Chateau Pavie 2016
1 or more bottles$795.00
James Suckling100* points
Neal Martin100* points
Antonio Galloni100* points
Wine Spectator100* points
Wine Enthusiast98* points
The 2016 Pavie is a blend of 60% Merlot, 22% Cabernet Franc and 18% Cabernet Sauvignon.
"It has a very intense bouquet that is extremely well-defined and shrugs off that higher alcohol level. You can find the graphite vein courtesy of the Cabernet Sauvignon and the underlying tension, while a second bottle had a soupçon more florality. The palate is medium-bodied with succulent, ripe, supple tannins that gently caress the mouth. It feels beguiling and charming, totally different in style compared to say Cheval Blanc, offering a more sensual take on the 2016 growing season." Neal Martin
Light (Light)Full (Full)
Low Tannin (Low Tannin)Tannic (Tannic)
Sweet (Sweet)Dry (Dry)
Low Acidity (Low Acidity)High Acidity (High Acidity)
- Blue Fruits
- Red Meat
Critic Scores & reviews
"This is more compressed and tighter than the 2015. It’s full-bodied, but very tight and focused. So linear and long. Love the gorgeous finesse. Goes on for minutes. All about finesse...new profile. 99-100 points."
"The 2016 Pavie is a blend of 60% Merlot, 22% Cabernet Franc and 18% Cabernet Sauvignon cropped at 38 hectoliters per hectare between 10 and 20 October. The alcohol this year is 14.55%, and it is matured in 80% new oak and 20% one-year-old wood. As Gérard Perse explained, this is a Pavie that has taken stock and shifted in direction in recent years, reflecting more of its exceptional terroir instead of winemaking. It has a very intense bouquet that is extremely well-defined and shrugs off that higher alcohol level. You can find the graphite vein courtesy of the Cabernet Sauvignon and the underlying tension, while a second bottle had a soupçon more florality. The palate is medium-bodied with succulent, ripe, supple tannins that gently caress the mouth. It feels beguiling and charming, totally different in style compared to say Cheval Blanc, offering a more sensual take on the 2016 growing season. It is a very impressive follow-up to the 2015 Pavie and may surpass it once in bottle. 98-100 points. Drink Date: 2026 - 2060"
"Seamless, sumptuous and super-expressive, the 2016 Pavie is a real head-turner. It will be years before the 2016 is ready to show all it's got. Even so, it is an absolutely stunning wine. The 2016 is 60% Merlot and 40% Cabernet Franc, which is the most Franc that has ever gone into the Grand Vin. That gives the wine striking aromatic nuance to play off the exquisite, layered fruit. The 2016 is an exceptional wine by any measure. In a word: magnificent! 97-100 points."
"This is a head-turner, with intense raspberry, cassis and boysenberry reduction notes pumping along, inlaid with a graphite edge and backed by waves of roasted apple wood, anise and fruitcake. Yet as large-scale as this is, it's still harnessed by a fine, chalky minerality through the finish. "Wow" wine. Score range: 97-100."
"Barrel Sample. This is a restrained Pavie, elegant and with great fruit. The tannins are there but certainly not harsh or too dense. It has great blackberry fruit and beautiful tannins. It is perfumed and stylish, with a great future. 96-98 points."
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Wine is being produced throughout France and has been done for over 2,500 years with certain Châteaux dating their history back to Roman times, around 6th Century BC. Ranking second in the world in per-capita consumption and first in total production quantity. More so than the overall quantity of wine is the quantity of truly great wines coming out of France makes the nation the envy of wine-making nations worldwide.
Two concepts pivotal to the higher end French wines, in particular, are the idea of 'terroir' and the Appellation d'Origine Contrôlée (AOC) system. Terroir refers to the way the geography, geology and climate find their way into the glass, telling a story of the origin of the wine. The AOC was set up in 1935 and has the primary goal of protecting the authenticity of the wines and the livelihoods of the producers. Appellation rules strictly define which varieties of grapes and winemaking practices are approved for classification in each of France's several hundred geographically defined appellations, which can cover entire regions, individual villages or in some cases, like in Burgundy even specific vineyards.
Classic wine regions in France include Champagne (home of Champagne), Burgundy (Pinot Noir and Chardonnay), Bordeaux (Cabernet Sauvignon, Merlot, Malbec, Petit Verdot), Alsace (Aromatic varietals), Loire Valley (Chenin Blanc, Crémant) and the Rhône Valley (Syrah, Grenache Mourvedre)
The Bordeaux classification of 1855 is still in use, as is the Sauternes and Barsac Classification of the same year. Wines from certain regions can be bought En Primeur, which is when the wine is sold prior to it being bottled.
Bordeaux has a rich history of winemaking, dating back to the Roman times. Today, it is known as one of the most significant wine regions in the world, with a reputation for producing complex, full-bodied red wines. The region is home to a diverse range of terroirs, each with its own unique microclimate, soil composition, and grape varieties.
The left bank of Bordeaux is dominated by Cabernet Sauvignon, which thrives in the region's gravelly soils. These wines tend to be bold, tannic, and complex, with notes of blackcurrant, cedar, and tobacco. On the right bank, Merlot is king, producing wines that are softer and fruitier, with notes of plum, cherry, and chocolate.
Aside from the red blends, Bordeaux is also renowned for its sweet wines, particularly from the Sauternes and Barsac appellations. These wines are made using a unique process that involves botrytis, or "noble rot," which concentrates the sugars in the grapes, resulting in a lusciously sweet and complex wine.
Bordeaux's classification system has evolved over time, with some estates moving up or down the ranks depending on the quality of their wines. Today, the system includes five growths, with Premier Cru being the highest and Deuxièmes Crus being the second-highest. There is also a separate classification for the sweet wines of Sauternes and Barsac, with Chateau d’Yquem holding the highest rank.
Overall, Bordeaux is a region that continues to captivate wine enthusiasts around the world with its rich history, diverse terroirs, and exceptional wines.
Saint-Émilion, a prestigious and historic appellation located on the right bank of the Gironde river in Bordeaux, France, is a red-wine-only region that has earned a well-deserved spot on the World Heritage List. Although Saint-Émilion is situated inland from the Atlantic Ocean, it still benefits from the moderating influence of the river and the cool, humid climate of the region, which is ideal for cultivating early-ripening grape varieties.
Merlot, the primary grape variety in Saint-Émilion, is renowned for its plump, juicy fruit flavors and velvety tannins, and it is typically blended with Cabernet Franc, which adds structure, tannin, and complexity. Some châteaux also grow small amounts of Cabernet Sauvignon, which contributes additional depth and richness to the final blend.
Wine styles in Saint-Émilion can range from simple, easy-drinking wines that are perfect for enjoying in their youth to premium Grand Cru Classé wines that are among the most coveted and sought-after in the world. The quality of the wine is influenced by many factors, including location, vine age, and winemaking techniques.
The best wines from Saint-Émilion are characterized by their intense, concentrated aromas and flavors of red and black plums, often accompanied by notes of vanilla and clove from aging in new oak barrels. These wines are typically full-bodied, with high alcohol content and robust tannins, which provide structure and aging potential. Over time, bottle aging will soften the tannins, allowing the wine's rich fruit flavors to fully express themselves.
It's worth noting that Saint-Émilion has its own classification system for Premier Grand Cru Classé and Grand Cru Classé wines, which is updated every decade to reflect the changing quality of the region's wines. This system serves as a benchmark for quality and helps consumers to identify the best wines from this renowned appellation.
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About the brand Chateau Pavie
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 Saint Emilion 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 Feret’s “Bordeaux et ses vins.” In 1850, the first edition was already high on the wines from Pavie as they named it one of the First classed Growths in Saint Emilion.
A portion of Chateau Pavie was sold off in 1885, interestingly, (the same year that the famous, classification of the Medoc took place), to the well known, Bordeaux 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, Chateau Pavie and Pavie Decesse were fully separate estates. Close to the same time, the Macquin family was also busy purchasing parcels of vineyards in the same region too. Those purchases led to the creation of Chateau Pavie Macquin.
Pavie Sky 300x224 Chateau Pavie St. Emilion Bordeaux Wine, Complete Guide
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 the vineyard to the Valette family. The Valette family was were well-known Bordeaux negociants from Paris.