2019 Château Pavie Aromes de Pavie Saint-Émilion Grand Cru

2019 Arômes de Pavie is the second wine of the legendary Château Pavie, offering a beautifully accessible expression of this Saint-Émilion Premier Grand Cru Classé estate. Crafted from a blend of 65% Merlot, 18% Cabernet Franc and 17% Cabernet Sauvignon, it delivers much of Pavie’s signature depth and elegance at a more approachable level. This cuvée captures the essence of the château’s limestone-rich terroir in a vintage that is already charming in its youth yet built to evolve gracefully.

Tasting Notes
In the glass, the 2019 Arômes de Pavie shows a deep, vibrant garnet robe with a dark, almost opaque core and a youthful purple rim. The nose is intense and inviting, with layered aromas of ripe blackberry, blue fruits and black cherry, wrapped in notes of dark chocolate, black truffle, crushed stone and a touch of graphite and sweet spice. On the palate, this is a full-bodied, concentrated Saint-Émilion with a polished, modern texture. The dark berry fruit is supported by fine, firm tannins and a pronounced mineral streak, giving a sense of precision and tension. Flavours of black olives, cocoa, plum and a hint of toasted oak unfold slowly, leading into a long, savoury finish. While already enjoyable with some aeration, the structure suggests very good aging potential: it should drink beautifully from now with decanting, and continue to develop complexity over the next 8–15 years.

Production
Arômes de Pavie is sourced from Château Pavie’s 42-hectare estate on the famed limestone plateau and clay-limestone slopes of Saint-Émilion, a mosaic of terroirs each with its own microclimate. Pavie is often among the last properties to harvest, waiting for optimal ripeness, with meticulous selection in the vineyard and at the sorting table. The grapes are picked by hand, parcel by parcel, then vinified in temperature-controlled vats to preserve purity of fruit and terroir expression. The wine is traditionally aged in French oak barrels (a proportion of which are new), allowing the tannins to integrate and the aromatics to gain complexity, while retaining the château’s signature combination of richness, freshness and minerality.

Food & Serving
This Saint-Émilion Grand Cru pairs superbly with roasted lamb, dry-aged beef, venison or other game dishes, as well as earthy preparations featuring mushrooms, truffles or slow-braised short ribs. It also works beautifully with hard cheeses such as Comté, aged Gouda or mature Cheddar. Serve at 16–18°C (around 60–64°F) to highlight both fruit and structure. In its youth, decant for 1–2 hours to soften the tannins and open up the aromatics; with further bottle age, a shorter decant just to remove any sediment will be sufficient.

Producer
Château Pavie is one of Saint-Émilion’s most illustrious estates, classified Premier Grand Cru Classé and renowned for its powerful, age-worthy wines. The 42-hectare vineyard, with its dramatic slopes and limestone plateau, has long been recognised as one of the appellation’s great terroirs. Since acquiring the property in 1998, Gérard Perse – a self-made entrepreneur from Paris – has driven a qualitative revolution at Pavie, introducing rigorous vineyard management, low yields and meticulous selection that were once considered radical, but are now widely adopted in the region. Today, Château Pavie’s wines regularly earn top scores from leading international critics, and Arômes de Pavie stands as a refined, more approachable reflection of the château’s grand vin and its modern, terroir-focused philosophy.

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