In the fourteenth century, the first grapes were planted in Saint-Emilion on the Pavie Hillside. Prior to this planting, the vineyard area had been used to grow a variety of peach, known as 'Pavie.' It is this peach that has given the vineayrd and subsequent Chateau its name. Jump forward in time to 1955, when the first classifications of Saint-Emilion were being awarded. Chateau Pavie achieved the rank of 1er Grand Cru Classe 'B.' Then, in 2012, they were promoted to the rank of Saint-Emilion 1er Grand Cru Classe 'A' - a significant achievement. Today, Chateau Pavie is an estate with 37 hectares of undivided vineyards with exceptional terroir that benefits from an extraordinary sun exposure for that region: due South. The vineyard is manually worked in its entirety, allowing careful attention to be paid to bunch thinning and crop ripening. These practices leave well-distributed bunches of superior quality on the vine, with good sun exposure to ensure even and full ripening. It's this premium fruit that goes into all of Chateau Pavie's wines, making wine of exemplary quality and longevity.
