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The tasting |
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Intense and brilliant purple red. |
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Ripe and complex with beautiful aromas of black fruits, and blackberry |
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The first impression is supple and firm with smooth tannins, and a beautiful structure revealing a balance between opulence and freshness |
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The sommelier's advice |
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Serve at 14 to 16°C. |
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Grilled beef sirloin with spices, duck parmentier, wild boar stew Provencal style, Ossau-Iraty. |
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From now until 2050 and more for enthusiasts. |
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The estate and the wine |
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With its monumental cellars, Château Pavie commands the Saint-Émilion landscape, both through its striking architecture and its bold, expressive style—befitting its status as a Premier Grand Cru Classé A. Gérard Perse, the estate’s visionary owner, has been the driving force behind its revival since acquiring it two decades ago, leading it with unwavering dedication.
Year after year, the estate continues to refine its style, achieving greater precision and balance, ensuring the wines age gracefully with confidence and poise. |
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The 2016 red Saint-Emilion Grand Cru Château Pavie stands out from the crowd. It is a very intense wine, powered by a brilliant use of Merlot (60%), which offers aromas of black fruits, violets, warm cherries, creme de cassis and cocoa, with a touch of eucalyptus. An enchanting wine with a powerful, firm, imposing, ultra-ripe palate, surrounded by sculptural tannins and a wonderful freshness. A beautiful bottle that will age with grace and a very high level of complexity. Rated 100/100 by Parker. |
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Hand harvested and sorted. Vinification adapted to the potential of the harvest, vatting for 3 weeks in thermo-regulated wooden vats. Malolactic fermentation in barrels. Aging from 18 to 32 months in new barrels (from 70 to 100% depending on the vintage). |
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AWARDS |
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Estate rated 2 stars in the Guide des Meilleurs Vins de France 2025 (RVF)
Estate rated 5 stars in the Guide de Bettane et Desseauve 2025
Robert Parker : 100/100 |
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