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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.
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.
60% merlot, 30% cabernet franc,
10% cabernet sauvignon
Bordeaux 1959 was proclaimed the wine year of the century by overzealous journalists. Even though it was an excellent year, it simply was not the best of the century. The year started off with ideal weather conditions. Summer was perfect all the way until the autumn, when the rains came in mid-September. But the rains made way for hot, dry weather, thus setting a magnificent stage for the start of the harvest. The result was a truly ripe and juicy crop. The reds are typically full-bodied, with soft acidity and a fat mouthfeel that comes from the high alcohol content. Even though the vintage is generally compared to 1961, it has much in common with the 1949. The Sauternes vintage was equally a success and the region produced some very long-lived wines. Once again the Château Lafite-Rothschild achieved complete success, sharing the title of best wine of the vintage with the Haut-Brion. Right on their heels is the Pétrus, which should be decanted for at least three hours before drinking, and the La-Mission-Haut-Brion.