At a glance

Producer

Château Pavie

Region

Saint-Émilion Grand Cru, Saint-Émilion, Bordeaux, France

Grape variety

Merlot (60%), Cabernet Franc (22%), Cabernet Sauvignon (18%)

Wine type

Red

Body

Full-bodied and Bold

Sweetness

Dry

Typical price

$350-$700

Tasting profile

Dense blackcurrant, blackberry, plum with graphite, cedar, graphite and pronounced minerality. Tannins are assertive but refined.

Evolution: Will develop complex tertiary aromas of truffle, leather, tobacco, and forest floor over the next 10-15 years.

At peak: Fully integrated with silky tannins, bright acidity, and profound length on the palate.

Structure

Acidity

Medium-High, balanced freshness

Tannins

High, firm and polished

Alcohol

14.5% ABV

Aging potential

30-40+ years

Drinking window

Peak drinking

2030 to 2060

Optimal window

2025 to 2063

Current status

Approaching first maturity, still evolving

Current condition

Rich tannic structure with dense dark fruit and developing tertiary notes

The 2016 vintage in Saint-Émilion was excellent with ripe fruit and balanced structure, warranting extended aging. Château Pavie’s meticulous vineyard management and winemaking produce a wine capable of a long maturation curve, developing tertiary complexity and maintaining freshness for decades.

Food pairing

Pairs well with roasted lamb, game birds, beef Wellington, mature hard cheeses, and dishes featuring earthy mushrooms or truffle.

Serving

Serving temperature

16-18°C / 61-64°F

Decant

Yes (1.5-2 hours) — Allows tannins to soften and aromas to open up after long bottle aging.

Sustainability

Sustainability score: 7/10

Integrated pest management, reduced chemical inputs, careful canopy management, water-efficient practices; partial use of solar energy and sustainable packaging efforts noted.

Château Pavie employs advanced sustainable viticulture practices targeting environmental impact reduction and biodiversity preservation, certified at a high HVE level. While no organic or biodynamic certification is present, the estate balances quality and sustainability well. The carbon footprint is influenced by export logistics, but local vineyard efforts mitigate this to some extent.