Chateau Saint Georges-Cote Pavie St. Emilion Bordeaux Complete Guide

Learn everything about Chateau Saint Georges CotePavie St. Emilion with wine tasting notes, wine, and food pairing tips, best vintages, a history of the property, and information on the vineyards and winemaking. If you want to read about other important, Bordeaux Chateaux: Links to all Bordeaux Wine Producer Profiles

Chateau Saint Georges CotePavie History, Overview

Chateau Saint Georges-Cote Pavie has been owned by the Masson family since 1873 when it was purchased by Jules Charoulet. The estate is managed by the Milhade Negociant company.

The vineyards are located not far from the village of Saint Emilion. In fact, Chateau Saint Georges Cote-Pavie has some very good neighbors. The vineyards are well situated, not all that far from Chateau Pavie or Chateau La Gaffeliere, just below the village.

In fact a small portion of their vineyard, .5 hectares abuts that of Chateau Ausone. Chateau Saint Georges-Cote Pavie was consulted on their wine by Alain Vauthier. If you did not know, Alain Vauthier is the owner of Chateau Ausone.

The 2009 Bordeaux vintage of St. Georges-Cote Pavie shows a marked improvement over previous vintages. Starting with the 2016 vintage, things changed for the better at the property when they brought in Stephane Derenoncourt and his team to help with the vineyard management and winemaking.

A planned, complete renovation of their cellars is in the works as well. With these big changes, it will be interesting to see how things continue to develop at the Right Bank estate.

Chateau St. Georges CotePavie Vineyards, Terroir, Grapes, Winemaking

The 5.5 hectare Saint Emilion vineyard is planted to 80% Merlot and 20% Cabernet Franc. This marks a change in the vineyard makeup. Previously, there was up to 11% Cabernet Sauvignon planted in the vineyard, but those vines have since been removed. The terroir is limestone and clay soils.

The vines are on average between 25 to 30 years of age. The vines are planted in 3 main blocks, with parcels adjacent to Chateau Pavie, close to Chateau La Gaffeliere, and a small, coveted parcel on the plateau, not far from Chateau Ausone. The vineyard is planted to a density that ranges from 5,000-6,000 vines per hectare.

To produce the wine of Chateau Saint Georges-Cote Pavie, vinification takes place in temperature-controlled, stainless steel vats. The wine is aged in 50% new, French oak barrels.

The Best Vintages of Chateau Saint Georges-Cote Pavie are: 2023, 2022, 2021, 2020, 2019, 2018, 2017, 2016, 2015, 2014, 2010 and 2009.

There is a second wine, Cote Madeleine, which takes its name from its location on the Cote Madeleine. On average, between 2,000 and 2,500 cases of Chateau St. Georges-Cote Pavie are produced each year. Starting with the 2018 vintage, the estate added a new wine to their portfolio, Clos 1873. The 100% Merlot wine comes from a specific .5-hectare parcel not far from Chateau Ausone that was previously included in the Grand Vin for Saint Georges Cote Pavie. Clos 1873 is produced in its own cellar, which is located in a garage next to the vineyard.

When to Drink Chateau Saint Georges-Cote Pavie, Anticipated Maturity, Decanting Time

Chateau Saint Georges Cote Pavie is better with at least 3-5 years of bottle age. Of course, that can vary slightly, depending on the vintage.

Chateau Saint Georges Cote Pavie is best enjoyed in the first 4-12 years of life. Young vintages can be decanted for about 1 hour. This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment.

Serving Chateau Saint Georges Cote Pavie, with Wine and Food Pairings

Chateau Saint Georges Cote Pavie is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift.

Chateau St. Georges Cote Pavie is best paired with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, and grilled dishes. Chateau Saint Georges Cote Pavie is also good when matched with Asian dishes, and rich fish courses like tuna, salmon, mushrooms, and pasta.

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