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Pavie Premier 2009

Winemaker's Notes:

" 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)...100" WA 2/12 "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...98" WS 4/12 "Deep saturated ruby, one of the darkest wines of the vintage. Vibrant nose offers scents of blackberry, blueberry, minerals, dark chocolate, violet and garrigue. Lush, superconcentrated and voluminous, with plenty of energy to give shape to the mouthfilling dark fruit, dark chocolate, cedar and crushed rock flavors. This huge yet silky wine finishes with powerful fine-grained tannins and outstanding palate-staining persistence. I'd wait a good ten years before pulling the cork. A great vintage for Pavie, and one of the most impressive 2009s I've tasted...96" IWC 07/12

Pavie, Société Civile Agricole du Chateau:
The history of Pavie Decesse is inseparable from that of Pavie, and vines were first planted here in the 4th century. Located on Saint-Emilion's limestone plateau, Pavie Decesse was part of Pavie itsefl until the late 19th century when Ferdinand Bouffard, owner of Pavie since 1885, decided to consolidate several plots of Pavie to form a separate estate. At the end of the First World War, Fer... Read more
The history of Pavie Decesse is inseparable from that of Pavie, and vines were first planted here in the 4th century. Located on Saint-Emilion's limestone plateau, Pavie Decesse was part of Pavie itsefl until the late 19th century when Ferdinand Bouffard, owner of Pavie since 1885, decided to consolidate several plots of Pavie to form a separate estate. At the end of the First World War, Ferdinand Bouffard sold the vineyard to Monsieur Marzelle, who was the owner when the chateu was given Grand Cru Classe status in the first classification of Saint-Emilion estate in 1954. After M. Marzelle's death in 1970, Jean-Paul Valette, who already owned Chateu Pavie, was entrusted with managing Pavie Decesse, which he purchased in 1990. The estate was purchased by Gerard Perse in 1997. Read less

" 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)...100" WA 2/12 "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...98" WS 4/12 "Deep saturated ruby, one of the darkest wines of the vintage. Vibrant nose offers scents of blackberry, blueberry, minerals, dark chocolate, violet and garrigue. Lush, superconcentrated and voluminous, with plenty of energy to give shape to the mouthfilling dark fruit, dark chocolate, cedar and crushed rock flavors. This huge yet silky wine finishes with powerful fine-grained tannins and outstanding palate-staining persistence. I'd wait a good ten years before pulling the cork. A great vintage for Pavie, and one of the most impressive 2009s I've tasted...96" IWC 07/12

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