Château Pavie

Overview

Château Pavie is a winegrowing estate located in Saint-Émilion, in the Gironde department. It is owned by Gérard and Chantal Perse, with Michel Rolland acting as consulting oenologist.

History and philosophy

The site's origins are said to date back to the 4th century, when a peach orchard once stood here. Viticulture began on these lands in the 18th century, under the ownership of the Talleman and Pigasse families.

In 1998, Gérard Perse acquired Château Pavie from the Valette family. The estate was classified as 1er Grand Cru Classé B in 2006, before being elevated to the rank of 1er Grand Cru Classé A in September 2012. The property is certified HVE (Haute Valeur Environnementale).

Appellations

Château Pavie produces wines under the Saint-Émilion appellation. Another cuvée is also produced under the Bordeaux appellation.

Practical information

Château Pavie is located in Pimpinelle, 33330 Saint-Émilion. The estate offers private tours and wine tastings. Hospitality and catering services are also available on site. Mail-order sales are offered by the estate. The telephone number is +33557554343.

Find out more

Official estate website

The vineyard (terroir)

The Château Pavie vineyard covers 42 hectares, with vines averaging 35 years of age. The terroir consists of a limestone plateau, clay-limestone soils and sandy-clay soils. Harvesting is carried out by hand.

The red grape varieties are predominantly Merlot (between 51% and 65% depending on sources), complemented by Cabernet Franc (between 25% and 32%) and Cabernet Sauvignon (between 10% and 17%). Merlot is mainly planted on the limestone plateau, Cabernet Franc on clay-limestone soils, and Cabernet Sauvignon on sandy-clay soils.

Flagship cuvées

The estate produces Château Pavie, its grand vin, as well as a second wine named Arômes de Pavie. A cuvée named Bordeaux Esprit de Pavie is also crafted under the Bordeaux appellation.

Vinification and ageing

Designed by architect Alberto Pinto, the estate's cellars were built in 2013. The vinification process includes a vatting period of around three weeks. Malolactic fermentation takes place in oak barrels. Ageing lasts between 18 and 32 months, with the proportion of new oak ranging from 70% to 100%. The winery is equipped with twenty temperature-controlled wooden vats.