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    13:54 PM
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News

Honey from Château Pavie's beehives

The idea had long been stirring in the minds of Gerard Perse and his son-in-law Henrique Da Costa. Like the harvest of grapes, diverse civilizations have gathered honey since antiquity. Honey exists in great variety, with an abundance of aromas and flavors expressing the complexity of different terroirs.

At Château Pavie, with its micro-terroirs of expressive character, bees benefit from a rich floral environment with the passing seasons. At winter's end, bees begin gathering nectar from acacia flowers around the vineyard's edge, and then from all the other flowers during spring and summer. Each harvest results in an authentic honey produced in limited quantities for you to discover at the château.

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History

Gérard Perse and his family...

Gérard Perse is not a lifelong member of the wine establishment. He was born in Paris, as were several generations of his family before him.

It was during travels to the Bordeaux region that he fell in love with Saint-Emilion and its beautiful countryside.

Little by little the idea took hold: become a winemaker, follow the rhythm of the passing seasons.After much consideration Gérard Perse and his wife Chantal pulled up stakes and made the move to Saint-Emilion in the early 1990s.  

It was the beginning of a long journey...

Today, their daughter Angélique, his son-in-law Henrique, and their two children—born in Saint-Emilion—live at the property.

With the same passion which brought their grandfather to this land twenty years earlier, each day the grandchildren of Chantal and Gérard Perse become more attached to their playground: the vineyard...

 

TIMELINE

2013 Inauguration of the new winery renovated by the architect Alberto Pinto.

2012 Premier Grand Cru Classé ʽʽAʼʼ de Saint-Emilion.

1998 Gérard Perse acquires the estate

1957 Jean-Paul Valette takes the lead

1955 Premier Grand Cru Classé B

1943 Alexandre Valette acquires the estate

1923 A modern vat house is built

1912 Ferdinand Bouffard breathes his last

1873 Ferdinand Bouffard acquires the estate

1867 The Pimpinelle property

IVth century The peach Pavie

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Vineyards

The vineyard can be divided into three clearly-identified terroirs:

 

 - The limestone plateau, situated around 85 meters above the Dordogne. Profile: white lithic limestone (white limestone soil on "starfish limestone”).

 - The hillside, situated around 55 meters above the Dordogne. Profile: finely-textured brown limestone on Fronsadais molasse (heavy clay-limestone soil).

- The foothills, situated around 35 meters above the Dordogne. Profile: colluvial brown limestone on non-limestone fluvial sands (clay-limestone soil at the bottom of the slope) and brown, large-grained soils (sandy clay).

This combination benefits from conditions that are extremely favourable to viticulture: naturally poor soil, excellent sunshine with its due southern exposure, natural drainage of the soil due to the slop, and the very little frost the vineyard receives due to the west wind.

The vineyard is manually worked in its entirety. Château Pavie's team is out among the vines throughout the entire year. Great attention is given to green harvesting.

We always strive for optimal maturity. The grapes are hand-harvested and transported to the vat house in small crates for selection on double sorting tables.

This process consists of sacrificing a portion of each vine's grape bunches in order to improve the quality of those which remain.

This operation leaves well-distributed bunches of superior quality on the vine with good air circulation and sun exposure to achieve even ripening. There is no doubt that good maturity is a major factor in a wine's quality.

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Winemaking

A beautiful ensemble of stone and flowers faces the vineyard landscape. The entire space is organized around a monumental hall, and from the entrance the tone is set with a subtle measure of modern restraint and Bordeaux classicism.

The central area plays with space and natural light. Like the vines, the large glass façade captures the sun's rays, offering a magnificent view of the hillside vineyard. This is "the most beautiful spot in Saint-Emilion,” according to some. "From one side you can see the village while the other offers a view of neighboring vineyards towards the Dordogne and the Entre-deux-Mers region beyond.”

A majestic stairway rises along one side towards the mezzanine and a spacious reception hall atop the cellars. There, glass walls open in each direction onto flower-filled terraces with forged-iron railings shaped like vine branches, uniting the terrace with the landscape.

The archways of the old Bordeaux Bastide train station support the walls, providing unique dimension and authenticity to the whole construction. Having witnessed the conquest of speed by trains over the past two centuries, the stone archways now celebrate slowness in Pavie. Two completely opposing notions of time that remind us that wine is patience. The Pavie winery is a space where time has stopped. Month after month, year after year, the barrel ageing does its work.

Our harvests are made with the same great care we give to our vineyard work, and this also carries over to our winemaking. Yields are low, with an average of just 30 hectoliters per hectare.

Our oenologist and cellar master, Jean-Baptiste Pion, has contributed to our success since 1998.

Pion is a graduate of Bordeaux's Oenology School, and he and his cellar workers form a perfect team to achieve Château Pavie's goals.

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Highlights

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Wine Moments

Here you can see wine moments from tastingbook users.    or    to see wine moments from your world.

 Georg Linde, Wine Writer (Germany)  tasted  1 wines  from  Château Pavie . In a tasting of  19 wines 

Dominus Estate 1987 - "One of the best cabernet blends I had for some time. A fabulous bottle. Blackberry, plums, tannins still very present, will easily live for another five years." 97 points

1m 9d ago

 John Kapon / CEO / Ackerr Merrall & Condit, Pro (United States)  tasted  3 wines  from  Château Pavie . In a tasting of  20 wines 

Cardboard was the first thing that I noticed in the nose of the 2004 Pavillon Rouge du Margaux, in the best way possible and not in a corked way, I should add. Coffee, roasted nut and cassis were all secondary, with pinches of earth blending into the coffee. Tertiary aromas of cedar and fir spice emerged in this round and tender wine. The palate was earthy with that gout de terroir, possessing candle wax flavors and a very dry finish, typical of the vintage. I remembered this wine being more impressive at the winery, but then again doesn’t it always taste better there? Gil insisted that the white was so good, it knocked down the ’04 a notch or two.

2m 10d ago

 Jan-Erik Paulson, Wine Writer (Germany)  tasted  1 wines  from  Château Pavie . In a tasting of  11 wines 

1949 was a great vintage that has aged beautifully.

3m 22d ago

 Izak Litwar / The most important Scandinavian Bordeaux Critic, Pro (Denmark)  tasted  2 wines  from  Château Pavie . In a tasting of  161 wines 

Bordeaux 2016 vintage!

5m 28d ago

 Andrew Caillard MW, Wine Writer (Australia)  tasted  3 wines  from  Château Pavie . In a tasting of  126 wines 

Every now and again one stumbles across a paradox that confounds the accepted natural order of things. The 2016 Bordeaux vintage was born out of a growing season that was near-catastrophe and near-perfection. After the Hesperian Dragon’s relentless torment, the Titan God Atlas had seemingly kept the sky aloft with the help of a Phoenix. Following five months of diabolical weather patterns, a warm to hot dry summer arrived in the nick of time, not only saving a vintage, but creating one of the most spectacular vintages in a lifetime.


 The sense of relief in Bordeaux must have been as thrilling as avoiding the bullet of Russian Roulette, or the adrenalin of surviving a base-jump. The razor’s edge has never been so exquisitely fine. While the end result is not always perfect, with the odd abrasions here and there, the overall quality of the 2016 Bordeaux vintage is remarkably consistent with many Chateaux making some of their best wines in 50 years. Typically, the wines have deep colours, pure fruit aromatics, generous saturated flavours, dense rich tannin structures and bell clear acidities. Precision, freshness, elegance, smoothness and “delicate opulence” are words that are being used by various Chateaux to describe their wines.


 The Bordelais are, of course, the world’s greatest spin doctors. They leave snake charmers for dead when it comes to the art of mesmerising. The newly opened and impressive Cité du Vin, which sits on the banks of the Garonne River in Bordeaux, sparkles like a polished turd; a monument to the exaggerations and optimism of this particular type of fine wine game. Momentum is achieved through belief. There is no room for wavering or self-doubt.

6m 1d ago

 Jeannie Cho Lee MW, Pro (China)  tasted  1 wines  from  Château Pavie . In a tasting of  30 wines 

My TOP 30 wines of the Bordeaux 2016 vintage.

6m 5d ago

 Markus Del Monego MW / Best Sommelier in the World 1998, MW (Germany)  tasted  2 wines  from  Château Pavie . In a tasting of  272 wines 

BORDEAUX VINTAGE 2016 / Tasting "en primeur" is a challenge every year. The wines tasted are showing a tendency only and it is still the beginning of a longer process of evolution and maturation in the barrels. There might be some changes during the next year and a half until the wines will be bottled, but already today the tendency is quite clear. For most of the red wines it will be an outstanding vintage, a vintage for Cabernet, old vines, limestone and clay soil. It was a challenging year for the vintners. An incredibly wet spring was worrying the winegrowers and at the beginning of June, the spirits were down. However warm and dry weather between June 3 and June 11 creating an close to ideal situation for the flowering and good weather conditions starting in mid June changed the nature of the vintage. The fine weather continued into July and August. The month of August was featuring hot weather and a remarkable amount of sunshine but the absence of rain let to water stress. Heavy rain in mid September set an end to water stress and when the sun returned on September 20 the vintage was saved as there was excellent weather till to the end of the harvest. The effects were various. the white wines are on a good quality level and display fruit and flavour but the acidity is lower than in previous vintages and the white wines show an opulent and rather soft style. The noble sweet wines are extremely pure and are more on the rich and powerful side than on the freshness. For the red wines originating from the right terroirs and old vines, the vintage an be called outstanding. Water stress was managed well on limestone and clay terroirs, Cabernet varieties did extremely well and old vines found water even during the stressful dry periods of summer. In some few red wines the tannins are slightly harsh, almost bitter, a result of water stress and/or intense extraction. In general the red wines are on an excellent level with an advantage for the left bank, mainly the Médoc area, and the classic great terroirs of Saint-Emilion and Pomerol. 

6m 7d ago

 Jan-Erik Paulson, Wine Writer (Germany)  tasted  1 wines  from  Château Pavie . In a tasting of  16 wines 

I had the great pleasure to attend one of the greatest wine dinners of my life. The topic was 1961 Bordeaux- for me the most complete vintage ever. To the 25 best wines of that vintage were 5 other wines served blind - all from the sixties. The dinner was finished with the most impressive Port I ever had - the brilliant 1963 Quinta do Noval Nacional.



I rarely award 100 points to a wine but here I did it for Ausone, Mouton Rothschild, Haut Brion, Margaux, Trotanoy, Lafleur, La Mission Haut Brion, 1968 Martha's Vineyard, 1961 Hermitage La Chapelle and 1963 Quinta do Noval Nacional. Thank you Robert for an unbelievable evening with the nicest of guests, a fantastic dinner at the marvelous Hotel Königshof in Munich. The wine service was, as always, impeccable led by the star sommelier Stephane Thuriot.

10m 8d ago

 Achim Becker / Wineterminator.com, Wine Writer (Germany)  tasted  1 wines  from  Château Pavie . In a tasting of  29 wines 

The tasting of the year - Vintage 1961 - 11 wines got full 100 points!

10m 19d ago

 Fernando Pessoa, Pro (Spain)  tasted  1 wines  from  Château Pavie . In a tasting of  50 wines 

The Annual Union des Grands Crus Tasting in London - Bordeaux Vintage 2014 - My TOP 50.

11m 9d ago

 Li Yong Liú, Wine Dealer (China)  tasted  1 wines  from  Château Pavie . In a tasting of  23 wines 

Château Ausone 2007 / Dark ripe nose with leather, plum, mint, strawberry jam. Beautifully textured on palate with juicy sweet fruit, velvety tannins, a certain note of drier fruit like prunes and some woody notes. Classical and aristocratic texture with great complexity and length. Warm, ripe and big, but very finely balanced and precise. 

1y 4d ago

 Michael Scott / Wine Importer, Pro (Canada)  tasted  1 wines  from  Château Pavie . In a tasting of  18 wines 

Bordeaux 2007 Tasting -Part I  Right Bank / 2007 Vintage was marked by regular rainfall all summer long and a beautiful month of September. The wines are aromatic and have retained great freshness. 


After an exceptionally warm month of April, the weather deteriorated starting in May. July was cool and wet, followed by a dry spell in early August, then showers at the end of that month. Fine weather returned in September, with three weeks of ideal conditions: hot days and cool nights.  The weather was more variable by the end of the month, with a few showers, although none were heavy or long-lasting.


 

1y 11d ago

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