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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 95.2 pts. and median of 95 pts. in 37 notes) - hiding notes with no text | | | Tasted by phynes on 2/29/2024 & rated 94 points: Drank alongside the Pichon Lalande ‘96. Powerful, fruit forward, jammy wine. Not unlike something from Napa. Too young to have much complexity at this stage, but hard not to enjoy. (517 views) | | | Tasted by burlingtonm on 2/29/2024 & rated 94 points: Suckling Wines of the World: glamorous and lush with rich fruit but like most 2010's still needing more time to show its full potential. (580 views) | | | Tasted by PKory on 2/4/2024 & rated 95 points: Needs 90 minutes to breath (787 views) | | | Tasted by dcwino on 11/3/2023 & rated 95 points: Grand Jury du Vin - Republic of Georgia; 11/1/2023-11/9/2023 (Republic of Georgia then stopover in Paris and Dijon): Wine 6 – Dusty flower, concentrated black fruit, oak, fresh, mint, tannins, structured, most tannic wine of the tasting.
Afterthought – The most structured/tannic wine of the tasting. This was when Pavie pushed the limit. During the 10 EP, someone said, 'This is a goddamn 100-year wine.' (1440 views) | | | Tasted by Satoshi Nakamoto on 9/8/2023 & rated 96 points: The Arbour with Your Highness: Love at first sip. Deep nose of black fruit, plum, rich berries, cedar, tobacco, tar, graphite, and peppers. Amazing length on the finish. While it's incredibly rich and dense on the palate, it has enough restraint to confidently stand out as regal, old world wine. Thanks, Alexis and Tim! (1829 views) | | | Tasted by kstoddard on 7/27/2023 flawed bottle: Off bottle (1672 views) | | | Tasted by Purple Tooth on 6/24/2023 & rated 97 points: When Bordeaux gets "delicious" I'm torn. Theres no denying that the Modern RB Bordeaux have become Napa'ish in their approach to winemaking and Pavie is a big part of that style, yet with enough acidity to set it apart and still give you that confusing flavor.
The 2010 Pavie is down right delicious, loaded with liquid blueberry, cedar, and hits of flowers from the blend. It is actually quite plush and soft from what you would expect from RB 2010 and to me, its actually ready to go.The balance at this stage is damn near spot on. As to when to drink this, Its really just a matter of preference to your benchmark for what a good wine is, vs. what a Bordeaux should be. Its a pleasure to sip this almost exotic Bordeaux potion. Drink or Hold (2088 views) | | | Tasted by Romol on 2/16/2023 & rated 94 points: Decanted 3 hours. Still young. I was surprised how new-worldly the wine tasted. A very good wine, even if (at least at the moment) it still shows less classic Bordeaux notes. Perhaps that will change in its certainly long life. 93-94 pts. at the moment. (2547 views) | | | Tasted by Sean Tay on 8/28/2022 & rated 99 points: Pronounced nose intensity with notes of black fruits, mushroom, spices, flora. Medium+ acidity and medium+ tannin. Tannin is polished and refined. Very well make wine. Probably one of the best nose for a youthful vintage. This will definitely improve with age. (3681 views) | | | Tasted by Mchiarot on 6/26/2022 & rated 93 points: Massive, and not ready. 5 years more for starters, but can go much longer (3139 views) | | | Tasted by sfwinelover1 on 6/4/2022 & rated 96 points: I was still looking for more trouble after the ‘00 Latour, and having not had a Pavie, this was the next most interesting wine by the glass for me (and after the 80E, what was another 40)? On the nose and palate, blackberries, red and black currants, raspberries, tobacco, ground spice, dark chocolate and cedar. Dark magenta-maroon, very full bodied and thick legs. Powerfully tannic and electric acidity, no heat. VG+ complexity with insane intensity and persistence. This was a bit of the id to the Latour superego, with lots more angularity in the way the better French and Italian merlot-based blends often have that CA doesn’t. There is big fruit to go with the big structure, but not quite in balance, certainly not in the way the Latour was (as an aside, with this, like the Verite Muse, another merlot-based blend, I significantly overestimated the CS component). I’ve often pled relative ignorance on BDX on these digital pages, but even within that, Right Bank tends to fall well behind Left. While I’d be far less likely to pop this now than the ‘00 Latour (and would likewise hold it longer), I’m certain it will be the best Right Banker I’ve had, edging the far readier ‘09 LaViolette (that said, I have high hopes for my ‘16 Figeac at home, and the hope of a generous, tipsy friend cracking some uber vintage Cheval Blanc springs eternal, and of course, moving across this land mass, bestill my heart, a Masseto). Coravined 3 days earlier. Same caveats as the Latour as not being able to observe over time or with food, but hey, you take your great pours where you find them, right? 96-97+ (3982 views) | | | Tasted by Pseinsfeld on 1/9/2022 & rated 92 points: Ruby intenso
Carvalho, ameixa, cereja negra e cassis
Tabaco
Seco
Corpo alto
Taninos alto
Acidez média alta
Álcool alto (3889 views) | | | Tasted by Jeff Leve on 11/28/2021 & rated 98 points: This is developing in all the right ways. Full-bodied, rich, opulent, and voluptuous, as well as fresh, mineralistic, long, complex, and palate-staining, the wine offers incredible levels of intensity along with depth, weight, and energy. On the dark side of the red berry spectrum, the tannins are refined and the finish has a lot of stick-to-it resilience, as it stays with you for at least 50 seconds. Still, relatively primary, another decade of age will add a lot to the experience. (4643 views) | | | Tasted by bignbold on 6/24/2021 & rated 99 points: Opened at a wine dinner alongside 2009 Pavie and 2010 Pontet Canet. The 09 and 10 Pavie were pretty similar, this review could be for both. If I were to pick one word for the 2010 Pavie, it would be "massive" and that may be an understatement. It's dense, coats the mouth with layers upon layers of dark fruit, licorice, chocolate, and earth. The finish goes on and on. I know the 2010 is still an infant, but I just couldn't help myself. Do yourself a solid and try with a medium rare "Pittsburghed" ribeye. Oh, and make sure you decant this bad boy for about 3 hours. (3591 views) | | | Tasted by Thumper88 on 8/31/2020 & rated 97 points: Exceptional notes of plum and black cherry, fennel, hint of chocolate with pepper tobacco and vanilla. Fruit forward yet smooth and subtle. Dinah was long and spicy (4706 views) | | | Tasted by Cailles on 6/29/2020 & rated 93 points: Bordeaux 2010 - 10 Years On - 61 Reds: Bordeaux 2010 after 10 years. 61 reds, mostly big names, tasted blind. Average score 92.1 and lower than the more open and charming 2009 vintage last year (93.4). A few observations: A) It’s not yet the harmonious, complex, classic, clean vintage. Especially the masculine appellations of the left bank need at least 5 more years to just open up, potentially longer to soften. B) Left bank trumps right bank thanks to less detectable alcohol, cleaner lines and the two best wines of the vintage (Mouton, Margaux). C) Pomerol shines bright with many strong wines which can all mask the high alcohol levels (best AOC slightly ahead of Pauillac). D) As in 2009, there are several right banks already past peak, incl. big names (Duffau Lagarosse, Ausone). All in all, 2010 is a very good vintage with pockets of greatness but today 2009 shows more open and hence complex. More information, top and worst 10 list, appellation rankings from five participants in the story link.
TN: One of the most new-worldish right bank wines. Very dense, ripe dark berries, sweet red berries, with chocolate notes. Very fine tannins, good freshness, high concentration, good length. The others liked it a tad more than I did. Not that it would have been faulty in any way, complexity, structure, length - everything is fine, but it‘s just not really my style. 93 points in this tasting with 95 points potential.
Decanting: This probably needs just a short 2 hours decant.
Group average: 94.6
Group rank: number 16 out of 61 wines (10385 views) | | | Tasted by sirpat00 on 6/22/2020 & rated 94 points: Grand Bordeaux 2010 ten years on tasting; 6/21/2020-6/22/2020 (Fribourg): Big Bordeaux 2010 2-day horizontal hosted by a private collector. My 3 main takeaways from the vintage were 1) more frequent perception of heat, 2) a slightly stronger left bank and a less consistent right bank, 3) while in general it is still too early to pop the 2010s, wine selection is key as some appear to be in decline already, especially on the right bank. The top wines were Mouton (99), Margaux (98) and VCC (98). The biggest positive surprise was Clos Manou (95). Biggest disappointment was Pape Clement (86). More details and complete tasting overview included in the tasting story.
Tasting note:
Ripe, red fruit with lots of intensity and power yet refined with herbs, earth and fine oak dimensions. High octane palate and not even remotely ready, but balance is there and this can turn into something great, but not quite living up to what I would have hoped. (5541 views) | | | Tasted by Junnan on 2/24/2020: 3 hr decanting, deep color, very long finish, smooth and very structured
Best wine had so far (4441 views) | | | Tasted by ledwards on 11/11/2018 & rated 99 points: Profound. Depth and concentration beyond compare. Blackberry, sweet blueberry and graphite. Clean, modern lines. While there is serious power here, it doesn’t manifest itself into overt fruit but rather spine tingling length. While a wine with this profile can be enjoyed now, it has the makings of an absolute legend 15-20 years down the road. (6207 views) | | | Tasted by JonnyG on 11/10/2018 & rated 96 points: Nowhere near ready, of course, but still struts its impressive stuff to very good effect, with powerful, high-toned black fruit and some graphite, utterly harmonious. Very long finish. To revisit (if I am lucky) in 8-10 more years minimum. (4142 views) | | | Tasted by MC2 Wines on 11/10/2018: A Matter of Taste: New York (The Conrad NY | Del Posto): This wine continues to be really great, but it's also just much too young. And tight. There's a heavier tannin. Lots of fruit. Hint more oak. Check it out again in 10 years. (4990 views) | | | Tasted by Alexander Smith on 10/19/2018 & rated 94 points: New York Wine Experience 2018 (New York Marriott Marquis): Still very young and probably at least another 8 years away from when it really starts to stand up high. This was a big concentrated wine, with dark fruit, blackberry, dark cherry, however, I felt the tannins a little more dry than what I would have expected. I was hoping it would have been a bit more fresh. This one is for the cellar (4925 views) | | | Tasted by MC2 Wines on 10/18/2018: Wine Spectator newbies; 10/18/2018-10/20/2018 (Marriott Marquis): What a wonderful wine. This starts off quite tight and young and with some swirling in the glass it seems to open up almost all at once and then red and black fruits and nice structure and just very tasty. Would hold for at least 10 more years, but this will be really great. (4490 views) | | | Tasted by Jeff Leve on 9/17/2018 & rated 97 points: Tight and holding much of what it has in reserve at the moment, the wine requires 3-4 hours of air, and lots of swirling before you start finding the licorice, smoke, crushed rick, flower and plummy notes. Rich and palate-staining, there is a lot going on here, if you can wait at least another decade. (2980 views) | | | Tasted by englishman's claret on 8/1/2018 & rated 88 points: Without doubt, this will prove to be a divisive wine as long as it lives (which, for the record, I don't think will be a particularly long life). Yes, it's young, but it's easy to see what this is. What I presume is the oak treatment has imparted some awfully funny notes to this wine - coconut, , banana, grilled peach. I suppose they're not ultimately that prominent, but they jumped right out at me and I found them so strange that it was tough to stop paying attention. I'd guess medium plus toast. Lots of wound-up, inky, potent, blackberry and, though big, not confected per se. 14.5% alcohol was my guess and that's what's on the bottle; it doesn't hugely poke out because it is a big wine, but it's present. Not my cup of tea, though doubtless there will be those who love it - not dissimilar to a young Bryant. (2823 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Neal Martin
Vinous, Squares & Circles: Bordeaux ‘10 At Ten (Apr 2020) (4/1/2020)
(Pavie Pavie Red) Subscribe to see review text. | By Neal Martin
Vinous, Squares & Circles: Bordeaux ‘10 At Ten (Apr 2020) (4/1/2020)
(Pavie Pavie Red) Subscribe to see review text. | By Julia Harding, MW
JancisRobinson.com (2/12/2020)
(Ch Pavie St-Émilion Red) Subscribe to see review text. | By Jane Anson
Decanter, Bordeaux 2010: Ten years on (1/30/2020)
(Château Pavie, St-Émilion, Bordeaux, France, Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (1/30/2020)
(Ch Pavie St-Émilion Red) Subscribe to see review text. | By Jeb Dunnuck
JebDunnuck.com, Up From The Cellar #7 & Misc New Releases (11/14/2019)
(Chateau Pavie) Login and sign up and see review text. | By Neal Martin
Vinous, Cellar Journal – Bordeaux to Start… (Jul 2018) (7/18/2018)
(Pavie Pavie Red) Subscribe to see review text. | By Stephen Brook
Decanter, Bordeaux tastes of change: Brook's comparison: A great St-Emilion, announcing a very recent change of style (5/29/2018)
(Château Pavie, St-Émilion, Bordeaux, France, Red) Subscribe to see review text. | By James Suckling
JamesSuckling.com (3/29/2018)
(Château Pavie St.-Emilion, Red, France) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (1/22/2014)
(Ch Pavie St-Émilion Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, July/August 2013, IWC Issue #169
(Chateau Pavie Saint-Emilion) Subscribe to see review text. | The World of Fine Wine, June 2011, Issue #32
(Château Pavie 1er Grand Cru Classé B) Login and sign up and see review text. | By Ian D'Agata
Vinous, May/June 2011, IWC Issue #156
(Chateau Pavie Saint Emilion) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (4/6/2011)
(Ch Pavie St-Émilion Red) Subscribe to see review text. | By John Gilman
View From the Cellar, Mar/Apr 2011, Issue #32, The 2010 Bordeaux Vintage: Very Ripe, Very Tannic and With Just A Few Great Successes
(Château Pavie) Login and sign up and see review text. |
NOTE: Scores and reviews are the property of Vinous and JancisRobinson.com and Decanter and JebDunnuck.com and JamesSuckling.com and The World of Fine Wine and View From the Cellar. (manage subscription channels) |
| Château Pavie Producer website - Read more about Chateau Pavie
The vineyard on weinlagen-infoRed Bordeaux BlendRed Bordeaux is generally made from a blend of grapes. Permitted grapes are Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot, Malbec and rarely Carménère.Today Carménère is rarely used, with Château Clerc Milon, a fifth growth Bordeaux, being one of the few to still retain Carménère vines. As of July 2019, Bordeaux wineries authorized the use of four new red grapes to combat temperature increases in Bordeaux. These newly approved grapes are Marselan, Touriga Nacional, Castets, and Arinarnoa.
Wineries all over the world aspire to making wines in a Bordeaux style. In 1988, a group of American vintners formed The Meritage Association to identify wines made in this way. Although most Meritage wines come from California, there are members of the Meritage Association in 18 states and five other countries, including Argentina, Australia, Canada, Israel, and Mexico.France Vins de France (Office National Interprofessionnel des Vins ) | Pages Vins, Directory of French Winegrowers | French Wine (Wikipedia)
Wine Scholar Guild vintage ratings
2018 vintage: "marked by a wet spring, a superb summer and a good harvest"
2019 vintage reports
2021: "From a general standpoint, whether for white, rosé or red wines, 2021 is a year marked by quality in the Rhône Valley Vineyards. Structured, elegant, fresh and fruity will be the main keywords for this new vintage."
2022 harvest: idealwine.info | wine-searcher.comBordeaux Bordeaux Wine Guide
Vins Bordeaux (Conseil Interprofessionnel du Vin de Bordeaux)
History of Bordeaux
History of 1855 Bordeaux Classification
"2009 is all about ripeness, with wines impressively packed with ripe fruit and high alcohol levels. They are showy, in-your-face, and full of pleasure. The 2010s have the fruit and alcohol levels of the 2009s, but with a compelling freshness on the finish that balances the fruit and provides a perfect sense of structure." - Ben Nelson
"2016 is a landmark vintage in certain spots of Bordeaux and it should be remembered as one of the most inspired campaigns of the last 40-50+ years." -Jon Rimmerman
"The quality of red Bordeaux in 2016 was universally lauded – although the response to the en primeur campaign was muted. Quantity was high too, with the equivalent of 770 million bottles of wine produced. An exceptionally dry summer with cool nights eventually, thanks to mid September rain, resulted in small, thick-skinned, ripe grapes, and the wines are marked by high tannin and acidity, with superb aromatic fragrance." - Jancis Robinson
"2017 was complicated, but there are some excellent wines. Expect plenty of freshness and drinkability from wines that will offer excellent value, and others that will rival 2016 in terms of ripeness and ageability. But they are likely to be the exception not the rule, making careful selection key." - Jane Anson
"In the past, a vintage such as 2022 may have been overripe, raisined and low in acidity but 2022 had a sneaky little reservoir in its back pocket - a near perfect marriage of cool/cold/rain the previous winter and the previous vintage that literally soaked the soils (a key to why 2022 is not 2003...or 1893)." - Jon RimmermanLibournais Libournais (Conseil Interprofessionnel du Vin de Bordeaux) - Read more about St. Emilion and its wines - Read more about Pomerol and its wines
Saint Emilion Grat Classified Growth, Classified Growths, Grands Crus Classes, GCC
In 1954, while the "Graves" growths had just published their own classification, the wine syndicate of Saint-Emilion, composed by wine growers, brokers and wine traders with the approval of the INAO - Institut National des Appellations d'Origine (A.O.C), decided to work on a classification for the wines of Saint Emilion. Initially, four grades were defined. These were reduced to two - First Great Classified Growth (A and B) and Great Classified Growth - in 1984.
As of Medoc's 1855 historical grading, the Saint-Emilion Great Classified Growth classification is not only based on qualitative criteria by tasting the wines on a ten years period previous to the assessment, but also on commercial considerations such as:
- sales price levels
- national and international commercial distribution
- the estate's reputation on the market
Properties who don't manage to join the club of about sixty Classified Growths are given the denomination of Great Growth ("Grand Cru"), while the remaining wineries of the A.O.C are simply reported as "Saint-Emilion". It is to be noted that the owners must officially apply to appear in the official classification. Thus for example the famous Chateau Tertre-Roteboeuf, whose quality and reputation would easily justify to be listed among the First Great Classified Growths, does not appear here by the will of its owner, François Mitjaville.
The Saint-Emilion Great Growth classification was revised in 1969, 1985, 1996 and 2006. The only two guaranteed vintage (A.O.C) who can apply to the classification are the "Saint-Emilion Grand Cru" and "Saint-Emilion" areas.
By grading 61 properties, the 2006 revision confirmed many growths from the former classification, but also caused a number of surprises and a few inevitable disappointments. Many observers thought that the impressive progression of Perse's Chateau Pavie since 1998 would be rewarded by an upgrade into the First Great Classified Growths (A) category, but finally such was not the case.
Among the estates promoted to the First Great Classified Growths B category are Chateau Troplong-Mondot and Pavie-Macquin, whose efforts made since the Nineties fully justify their new grade. It should be noted that no First Great Classified Growth was relegated to the lower Great Classified Growth class.
Promoted growths from the status of Great Growth ("Grand Cru") to Great Classified Growth ("Grand Cru Classe") are: Chateaux Bellefont-Belcier, Destieux, Fleur Cardinale, Grand Corbin, Grand Corbin-Despagne and Monbousquet.
The demoted growths from the status of Great Classified Growth to Great Growth are: Chateaux Bellevue, Cadet Bon, Faurie de Souchard, Guadet Saint-Julien, La Tour du Pin-Figeac (Belivier), La Tour du Pin-Figeac (Moueix), Lamarzelle, Petite Faurie de Soutard, Tertre Daugay, Villemaurine and Yon-Figeac. If the recent samples of some of the above mentioned properties may justify their current downgrade, there are great chances that estates like Bellevue, Tertre Daugay or Yon-Figeac will be upgraded to their previous rankings by the next revision in 2016 as the progresses noted after 2000, but not entering in the range of vintages (1993 - 2002) appointed for the criteria of selection for the 2006 classification, are noticable.
The two following estates have completely disappeared from the Saint-Emilion Grand Cru Classification: Curé-Bon-la-Madeleine (integrated meanwhile to Chateau Canon) and La Clusière (integrated meanwhile to Chateau Pavie).
Finally, no estate considered as "garagiste" has integrated the classification. Valandraud, Mondotte, Le Dome, Bellevue-Mondotte or Magrez-Fombrauge have, for the least, the potential to be ranked as Great Classified Growths. In sight of the very fine quality reached by the above mentioned estates in recent vintages as well as all the innovative wine making methods used by the "garagistes", it remains to be seen whether the authorities will dare to cross the line in 2016..?St. Émilion Grand Cru Les Vins de St. Émilion (Syndicate Vitocole de Saint-Emilion) – Read about St. Emilion
Vins de Bordeaux:
Grape Varieties: Cabernet Sauvignon, Cabernet Franc, Merlot
Soil: Sandy soils with alluvial gravel deposits
Surface Area: 4,160 ha |
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