Profile

Structure

Bodyfull
Tanninfirm
Aciditymedium
Sweetnessdry
Oaknew oak

Drinking window

Best 15 to 40 years from vintage.

vintage15 yrs40 yrs42 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 above is our own.

In the glass

Full-bodiedFirm tanninMedium acidityDryLong, Dark-Fruit And Mineral Persistence finish

Aroma: dark plum, blackberry, truffle, minerality, graphite

Palate: concentrated dark fruits, licorice, chocolate, cedar, mineral stone

From 42 hectares at Saint-Emilion's highest point (110m), Pavie delivers concentrated, structured Merlot-dominant blends with extraordinary mineral depth. Pairs elegance with considerable power; requires minimum 15 years to fully integrate.

What it pairs with

  • Roasted rack of lamb with truffle potato gratin Powerful tannin structure integrates with lamb's collagen-rich rack; truffle echoes the wine's earthy mineral register.More wines for truffles →
  • Beef entrecote with bone marrow butter Full-body and concentrated fruit match the richness of prime beef and marrow; acidity cleanses.More wines for steak →
  • Wild mushroom risotto with aged Parmigiano Earthy mushroom and umami cheese amplify the wine's truffle and mineral dimension.More wines for risotto →
  • Foie gras terrine The wine's concentration and dark fruit intensity stand up to the richness of foie gras.More wines for foie gras →

How to serve Chateau Pavie

Allow 95 minutes from open to pour.

  1. Open and decant. Open 90 minutes before serving and pour into a decanter to aerate.
  2. Serve at 16-18°C. Cellar temperature (16-18°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
  3. Glassware. Use a large Bordeaux-style glass. The bowl shape rewards the wine's structure.
  4. Pair with. Roasted rack of lamb with truffle potato gratin, Beef entrecote with bone marrow butter, Wild mushroom risotto with aged Parmigiano. Match the wine's structure to the dish's fat and salt.

History

Chateau Pavie was purchased by Gerard Perse in 1998 for 31 million euros, after which it underwent a dramatic quality transformation. Previously classified as Premier Grand Cru Classe B since 1954, Pavie was promoted to the top rank (A) in the 2012 reclassification alongside Angelus. The 2022 reclassification confirmed Pavie's continued status as Premier Grand Cru Classe A, one of four estates at that level alongside the newly promoted Figeac. Gerard Perse passed away in July 2025; the estate continues under son-in-law Henrique da Costa.

  1. 1954First classified as Premier Grand Cru Classe B
  2. 1998Gerard Perse purchases the estate; quality transformation begins
  3. 2012Promoted to Premier Grand Cru Classe A in Saint-Emilion reclassification
  4. 2022Status as Premier Grand Cru Classe A confirmed in latest classification

Facts

Producer
Chateau Pavie · visiting guide
Grapes
Merlot (60%), Cabernet Franc (30%), Cabernet Sauvignon (10%)
Classification
Saint-Emilion Premier Grand Cru Classe A (2012 and 2022 classifications)
Oak
18-24 months in 75% new French oak barrels
ABV
14.5%
Production
144,000 bottles
Price
EUR 200-350 at retail
Drinking window
15-40 from vintage
First vintage
1998

Frequently asked about Chateau Pavie

What does Chateau Pavie taste like?

On the nose, dark plum, blackberry, truffle, minerality, graphite. On the palate, concentrated dark fruits, licorice, chocolate, cedar, mineral stone. Structurally full-bodied, firm tannins, medium acidity with a long, dark-fruit and mineral persistence finish. From 42 hectares at Saint-Emilion's highest point (110m), Pavie delivers concentrated, structured Merlot-dominant blends with extraordinary mineral depth. Pairs elegance with considerable power; requires minimum 15 years to fully integrate.

When should I drink Chateau Pavie?

Drink 15-40 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.

What food pairs with Chateau Pavie?

Roasted rack of lamb with truffle potato gratin is the canonical pairing. Other strong matches include Beef entrecote with bone marrow butter and Wild mushroom risotto with aged Parmigiano. Powerful tannin structure integrates with lamb's collagen-rich rack; truffle echoes the wine's earthy mineral register.

What grapes are in Chateau Pavie?

The blend is Merlot (60%), Cabernet Franc (30%), Cabernet Sauvignon (10%). The wine is classified as Saint-Emilion Premier Grand Cru Classe A (2012 and 2022 classifications).

Tags

cabernet franc cabernet sauvignon cellar worthy dry firm tannin full body grand cru iconic medium acid merlot mood bold mood contemplative occasion cellar occasion gift occasion special old world pairs with foie gras pairs with game pairs with mushroom pairs with red meat pairs with truffles price luxury still red

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