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  • Country ranking ?

    1 202
  • Producer ranking ?

    29
  • Decanting time

    2h
  • When to drink

    2020-2035
  • Food Pairing

    Beef

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The Story

Saint Emilion Grand Cru er 1 grand Cru Classé /Château Pavie has diverse terroirs:
- Terroir typical of the Saint Emilion limestone plateau composed of claylimestone soil on an asteriated limestone subsoil. Located at an altitude of approximately 85 metres above the Dordogne River
- Terroir called “milieu de côte” (middle of the slope) located approximately 55 metres above the Dordogne and composed of very fine brown limestone. Many plots have been re-planted. The vines are trained high to increase the leaf canopy. Pruned to six spurs for old vines and 2 for young ones, green harvesting, leaf thinning, as well as picking and sorting by hand.

Many plots have been re-planted. The vines are trained high to increase the leaf canopy. Pruned to six spurs for old vines and two for young ones, green harvesting leaf thinning, as well picking and sorting by hand.

FERMENTATION :
The way Château Pavie is fermented depends on the vintage. It is kept on the skins for 3 weeks in twenty temperature-controlled wooden vats. Malolactic fermentation in barrel and the wine is aged in new oak for 18-24 months.



37 hectares
60% merlot, 30% cabernet franc,
10% cabernet sauvignon
43 years
8000 cases

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Wine Information

Saint Emilion Grand Cru er 1 grand Cru Classé

Château Pavie has diverse terroirs:
- Terroir typical of the Saint Emilion limestone plateau composed of claylimestone
soil on an asteriated limestone subsoil. Located at an altitude of approximately 85 metres above the Dordogne River
TERROIR
- Terroir called “milieu de côte” (middle of the slope) located approximately 55 metres above the Dordogne and composed of very fine brown limestone. Many plots have been re-planted. The vines are trained high to increase the leaf canopy. Pruned to six spurs for old vines and 2 for young ones, green
harvesting, leaf thinning, as well as picking and sorting by hand.

FERMENTATION :
The way Château Pavie is fermented depends on the vintage. It is kept on the skins for 3 weeks in twenty temperature-controlled wooden vats. Malolactic fermentation in barrel and the wine is aged in new oak for 18-24 months.

37 hectares
60% merlot, 30% cabernet franc,
10% cabernet sauvignon
43 years
8000 cases

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Vintage 1999

Bordeaux 1999/ The last year of the millennium was strange. The entire Bordeaux region had very good water reserves after a wet winter. Then, budburst in May under warm temperatures indicated a huge harvest. The weather became even warmer towards summer with some humidity. After early flowering at the end of May, storms made it difficult to pick berries. Then the heat wave followed with humidity and mildew problems in August. The weather changed to ideally dry and sunny well before harvest. Unfortunately, the harvest was largely spoiled by violent autumn storms with hail destroying the harvest of many vineyards on the Right Bank. The quality of the grapes in all regions remains at the same level despite the storms.

This vintage offered more than a hundred wines which are very pleasant at the moment. On the other hand, the fluctuation in quality between the wines was surprising.

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Tasting note

color

Light

ending

Long and Lingering

flavors

Smoky and Floral

nose

Intense

recommend

Yes

taste

Well-structured, Rich and Full

Written Notes

the .bomb. sound from Rob after he took a whiff . tough to put into words other than the sound of an explosion being recreated by a human voice box. I found the nose modern, but a little milder than Rob and on the shy side with some plum and red cherry fruit. Bob now exclaimed, .These are all monster wines.. I found it more reserved with charcoal flavors, but don.t get me wrong, it was still intense, in a .ribs. kind of way.

  • 93p
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Information

Origin

St. Emilion, Bordeaux
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