Château Pavie 2025 is a powerful yet finely sculpted Saint-Émilion, showcasing an unusually high proportion of Cabernet Franc (60%), alongside Merlot and Cabernet Sauvignon. Aromas of dark berries, violets, and subtle spice lead into a precise, focused palate. The wine is structured around firm, chalky tannins and vibrant acidity, delivering tension, depth, and remarkable purity. More restrained and linear than previous vintages, the 2025 Pavie emphasizes finesse over opulence, finishing long, intense, and highly age-worthy.

James Suckling | JS 99
Published: Apr 29, 2026

The cabernet franc really comes through, with fine, intense, racy tannins and great length. Chalky and focused. More restrained than past vintages, with superb tension at the end. The most cabernet franc-driven Pavie ever. And it works so well. Precise is the word.

Jancis Robinson | JR 18.5
Published: Apr 23, 2026
Drink: 2035-2060

60% Cabernet Franc, 30% Merlot, 10% Cabernet Sauvignon. 21 hl/ha. Cask sample.
Deep purple-black colour. Lots of Cabernet in the blend (a record for Cabernet Franc). Lovely fruit expression, the aromas pure and expressive. An abundance of tannin but sculpted and precise. Freshness from start to finish. Intense and profound. Long on the finish. Considerable ageing potential. (JL)

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Technical Specs

Alcohol: 12.5%
Closure: Natural Cork
Vintage: 2025
Oak: French oak barrels; exact new-oak proportion and ageing duration not yet confirmed
Varietals: 60% Cabernet Franc, 30% Merlot, 10% Cabernet Sauvignon
Vineyard: Château Pavie estate, on the south-eastern slopes of Saint-Émilion; limestone plateau and clay-limestone soils
Harvest: 2025 harvest; exact dates not confirmed
Vinification: Parcel-by-parcel vinification in temperature-controlled wooden vats, with gravity-fed handling and careful extraction
Ageing: To be confirmed for the 2025 vintage
Winemaker: Château Pavie technical team; Henrique da Costa oversees the estate following Gérard Perse's passing in 2025
Region: Saint-Émilion, Bordeaux, France
Classification: Premier Grand Cru Classé A, Saint-Émilion

Serving Temperature: 16–18°C
Decanting: Decant for approximately 2–3 hours when mature; allow extended cellaring. Suggested drinking window 2035–2060
Food Pairing: Roast beef, rack of lamb, venison, duck, beef tenderloin, game, braised short ribs, truffle dishes and mature hard cheeses