CHÂTEAU PAVIE | 1ER GRAND CRU CLASSÉ “A” WINE DINNER

CHÂTEAU PAVIE | 1ER GRAND CRU CLASSÉ “A” WINE DINNER

Gerard Perse replanted much of the Chateau Pavie vineyards in 1998. Today, the vineyard is planted to 60% Merlot, 25% Cabernet Franc and 15% Cabernet Sauvignon.

This represents a change in the vineyard with less Merlot and more Cabernet Franc. In addition to replanting, trellis wires throughout the vineyard were raised in order to increase the vines’ foliage.

The Chateau Pavie vineyard is farmed using sustainable, vineyard management techniques. Part of the goal at Chateau Pavie is to produce wine from ripe grapes and low yields. 70% of the vineyard is farmed using organic methods. It is the goal of the estate to become 100% organic.

To produce the wine of Chateau Pavie, it all starts with the severe level of selection. An initial sorting takes in the vineyards and again using optical sorting. For the vinification, the whole berries are moved by conveyor belt to oak tanks for crushing by gravity. After a pre-fermentation cold maceration that can last for as long as 8 or 9 days at 8 degrees Celsius, there is a 36-day maceration. The wine is vinified in 20, temperature controlled, wood vats. The vats are often bled to increase concentration. Malolactic fermentation takes place in barrel. The wine of Chateau Pavie is aged in 80% new, French oak barrels for 18 to months. The first 6 months, give or take of aging time are spent with the wine aging on its lees. The amount of new oak and time in the barrel will vary, depending on the characteristics of each Bordeaux vintage.

Chateau Pavie is a unique style of Bordeaux wine. The wine is deeply colored. In fact it’s often opaque in the best years. Pavie is rich, filled with minerality and a special purity of fruit that only comes from the world’s best wines. It’s mouth filling with its density, offering a fabulous intensity of flavors that often resemble plums, blackberry, truffle, chocolate, licorice, blueberry and spice, with minerality. Pavie pairs elegance with power and concentration with the ability to age and evolve for decades. In fact, Pavie is not a great wine to drink young. Chateau Pavie often requires more than 15 years of age to soften and develop its complexities.

Photographer Mirror Studio

Organizer: Tan Khoa Distribution Corporation

Location Sofitel Legend Metropole Ha Noi

MI2_3462

MI2_3461

MI2_3412

MI2_3499

MI2_3356

MI2_3547

MI2_3219

MI2_3213

MI2_3214

MI2_3220

MI2_3215

MI2_3222

MI2_3212

MI2_3236

MI2_3227

MI2_3229

MI2_3228

MI2_3230

MI2_3231

MI2_3232

MI2_3233

MI2_3239

MI2_3250

MI2_3253

MI2_3254

MI2_3255

MI2_3260

MI2_3274

MI2_3278

MI2_3264

MI2_3281

MI2_3265

MI2_3291

MI2_3414_1

MI2_3416_1

MI2_3498

MI2_3280

MI2_3347

MI2_3372

MI2_3314

MI2_3306

MI2_3309

MI2_3329

MI2_3332

MI2_3333

MI2_3337

MI2_3338

MI2_3340

MI2_3342

MI2_3348

MI2_3351

MI2_3352

MI2_3355

MI2_3370

MI2_3373

MI2_3378

MI2_3385

MI2_3362

MI2_3395

MI2_3399

MI2_3400

MI2_3447

MI2_3417

MI2_3429

MI2_3430

MI2_3437

MI2_3439

MI2_3445

MI2_3453

MI2_3450

MI2_3454

MI2_3458

MI2_3392

MI2_3460

MI2_3464

MI2_3413

MI2_3468

MI2_3469

MI2_3482

MI2_3486

MI2_3500

MI2_3505

MI2_3507

MI2_3508

MI2_3512

MI2_3521

MI2_3525

MI2_3529

MI2_3537

MI2_3540

MI2_3554

MI2_3421

MI2_3549

MI2_3545

MI2_3530_1

MI2_3494_1