France

Cabernet Sauvignon

Merlot

Cabernet Franc

Chateau Pavie

Chateau Pavie Premier Grand Cru Classe A Saint-Emilion Grand Cru

Bordeaux

Saint-Emilion Grand Cru

Jordlig, moden frukt, moderat syre, integrerte og middels tanniner. Noe røyk og lær. Fantastisk vin og er nok i sitt beste drikkevindu nå. Utmerket til rådyr, beiter og hasselbackpoteter som vi var heldige å få den i kombinasjon med i kveld! 

Mangler litt lengde for å komme opp på 95

Certified Sommelier

Deep garnet-purple colored. Comes barreling out with ready-to-go notes of red currant jelly, fresh black plums, and boysenberries, plus suggestions of tilled soil, cardamom, black olives, and lavender oil. Medium-bodied, the palate is tightly wound with intense red and black berry layers, supported by firm, fine-grained tannins and bold freshness, finishing long and minerally. Pure energy.

by Lisa Perrotti-Brown MW

The 2023 Pavie is deep garnet-purple in color. It needs a few moments of swirling to unlock scents of blueberry pie, cassis, and preserved plums, eventually giving way to a gorgeous perfume of violets, star anise, cedar chest, and iron ore. The medium to full-bodied palate shimmers with bright, fresh black fruit layers, framed by firm, ripe, rounded tannins and Pavie's signature tension, finishing very long and very fragrant. This is breathtaking! The blend is 51% Merlot, 32% Cabernet Franc, and 17% Cabernet Sauvignon, with pH 3.66.

The 2022 Pavie is a blend of 52% Merlot, 30% Cabernet Franc, and 18% Cabernet Sauvignon with a pH of 3.67. Yields were 31 hl/ha. Deep garnet-purple in color, it erupts from the glass with powerful notes of juicy blackberries, black currant pastilles, and wild blueberries, followed by classic hints of violets, licorice, red loam, wood smoke, and crushed rocks. The full-bodied palate delivers fantastic tension between the intense, muscular black fruit flavors and a lively backbone, framed by beautifully ripe, rounded tannins, finishing long and fragrant. Superb.

Successful, with concentration and power managing a full extraction without bitter edges. Enjoyable cassis, blackberry, with fresher acidities coming through in mandarin peel and white peach. 75% new oak, full on Pavie signature, with plenty of oak caressing, but overall excellent quality. Harvest September 28 to October 12. No chaptilisation, the powerful south-facing slopes coming in extremely handy in 2021.

Inside Bordeaux

Deep garnet-purple in color, the 2020 Pavie sashays out with flamboyant notes of black and red cherries, black raspberries, and juicy plums opening out to fragrant underlying scents of forest floor, Sichuan pepper, and rose oil plus a hint of lavender. The medium to full-bodied palate is tightly wound and super-intense, delivering very fine-grained tannins and beautiful tension, finishing long and minerally. This is gorgeous!

Layered, powerful, supple tannins, full of nuanced liquorice, cocoa bean, espresso, cigar box, grilled almonds, tar, bitter mandarin and black truffle that are packed in tightly against cassis fruits. This has been well handled over ageing, and feels contained, carefully holding the naturally powerful terroir of this site in place. 80% new oak. A great Pavie.

The 2018 Pavie is deep garnet in color with a touch of purple. Notes of plum preserves, baked blackberries, and molten licorice storm from the glass, leading to a savory undercurrent of black pepper, tapenade, and wild sage. Big, rich, and densely laden, the full-bodied palate is chock full of black and blue fruit preserves, supported by firm, velvety tannins and gripping tension, finishing long and electric.

The 2017 Pavie is deep garnet in color with a touch of purple. It bounds out with exuberant notes of black and red cherries, black raspberries, and fertile loam plus touches of cumin seed, tar, and licorice. The full-bodied palate is so plush and juicy, with wonderful freshness and a long fragrant finish. This is drinking beautifully but still has loads to give and should cellar for a good 25 years+.

Deep garnet-purple in color, the 2016 Pavie comes barreling out with bold notes of plum preserves, juicy blueberries, and Morello cherries followed by hints of Indian spices, dark chocolate, dusty soil, and iron ore. The full-bodied palate is jam packed with youthful black fruit preserves and spicy sparks, framed by firm, velvety tannins and amazing tension, finishing long and perfumed. This is still so young, it has hardly budged since bottling. Give it a good 6 years in bottle and drink over the next 50 years+.

Richly textured with luscious autumnal fruits, ripe and welcoming, and layered with fragrant spice. Love the depth of the black fruits, and this has grown into its excellence as the terroir begins to fully override the exuberance of its early years. Great stuff. 80% new oak.

Deep garnet-brick in color, the 2014 Pavie is a little closed to start, with slowly emerging notes of fragrant earth, menthol, and unsmoked cigars leading to a core of kirsch and boysenberry preserves plus a hint of iron ore. The medium to full-bodied palate is packed with muscular fruit framed by slightly chewy tannins and well-knit freshness, finishing earthy.

Soft ruby in colour, there is still plenty of concentration through the palate here, with tannins that continue to exert a grip on the autumnal blue and red fruits. Dominant oak notes intrude though, even at 10 years old. There is no need to hold this further, as with most 2013s, but it has depth and estate signature. 26hl/h yield, with around 50% of production in the first wine. To note, I tasted this separately to the main 2013 ten years on, but just a few months earlier, and part of a separate 2013 tasting of St Emilion wines, giving it a comparable showing.

Deep garnet in color, the 2012 Pavie prances out of the glass with showy notes of kirsch, black raspberries, and juicy black plums plus touches of lavender, pencil lead, and rose oil. The medium to full-bodied palate is lively and refreshing, with soft, satiny tannins and bags of bright red and black fruits, finishing with a lingering floral lift. This was the first vintage as a 1er GCC A, with a special black and silver label, and the first vintage with 25% Cabernet Franc.

The 2011 Pavie is deep garnet in color. It slowly emerges from the glass with notes of cast-iron pan, black olives, garrigue, and damp soil giving way to a core of juicy blackcurrants, prunes, and black truffles. The full-bodied palate is very tightly wound with bright black fruits and ferrous sparks, supported by firm, fine-grained tannins and beautiful tension, finishing long and minerally.

Opaque garnet-black in color, the 2010 wows as it erupts from the glass with explosive notes of plum preserves, baked cherries, and creme de cassis leading to hints of sandalwood, tree bark, menthol, and Chinese five spice. The full-bodied palate is laden with black fruit preserves and exotic spices supported by ripe, rounded tannins and amazing tension, with lingering anise and mineral notes on the incredibly long finish. It is delicious now, but will be better with 5-7 more years in bottle.

Deep garnet with a touch of purple, the 2009 Pavie is quite closed to begin, needing a lot of shaking to bring out a powerful notes of blueberry pie, Black Forest cake, and cinnamon toast leading to a fragrant undercurrent of rose oil, licorice, and clove oil. The full-bodied palate is built like a brick house, with a firm frame of velvety tannins and fantastic tension framing the generous fruit, finishing with epic length and depth. It needs 5-7 years at least.

The 2008 Pavie is deep garnet with a touch of brick. It is a tad shy to begin, needing a bit of shaking to wake up an impressive perfume of black cherry compote, plum preserves, and wild blueberries followed by hints of lilacs, cedar chest, and tar. The full-bodied palate is rich and plush, with a lively backbone to offset the concentrated black fruit layers, finishing long and perfumed. An impressive 2008 that still has a good 30 years+ of life ahead!

The 2007 Pavie is deep garnet with a touch of brick. It is a little broody to start, offering notes of charcoal, fertile loam, and crushed rocks before opening out to a core of stewed cherries and baked plums plus a hint of truffles. The medium to full-bodied palate coats the mouth with black and red berry layers plus loads of savory sparks, framed by lightly chewy tannins, and finishing on a lingering chalky note.

Deep garnet with a touch of brick, the 2006 Pavie storms out of the glass with powerful scents of baked plums, boysenberry preserves, and licorice leading to hints of tar, unsmoked cigars, and garrigue. The medium to full-bodied palate delivers youthful black fruits and earthy/minerally accents with firm, fine-grained tannins and bags of freshness, finishing with a chalky lift.

The 2005 Pavie is deep garnet with a touch of brick. It skips out of the glass with bright, lively notes of Morello cherries, plum preserves, red roses, and candied violets followed by hints of menthol, dark chocolate, and underbrush. The full-bodied palate is so vibrant and energetic that it sparkles. Youthful red and black fruit notes comingle with mineral and floral sparks, framed by fine-grained tannins and wonderful tension, finishing with epic length and depth. This is a triumph.

Deep garnet with a touch of brick, the 2004 Pavie shoots out with bold notes of baked plums and boysenberry preserves plus hints of tobacco leaf, dried Provence herbs, and fragrant earth. The medium-bodied palate is lively and refreshing, with soft tannins to texture the black fruit preserves and savory layers, finishing earthy.

The 2003 Pavie is deep garnet with a touch of brick. It needs a fair bit of swirling to unlock evocative scents of kirsch, blackberry preserves, and plum pudding leading to suggestions of anise, fragrant soil, cigar box, and incense. The medium to full-bodied palate is densely laden with black and red berry preserves layers, framed by firm yet velvety tannins and bags of freshness, finishing long and minerally.

Medium to deep garnet-brick in color, the 2002 Pavie waltzes out with ready-to-go notes of stewed black and red cherries, dried mulberries, and damp soil followed by touches of unsmoked cigars, wild sage, and leather. The medium to full-bodied palate delivers a chewy texture and well-knit acidity to support the savory-laced black fruits, finishing on lingering ferrous note.

The 2001 Pavie is medium to deep garnet-brick in color. Scents of preserved plums, blackberry pie, and chocolate-covered cherries jump from the glass, plus hints of violets, crushed rocks, incense, and Indian spices. Medium to full-bodied, it glides over the palate with remarkable seamlessness and satiny tannins, delivering waves of black fruits and exotic spices, finishing long and earthy.

Medium garnet-brick in color, the 2000 Pavie needs a little swirl to coax out fragrant notes of dried roses, cinnamon stick, red loam, and fallen leaves leading to a core of kirsch, plum preserves, and blueberry compote plus a hint of cardamom. The medium to full-bodied palate is an exercise in grace and suppleness, featuring exquisitely ripe, silky tannins and seamless freshness to frame the achingly perfumed fruit, finishing so, so long and so, so fragrant. This was the first vintage using the "Eleanor" bottle shape that Pavie is well-known for today.

The 1999 Pavie is medium to deep garnet-brick in color. It springs out with spritely notes of redcurrant jelly, Morello cherries, and blackberry preserves giving way to suggestions of red roses, tobacco leaf, and pencil lead with a touch of tapenade. The medium-bodied palate has bags of energy, with a fine-grained texture and lively line to lift the long, mineral-laced finish.

Medium to deep garnet-brick in color, the 1998 Pavie prances out of the glass with showy notes of black cherry preserves, stewed plums, and kirsch leading to suggestions of sandalwood, menthol, crushed rocks, and iron ore with a waft of potpourri. The medium to full-bodied palate is bright and impactful, delivering shimmery yet rich black fruits and loads of exotic spice sparks, supported by amazing tension and satiny tannins, finishing on an epically long-lasting anise note. This is stunning! It still has 15-20+ years.

Utviklet nydelig med ceder, rødfrukt og svale kryddertoner. Modne tanniner og balansert syrlighet.Lang ettersmak 😊🍷🍷⭐️⭐️⭐️

Sommelier

This was a different era for Pavie, making it fascinating to taste now (particularly as it is now returning to some of these more traditional choices, including the blend seen here with high Cabernet content). Set on one of the steepest slopes in St Emilion, with plenty of clay among the limestone, making for a naturally powerful site that delivers long ageing wines, this majors on earthy, autumnal fruits, tertiary tobacco notes, floral rosebud aromatics, liquorice bud, spiced fennel and white pepper. A little lighter in colour than the two 1990s, not quite as brilliant in its reflections, deep cherry core with brick around the edges. The bouquet takes its time to come out, but it gathers force in the glass, showing crème de mure blackberry liqueur, gentle, and elegant, with the savoury edge of limestone. Need time in a carafe, because its charms are underrated at first. Gerard Perse arrived in 1998, so this was made under Jean-Paul Valette, who family had been owners since the 1940s, with Thierry Valette as Estate Manager. 55hl/h yield. Pascal-Ribereau Gayon consultant.

Category	Red wine
Vinmonopolet no.
Producer	Chateau Pavie
Vintages	1995
Country	France, Bordeaux, Saint-Emilion Grand Cru
Bottle	75 cl

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Sugar	g/l

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