Château Pavie Esprit de Pavie Bordeaux

Tasting Notes from the Curator

The aromatic bouquet of Château Pavie Esprit de Pavie Bordeaux reveals layers of blackcurrant, blackberries, and black plums interwoven with floral notes of licorice and nuances of baking spices. Earthy undertones of pine needles and dried herbs give way to the savory whispers of pipe tobacco and the luxurious oak influences of raw chocolate, espresso, and new black leather. On the palate, its primary fruits of blackcurrant and red cherries meld seamlessly with secondary flavors of spice cake and minerality. Herbal complexities like tobacco and cedar enrich the robust composition, crowned by the oak-derived essences of chocolate and a mild, mature bitterness. The texture is medium to full-bodied with velvety tannins and a refined acidity that adds lift, culminating in a sophisticated, lingering finish.

Pairings & Suggestions

Classic Meat Dishes: Roasted veal with herbs bring out the wine’s red cherry and licorice notes, while pork tenderloin with apple compote complements its sweet fruit flavors. The richness of beef tenderloin harmonizes with the blackcurrant and black plum profile, and roast leg of lamb aligns with the wine’s dark fruit and coffee nuances. Game dishes like venison stew elevate its blackcurrant and spice. For poultry, herb-roasted chicken pairs excellently.

Gourmet and Asian Delights: Teriyaki beef enhances ripe fruit flavors, with mushroom risotto drawing out the earthy undertones. Luxurious dishes like foie gras with verjuice or fresh truffle Angus beef tartare offer fascinating contrasts. Finally, dark chocolate desserts beautifully echo the wine’s espresso notes.

Gérard Perse’s Visionary Transformation

Château Pavie, hailing from Saint-Émilion, has a storied lineage, emblematic of winemaking excellence. Acquired by Gérard Perse in 1998, the estate underwent a monumental transformation. Perse, a former supermarket magnate, brought an uncompromising vision to Bordeaux, investing in modern techniques while respecting tradition. The results speak through accolades and the coveted Premier Grand Cru Classé A status achieved in 2012. Perse’s methods include utilizing optical sorting and gravity-fed tanks—ensuring that only the finest grapes make it to the bottle. This pursuit of perfection transcends the cellar to La Table de Pavie, where the wine pairs with the culinary genius of Yannick Alléno, making Château Pavie an altar of gastronomic devotion.

Storage Instructions

Store Château Pavie Esprit de Pavie Bordeaux at 12-15°C (54-59°F) with around 70% humidity in a horizontal position, avoiding light and vibrations. Ensure proper ventilation and use dark or UV-resistant storage for best results. Monitor conditions regularly for long-term storage.