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External Reviews for Esprit de Pavie Bordeaux
Very fruity aromas hint that this is a bright wine, its tannins shaded by the red and black berry flavors. The structure is integrated, showing ripe as well as fresh fruit with final flavors of chocolate. R.V. Wine Enthusiast. A Bordeaux Blend wine from Bordeaux in France. 2009 Pavie-Macquin 750ml
This vineyard's founder was Albert Macquin (1852-1911), to whom Saint-Emilion owes the use of grafted vines, which were to save the vineyards from permanent devastation by phylloxera. Pavie-Macquin is a family-owned vineyard of 15 hectares (37 acres). Ideally situated on Saint-Emilion's highest plateau. With its limestone-claysoils over asteriated limestone, it benefits from natural drainage and an exceptionally steady supply of moisture. Its clay content plays a part in making this wine powerful, fleshy, ample and mouth-filling. " The source may be beautiful, but true beauty lies in the accomplishment "
85% merlot, 11% cabernet franc. Opaque at the core with a moderately broad robe, the nose is initially closed. With air, subtle aromas of high-toned spice, complementing fresh herbs and the barest hint of fruit. However, the palate is much more excit... Chuck Hayward. A Bordeaux Blend wine from Bordeaux in France. 2009 Pavie-Macquin 750ml
94-96+ - Yields here were 30 hectoliters per hectare, and the final blend 85% Merlot, 11% Cabernet Franc, and the rest Cabernet Sauvignon. The dynamic duo of Stephane Derenoncourt and Nicolas Thienpont produced nearly 4,000 cases of wine from this ... Robert Parkers Wine Advocate. A Bordeaux Blend wine from Bordeaux in France. 2009 Pavie-Macquin 750ml
It displays enormous creme de cassis and boysenberry fruit with some cherries, spice box, and crushed rock in the background. It is intense, with loads of minerality, huge extraction, massive power, yet again, the vintage character seems to have given it a freshness and vibrancy despite the wine's obvious viscosity. The minimum patience required is at least a decade, as this is another 40-year wine from Gerard Perse. (Tasted five times.)
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+.