Chateau Pavie 2004

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Chateau Pavie

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€ 125,00

Chateau Pavie 2004

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  • Chateau Pavie 2004
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The slopes of Chateau Pavie and Ausone were first planted by the ancient Romans in the fourth century. However, Chateau Pavie did not become famous as a Bordeaux wine producer until almost two thousand years later. Chateau Pavie was definitely famous by the mid 19th century. At the time, the Robert Parker of the day was the Bordeaux bible published by Cocks and Féret’s “Bordeaux et ses vins” written in 1850, the first edition was already high on the wines from Pavie as they named it one of the First classed growths in St. Emilion.

A portion of Chateau Pavie was sold off in 1885 to the well known, Bordeaux wine negociant Ferdinand Bouffard. It was Bouffard’s desire to increase the size of the vineyards. In time he managed to put together a 50 hectare vineyard with an annual production that ranged from 12,500 to 15,000 cases per year. That made Chateau Pavie one of the largest estates in the Right Bank!

By the late 1800′s, Pavie and Pavie Decesse were fully separate estates. Close to the same time, the Macquin family was also busy purchasing parcels of Bordeaux vineyards too. Those purchases led to the creation of Chateau Pavie Macquin.

Jumping ahead to the next century and the start of the First World War, Ferdinand Bouffard sold Chateau Pavie to Albert Porte who eventually sold to the Valette family. The Valettes were well known Bordeaux wine négociants from Paris. If the name sounds familiar, that’s because Christine Valette is the owner of Chateau Troplong Mondot. Chateau Pavie was classified as Premier Grand Cru Classe “B” while under the Valette families management in 1954. That changed in 2012 with the new Classification of St. Emilion as Chateau Pavie was elevated to Premier Grand Cru Classe A!

In 1998, Gerard Perse, who already owned Chateau Monbousquet purchased Chateau Pavie. Chateau Pavie experienced a rebirth thanks to the drive and the spare no expense attitude of Perse. In 2002 Gerard Perse expanded the vineyards of Chateau Pavie by 2.5 hectares when the vines of Chateau La Clusiere vines were incorporated into Chateau Pavie. This was allowed to take place because of the similarity of terroirs which led the INAO. in 2002 to authorize the integration (or, perhaps the reintegration) of Chateau La Clusiere into the vineyard of Pavie. At the same time, a small part of the Pavie Decesse vineyards were also merged into Château Pavie. This reduced Pavie Decesse’s area from 9.5 hectares to its current 3.5 hectare size, while increasing the vineyards of Chateau Pavie.

The 42 hectare St. Emilion vineyard of Chateau Pavie is truly three unique and different terroirs. Each also has its own microclimates. There exists serious layers of limestone, deep clay deposits of clay and at the lower portion of the vineyards, you find sand, clay and gravel. The terroir of Pavie does not promote early-ripening. In fact, Chateau Pavie is often one of the last St. Emilion estates to finish harvesting.


Gerard Perse replanted much of the Chateau Pavie vineyards in 1998. Today, the vineyard is planted to 70% Merlot, 20% Cabernet Franc and 10% Cabernet Sauvignon. This represents a change in the vineyard with more Merlot and less Cabernet Franc. In addition, trellis wires throughout the vineyard have been raised in order to increase the vines’ foliage.

Chateau Pavie completed a renovation of the entire estate shortly after it was purchased by Gerard Perse. The project took two years to complete and was finished in 2000. In 2011, Chateau Pavie once again began a complete renovation of the entire wine making facilities at Chateau Pavie! According to Gerard Perse, a lot has changed over the decade and he wanted to keep up with the times. Most owners are happy with their cellars for decades. Some cellars are still fine, 30, 40 or 50 years later. Gerard Perse is the only owner that was already state of the art who tore it all apart to be the most modern wine making facilities in all of Bordeaux! The complete renovation was finished in time for the grand opening that was held, June, 2013, just before Vinexpo. With his background in construction, Gerard Perse was able to complete the renovation in record time of only 24 months.

The new chateau was designed by the noted architect Alberto Pinto. The chateau is considered by some to be as controversial as the wine of Chateau Pavie, due to its flashy, attention grabbing, marble laden, reception area for guests. While large by St. Emilion standards, the front of the chateau is in many ways, traditional. The estimated cost of the renovations is close to a minimum of 15 million Euros.

The 42 hectare Chateau Pavie vineyard is farmed using sustainable, vineyard management techniques. Part of the goal at Chateau Pavie is to produce wine from ripe grapes and low yields. Vines are cropped low, with four to eight bunches per vine as a function of the varietal. Deleafing and green harvesting take place. Low yields are important to the quality of Pavie.

For the vinification of Chateau Pavie, after harvesting sorted in the vineyards and again using optical sorting, the whole berries are moved by conveyor belt to oak tanks for crushing by gravity.the wine is vinified in 20, temperature controlled, wood vats. Pre-fermentation cold maceration lasts for nine days at 8 degrees Celsius. This is followed by a 36-day maceration. Malolactic fermentation takes place in barrel. The wine of Chateau Pavie is aged in 80% new, French oak barrels for 18 to months. The amount of new oak and time in the barrel will vary, depending on the characteristics of each Bordeaux vintage. There is a new second wine, Esprit de Pavie, which is produced from a blend of Perse’s other Right Bank properties from St. Emilion and Cotes de Castillon. On average, Chateau Pavie produces 8,000 cases of wine per year.


Starting with the 2010 vintage of Chateau Pavie, to protect consumers and fight counterfeits, every bottle and label from this vintage forward has a lock slip on the capsule with a unique code that matches up to the identical number of the bottle displaying the date the wine was bottled and labeled at Chateau Pavie.

Chateau Pavie is a unique style of Bordeaux wine. The wine is deeply colored. In fact it’s often opaque in the best years. Pavie is rich, filled with minerality and a special purity of fruit that only comes from the world’s best wines. It’s mouth filling offering a fabulous intensity of flavors that often resemble plums, blackberry, truffle, chocolate, licorice and spice with minerality. Pavie pairs elegance with concentration and has the ability to age and evolve.

The wine of Chateau Pavie sparks debates. Some tasters love the wine. Count me in that group. It is a favorite wine of Robert Parker. Other consumers do not enjoy the wine and prefer when it was made in a less ripe and concentrated style. My bet is, in time, when the Perse vintages have matured, the greatness of what Perse has accomplished at Pavie will be widely recognized. In fact, as we mentioned earlier, the efforts expended by Perse seems to have vindicated Perse and Parker because September 6, 2012 marked the day Chateau Pavie was upgraded in the official 2012 St. Emilion Classification to Chateau Pavie St. Emilion, Premier Grand Cru Classe A


Tasting note:

"A brilliant effort from proprietors Chantal and Gerard Perse, Pavie’s 2004 (7,050 cases) exhibits an inky/ruby/purple color, a surprisingly soft, forward style for this hallowed terroir, full-bodied, and concentrated creme de cassis flavors intermixed with cherries, truffles, and subtle smoky wood notes. Beautifully-textured as well as expansive, this may be the most developed and forward Pavie made by Perse since his acquisition of the property in 1998. Anticipated maturity: 2009-2025+." 95+ points

Producent Chateau Pavie
Jaar 2004
Appellation St Emilion
Climat Nee
Flesgrootte 0,75 L
Aantal flessen 1
Conditie Nee
Waardering 95+ PP