2020 Château Pavie Aromes de Pavie Saint-Émilion Grand Cru

Arômes de Pavie 2020 is the second wine of the illustrious Château Pavie, offering a more approachable, earlier-drinking expression of this iconic Saint-Émilion Grand Cru estate. Crafted from an equal blend of Merlot and Cabernet Franc and raised predominantly in new French oak, it delivers serious depth and refinement while remaining inviting in its youth. This cuvée captures the spirit and precision of Pavie’s grand vin, but with a slightly more open, seductive profile that makes it a superb entry point into the world of top Right Bank Bordeaux.

Tasting Notes
In the glass, the 2020 Arômes de Pavie shows a deep purple-black hue, almost opaque at the core, hinting at its concentration and youth. The nose is initially reserved, but with a bit of swirling it unfurls lush aromas of stewed black plums, black cherry compote and both red and blackcurrants, layered with notes of tar, baked Mediterranean herbs, charcoal, and a subtle touch of spice from its élevage in French oak. On the palate, this is a full-bodied and generous Saint-Émilion, packed with dark fruit—blackberry, plum and black cherry—wrapped in velvety, finely textured tannins. There is plenty of freshness and lift, which balances the rich fruit and oak influence, leading into a long, earthy finish with hints of graphite and savory herbs. While already enjoyable after a stint in a decanter, this 2020 vintage has the structure and concentration to evolve gracefully over the next 10–15 years, gaining further complexity and integration.

Production
Château Pavie’s 42 hectares sit on the famed limestone and clay slopes of Saint-Émilion, benefiting from varied terroirs and microclimates that naturally favor Merlot and Cabernet Franc. Arômes de Pavie 2020 is produced from hand-harvested grapes, with rigorous selection in the vineyard and at the winery to ensure only perfectly ripe fruit makes the cut. The blend—50% Merlot for plush fruit and roundness and 50% Cabernet Franc for aromatic lift and structure—is vinified with great precision, then matured in French oak barrels, around 70% of which are new, to add complexity, texture and subtle notes of spice without overwhelming the wine’s sense of place.

Food & Serving
This rich and structured Saint-Émilion pairs beautifully with classic dishes such as roast lamb with herbs, beef ribeye, slow-braised short ribs, or duck breast with a red wine reduction. It also works well alongside truffle risotto, wild mushroom dishes, and aged hard cheeses like Comté or Manchego. For optimal enjoyment, serve at 16–18°C (60–64°F). Decant for 1–2 hours in its youth to open up the aromatics and soften the tannins; as the wine ages, a shorter decant primarily to remove any sediment will suffice.

Producer
Château Pavie is one of the most renowned estates in Saint-Émilion, elevated to Premier Grand Cru Classé A status in the region’s hierarchy and recognized worldwide for its powerful yet refined wines. The estate covers 42 hectares in a single, contiguous block—unusual for the area—and encompasses a mosaic of terroirs that contribute to the complexity of its wines. Since acquiring Pavie in 1998, Gérard Perse, a self-made entrepreneur from Paris, has transformed the property through meticulous vineyard work, yield control and modernized cellar practices that were once considered radical but are now widely emulated. Around 70% of the vineyard is currently farmed organically, with a goal of reaching 100%, underscoring the estate’s commitment to responsible viticulture. Today, Château Pavie and its second wine, Arômes de Pavie, regularly receive top scores from leading international critics and are regarded as benchmarks for contemporary Saint-Émilion.

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