Structure

Bodymedium
Tanninmedium
Aciditymedium
Sweetnessdry
Oaknew oak

Drinking window

Best 5 to 15 years from vintage.
vintage5 yrs15 yrs17 yrs

Critic scores

No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating in the header is our own.

In the glass

Medium-bodiedMedium tanninMedium acidityDryMedium, Fresh And Elegant finish

Aroma: dark cherry, espresso, mint, plum, fresh flowers

Palate: dark fruit, salty chocolate, espresso, soft spice, mineral finish

Originally the second wine of Pavie, now an independent brand since 2018 sourced from a dedicated 11-hectare east-plateau parcel. Merlot-Cabernet Franc blend of medium body with dark cherry, espresso and salty-mineral character; approachable on release.

What it pairs with

  • Grilled lamb chops
    Medium-weight fruit and espresso notes match grilled lamb elegantly without the grand vin's power.
  • Duck breast with cherry sauce
    Dark cherry fruit in the wine mirrors the sauce; soft tannins integrate with duck fat.
  • Charcuterie with country pate
    Bright acidity cuts pork fat; mineral finish lifts cured meat flavors.

How to serve Aromes de Pavie

Allow 65 minutes from open to pour.

  1. Open and decant. Open 60 minutes before serving and pour into a decanter to aerate.
  2. Serve at 14-16°C. Cellar temperature (14-16°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
  3. Glassware. Use a Burgundy bowl with a wide opening. The bowl shape rewards the wine's structure.
  4. Pair with. Grilled lamb chops, Duck breast with cherry sauce, Charcuterie with country pate. Match the wine's structure to the dish's fat and salt.

History

Aromes de Pavie was created in 2005, replacing the former second wine Chateau Tour Simard. Produced initially from younger vines across the estate, from 2018 it has been repositioned as an independent brand with its own 11-hectare parcel of east-plateau vines averaging 53 years in age, with a dedicated separate cellar. The shift reflects Perse's commitment to terroir specificity.

  1. 2005: First vintage of Aromes de Pavie, replacing Chateau Tour Simard
  2. 2018: Repositioned as standalone brand with dedicated 11-hectare east-plateau parcel

Facts

Producer
Chateau Pavie · visiting guide
Grapes
Merlot (50%), Cabernet Franc (50%)
Classification
Saint-Emilion Grand Cru
Oak
18-24 months in 50% new French oak barrels; from dedicated 11-hectare parcel since 2018
ABV
14.0%
Production
36,000 bottles
Price
EUR 45-70 at retail
Drinking window
5-15 from vintage
First vintage
2005

Frequently asked about Aromes de Pavie

What does Aromes de Pavie taste like?

On the nose, dark cherry, espresso, mint, plum, fresh flowers. On the palate, dark fruit, salty chocolate, espresso, soft spice, mineral finish. Structurally medium-bodied, medium tannins, medium acidity with a medium, fresh and elegant finish. Originally the second wine of Pavie, now an independent brand since 2018 sourced from a dedicated 11-hectare east-plateau parcel. Merlot-Cabernet Franc blend of medium body with dark cherry, espresso and salty-mineral character; approachable on release.

When should I drink Aromes de Pavie?

Drink 5-15 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.

What food pairs with Aromes de Pavie?

Grilled lamb chops is the canonical pairing. Other strong matches include Duck breast with cherry sauce and Charcuterie with country pate. Medium-weight fruit and espresso notes match grilled lamb elegantly without the grand vin's power.

What grapes are in Aromes de Pavie?

The blend is Merlot (50%), Cabernet Franc (50%). The wine is classified as Saint-Emilion Grand Cru.

Tags

cabernet franc dry medium acid medium body medium tannin medium term merlot mood easygoing mood savoury occasion dinner party occasion weeknight old world pairs with charcuterie pairs with poultry pairs with red meat price premium still red

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