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  • Time

    22:09 PM
  • Wine average?

    95 Tb
  • Country Ranking?

    66
  • Region Ranking?

    33
  • Popularity ranking?

    107

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.

 Izak Litwar , Wine Writer (Denmark)  tasted  1 wines  from  Château Pavie . In a tasting of  50 wines 

BORDEAUX 2019 / Ch. Margaux 2019 - only 37% of the whole production into Grand Vin. 90% Cabernet Sauvignon + 7% Merlot + 2% Cabernet Franc + 1% Petit Verdot, 14.9% alcohol. Ch. Margaux' technical director, Philippe Bascaules, told me, that Merlot needed to be vinified gently due to its voluptuousness and high alcohol. He made a comparison between 2018 and 2019 Grand Vin - "when I taste 2018 Ch. Margaux, I taste 2018 vintage first, then Ch. Margaux. When I taste 2019 Ch. Margaux, it's Ch.  Margaux first, then 2019 vintage!"
It's a showcase of Cabernet Sauvignon with wonderful aromas of cigar box and tobacco leaves. Extremely elegant and multi-faceted, sophisticated and very stylish for the property. Exceptional complexity and purity. Liquid silk. True perfection here! 99-100p. 

6m 9d ago

 Jeff Leve, Wine Writer (United States)  tasted  1 wines  from  Château Pavie . In a tasting of  14 wines 

Bordeaux has been on a hot roll lately. Think about it. 2005, 2009, 2010, 2015, 2016, 2018 and who knows, even though it is early, 2019 is also looking good!
Each vintage has its own mark, its individual sense of identity and uniqueness of character. 2016 Bordeaux is such a great vintage!  Consider this. Out of all those above-named vintages, there are 2016 wines better than you find in any of those years. And that is really saying something!
In 2016, like in all great years, every appellation produced beautiful wines, and each has its own stars. You can find fabulous wines on both banks and in all price ranges. The Petit Chateaux are superb. Right Bank wines are gorgeous and some of the best wines from the Medoc are potentially the best-ever from their respective vineyards.
2016 has it all. The wines combine concentration of flavor, purity of fruit, zesty acidity, ripe tannins, power, elegance, refinement and richness. The aromatics are complex, and the length and mouthfeel go on and on. The best wines offer the ability to age and evolve for decades!
2016 is the most recent bottled vintage in Bordeaux. The wines are currently available to consumers. If you are seeking to enjoy the best of the best, this article is for you.
During both tasting trips to Bordeaux this year, I tasted close to 500 recently bottled 2016 wines. These are the top 25 wines of the vintage.

1y 1m ago

 Château Pavie  has updated producer and wine information

1y 3m ago

 James Molesworth, Wine Writer (United States)  tasted  1 wines  from  Château Pavie . In a tasting of  17 wines 

Château Lafite 2016 / This offers the best of both sides of Pauillac, with a deep, deep well of dark currant, fig, blackberry and black cherry paste flavors forming a lush side while a series of I-beams made of graphite and iron provide the rigid structure. The two sides meld, pulling in extra sweet tobacco, smoldering cast iron, juniper and savory notes on the finish, leaving a mouthwatering feel. A real stunner. Best from 2025 through 2045.

1y 3m ago

 Achim Becker / Wineterminator.com, Wine Writer (Germany)  tasted  1 wines  from  Château Pavie . In a tasting of  25 wines 

"Alle Neune"-tasting with wines from 1859 to 1959.

1y 3m ago

 Zhao Dao Lee / Wine Importer, Wine Importer (China)  tasted  1 wines  from  Château Pavie . In a tasting of  13 wines 

Château Smith-Haut-Lafitte 2018 / Already very approachable with an alluring whiff of cocoa that lures you in before disappearing into the core of steeped plum, roasted fig and blackberry coulis notes. Sandalwood, black tea and loam elements fill in on the long and expansive finish.Very good indeed!

1y 6m ago

 Laura Monari / Wine Importer, Pro (Italy)  tasted  1 wines  from  Château Pavie . In a tasting of  20 wines 

Cheval Blanc 2018 / Big tannins and powerful fruit go together in this finely perfumed wine. It has a smoky backdrop, with intense fruits and juicy acidity. It is so fruity and juicy now, though the tension behind the fruit suggests that it will mature quickly and then be at its peak for many years. 98 points

1y 8m ago

 Izak Litwar , Wine Writer (Denmark)  tasted  1 wines  from  Château Pavie . In a tasting of  44 wines 

I’ll refer to what Guillaume Poithier, manager of Les Carmes Haut Brion told me during my visit in the end of March 2019 – “2018 started like a nightmare and finished like a dream. It was vintage of belief – you could choose what you wanted to do with wine”.


It was a year of two extremes - a lot of rain in the spring causing quite many outbreaks of mildew, which particulary attacked Merlot and a glorious summer durings months of July, August and September. All these three months were particulary dry and created a fundament for great quality.


Water from the spring showers was well stored in limestone/clay based soils, allowing vine roots to "drink" it when they needed to. Mildew cut production at some chateaux by app. 50% and up to 90% at biodynamicly run oroperties. Grapes from vines on gravelly soils looked pretty small and thick skinned to me. Warm days and cool nights did once again preserve aromas and freshness.


With long term forecasts promising perfect weather during harvest, there was no need to rush it, but wine growers could risk high alcohol levels if they waited too long. Harvest of grapes in two colors started at normal time in Bordeaux, white finished by mid September and red finished more or less on Right Bank by 5th October, while late ripening soils (f.i. around St.Etienne de Lise) have more or less finished by mid-October. Haut Medoc finished harvest by mid-October. 


When I did my annual check of the harvest in October 2018, I noticed that the colour of the mousse (foam) was pink to medium-red, which promised huge fatness and big concentration in wines. It was duly confirmed when I tasted them for two weeks during primeur tastings in March/April 2019.

1y 8m ago

 Christer Byklum , Wine Writer (Norway)  tasted  1 wines  from  Château Pavie . In a tasting of  37 wines 

More than 180 wines was tasted from Saint-Emilion during late March and early April this year. With a margin my biggest report to date from here. Saint-Emilion is always heterogeneous as the soils and microclimates are quite varied. Some are on flatter lands, others on the plateau with gently rolling hills in almost all aspects and yet others again are on the quite steep côte, or hill. These make for very different expressions, but also different problems may occur during a year’s growing cycle. The limestone vineyards seem to have done very well. And as for Pomerol where Olivier Berrouet of Petrus said, “The effort this year was to resist the temptation”. Those that did exactly that made some astonishing and refined Saint-Emilions. The temptation being taking too much out of the must. For me, Angelus, Ausone and Valandraud made exquisite wines at the very top of what they have ever done. The first two are graceful, elegant, nuanced and refined, Angelus a bit richer than Ausone. Valandraud shows that as well as a treasure throw of complexity. 2018 as well as 2017 are the two greatest Valandraud’s I’ve tasted to date. If this continues, are we looking at Premier Grand Cru Classé A soon?  At Pavie the fruit was probably the most refined and elegant to date, but the wood was just so incredibly hard, I just hope it will handle it. If it does, it will be a spectacular Pavie.

1y 8m ago

 Andrew Caillard MW, Wine Writer (Australia)  tasted  1 wines  from  Château Pavie . In a tasting of  32 wines 

Château Palmer 2018 / 100 points / Deep colour intense dark cherry, black currant fruits with mocha espresso notes. Amazingly powerful and expressive wine with deep set blackcurrant pastille fruits, richly concentrated graphite tennins. Incredible balance and mineral length. Superb density and complexity. The wine of the vintage?

1y 9m ago

 Zhao Dao Lee / Wine Importer, Wine Importer (China)  tasted  1 wines  from  Château Pavie . In a tasting of  20 wines 

My Top 20 Bordeaux 2018: Lafite 2018 / Excellent fruit. Big and refined tannins are the hallmark of yet another great Lafite. The fruit seems to overpower the tannins somewhat in this stage but the barrel aging should fill those tannins in to bring the fruit and the tannins in a perfect balance. Nut as so often, Lafite manages this skill to perfection. A sure bet!

1y 9m ago

 Markus Del Monego MW , Wine Writer (Germany)  tasted  1 wines  from  Château Pavie . In a tasting of  100 wines 

Bordeaux 2018 - TOP 100 Wines. "The best vintage of my live" says Christian Moueix of the Ets. Jean Pierre Moueix in Libourne. In fact, 2018 is a vintage with wonderfully ripe tannins which taste almost sweet and are characterizing wine with excellent structured. However this vintage was everything else than easy-going. The first six months of the year saw the complete annual rainfall for the Bordeaux region, over 800mm. Mildew attacked the grapes, what meant a reduction in quantity but as the leaves have not been attacked the maturity process continued and the lower yields brought concentrated grapes. Another problem where hailstorms bringing further damage. Some Châteaux like Château Guiraud have lost the complete harvest. "We went from hell to heaven" summarizes Véronique Sanders from Château Haut-Bailly in Pessac-Léognan the vintage. After the deluge in the first half of 2018, there was a dramatic change for the second half bringing great, dry weather with a lot of sun. The partially high daily temperatures were in change with lower night temperatures and created a tension for aromatic wines. The correct amount of extraction and maceration was crucial and some vintners have changed their maceration processes and made great wines with a lot of freshness. These vintners are amongst the winners of the vintage. If 2018 will belong to the greatest vintages in Bordeaux for the overall production might show the future. However already today there is a number of Châteaux performing 

1y 9m ago

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