Chateau Pavie (2016)

Product Information

Country: France

Area: Bordeaux / St.-Emilion

Wine style: Red

Varietal: Merlot, Cabernet Sauvignon, Cabernet Franc

Style: Dry

Grade: St.-Emilion Premier Grand Cru Classe A

Producer: Chateau Pavie

Size: 750ml

In stock
(¥65,780 Including tax)

PDF Profile Download

Product PDF


Tasting Note
Dark, purple, dense, these are the words that best characterize the visual aspect of this wine that imposes its coloring intensity,
Nose of fresh fruit, fresh blackberry compote, associating with the vivacity, and the nervousness of 'a juicy blackcurrant berry. This nose is an example of greediness and freshness.
This black fruit on the palate, is firm, with tannins very tight grain and delicate at a time.
The material that envelops and harmonizes around this structure, causes the beautiful balance, a wine of very beautiful maturity and just in the concept of fruit and balance.
Opulence and freshness at the same time, beautiful touch of mouth and retro-olfaction reminiscent of dark fruit, fresh, fine and delicate wood, the smoke is present, larded with a luxurious oak, just the hardness of youth that is needed.

The wine does not undergo, it dominates with its concentration and its dry extracts. A great guy who will be talked about in 20 years.



Geological features
Geological characteristics:
Château Pavie is characterized by a great diversity of soils; it is interesting to locate the vineyard:
- Terroir corresponding to the limestone plateau of Saint-Emilion, located at about 85 meters from the Dordogne level, composed of a clay-limestone soil above the asterix limestone.
- Terroir corresponding to the set said "middle of coast" located about 55 meters from the level of the Dordogne consists of a brown soil clay-limestone fine texture.

Many parcels have been the subject of a replanting plan; trellising is enhanced to increase the leaf area. Size with 6 buds for old vines and 2 for young vines, harvesting in green, leaf stripping, manual harvesting with sorting.

It is adapted to the strict potential of the harvest. Twenty thermo-regulated wooden vats welcome the harvest for a vatting of three weeks. Malolactic fermentation in barrels. Aged in barrels, depending on the vintages from 70% to 100% new wood, from 18 to 32 months.