Vineyard:The slopes of Chateau Pavie have born vines since the fourth century, thanks to planting efforts by the Romans. However, the property did not become famous as a Saint Emilion wine producer until nearly 2,000 years later, when it was owned by the Talleman and Pigasse families. It takes its name from the peach orchards (‘pavies’) that once grew in the area.

Winemaking:Chateau Pavie's wine is typically a blend of 55% Merlot, 25% Cabernet Franc and 20% Cabernet Sauvignon.Since 1998, the grapes have been fermented in new wooden vats with the wine then being aged in 100% new oak barriques for 18 months. It is bottled unfiltered.

Tasting notes: Chateau Pavie is rich, filled with minerality and offers great intensity through plum, blackberry, chocolate and spice flavours. While it can be drunk young, most experts agree that its tremendous ageing potential makes older vintages more enjoyable, and that it should ideally benefit from at least 15 years of ageing to allow the wine to soften and develop its complexities.

Paired with:Grilled red meats or game.

Serve at:16°C- 18°C

Aging: Susceptible to long aging.