[ Home > Chateau Pavie 2000 - Bordeaux Futures ]
St Emilion Bordeuax "If wine is to be judged by what is in the bottle, Pavie has become a fabulous first-growth quality estate, offering extraordinary elegance married to awesome levels of richness. The 2000 is a backward effort with structure and tannin. At the same time, the concentration is fabulous. Structured, with an opaque ruby/purple color, Pavie's 2000 exhibits aromas of liquid minerals, black cherry liqueur, cassis, and flowers. The wine is full-bodied yet extraordinarily precise, with uncanny elegance, fabulous purity, and astonishing length. Although elevated, the tannin is sweet as well as nicely integrated. However, this 2000 will require considerable patience. Anticipated maturity: 2010-2040. Except for some of Bordeaux's provincial knuckleheads (who resent outsiders), this is widely acclaimed as one of the region's most singular and greatest wines." - Rated 100, Robert Parker VINEYARD COMPOSITION/VARIETAL PROFILE: 55% Merlot, 25% Cabernet Franc, 20% Cabernet Sauvignon 91.4 acres planted. The average age of vines is 45 years, with an average annual production of 15,000 cases. HISTORY Along the hillside côtes of St. Emilion, Château Pavie's beautifully situated vineyard lies just southeast of the town, making it a neighbor of Châteaux Ausone and La Gaffelière. It is the largest vineyard among the St. Emilion Premiers Grands Crus Classés, and often produces two to seven times as much wine as several of its neighbors. Between 1967 and 1998, Château Pavie was owned and run by Jean-Paul Valette, who formerly operated a ranch in Chile. Attempting to produce wines of deeper color and greater concentration and body, Monsieur Valette moved the château in a more modern direction before selling the property in 1998 to the current owners, Monsieur and Madame Gérard Perse. The purchase of this estate made the Perses the most significant landowners in St. Emilion, as they also own Monbousquet, another St. Emilion estate which has been renovated in recent years. Considering the work they have done to improve the quality at Monbousquet, future vintages of Château Pavie should be eagerly awaited. VINIFICATION The côtes of St. Emilion are the sides of the ancient river valley, with soils of chalk, clay and limestone so suited to the red Bordeaux varietals. Fermentation at Château Pavie lasts around ten days, with a 20 day maceration. Since 1998, malolactic fermentations have occurred in 100% new oak barrels, with around 18 months of aging before bottling. Wines are fined but not filtered. STYLE Château Pavie's large production has made it more easily available than many other red Bordeaux. It is one of the best-known St. Emilions, vinified in a slightly lighter, more elegant style. With moderate red currant fruit in the nose, plus earth and spice, it can be peppery, spicy, or even leafy with hints of red cherries. Like other wineries in the côtes of St. Emilion, Château Pavie makes firm wines that are restrained and austere when young. The occasionally severe tannins mature with age into a fine sinewy structure. The better vintages are deep, intense, and concentrated. They mature 7-20 years after the vintage. |
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