Wines Saint-Émilion Grand Cru Château Pavie - 1989

Château Pavie 1989 from Saint-Émilion Grand Cru AOC is a truly exceptional red wine, reflecting the remarkable terroir and traditional savoir-faire of Bordeaux’s Right Bank. Produced exclusively from predominantly Merlot, complemented by Cabernet Franc and a touch of Cabernet Sauvignon, this vintage exemplifies the harmony and depth characteristic of classic Saint-Émilion. The 1989 vintage benefitted from an outstanding growing season, with warm, dry weather delivering grapes of excellent ripeness. After careful hand-harvesting, the wine underwent traditional vinification, with extended maceration and ageing in oak barrels, imparting both texture and complexity. With over three decades in bottle, the wine exhibits a deep garnet hue, aromas of dried blackberries, truffle, cedar, leather, and subtle earthy notes. On the palate, it offers velvety tannins, layered dark fruit, tobacco, spice, and a lingering, elegant finish.

Saint-Émilion is one of Bordeaux’s most storied appellations, known for its undulating limestone plateaux and clay-rich soils, which provide excellent drainage and impart a unique mineral character to the wines. The region enjoys a temperate maritime climate, moderated by Atlantic influences which promote slow, even ripening. Viticulture here dates back to Roman times, and today Saint-Émilion is recognised as a UNESCO World Heritage site for its long-standing tradition and stunning landscape. The Grand Cru designation denotes stricter production criteria and highlights wines from some of the region’s best plots.

Pairing such a mature and refined wine calls for dishes of equal subtlety. Classic Bordeaux fare such as roasted rack of lamb with herbs, beef Wellington, or duck breast with a red wine reduction will beautifully complement the wine’s depth and structure. For a regional touch, consider entrecôte à la bordelaise or truffled poulet de Bresse. Hard cheeses like aged Comté or Saint-Nectaire will also pair well, enhancing the wine’s savoury notes.

For optimal enjoyment, decant Château Pavie 1989 gently to separate any sediment, and serve at a temperature of 17–18°C. Allow the wine to breathe for up to an hour before tasting to fully reveal its aromatic complexity and silkiness on the palate.