Wine Chateau Pavie, Saint Emilion AOC 1-er Grand Cru Classe, 1990
The color of wine - rich ruby red.
The wine has a rich, harmonious taste and flexible texture. The impressive bouquet stand out notes of strawberries and figs, there is a slight accents of leather and vegetable nuances.
The wine has an intense bouquet, which are felt aromas of ripe fruit, red currant, subtle shades of pine, oak and black tea.
The wine can be served with meat, game, particularly well its taste is revealed in combination with mature cheeses.
Chateau Pavie elegant wine has a wonderful fruity taste, which eventually becomes just richer. The grapes for wine making are harvested by hand, fermentation takes place on the skin for about 3 weeks at a controlled temperature of 20 ° C, then spend malolactic fermentation in barrels, the resulting wine is aged in new oak barrels from 18 to 24 months. The wine is bottled without filtration and fining. Storage capacity of the vintage is at least 25 years.
Chateau Pavie - the largest estate Premier Grand Cru Class (Class B) in Saint-Emilion. It is located on the site of the old peach orchard. The grapes are grown from the 4th century AD. Today it is owned by Gerard Perez - he bought the Chateau in 1998, rebuilding and reforming the cellar and winery building.
Now Chateau produces about 15,000 cases of wine a year from such grapes as Merlot, Cabernet Franc and Cabernet Sauvignon. The vineyards cover 37 hectares, the average age of the vines - about 45 years. Terroir is different in nature. Some vineyards, located 85 meters above the Dordogne River, based on the typical clay-limestone soils with rocky subsoil. Others are located on the "milieu de cote" (mid-slope), at a height of 55 meters with respect to the Dordogne River. Here, the soil consists of a very thin brown limestone. In addition to red wine Château Pavie also produced rosé "La Rose de Pavie." Chateau Pavie Wines cause mixed reactions from critics - some shocked vivid style of these wines, other accused Gerard Perez insufficient attention to the local terroir.