Château Pavie, Arômes de Pavie, 2019, Saint-Émilion Grand Cru (AOC)

'One-Liner'
A sumptuous taste of the Pavie style – dark, velvety and powerful, but with enough freshness and mineral lift to keep everything beautifully poised.

Tasting Note
Deep, almost opaque purple-garnet in the glass, with an intense nose of blackberry, blackcurrant and ripe plum joined by liquorice, sweet spice and a touch of chocolate. The palate is full and generously textured, with succulent black fruit wrapped in smooth, densely woven tannins. Hints of graphite, tobacco, caramelised oak and dark cocoa add richness, while a fresh mineral edge keeps the wine lively despite its impressive concentration. There is plenty of power here, but the texture remains polished and remarkably supple. The finish is long and velvety, with blackberry, liquorice and savoury spice lingering beautifully.

Country: France
Region: Bordeaux
Sub-Region: Saint-Émilion Grand Cru AOC
Grape(s): 65% Merlot, 18% Cabernet Franc, 17% Cabernet Sauvignon
ABV: 14.5%
Friendly: n/a

Awards & Critics' Scores
Wine Enthusiast – 94/100
The Wine Independent – 94/100
Jeb Dunnuck – 94/100
Decanter – 93/100
James Suckling – 93/100
Vinous, Antonio Galloni – 91/100
Wine Spectator – 91/100
Jancis Robinson – 16.5/20

The Story
Arômes de Pavie offers a fascinating way into the world of Château Pavie without simply behaving like a scaled-down version of the grand vin. The 2019 comes from 13.5 hectares of vines averaging around fifty years old, giving it considerably more pedigree than the phrase ‘second wine’ might suggest. Merlot takes the lead, bringing plush black fruit and breadth, while Cabernet Franc and Cabernet Sauvignon contribute perfume, freshness and structure. After fermentation in temperature-controlled wooden vats and malolactic fermentation in barrel, the wine spends 18 months ageing in an equal split of new and one-year-old oak. The result captures much of Pavie’s trademark richness and intensity, but is deliberately shaped to become approachable earlier – a generous, polished Saint-Émilion with serious substance behind it.

Perfect With... (click me for the recipe)
- Meat/fish: Barbecue duck with sticky berry glaze
- Vegetarian: Chestnut mushroom pithivier with a dressed green salad
- Vegan: Roast celeriac with Puy lentils, braised shallots and peppercorn jus