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| Community Tasting History |
| Community Tasting Notes (average 95.4 pts. and median of 96 pts. in 314 notes) - hiding notes with no text | | | Tasted by Mark1npt on 4/17/2024 & rated 94 points: Dark garnet in the glass. Nose predominantly of graphite.
Palate dense, darker red/black fruit. Wish I had more descriptors but I don't. I note that it got a tinge bitter at the end of the night. (737 views) | | | Tasted by Bandreas on 2/14/2024: Bottle from Jim Cahill; tasted as part of our good-bye dinner at restaurant Opal DC.
Very dark color, barely any fading or bricking
Quite tannic and a bit short to start. Some lovage on the nose. As it opened up a bit I found it to be better than the Ornellaia tasted alongside; might have profited from more exposure to air. Overall there still was too much New World winemaking/ trying to please Robert Parker at play; a common fad from the nineties until mid twenty teens of this century. (1597 views) | | | Tasted by T.E.D. on 1/27/2024 & rated 90 points: Under impressed. Decent aromatics on the nose of chocolaty berry, compote berry. Palate was velvety yet lacking depth and complexity of flavor. Hints of clay and black soils, stewed fruits. A bit cloying and clunky when all was said and done. (1421 views) | | | Tasted by KTelaak_Buffalo on 1/1/2024 & rated 95 points: Really just flawless. Allowed it to open after about 30 min and it was elegant and consistent for the next 3 hours. Fruits are energetic and all around showing promise for years to come. (1642 views) | | | Tasted by Hanover on 11/4/2023 & rated 93 points: Pleasant now, but closed in. Plenty of potential. (2376 views) | | | Tasted by wino_tim on 10/27/2023 & rated 88 points: A pour from the bottom of the bottle shows a murky ruby fading to a garnet rim. A very forward, almost rowdy, but very complex nose offers aromas of dried black currants, fresh black cherries, cassis, licorice, chopped parsley, pipe tobacco, wood smoke, loamy soil, spice and toast. On the palate this is full bodied with medium+ acidity. The alcohol here is notably assertive and combined with the acidity gives this a sharp, angular, slightly raucous texture. Honestly, there are things to like here, but this bottle wasn't much fun to drink. (2261 views) | | | Tasted by Hanover on 7/10/2023 & rated 93 points: Good cork; decanted 4 hours; some sediment; many flavors there, but it was a little closed in; others at a 2000 Bordeaux tasting scored it higher; I docked the score for a suppressed nose and for a good but light overall flavor. (3095 views) | | | Tasted by Purple Tooth on 6/24/2023 & rated 96 points: Here we go again with another temperature check on this well respected vintage from Pavie. 10 years ago, I was sitting across from a well respected wine merchant and auctioneer at a big wine tasting and we struck up a conversation regarding 2000 Pavie. I told him about my accumulation of this particular vintage because of the high rating to price ratio at that time and he said, "that wine is a total dog", "you should probably sell it".
I think he was probably a bit drunk and his arrogance was on on full display (because before he started drinking, he was a tightly wound a-hole..LOL), but how wrong was he? Pretty, pretty wrong...
The wine is now clearly in that limbo stage where it is about to transform more secondary flavors, evident by the smoldering tobacco that started perfuming from the empty glass, but unless you are enamored by the experience for some other reason, the wine comes short on satisfying the hedonist and short of satisfying the purist. Its really a good time to leave this alone for 5 years....I say Hold the 2000 and drink the 03 or even the 10. HOLD_ (3045 views) | | | Tasted by hprphf on 5/2/2023 & rated 95 points: Shyer than Palmer on day one but glorious on day two. Purple fruit, cherry, smoke, chocolate, violet, incredibly perfumed. Juicy and vibrant. 95-96 (3402 views) | | | Tasted by stockett on 3/22/2023 & rated 98 points: PnP - absolutely stunning. Probably has years left to go but I can’t see any reason to wait
Cocoa, stewed plums, and baking spice on the nose
On the palate intense, it’s perfectly structured and balanced with intense, velvety smooth tannins and a long finish (2890 views) | | | Tasted by HeavyPourWine on 3/17/2023 & rated 97 points: Il Giallo dinner (Sommelier Guild of Atlanta) (Atlanta, GA): I'm not sure if or how long this was decanted but it was amazing right out of the gate when it was poured into my Zalto BDX glass. Paired with Suckling Pig. IMO this was the best BDX on the table last night and my 3rd favorite. Brad - heavypourwine.com (2935 views) | | | Tasted by Jeff Leve on 2/15/2023 & rated 96 points: The best I have had of this in a few years showed loads of ripe, black cherries, crushed rock, dried flowers, tobacco leaf, smoke, cocoa, and licorice. Full-bodied, long, and deep, with a big mouthful of black cherries and salty plums in the finish. Drink from 2023-2040. (3514 views) | | | Tasted by DCHawkeye on 2/4/2023 & rated 98 points: Decanted at dinner at Marcel's in DC. A stunning wine - it reminds you how amazing the 2000 Bordeaux vintage was/is. (1448 views) | | | Tasted by DrZett on 1/15/2023 & rated 95 points: Very Dark nose with violets, dark cherries and some tar notes. On the palate the dark and ripe fruits are dominant too. Just very soft tertiary notes. Great concentration and a nice fresh acidity. Feels way younger than 23 years. Alcohol was a bit hit, but this settled after some decanting time. Fantastic overall complexity and a beautiful balance. Elegant but quite powerful. Very dark and savory finish. Drink now until 2035. (IG) (2563 views) | | | Tasted by The Andrews on 12/25/2022 & rated 95 points: Good bottle, 2 hour decant and ate with brother and co for Christmas feast. Powerful black fruit, earthy notes and good acid, but quite primary for the first few hours then a little less balanced. Maybe our palate was tired after all the heavy food? We enjoyed this, but Margaret said she liked it better alone ba with food. Interesting (2361 views) | | | Tasted by Gracer on 12/25/2022 & rated 97 points: Incredible and drinking now. About 45 mins decant (2056 views) | | | Tasted by cubswinws on 11/24/2022 & rated 96 points: Simply superb with years of life ahead. (2563 views) | | | Tasted by cultdrinker on 11/24/2022 & rated 97 points: We had three bottles of this Cuvee for Thanksgiving dinner, as that is what the diners selected from my cellar. This wine is drinking great now. (2203 views) | | | Tasted by TONOFBRIX on 11/11/2022 & rated 97 points: Brilliant. Perfect balance and extraordinary length. Savory quality puts it squarely in the Bordeaux camp, despite Perse skeptics. Better in 5-10 years but truly lovely now. (2142 views) | | | Tasted by jshufelt on 11/4/2022 & rated 94 points: Decanted for five hours before service. In the glass, deep, dark purple, with a very slight orange tint at the rim, but overall youthful in appearance. On the nose, ripe currants, blueberries, plums and floral notes, with tobacco lurking in the background. On the palate, rich and round, the most full-bodied wine of the evening, with blueberries, cassis, graphite, and a touch of camphor on the finish, that at times proved to be more of a distraction than a highlight. Enough dusty tannins on the backend to suggest more years are warranted. (2091 views) | | | Tasted by The Andrews on 11/4/2022: Decanted about an hour. Tight and iodine heavy to start but didn’t really open up for a few hours. Then the nose was raspberries, currant, ripe plum and a little spice. Seemed like a solid, mid-90s bottle but not as sexy and all encompassing as the last time we had it in 2019. (2036 views) | | | Tasted by Burgnick on 10/30/2022 & rated 94 points: From a double magnum. Decanted a few hours from a double magnum. Silky smoothe, plush and round. Much more classic Bordeaux style compared to the other bottles I had previously. Very good length and finish. 94+ (2225 views) | | | Tasted by dcwino on 10/27/2022 & rated 98 points: Mostly Bordeaux dinner (Eddie V's - Tysons Corner, VA): Expressive nose displaying perfectly ripe opulent black fruit, blackberry liqueur, crème de cassis, black cherry, licorice, dark chocolate, floral dust, liquid smoke, sweet spices and mineral. Exceptional concentration, layers upon layers of opulent black fruit, silky and airy, exceptional balance, perfect amount of acidity and mineral, and a seamless long opulent black fruit driven finish. This remains very youthful. The 00 Pavie is consistently expressive and hedonistic. (2692 views) | | | Tasted by Alex G. on 10/13/2022: The most accessible and opulent wine in tonight's lineup of right bank. This was probably in everyone's top 3 tonight, but I don't know that it was anyone's #1. Well made and delicious though it is, my only criticism was that it's maybe a bit too eager to please. At the time my thought was that all of the wines required you to come to them, except this one, which just runs right out and starts jumping on you and kissing you like a big happy dog. In sum, this is very good indeed but is it representative of what a right bank Bordeaux should be? (2236 views) | | | Tasted by dglebo on 9/30/2022 & rated 97 points: I coravined two glasses a week ago, and the wine was delicious. Decanted the balance just now. Heavy sediment, surprisingly. Dark, garnet in color. A rich nose of fully ripe, mostly dark fruit. Maybe some strawberry. This wine is completely balanced with a round but complicated mouth feel. There is sweetness that dominates a spice that’s present. The wine lingers from the top of the mouth to the throat for minutes. Intense. It’s all there. (1996 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Chris Kissack
Winedoctor, November 2023 (11/1/2023)
(Château Pavie St Emilion Red) Subscribe to see review text. | By Neal Martin
Vinous, Looking Backward/Looking Forward: 2000 vs 2001 Bordeaux (Sep 2021) (9/1/2021)
(Pavie Pavie Red) Subscribe to see review text. | By Jeb Dunnuck
JebDunnuck.com, Up From The Cellar No. 12 and Miscellaneous New Releases (12/14/2020)
(Chateau Pavie) Login and sign up and see review text. | By Jeb Dunnuck
JebDunnuck.com, Up From The Cellar #3 and a Few Misc New Releases (8/25/2018)
(Chateau Pavie Red) 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 James Suckling
JamesSuckling.com (3/29/2018)
(Château Pavie St.-Emilion, Red, France) Subscribe to see review text. | By John Kapon
Vintage Tastings, Epic European Vacation (9/6/2011)
(Pavie) Login and sign up and see review text. | By Jancis Robinson, MW
JancisRobinson.com (9/17/2009)
(Ch Pavie St-Émilion Red) Subscribe to see review text. | By John Kapon
Vintage Tastings, 2000 Bordeaux (12/1/2007)
(Pavie) Login and sign up and see review text. | By Stephen Tanzer
Vinous, May/June 2002, IWC Issue #102
(Chateau Pavie Saint Emilion) Subscribe to see review text. | By Stephen Tanzer
Vinous, May/June 2001, IWC Issue #96
(Chateau Pavie Saint Emilion) Subscribe to see review text. | By Richard Jennings
RJonWine.com (9/28/2007)
(Château Pavie) Dark red violet color; port-like, with a little reduction on the nose; concentrated, tart red fruit, cherry, with distinct oak; medium finish 92 points | By Richard Jennings
RJonWine.com (1/28/2005)
(Château Pavie) Odd initial lime and bleach nose that changes to roasted meat; big, coffee, oak, plum palate; long finish 94 points |
NOTE: Scores and reviews are the property of Winedoctor and Vinous and JebDunnuck.com and JamesSuckling.com and Vintage Tastings and JancisRobinson.com and RJonWine.com. (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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