, graphite, and toast. A massive wine for the vintage, the Pavie 2007 is very full-bodied with extraordinary intensity, power, and richness. Its structure and tannins suggest it requires 2 to 4 years of cellaring and should evolve for 25 years thereafter—an exceptionally long aging curve for most 2007s. Yields were 25 hectoliters per hectare, and the wine is a classic blend of 70% Merlot, 20% Cabernet Franc, and 10% Cabernet Sauvignon. The natural alcohol level reaches 14%. Drink between 2012 and 2037." - Robert Parker
CHARACTERISTICS
| CLASSIFICATION | 1er Grand Cru Classé A, Saint-Émilion |
| GRAPE VARIETIES | 70% Merlot, 20% Cabernet Franc, 10% Cabernet Sauvignon |
| AROMAS | Crème de cassis, kirsch, graphite, toast |
| FOOD PAIRING | Wild boar with porcini mushrooms |
| VINIFICATION | Depending on the vintage, the wine macerates for three weeks in temperature-controlled wooden vats. Malolactic fermentation takes place in barrels. The wine is aged for 18 to 32 months in 70% to 100% new oak barrels. |
| FORMAT | 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, 2007
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-Émilion |
| GRAPE VARIETIES | 70% Merlot, 20% Cabernet Franc, 10% Cabernet Sauvignon |
| AROMAS | Crème de cassis, kirsch, graphite, toast |
| FOOD PAIRING | Wild boar with porcini mushrooms |
| VINIFICATION | Depending on the vintage, the wine macerates for three weeks in temperature-controlled wooden vats. Malolactic fermentation takes place in barrels. The wine is aged for 18 to 32 months in 70% to 100% new oak barrels. |
| FORMAT | 75 CL |
CHATEAU PAVIE
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