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Chateau Pavie

Appellation Saint Emilion Contrôlée

Location: Located on St. Emilion's southern slope.  Along with Chateau Ausone, Pavie may have the best soil in Saint Emilion.

Size: 91 acres producing an average of 15,000 cases per year.

Classification:  Premier grands crus classés B

Vineyard:  55% Merlot, 25% Cabernet Franc, 20% Cabernet Sauvignon.  Vines are an average of 45 years old.  Green harvesting takes place most years and earlier than at many other estates, around July 14th.  The vineyard has 3 sections with different soil types.  There are 8 hectares bordering on the Saint-Emilion plateau. This area has a very thick layer of clay soil. Next comes the slope vineyard, covering 22 hectares. Its clay-limestone soil is only 50 to 60 centimeters deep, on a subsoil of friable limestone that induces vine roots to go very far down for nourishment. Some rootlets have been found 17 meters underground.  The third, and last part, of the vineyard is on the lower part of the slope, where there are 7 hectares of mostly  clay and sandy soil.

Vinification: Malolactic fermentation takes place in the barrel.  100% new oak barrels are used each year.  Pavie does not use automatic temperature control during fermentation. Rather than computer control, the temperature is monitored by staff 24 hours a day.  The final blend is made in December before the wine is placed in barrels.

History:  This is one of the two oldest estates in St. Emilion.  Vines have been cultivated here since the 4th century.  Purchased by Gerard Perse in1998 along with Ch. Pavie-Decesse and La Lcusiere.  He also owns Chateau Monbousquet.