Chateau Pavie 2020

Grape Varieties

The blend is:

• 60% Merlot (planted on limestone plateau)
• 30% Cabernet Franc (planted on lower sandy soils)
• 10% Cabernet Sauvignon

Why is Merlot predominant? Clay-limestone soils can retain moisture during droughts. The percentage of Cabernet Franc is 30% and on average higher than neighbouring chateaux. Cabernet Franc planted in warm sandy soils develops more aromatic notes such as violet and pepper, which accentuate the richness of Merlot.

Tasting Notes

Intense aromas of blackberry and cassis are initially detected, complemented by cedar and the limestone minerality characteristic of plateau soils. On the palate, this wine shows the concentration of its 30 hectoliter yield. The tannins are firm but fine, showing the influence of Michel Rolland, who managed the extraction during the three weeks of skin contact. Underneath the fruity flavors are savory, almost graphite-like nuances typical of Cabernet Franc. The finish reveals dark chocolate and espresso notes. It needs at least five years to fully integrate.

The Producer

Gérard Perse bought Pavie in 1998 and changed everything. Before him, the estate was making decent Saint Emilion. After him? In 2012, it was rated Premier Grand Cru Classé A. What did Pels change? He reduced yields from 55 hectoliters per hectare to 30 hectoliters per hectare, brought in Michel Rolland as a consultant, and restored the historic stone cellar in the former Bordeaux train station. This approach, which initially caused controversy, has proven that Saint-Emilion can produce concentrated wines that rival the best Pomerol wines.

Terroir & Climate

Pavie is situated on three different soil types on an area of 37 hectares. A limestone plateau at 85 meters above sea level, this is where Merlot grows, deeply rooted in white friable limestone, with starfish limestone beneath. Why is this important? Limestone stores water and releases it slowly, preventing stress on the vines and creating a deep root system. These deep roots draw in minerals, which appear as a chalky structure in the wine. The clay-limestone soils below 55 meters elevation are soft and easily penetrated by the roots. Its southern orientation provides ample sunshine, and the westerly winds from the Dordogne prevent frost.

Food Pairing

Protein and fat are needed to soften the tannin structure. The rich fat matches the concentration of the wine, and the gibier notes in the meat complement the earthy aromas. A more traditional dish, simply grilled Cote de Boeuf, allows the minerals of the limestone to show through in the wine. Also recommended is an aged Comté cheese, whose nutty complexity is matched by its oak aging. Rabbit meat is also good, according to regional tradition; serve at 17-18°C and decant within an hour.

Winemaking

Hand-harvesting on a double selection table. Fermentation in 20 temperature-controlled fermenters allows vinification to be done on a site-by-site basis, separating the best batches before the blending decision is made. The key selection is skin contact, which takes three weeks to extract tannins and color from the concentrated fruit. The wine is then aged in new oak barrels (French oak, 225L capacity) for 18-24 months. This new oak ratio sounds aggressive, but the high concentration of the wine allows it to age without overheating. The result is an integration of vanilla and spice rather than the dominance of oak.

Cellaring Potential

Best time to drink: 2028-2045.Why it's worth the wait: The tannins from three weeks of skin contact and aging in new oak need time to soften and integrate. But there is enough concentration and acidity in this wine to make it worth patience.Store in a dark place at 12-14°C. Over the next 10 years, the fruit aromas will evolve from primary blackberry to secondary leather and tobacco, and the limestone minerality will become more pronounced.