x
  • Country ranking ?

    2 153
  • Producer ranking ?

    10
  • Decanting time

    2h
  • When to drink

    2020-2035
  • Food Pairing

    Beef

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.

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 2000

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

Read more
Close

Latest Pro-tasting notes

<10 tasting notes

Tasting note

color

Medium

ending

Medium

nose

Intense

recommend

Yes

taste

Aggressive and Vigor

Written Notes

The 2000 Pavie was, as Josh had said a couple weeks prior when one was opened at one of our auctions, ‘not bad.’ The nose was dusty, spicy and cedary with a touch of vanilla. The palate was rich, big and long with impressive length. Quite meaty, there were also lots of coffee flavors here, but like I said, it wasn’t bad. I could actually polish it and its cinnamon-y French toast flavors off. As a side note, the ’05 out of barrel, however, I found gross, so perhaps it, too, needs to scratch a seven-year itch 

  • 94p
I get quite concerned about such an evening when there is a wine, one should not analyze, not to suffer a bit to drink, do not take clever hat on, but just can slurp in big mouthfuls. Pavie 2000 is floating pleasure, bold, creamy, rich and fresh - the nose, all goods from the calcareous soil and the sugar-sweet Merlot grapes. On the palate, it exhibits a massive display of richness and extract, yet with pinpoint delineation and vibrancy as well as a 60+ second finish.
  • 98p

Information

Origin

St. Emilion, Bordeaux

Highlights

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Wine Moments

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

94p
 John Kapon / CEO / Ackerr Merrall & Condit, Pro (United States)  tasted  Pavie 2000  ( Château Pavie )

The 2000 Pavie was, as Josh had said a couple weeks prior when one was opened at one of our auctions, ‘not bad.’ The nose was dusty, spicy and cedary with a touch of vanilla. The palate was rich, big and long with impressive length. Quite meaty, there were also lots of coffee flavors here, but like I said, it wasn’t bad. I could actually polish it and its cinnamon-y French toast flavors off. As a side note, the ’05 out of barrel, however, I found gross, so perhaps it, too, needs to scratch a seven-year itch 

2m 7d ago

98p
 Ray Thomsen, Wine Writer (Switzerland)  tasted  Pavie 2000  ( Château Pavie )

"I get quite concerned about such an evening when there is a wine, one should not analyze, not to suffer a bit to drink, do not take clever hat on, but just can slurp in big mouthfuls. Pavie 2000 is floating pleasure, bold, creamy, rich and fresh - the nose, all goods from the calcareous soil and the sugar-sweet Merlot grapes. On the palate, it exhibits a massive display of richness and extract, yet with pinpoint delineation and vibrancy as well as a 60+ second finish."

2y 7m ago

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