Arômes de Pavie 2018

Characteristics and tasting advice for Arômes de Pavie 2018 from Château Pavie

Tasting

Appearance

The color reveals a deep garnet hue with intense purple highlights.

Nose

The nose opens with concentrated aromas of black fruit, notably candied black cherries, blackberries and plums. With aeration, notes of licorice, dark cocoa and espresso emerge, accompanied by nuances of black olives, anise and graphite. Floral hints of violet and subtle mineral notes complete this complex bouquet.

Palate

The attack is ample, round and generous, with fine concentration of black and red fruit. The palate reveals a velvety texture and fine, silky tannins that harmoniously coat the mouth. The freshness is remarkable despite the wine’s richness, bringing balance and precision. The long, elegant finish evolves toward mineral and dark cocoa notes, with remarkable aromatic persistence.

Food and wine pairings

This wine pairs perfectly with grilled or roasted red meats, such as a beef fillet with porcini mushrooms or braised lamb shoulder with mushrooms. It also goes very well with game, such as hare stew or duck breast with morels. Tuna preparations, whether grilled or lightly cooked, also make for an interesting pairing.

Serving and cellaring

Arômes de Pavie 2018 is best served between 15.5 and 18°C. Decanting for one to three hours before serving is recommended to allow the wine to open fully and express all its aromatic complexity. This wine can be enjoyed now but will continue to evolve favorably until around 2035, or even beyond for bottles kept in optimal conditions.

A Saint-Émilion second wine with an assertive character and a delicate structure

The estate

The origins of the estate are very old. Vines were grown on the slopes of what is now Château Pavie as early as the 4th century. Owned by Chantal and Gérard Perse since March 1998, Château Pavie, 1er Grand Cru Classé « A », boasts one of the finest terroirs in Saint-Émilion. Château Pavie is renowned for the structure and elegance of its wines.

From 2005 onward, Arômes de Pavie became the label of Château Pavie’s second wine, succeeding that of Château Tour Simard.

The vineyard

The Château Pavie vineyard spans 37 hectares on the south-east-facing slopes of the limestone plateau of Saint-Émilion. The brown soils, combining limestone, clay and sand, provide drainage and precision. The optimal exposure and high altitude promote balanced phenolic ripening. The grape varieties combine Merlot, Cabernet Franc and Cabernet Sauvignon, with meticulous hand harvesting. This second wine from Château Pavie comes from young vines less than ten years old, as well as lots not selected for the first wine.

The vintage

The 2018 vintage in Bordeaux was marked by a mild winter followed by a contrasting spring. The summer proved hot and sunny with moderate rainfall, allowing for optimal ripening of the grapes. Weather conditions in September were ideal for finalizing maturity, delivering generous, perfectly balanced berries. Harvest took place in excellent conditions between late September and early October.

Vinification and aging

After hand harvesting and rigorous sorting, the grapes underwent a cold pre-fermentation maceration. Alcoholic fermentation took place in temperature-controlled wooden vats at around 20°C, with total maceration lasting about three weeks. Malolactic fermentation was carried out directly in French oak barrels. Aging then continued for 18 to 24 months in barrels, 70% of which were new oak, allowing the wine to develop aromatic complexity while preserving fruit freshness.

Grape varieties

Merlot, Cabernet Franc and Cabernet Sauvignon.