CHATEAU PAVIE, 2010
SAINT-EMILION GRAND CRU
" With an opaque garnet-black color, the 2010 vintage impresses as it escapes the glass with explosive notes of plum jam, baked cherries, and crème de cassis, followed by hints of sandalwood, tree bark, menthol, and Chinese five-spice. The palate, broad and rich, is loaded with preserved dark fruits and exotic spices, supported by ripe, rounded tannins and remarkable tension, with lingering notes of anise and minerals on an incredibly long finish. Delicious now, it will be even better after an additional 5 to 7 years in the bottle. " - 100 / 100, Lisa Perrotti-Brown MW, The Wine Independent
CHARACTERISTICS
| CLASSIFICATION | 1er Grand Cru Classé A, Saint-Émilion |
| GRAPE VARIETIES | Merlot, Cabernet Franc, Cabernet Sauvignon |
| AROMAS | Plum jam, baked cherries, crème de cassis, sandalwood, tree bark, menthol, Chinese five-spice |
| 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, 2010
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 | Merlot, Cabernet Franc, Cabernet Sauvignon |
| AROMAS | Plum jam, baked cherries, crème de cassis, sandalwood, tree bark, menthol, Chinese five-spice |
| 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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