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Château Pavie 2010

Bordeaux - Saint-Émilion - 1er Grand Cru Classé B - Château Pavie

Saint-Emilion 1er Grand Cru Classé A

Bottle 0.75L
In stock

USA & Europe: Free delivery from 1000$/€. Our prices are all tax and duties included, there are no additional fees.

Secure packaging and transport insurance

Secure packaging and transport insurance

100% secure payment
100% secure payment
Stored in air-conditioned cellar
Stored in air-conditioned cellar
Data sheets
Grape varieties
Cabernet Franc 20%
Cabernet Sauvignon 10%
Merlot 70
Château Pavie

Château Pavie

Grand name of the Rive droite that needs no introduction, Château Pavie is located on the south-east facing slopes of the village of Saint-Emilion. It was in the 4th century that the first vineyards were planted in the Saint-Emilion region, and more specifically on the slopes of what is today the Château Pavie vineyard.

The Domaine has been owned by Gérard Perse since 1998, who has done his utmost to give it a boost that is, to say the least, Extraordinary, having elevated it to the rank of the most prestigious Bordeaux wines.

It was in 2012 that the consecration came for Château Pavie, when it acceded to the title of Premier Grand Cru Classé "A" in the Saint-Emilion classification, a position it retained during the latest classification revision in September 2022. 

The Château Pavie today watches over a 37-hectare vineyard, making it one of the largest estates among Saint-Emilion's Premiers Grands Crus Classés. The vines are planted on limestone and clay-limestone slopes, with 65% Merlot, 25% Cabernet Franc and 10% Cabernet Sauvignon. The wines are aged for 18 to 32 months in French oak barrels, the proportion of which can vary from 70 to sometimes 100% new wood.

The estate produces a Second wine, Arômes de Pavie, which also benefits from 18 to 24 months of barrel ageing, of which 50% is new wood.

The Château Pavie is renowned for the finesse, complexity and inimitable charm of its wines. Rich fruit and noble tannins give them vibrant energy.

Critics Château Pavie 2010.

Robert Parker
James Suckling
Wine Spectator
Jancis Robinson
Vinous - A. Galloni

Description Château Pavie 2010.

The 2010 vintage was an exceptional year for the Bordeaux vineyards. The magnificent spring allowed the vines to flower evenly, presaging a quality harvest. In July, a drought set in that lasted until October, while the nights remained cool. This alternation of beautiful conditions allowed the different grape varieties to perfect their maturity and to obtain an exceptional aromatic potential.

Blend of the 2010 vintage: 70% Merlot, 20% Cabernet Franc, 10% Cabernet Sauvignon.

The robe is a bewitching dark red color, with magnificent tiled reflections.

The nose is intensely expressive, with notes of jammy black fruits, blueberry and blackcurrant, followed by truffle and peppery spices, and a floral bouquet of dried flowers.

The attack is mellow, revealing a body of great depth, juicy, elegant and held by magnificent tannins. Very complex, it evolves on freshness and ripe fruit until a finish of infinite length and remarkable precision. The signature of a great Château Pavie.

Food and wine pairing:

Château Pavie 2010 will be perfect with roast beef with truffle sauce, a haunch of doe with morels, a rack of lamb confit, a slab of venison with truffles and chestnuts or a salmis of red-legged partridge.

Enjoy it also with pressed and uncooked cheeses: cantal, old mimolette, morbier, saint-nectaire and tomme de Savoie.

It can also be served with chocolate desserts, such as a black forest, Guillaume Mabilleau's Extra Hazelnut Tart or a praline dessert.

Cellaring potential and tasting:

Château Pavie 2010 is a great wine that can wait another 10 years in the cellar, reaching its peak between 2033 and 2036.

However, it can be enjoyed now if it is properly prepared. To do so, take care to place the bottle the night before in the serving room at room temperature and to open it. Otherwise, open and decant the bottle at least 6 to 7 hours before tasting.

The bottles will be kept in the cellar, protected from light, lying down, at an optimal hygrometric degree of 70%.