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CHATEAU PAVIE, 2006

SAINT-EMILION GRAND CRU

“A nose full of nostalgia, which reminds of childhood dashes between pine trees and rose gardens. On the palate, there is a beating heart of black fruits, a floral freshness and a light as a feather texture. A giant step again for this wine which reveals here all its soil finesse and complexity.” - Figaro Vin

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.

Regular price 396,00 € T.T.C.
Regular price Sale price 396,00 € T.T.C.
Tax included.
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Détail du vignoble

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

Histoire et 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

Caractéristiques

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