In the glass
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. -
Beef entrecote with bone marrow butter
Full-body and concentrated fruit match the richness of prime beef and marrow; acidity cleanses. -
Wild mushroom risotto with aged Parmigiano
Earthy mushroom and umami cheese amplify the wine's truffle and mineral dimension. -
Foie gras terrine
The wine's concentration and dark fruit intensity stand up to the richness of foie gras.
How to serve Chateau Pavie
Allow 95 minutes from open to pour.
- Open and decant. Open 90 minutes before serving and pour into a decanter to aerate.
- Serve at 16-18°C. Cellar temperature (16-18°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a large Bordeaux-style glass. The bowl shape rewards the wine's structure.
- 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.
- 1954 — First classified as Premier Grand Cru Classe B
- 1998 — Gerard Perse purchases the estate; quality transformation begins
- 2012 — Promoted to Premier Grand Cru Classe A in Saint-Emilion reclassification
- 2022 — Status as Premier Grand Cru Classe A confirmed in latest classification
Facts
- Producer
- Chateau Pavie
- 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).