Chateau Pavie 2016
Chateau Pavie 2016 originates from France, within the Saint Emilion subregion of Bordeaux. This historic estate traces its roots back to the 4th century, though its modern era began in 1998 when it was purchased by Gerard Perse. Under Perse's leadership, the winery implemented radical improvements, leading to its promotion to the prestigious Premier Grand Cru Classe 'A' status in 2012. The winemaking philosophy emphasizes maximizing the potential of its exceptional limestone and clay terroir through low yields and late harvesting to achieve optimal ripeness.
Wine Description
This vintage presents a very deep purple black or dark crimson colour. The sensory profile is incredibly complex and layered, offering intense aromas of crushed blueberries, raspberries, and black cherries, followed by secondary notes of violets, sandalwood, white truffle, graphite, and exotic spices. On the palate, the wine is full bodied and 'built like a brick house', featuring a rich, unctuous texture with incredible fruit concentration and energy. The structure is defined by firm, velvety, and fine grained tannins, balanced by a seamless freshness and a long, perfumed finish that lingers with notes of coffee bean and minerals.
Varietal Composition: A blend typically consisting of 60% Merlot, 22% Cabernet Franc, and 18% Cabernet Sauvignon.
ABV: Recorded at 14.5%.
Ageing: Matured for 18 to 32 months in French oak barrels, with the use of new oak slightly dialed back in recent years to approximately 70% to 85%.
Organic Status: The estate currently practices sustainable viticulture and has expressed intent to convert to organic farming in the future.
Food Pairing
The immense power and concentration of Chateau Pavie 2016 require dishes with significant depth and resonance. Suggested pairings include refined meat dishes such as veal grenadin with morel sauce, beef Wellington with black garlic, and roasted rack of lamb. It also pairs excellently with wild game like roast pigeon or venison and savoury mushroom based recipes like a wild mushroom tarte tatin. For a cheese course, matured, hard varieties such as Old Mimolette, Cantal, or aged Ossau Iraty are recommended.
Vintage Quality
The 2016 vintage in Saint Emilion is considered exceptional, characterized by a rainy spring followed by a hot, parched summer and a golden September that allowed grapes to reach perfect phenolic ripeness. These conditions resulted in wines that are slightly more homogenous in high quality compared to the 2015 vintage, possessing roughly 1% less alcohol and slightly more acidity. Critics have lauded the 2016 Chateau Pavie as a 'head turner' and a classic of the estate, often awarding it perfect or near-perfect scores for its remarkable balance of power and elegance.
Original: $717.70
-65%$717.70
$251.19Product Information
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Description
Chateau Pavie 2016 originates from France, within the Saint Emilion subregion of Bordeaux. This historic estate traces its roots back to the 4th century, though its modern era began in 1998 when it was purchased by Gerard Perse. Under Perse's leadership, the winery implemented radical improvements, leading to its promotion to the prestigious Premier Grand Cru Classe 'A' status in 2012. The winemaking philosophy emphasizes maximizing the potential of its exceptional limestone and clay terroir through low yields and late harvesting to achieve optimal ripeness.
Wine Description
This vintage presents a very deep purple black or dark crimson colour. The sensory profile is incredibly complex and layered, offering intense aromas of crushed blueberries, raspberries, and black cherries, followed by secondary notes of violets, sandalwood, white truffle, graphite, and exotic spices. On the palate, the wine is full bodied and 'built like a brick house', featuring a rich, unctuous texture with incredible fruit concentration and energy. The structure is defined by firm, velvety, and fine grained tannins, balanced by a seamless freshness and a long, perfumed finish that lingers with notes of coffee bean and minerals.
Varietal Composition: A blend typically consisting of 60% Merlot, 22% Cabernet Franc, and 18% Cabernet Sauvignon.
ABV: Recorded at 14.5%.
Ageing: Matured for 18 to 32 months in French oak barrels, with the use of new oak slightly dialed back in recent years to approximately 70% to 85%.
Organic Status: The estate currently practices sustainable viticulture and has expressed intent to convert to organic farming in the future.
Food Pairing
The immense power and concentration of Chateau Pavie 2016 require dishes with significant depth and resonance. Suggested pairings include refined meat dishes such as veal grenadin with morel sauce, beef Wellington with black garlic, and roasted rack of lamb. It also pairs excellently with wild game like roast pigeon or venison and savoury mushroom based recipes like a wild mushroom tarte tatin. For a cheese course, matured, hard varieties such as Old Mimolette, Cantal, or aged Ossau Iraty are recommended.
Vintage Quality
The 2016 vintage in Saint Emilion is considered exceptional, characterized by a rainy spring followed by a hot, parched summer and a golden September that allowed grapes to reach perfect phenolic ripeness. These conditions resulted in wines that are slightly more homogenous in high quality compared to the 2015 vintage, possessing roughly 1% less alcohol and slightly more acidity. Critics have lauded the 2016 Chateau Pavie as a 'head turner' and a classic of the estate, often awarding it perfect or near-perfect scores for its remarkable balance of power and elegance.
