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Château Pavie

Bordeaux, St. Emilion, Ranska

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  • Aika

    11:02 AM

  • Viinien keskiarvo?

    96 Tb

  • Maakohtainen sijoitus?

    54

  • Alueellinen sijoitus?

    33

  • Kiinnostavuus?

    101

Uutiset

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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Historia

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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Viiniviljelykset

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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Viinivalmistus

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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Tilalta löytyy 3 erilaista viiniä 66 vuosikerralla

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