Pavie

History of Château Pavie

Although world-renowned today for its wines, the Château Pavie estate has very ancient origins. Indeed, the slopes of the vineyard were initially dedicated to peach cultivation until late Antiquity. The name "Pavie" actually comes from the variety of peach that was once grown on these lands. It was only much later, at the end of the 19th century, that the estate began to acquire the wine-making renown it holds today.

In 1873, Ferdinand Bouffard, a wine merchant, undertook to group together the surrounding plots to form a single vineyard. Despite this, each plot was exploited independently until Bouffard's death. It was under the management of his successor, Albert Porte, that the name Château Pavie began to establish itself. In 1943, the Valette family took over the estate and allowed Château Pavie to reach the rank of Premier Grand Cru Classé B in 1955. However, the modern history of Château Pavie truly begins in 1998, when Gérard Perse bought the estate. Under his direction, the vineyard underwent a radical transformation. Gérard Perse focused on massive investments and rigorous management, which allowed Château Pavie to climb the ranks to become Premier Grand Cru Classé A in 2012. This status symbolises the excellence and international recognition of the estate.

The 2000, 2010, 2009, 2005 and 2016 vintages of Château Pavie have been awarded 100/100 by Robert Parker. The 2017 and 2018 vintages follow closely with 99/100, and the 2015 vintage is rated 98/100.

Terroirs and Vines of Château Pavie

One of Château Pavie's major assets is the diversity of its terroirs. Located on the southeast slopes of Saint-Émilion, the vineyard benefits from exceptional topography and exposure that favour high-quality viticulture. The estate spans 42 hectares, divided into three main distinct terroirs, each contributing to the richness and complexity of the wines produced.

The limestone plateau: This terroir peaks at about 85 metres above the Dordogne. It is composed of clay-limestone soils resting on asteriated limestone. This white, poor and well-drained soil offers ideal conditions for vine cultivation, particularly Merlot.

The hillside: At an intermediate altitude of 55 metres, the soils are mainly composed of fine clay-limestone, above the Fronsac molasse. Here, the combination of clay-rich soil and full southern exposure favours grape maturity, particularly suited to Cabernet Franc and Cabernet Sauvignon grape varieties.

The foot of the slope: At about 35 metres altitude, this part of the estate is distinguished by brown colluvial soils, with fluvial sands at depth. This diversity allows Château Pavie to cultivate vines adapted to each type of soil, particularly late-ripening varieties such as Cabernet Sauvignon.

The vines, with an average age of 43 years, are carefully maintained. Pruning is meticulously controlled, with very low yields to favour the concentration of aromas in the grapes. The full southern exposure and natural drainage of the slopes are decisive factors for the quality of the grapes, allowing optimal ripening, even in the most challenging vintages.

Vinification at Château Pavie

Vinification at Château Pavie is the result of meticulous know-how and modern technologies, adapted to each vintage to make the best of the grapes. It all begins with manual harvesting, where each bunch is carefully selected. Rigorous sorting takes place, first in the vineyards and then on a double sorting table in the winery.

Once sorted, the grapes are conveyed by conveyor belt to thermo-regulated wooden vats for cold pre-fermentation maceration, which usually lasts between eight and nine days. This technique preserves the freshness of the aromas while preparing the grapes for fermentation. Malolactic fermentation then takes place in new barrels, a process that softens the wines and brings roundness and complexity.

Ageing takes place in French oak barrels for a period ranging from 18 to 32 months, depending on the vintage. The percentage of new wood used varies from 70 to 100% for the main cuvées. This particular attention paid to each stage of vinification ensures wines of great complexity, with rich aromas and silky tannins.

The cuvées of Château Pavie

Château Pavie produces several emblematic cuvées, each expressing the unique character of its terroir.

Château Pavie

The estate's main wine, classified as Premier Grand Cru Classé "A", comes from the oldest vines of the estate. This wine is composed mainly of Merlot (65%), with Cabernet Franc (25%) and Cabernet Sauvignon (10%). On the palate, it is distinguished by its power and intensity, with notes of ripe black fruits, truffle and liquorice. This wine is built for ageing, gaining complexity over time. It usually requires 15 to 20 years to express its full potential.

Arômes de Pavie

The estate's second wine, which took on this name from the 2005 vintage, comes from young vines less than 10 years old. Although less imposing than the first wine, Arômes de Pavie is nonetheless a high-quality wine. It is crafted with the same care, but is intended to be more accessible in its youth, with fruity aromas and a softer texture.

Château Pavie Decesse

Produced from distinct plots of the estate, this wine is also highly sought after for its depth and complexity. It particularly expresses the mineral and chalky characteristics of Saint-Émilion's limestone terroir.

Saint-Émilion, a jewel of the Bordeaux wine region, has produced vintages of exceptional quality over the years, delighting connoisseurs of fine wines. Among the legendary vintages, one can cite 1947, 1959, and 1961, true icons that have marked the history of Bordeaux wines. The famous 1982 remains an undisputable reference. The following decades were equally impressive, with remarkable vintages such as 1990, 1995, 1998, 2000, 2001, 2003, and 2005, all acclaimed for their richness and ageing potential. More recently, the 2008, 2009, 2010, 2012, 2014, 2015, 2016, 2018, 2019, and 2020 vintages have shone through their balance and depth, reaffirming Saint-Émilion's reputation as one of Bordeaux's most sought-after appellations, where each new year continues to captivate fine wine enthusiasts with its consistent quality and elegance.

Discover the prestigious Premier Grand Cru Classé A wines of Saint-Émilion, true jewels of the Right Bank vineyards. Among them, Château Pavie, promoted in 2012, continues to shine with the exceptional quality of its wines. More recently, in 2022, Château Figeac joined this exclusive circle, confirming its place among the elite. Other estates, although no longer part of this classification since 2022, continue to inspire admiration from wine enthusiasts: Château Angélus, Château Ausone and Château Cheval Blanc, all synonymous with tradition and excellence.

Château Pavie embodies the excellence of the Saint-Émilion terroir. Under the leadership of Gérard Perse, the estate has managed to rise among the best wines in the world, thanks to rigorous management, a constant quest for perfection and great attention paid to the terroir. Château Pavie wines are powerful, complex and of rare elegance, offering intense aromas and a tannic structure that gives them immense ageing potential. Whether you are a fan of young wines or long-ageing wines, Château Pavie's cuvées will seduce you with their richness and depth.