Prefer the old site?Launch →
Vinous Logo

2017 Pavie

Wine Details
Producer

Pavie

Place of Origin

France

Saint Émilion 1er Grand Cru Classé "A"

Bordeaux

Color

Red

Grape/Blend

51% Merlot, 32% Cabernet Franc, 17% Cabernet Sauvignon (2023 vintage)

Vintages
202320222021202020192018201720162015201420132012201120102009200820072006200520042003200220012000199919981995199419901989198819821981197819751959
Reviews & Tasting Notes

00

Drinking Window

2025 - 2048

Subscriber Access Only

Log In or Sign Up

You'll Find The Article Name Here

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.

- By Author Name on Month Date, Year

At Château Pavie, they also escaped the worst of the late April frost. “Some of our wines were not affected by the frost: Pavie, Pavie-Decesse, Bellevue-Mondotte and Clos des Lunelles,” estate manager Philippe Develey told me. “Those in the lower side were affected such as Monbousquet and even here, some parcels were affected more than others. We used a helicopter to protect the vines, which worked very well on the first day, less so on the second. It just wasn’t enough. We did not use any second-generation fruit, which is hard because you have to keep going into the vineyard to select. We cut off the second generation fruit before the harvest because you cannot rely totally on the pickers to choose what to pick and what to leave.” As I have written previously, there is a revision of approach at Pavie towards a less extracted style of wine. “We did a shorter and softer extraction. Délestage was minimal and pigeage was done two times at the beginning of the fermentation. In the past we would do 7-week maceration and now it is two weeks less. The idea is to have less structured, fruitier and more balanced wines with a better expression of the terroir. We started the harvest on 25 September for Pavie and finished 3 October. We might have finished 8 or 9 October in the past. We will do the final blend at the end of the barrel maturation.” Pavie is a wine that has completely reassessed its modus operandi in the last three or four years. Just by reading this paragraph, it is clear that the blockbusters that grabbed headlines and caused such Manichean opinions i.e. you were either for or against Pavie, have been consigned to the past. Interestingly, whilst this shift is evident in Pavie, I still find the likes of Bellevue-Mondotte and sometimes Pavie-Decesse just a tad overblown. I am still waiting for the primeur where I can see a united shift in a more refined direction. On the other hand, why not create a style for different palates?

See more reviews