Chat with us, powered by LiveChat

Château Pavie 2016

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

Saint-Emilion 1er Grand Cru Classé A

$406.37
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 40%
Merlot 60
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 2016.

Robert Parker
100/100
James Suckling
96/100
Wine Spectator
97/100
Jancis Robinson
18/20
Vinous - A. Galloni
98/100

Description Château Pavie 2016.

The 2016 vintage was a magnificent year for the Bordeaux vineyard. After a rather cool beginning of the year, the weather in June was very favorable to a homogeneous flowering and then to a good beginning of vine growth. The dry and sunny summer, the slightly cooler nights of August and finally, the beautiful late season of early September favored the good maturity of the grapes.

Blend of the 2016 vintage: 60% Merlot, 40% Cabernet franc.

The robe is of a sublime dark red color, decorated with brilliant garnet reflections.

The nose expresses itself elegantly with a bouquet of very ripe red berries, cherry and red currant, interspersed with floral notes of violet, as well as Sichuan pepper, cinnamon and Zan.

The attack is supple, then the wine asserts a fleshy and concentrated body, wrapped in ripe and silky tannins. Evolving on a lot of freshness and a mastered aromatic power, it melts with balance on a long persistent finish.

Food and wine pairing:

Château Pavie 2016 will go well with veal grenadin with morel sauce, lamb shoulder confit, beef Wellington with black garlic, boneless goose with foie gras or roast pigeon with trumpets and crosnes.

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

For dessert, it will be appreciated with a Grand Cru chocolate tart, coffee macaroons or an Opera cake.

Cellaring potential and tasting:

Château Pavie 2016 is a wine that requires a few more years in the cellar to refine its great potential, and it will reach its peak between 2030 and 2035.

However, it can be enjoyed now if properly prepared. To do so, take care to place the bottle the night before in the serving room at room temperature and 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%.

Loading...