97

James Suckling

96

Wine Spectator

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CHATEAU PAVIE, 2014

SAINT-EMILION GRAND CRU

“On the first impression, we are at the very high-end. The powerful yet elegant bouquet, flatters the nose with a rich aromatic palette [...]. The perfectly balanced palate is creamy, sweet with impressive volume and density, very long with imposing and elegant tannins.” - Le Guide Hachette des Vins

CHARACTERISTICS

CLASSIFICATION 1er Grand cru classé A, Saint-Emilion 
GRAPE VARIETIES

60% of merlot, 22% of cabernet franc, 18% of cabernet sauvignon 
AROMAS

Blackcurrant, plum, spices, toasted, liquorice, mineral, floral, smoke
FOOD AND WINE PAIRING

Roasted guinea fowl, pan-seared foie gras
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.

433,00 € T.T.C.
433,00 € T.T.C.
Tax included.

Wine En Primeur - Delivery beginning of 2024

Wine En Primeur - Delivery beginning of 2025

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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.

CHATEAU PAVIE

Caracteristics

CHARACTERISTICS

CLASSIFICATION 1er Grand cru classé A, Saint-Emilion 
GRAPE VARIETIES

60% of merlot, 22% of cabernet franc, 18% of cabernet sauvignon 
AROMAS

Blackcurrant, plum, spices, toasted, liquorice, mineral, floral, smoke
FOOD AND WINE PAIRING

Roasted guinea fowl, pan-seared foie gras
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