Château Saint-Georges Côte Pavie

Identity

Château Saint-Georges Côte Pavie is a winegrowing estate located in the commune of Saint-Émilion. It is owned by the Masson family, with Philippe Masson heading the estate. Gilles Pauquet is the consultant oenologist and Aurélien Baylan the cellar master.

History and Philosophy

The history of Château Saint-Georges Côte Pavie as a family estate dates back to 1873, when it was acquired by Jules Charoulet. The estate is committed to environmentally respectful viticulture, notably through integrated vineyard management (lutte raisonnée) and Haute Valeur Environnementale (HVE) certification.

Appellations

Château Saint-Georges Côte Pavie produces wines under the Saint-Émilion Grand Cru Classé appellation. The estate was ranked Grand Cru Classé in 2022.

Practical Information

Château Saint-Georges Côte Pavie is located in Saint-Émilion (33330).

Telephone contacts: +33 6 66 34 83 67 or 06 42 05 95 75. Email contact: info.stgcp@gmail.com or saintgeorgescotepavie@gmail.com.

Visits and tastings are available by appointment and require prior booking via the estate's website. Direct cellar door sales are also available.

Find Out More

Official estate website

The Vineyard (Terroir)

The Château Saint-Georges Côte Pavie vineyard covers an area of around 5 to 5.5 hectares. It is planted on a clay-limestone terroir on the Pavie hillside, between Château Pavie and Château La Gaffelière. The plots enjoy a south/south-west exposure. The average age of the vines is between 25 and 30 years.

The grape varieties are dominated by Merlot, accounting for over 80%, complemented by Cabernet Franc (around 20%). Viticultural practices include deep soil cultivation without the use of fertilisers, as well as green harvesting and manual picking.

A historic half-hectare plot named Le Clos 1873 is situated below Château Ausone, at the entrance to Saint-Émilion.

Signature Cuvées

The estate primarily produces a red wine, Château Saint-Georges Côte Pavie Grand Cru Classé de Saint-Émilion. Average annual production is approximately 20,000 to 54,000 bottles. A special cuvée is also produced under the name Le Clos 1873.

The wine displays a deep red hue. On the nose, it reveals aromas of spices, mocha, roasted notes, and red berries. On the palate, the attack is lively, offering intense flavours of blackcurrant, cherry jam, and plums. The tannins are pronounced yet fine and ripe, contributing to excellent ageing potential. The estate's second wine is named Côte Madeleine.

Vinification and Ageing

Vinification is conducted traditionally in temperature-controlled stainless-steel vats, with skin contact maceration at 25–28°C for 15 to 20 days, and a total maceration period of 3 to 4 weeks. Malolactic fermentation takes place in oak barrels. Ageing is carried out in barrels, with at least 50% new oak, for a period of around 18 to 20 months. Fining is performed using egg whites.