Château Pavie 2016

Order wine : Château Pavie 2016

Saint-Emilion - Premier Grand Cru Classé A

100/100 Parker

Guard: 2021 - 2060

By Lisa Perrotti-Brow in 2019: "Pavie 2016 is a blend of 60% Merlot and 40% Cabernet Franc. A deep purple-black, it needs a bit of coaxing to begin with, slowly unfolding to reveal a perfume of violets, chocolate-covered cherries, crushed blueberries and eucalyptus on a core of candied plums, kirsch, black raspberries and creme de cassis, with hints of licorice and grilled meat. Full-bodied and built like a brick house, it has a solid base of firm, super-ripe and grainy tannins and an unfailing freshness, intertwined with canned black fruits and mineral layers, to finish very long and decadent. Superb!" 

 Château Pavie is a complex, refined wine that can evolve over time, becoming even more harmonious and developing notes of undergrowth, leather and truffles in older vintages. It can be enjoyed on its own or with dishes such as grilled meats, mature cheeses and French cuisine. It can be enjoyed on its own or with dishes such as grilled meats, mature cheeses and French cuisine.

Find out more about this wine : 

• Serving temperature: Château Pavie is generally served at a temperature of 16 to 18 degrees Celsius (60 to 64 degrees Fahrenheit). This allows the wine's aromas and flavours to express themselves fully. If the wine is too cold, its characteristics may be masked.
• Aeration: We recommend decanting Château Pavie, especially older vintages.This allows the wine to open up and evolve, releasing its aromas and flavours.Aeration for at least an hour is generally recommended.
• Aromas: You can expect ripe red fruit aromas such as cherry, raspberry, and plum, as well as black fruit notes such as blackberry and blackcurrant. Aromas of vanilla, liquorice, cedar and sometimes tobacco are also common, particularly in more mature vintages.
• Flavour: On the palate, Château Pavie generally offers red and black fruit flavours, often combined with hints of liquorice, spices and oak, due to the ageing process in oak barrels. Tannins are often present, but they are silky and well integrated into the wine, giving it a pleasant texture.

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