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External Reviews for Esprit de Pavie Bordeaux
Bottled the week before I arrived, the 2009 Pavie appears to have barely budged since I tasted it two years ago. Many experts consider this phenomenal terroir to be nearly as great as that of Ausone. Made from a classic blend of 60–70% Merlot, 20–25% Cabernet Franc and the rest Cabernet Sauvignon, this inky/blue/purple-colored blockbuster reveals wonderful notes of blackberries, crushed rocks, roasted meats, spring flowers, cedar, blueberries, graphite and a hint of vanillin. With extravagant fruit and high extract as well as a hint of minerality, this structured, massively intense effort is typical of all the luxurious, perfect or nearly perfect Pavies produced under the Perse regime (which began in 1998). While built for 40–50 years of cellaring, the softness of the vintage and its flamboyant style is slightly less apparent in the 2009 Pavie than in some of the other Perse wines. Anticipated maturity: 2020–2050+.
Merlot 70% Cabernet Franc 20% Cabernet Sauvignon 10%. The nose here is quite reserved but still has an attractive pure expression of bright fruit along with some sandalwood and cocoa powder. The palate is balanced in components on an elegant framework. The fruit here is centered and compact as opposed to some riper viscous examples. The tannins here are substantial again and are finely grained. Tasted three times. Chuck Hayward.
" It displays enormous creme de cassis and boysenberry fruit with some cherries
This is massively rendered, with powerful notes of dark fig, currant and blackberry fruit intertwined with ganache, maduro tobacco and tar. Yet the overall impression is both polished and driven, with a buried graphite edge and lingering spice notes that hint at the reward for extended cellaring. It’s amazing to see the results when ambition and execution are equal. Best from 2020 through 2040.
Acquired by Chantal and Gérard Perse in March 1998, Château Pavie has one of the finest terroirs and largest v ineyards of al l the Premiers Grands Crus Classés in Saint Emilion. The cellar features twenty temperature- controlled vats, which means that grapes from each separate plot can be separately fermented in order to fine tune the final blend. The ageing cellar is the most audacious and modern in all Bordeaux. Château Pavie is a wine with a marvellous structure and enormous elegance. It is produced from very low yields, 30 hectolitres per hectare, perfectly adapted to the terroir
Food Pairings for Esprit de Pavie Bordeaux
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