CHATEAU PAVIE, 1979
SAINT-EMILION GRAND CRU
CHARACTERISTICS
| CLASSIFICATION | 1er Grand cru classé A, Saint-Emilion |
| GRAPE VARIETIES |
60% of merlot, 30% of cabernet franc, 10% of cabernet sauvignon |
| AROMAS |
Cherry, blueberry, blackberry, prune, roasted coffee, oak, vanilla, spicy |
| FOOD AND WINE PAIRING |
Roasted young boar fillet |
| 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, 1979
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 |
60% of merlot, 30% of cabernet franc, 10% of cabernet sauvignon |
| AROMAS |
Cherry, blueberry, blackberry, prune, roasted coffee, oak, vanilla, spicy |
| FOOD AND WINE PAIRING |
Roasted young boar fillet |
| BOTTLE SIZE | 75 CL |
CHATEAU PAVIE
CHATEAU PAVIE, 1948
CHATEAU PAVIE, 1950
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CHATEAU PAVIE, 1960
CHATEAU PAVIE, 1961
CHATEAU PAVIE, 1962
CHATEAU PAVIE, 1964
CHATEAU PAVIE, 1966
CHATEAU PAVIE, 1967
CHATEAU PAVIE, 1969
CHATEAU PAVIE, 1970
CHATEAU PAVIE, 1971
CHATEAU PAVIE, 1973
CHATEAU PAVIE, 1974
