Château Pavie Saint-Emilion 2025 - 1er Grand Cru Classé A (Primeurs)

Château Pavie’s magnificent cellars live up to its status as a Premier Grand Cru Classé A, a designation it earned in 2012. Both the vineyard and the cellars have been completely restructured over the past few vintages by Gérard Perse, who has embodied the estate’s revival since his acquisition in 1998. His commitment—both in terms of viticulture and financial investment—is total: the plots, encompassing both the plateau and the southern slope, now span 37 hectares, straddling the estates of Château Pavie-Decesse, Château Larcis-Ducasse, and Château La Gaffelière. The wine’s style combines, in a balance hitherto unique on the Right Bank, the utmost richness with a precisely calibrated nobility of texture. The great terroirs speak with flamboyant majesty, provided one is willing to wait at least a decade; otherwise, one risks missing the true complexity of the estate. (The 2000 vintage, tasted recently, demonstrated exceptional elegance and fullness.) The 2016 and 2017 vintages have gained even more nuance and have reached their peak. Those in a hurry can already invest in Esprit-de-Pavie: a sappy and very flavorful Bordeaux for less than 20 euros!

Truly established in the 19th century, Pavie’s vast 37-hectare vineyard stretches across the eponymous hillside, one of the cradles of local viticulture dating back to the 4th century. Its unique terroir, comprising three distinct sections—the limestone plateau, the hillside with its dense, deep clay, and the sandy-clay foothills with a touch of gravel—justifies its inclusion in 2012 among the elite ranks of the First Grand Crus Classé A. This rise to prominence is also due to the considerable investments made by its owner since 1998, Gérard Perse, a businessman who made his fortune in the retail sector. Inaugurated in 2013, a new winery designed by Alberto Pinto—an interior designer known for his work on palaces and luxury hotels—seals the estate’s rise to the pinnacle of the wine world and enables even more precise winemaking techniques.

Acquired in 1997 by Gérard Perse, the estate has gone from success to success ever since, championing a resolutely modern style characterized by high concentration. Extremely low yields, a focus on achieving full ripeness in the grapes, intensive extraction, and lavish aging: all the factors that theoretically enhance wine quality are in place. And the investments never stop... The impressive and massive expansion of the cellars and winemaking facilities—and above all, the creation of a bright, Versailles-style 600 m² reception hall, inaugurated in June 2013. The estate does not seek to produce easy, immediate wines, but rather to establish a long-term vision. The terroir of the southern slope—one of Saint-Émilion’s very finest—fosters the wines’ longevity. Without losing any of their grandeur, the most recent vintages nevertheless show a slight shift toward greater flexibility in their early years, with a more natural expression.

The Cabernet Franc comes through in full force, with fine, intense, and elegant tannins, as well as a lovely length on the palate. It is mineral and precise. More restrained than previous vintages, it offers superb tension on the finish. This is the Pavie most strongly influenced by Cabernet Franc ever produced. And it works wonderfully. The word that best describes it is “precise.”

With 60% Cabernet Franc, the 2025 Pavie sets the estate’s record for the proportion of this grape variety in its grand vin. The bouquet, in fact, underscores this with an unexpected freshness. This is complemented by nuances of black berries and a subtle hint of roasted notes. The velvety, slightly briny attack highlights the wine’s fullness and energy. It unfolds seamlessly, without a hitch or a dip. The mid-palate is defined by the structure and vigor of the tannins, ideally complemented by incisive acidity that lends character and freshness. An impressive wine, notable for its harmony, freshness, and power. It clearly has exceptional aging potential, but those who wish to enjoy it young will also be delighted! 2032–2065

With one of the deepest colors of the vintage, the nose opens with aromas of black raspberries, mint leaves, black cherries, flowers, tobacco leaves, licorice, spices, and espresso. The palate is intensely concentrated, yet with such liveliness and energy that the wine seems almost relaxed on the palate. Waves of rich, dense, opulent, lush, and salty berries, imbued with minerality, start off strong and show no signs of letting up. The mid-palate and finish deliver, without hesitation, their message of deep, ripe black fruit, accompanied by red fruit, spices, crushed stone, camphor, licorice, and dark chocolate, right through to its lingering finish that stretches for nearly 60 seconds. The blend consists of 60% Cabernet Franc, 30% Merlot, and 10% Cabernet Sauvignon, making this the highest percentage of Cabernet ever used in this blend. 14.3% alcohol. pH of 3.58. The harvest took place from September 15 to 26. Yields were 21 hectoliters per hectare. Best enjoyed between 2030 and 2065