The ancient Pavie vineyard – going back at least as far as the 4th century AD – is located on the southern part of the Cote de Saint-Emilion (Saint-Emilion slope). Gerard Perse’s purchase of Pavie, in 1998, did wonders for the estate. Chateau Pavie is located on nearly 37 hectares of vines in a single block and is divided into three terroirs; the limestone plateau, deep clay soil, and at the foot of the slop – a sandy clay with slight amount of gravel. Chateau Pavie was upgraded to the ranks of 1er Grand Cru Classé ‘A’ in 2012 and now sits alongside, Ausone, Cheval Blanc and Angelus in the elite St Emilion classification. The wines are always massive, dense and tannic when tasted from barrel, but the class of the terroir typically starts to show through after five years in bottle.
St-Émilion is a very different region to those of the Médoc, dominated by small-holding farmers and estates rather than grand Châteaux. Merlot is widely planted as is Cabernet Franc in some parts. The wines are enormously variable in style depending on the terroir, the grape variety make-up and winemaking style. Loosely the region is divided between the limestone Côtes, Graves or gravelly limestone plateau or the sandy alluvial soils nearer the Dordogne. Traditionally Médoc wines were trade from Bordeaux and St Emilions from Libourne so they have their own classification system separate to that of 1855. The classification is revised every ten years and falls into four categories, St Emilion, St Emilion Grand Cru, St Emilion Grand Cru Classé and St Emilion Premier Grand Cru Classé
Most of the district's best properties are either on the steep, clay-limestone hillsides immediately below the town or on a gravelly section of the plateau west of St Emilion itself abutting Pomerol. There are several high profile estates in the region, including Cheval Blanc, Ausone, Figeac, Le Dôme, Valandraud and Pavie.