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Like other vineyards in Saint-Émilion such as Château Ausone, the Pavie vineyard dates back to Roman times. It takes its name from the orchards of peaches ("pavies") that once stood. The modern estate was assembled by Ferdinand Bouffard in the late 19th century by buying plots from several families. The plots were still managed separately, and the 9 hectares bought from the Pigasse family retained a separate identity as Château Pavie-Decesse. However, Bouffard struggled with phylloxera, and at the end of World War I he sold it to Albert Porte, who sold it to Alexandre Valette in 1943.
His grandson Jean-Paul Valette sold it to Gérard Perse in 1998. In 2012, Pavie was elevated to Premier Grand Cru Classé (A) status, which made it one of four such Saint-Émilion producers.

Production Area
Country: France
Region: Bordeaux
Appellation: AOC Saint-Emilion Grand Cru Classé

Grape Varieties
80% Merlot, 20% Cabernet Franc

Harvests are manual following by a traditional vinification. After fermentation in stainless tanks, the young wine is aged in cask (60% new oak barrels) for about 20 months.

The wine is a beautiful example of purity and minerality and shows a lot of elegance. The nose is spicy, with red fruits and roasted notes.

The palate is lively and powerful with pronounced tannins.


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