Disappointing. 30-45 min double decant was good, with wine opening in the glass. Very mineral nose and rich mouthfeel, with particuarly broad mid-palate. The smokey notes I love from Pavie took a while to emerge. Not as thick as expected. The wine evolved in the glass - at one point was v hedonistic, then became flat with some heat on the finish. Not sure where this is heading, will drink my case soon and with food. I much preferred the 2001 Pavie a few years ago.
Deep garnet, intense nose of dark cherry, oak vanilla and beautiful floral aroma. Painfully concentrated, tannin beginning to soften, bit dry and grippy, plummy on palate. Bitter aftertaste made this wine less enjoyable. Better to go with food.
St Emillion First Growths (Chez Bruce, London): A bit more intensity on the nose. Mineral with a good pinch of garriguey thyme. Similar on palate. There's a cool elegance to the plushness here. With air, significantly drier on the finish. A slight edge to it. Still, a very pleasant surprise though and a very decent wine. ****
I'm shocked to give this wine 93 points, given the hype and noise surrounding this producer. This was Pavie's first vintage in its new direction, a full five years before it split Parker and Jancis apart. Happily, it's nothing more offensive than modern-styled, very good right-bank Bordeaux. Granted, Cab Franc must feel like the actor whose scenes were cut from the film, but this is not a port-like effort. Ripe, but not silly. Big. Still primary. If you're looking for a syrup-bomb, find another vintage. If you prefer old-style claret, this might not work for you. But it's impressive.
I really love this wine- getting better and better...full bodied, excellent red fruit, plums, minerality, distinctly at. Emilion with a new world bent... Long finish... And very complete on a lovely drinking plateau...
Tasted alongside the '98 Cheval Blanc and Angelus. This has bigger bones and riper fruit and I liked it at first because it showed a really high-class texture and was thick and rich but with plenty of refreshing acids. However, with food and further air, it began to deviate from the other two more classic wines showing more angular notes, sharper tannins and hints of over-ripeness. In the end, this wasn't aging as well as the other two wines which makes sense given the higher extraction level and I think I sense the manipulation here. We'll see what more time does but I wouldn't want this in my cellar. 88?
A very well made wine, the first vintage made by Gerard Perse after he bought the property and the quality is immediately apparent. Beautiful colour, medium red an amazingly classic bordeaux nose of earth, dark fruits, supported by still-firm tannins. Did not decant and would not recommend you do so, its just not necessary. We drank the wine over 3 hours and it never lost a beat so decanting would not improve. I'd especially recommend this vintage (and 2001) for those who want to try Pavie but can't pay 2000 or 2005 prices. Best 1998 right bank wine I have tasted in a while.
This Pavie was the first from a case purchased at auction last summer. I didn't expect it to be so ready to drink, but I just can't imagine it getting any better. Plenty of fruit, very gentle tannins, and a long, long finish. It was opened for about 1 hour and served at a Bourbon Steak in Washington DC. The whole group loved it, including the som. Hurrah for corkage!
By far the best St. Emilion I have ever enjoyed. I'm so happy to have 11 left to share over the next decade.
This is phenomenal stuff! Decanted for 30 min...Robe shows no signs of aging...Such a complex, deep and powerful bouquet paired with great persistant flavors that coat the palate is a rare tasting experience...kept improving during the tasting as it got more air in the decanter.. The tertiary aromas are not quite there yet, but there is no reason not to drink this addictive wine now! At that level of magic, nothing really matches a grand bordeaux which is hitting a perfect drinking phase..It's the improbable mixture of incredible finesse, class , complexity and persistant aromas only found in great Bordeaux! Still has enough tanins and structure to further evolve for another decade..relieved after a corked bottle opened 2 years earlier..Certainly my best 1998 drank so far (even better than Haut brion 1998 drank 2 months ago).
Plumish, blood fruits, deep black cherry, slight forrest floor. On the palate, medium-full body, elegantly structured, lively acidity on the back end with well integrated tannins. A pleasure to drink, but there's no WOW here that would move it into higher point range. Drunk or hold, not falling off any cliffs any time in the next decade.
The 1998 Château Pavie is medium garnet in colour with a very slight tawny rim. An opulent, expressive, layered nose of red currants, dark cherries, rosemary, slight clay and dusty cedar. Nonetheless, an integrated bouquet that also displays another dimension of roasted coffee beans, which was attractive for sure.
An initial entry of sweetness on the palate with red currants, dark cherries and underlying cedar. A mid-end palate of roasted coffee beans and thyme before sour cherries slowly start to dominate at the finish with a rising back-end alcohol. Pleasant sweetness yet powerful intensity in a rather big-styled wine. Intense structure and good drive. Tannins are still grippy and powerful, displaying quite a character despite its age - a wine that is definitely still alive.
There is probably no reason to hold this wine any longer. The secondary aromatics are in full force, with their licorice, stone, smoke and dark plum with red berry profile. Concentrated, full bodied and rich, the only draw back to the wine is a touch of bitter olive in the finish, which some tasters are going to like more than others.
Aromas and flavors of black cherry, blackberry, sweet black currant, earth, some chocolate and licorice, coffee, spice and oak. Rich, soft and full bodied; dense and concentrated fruit. Smooth and velvety in the mouth. Great balance and acid. A very long and extended finish. Consumed at the SAFW Reunion II.
decanted sevral hours before heading to the restaurant....this wine still drinks fairly young and it is quite dark and almost savoury...meat flavors and ripe fruit but I did not find it porty or especially heavy although hardly classic claret...none of the funk that marred the first bottle I had years ago...very pretty and developing as one might expect
Dark ruby with a garnet rim. This nose of this wine is like you would imagine a well-oaked Port wine: very, very ripe blackberry fruit, somewhat volatile acid and warming alcohol. This is a big, supple modernly styled Bordeaux. It is drinking well now but it has enough power and vibrancy to hold through 2018.
GJE CRD 2008 and EP 2011; 3/29/2012-4/4/2012 (Bordeaux, France): It is always fascinating how the same wine shows different personalities even on the same day in this case from the chateau. No mint, sweet black fruits, truffle, dark caramel and leather. Silky palate, excellent concentration and nicely integrated tannins. Good showing.
Pop/pour. Brooding nose that mixes a fairly bright, spicy fruit with an earthy funk. The longer in the glass, the less the "funk" is apparent. On the palate, a sup rising hint of sweetness relative to other vintages I've tried, and a bit of cinnamon spice. Nicely balanced, with some tannins showing up on the finish. Approachable now, but I should have decanted this for several hours. Seems extremely age worthy.
This must have been a lesser than usual bottle, so no score. I previously rated this wine consistetly between 94 and 97 poimts, but this one would get no more than 90 points; even the Rol Valentin 1998 scored better this afternoon...
Tasted in double-blind fashion at Vintage Wines, Ltd., with the bottle generously being provided by Rob Norberg. The bottle was well-cellared and decanted approximately four hours prior to the tasting. It was then serially tasted over the ensuing three hours. The robe is opaque garnet and the nose shows intense aromas of black raspberries, potpourri, licorice, cocoa and earth. Full-bodied on the palate, with medium acidity, medium supple tannins and well-integrated alcohol. The flavors are luscious and in line with the nose. A silky mouth texture persists throughout the solid middle palate and the smooth finish is very long. Bravo to this early Perse offering! Drink now-12/20.
Vanilla, licorice, chocolate, coffee bean, black cherry and earthy aromas were in abundance. The ripe, round tannins delivered soft, textures and a plush mouth feel, but the wine was over-oaked. The chocolate, plum and vanilla finish was not dry, but it was a bit too sweet and the oak was mildly intrusive. Served blind, it was obvious the wine was from a great terroir, but that while this vintage was good, I was willing to bet later vintages showed a marked improvement in quality. Pavie, thanks to the spare no expense attitude of Gerard Perse did not become one of the stars of St. Emilion until 2000. In 1998, he was just getting his sea legs. There is no hurry to drink the wine, it was still young and fresh. But the 1998 Pavie is not at the level achieved by later vintages.
Rich and deep nose, sweet cherries, tar, balancing minerality, drying oak; concentrated, full, powerful, rather firm tannins; good finish, marked by the new oak of the new cuves and barriques. An early example of the new-style Pavie - not necessarily my style.
I think this one may have needed more time to open up. Very good but definitely not worth the high price! Ok, I had a little left over for night two and it was better by a couple of points. 93pts tonight but still not worth the fare. If you drink now give plenty of air time.
Still deep in color,with a pungent nose of chocolate, plums, coffee bean, smoke and truffle, this rich, ripe and close to mature St. Emilion ends with a chocolate covered boysenberry, vanilla and black cherry finish. Compared to wines from Pavie starting in 2000. this is a beefier, less opulent style of Bordeaux wine.
13.5% alcohol! not decanted, and followed in the glass 4+ hours. lest we lament the cartoonish freak this wine has become, let's set the way back machine to 1998, and remember how the perse era began, with a, dare i say, elegant finesse that keeps evolving. there is a nice, slow expansion occurring and the texture is remarkable. i'll be damned if there still isn't a bit of primary fruit hanging around. i don't characterize this as classic right bank, and i frankly don't fret over it. i had the 2000 just one week ago (note not yet posted), and this 98 can hold it's head up pretty high in comparison, at a better price. well stored bottles like this one will reward for up to 20 years. drink or hold.
Deep black garnet core, starting to brown slightly around the edges.
Sambuca (licorice), Vanilla (french oak) - these two are still dominating the fruit - not to easy to make out, but perhaps I'll go with black cherry. Although the Merlot clearly places it as right bank, there is almost an italian whiff, raisiny like Amarone - is it possible that this bottle was not kept perfectly before I got it?
On the palate, lots of fruit - along with the above-mentioned players - dense, layered, though you have to look hard to find it through the still-strong resin. Good acids down the side of the tongue. Tannins not smoothly resolved, still quite rough.
With an expressive bouquet of licorice, smoke, juicy black plums, blueberry and fresh black cherries, this richly textured, elegant, plush wine has turned the corner. On several occasions, this seemed like a good wine, but with the proclivity towards being chunky. This was the first time the felt sophisticated on the palate, The suave finish ended with chocolate covered plums and cassis. If you have more than a few bottles, it's time to crack one. However, the wine will only get better from here.
98 Pavie - With its chocolate, black raspberry, licorice, mineral, coconut, floral coffee, caramel and earthy scented nose is easy to notice. Full bodied and concentrated with fruit, but the tannins are a little rustic. The finish displays a mix of red and black fruit sensations and fat textures along with chocolate covered licorice and black cherry. While this is a good wine, it's not in the same league as the wines produced by Perse starting with the 2000 vintage.
We had '98 Pavie, '98 La Fleur Petrus, and '95 Cheval Blanc together in a little right bank flight with cheese. The '98 Pavie was showing some development from when I last had it a few years ago, but it has a long way to go. As Art said, this wine is "not controversial." It is not too big, not too fruity, not too modernized. Maybe not the complexity of the latter two, but a strong effort nonetheless.
Deep garnet. Nose was impenetrable. Shy, closed whatever. Swirling and time helped a smidge. Taste showed tannin still present, but there is a good backbone that needs another 10 years to show its stuff.
Something completely different than 1997. Expressive bouquet. Chocolate, liquorice, a lot of cassis juice, leather. A mouth full of wine. Firm amount of acidity and still youthful tannin. Very extracted. A modern made, almost a-typical Bordeaux.
Eleven 1998 St Emilions and a Lone Pomerol. Maybe some Yquem too (Bethesda, MD): Another less than stellar showing for the Pavie. Nobody really thought it was worth 99 points (recent HG scoring) while some wished that the wine was able to see more air than it had. Somewhat reticent out of the gates, it shows soft notes of mocha with ripe (but not stewed) plum and blackberry briar. The pallate is hallmark Pavie with superlative balance but lacks the structure and firmness of tannins one would hope for in a more primary wine. As of recent experience, I'd say the 2001 Pavie drinks the most accessibly/enjoyably, with better evolution in terms of its secondary black truffle driven aromatics, while still holding a primacy and depth of concentration in the fruit. The 2005 shows the most explosive, with depth and firmness of tannin and richness in red and black fruit, while the 2000 was the most shy and humble of its endowment. The 98 was a restrained more subtle 2000, that may develop into something more substantial but to my palate is less appealing than the 2001. I'd hold onto these for 3-5 years hoping for better evolution.
Drank with 10+ other '98s, this, not near ready to drink. If you've got them, wait at least another 5 years. However, it seems like this will be a great wine at some point as the balance it there, dark fruit and a good backbone with the tannins coming around. Score likely to be higher in several years.
opened at the venue, and poured shortly after. very fine showing, better than my last experience. lots of great table discussion about the wine. all eight tasters found it to be terrific, but a couple lamented the californication of right bank merlot by perse. not me. i'm willing to accept this for what it is, a delicious bordeaux that maintains a fruit forward profile despite it's age, and blends in enough secondary characteristics from the old world to keep it real enough. this was very smooth, drinking at virtual peak.
Chocolate covered plums, a little freshly turned earth, sawn, resinous wood. Voluptuous, full and rich in the mouth. The long finish has a slight harsh wood tannin edge. Very good but needs another 5-7 years at least to integrate the heavy oak. Hopefully the fruit lasts.
Decanted for about an hour and half. Deep, dark purple, almost black in the glass. Nose of ripe, dark berries. Fruity, jammy on the palate w/ well integrated tannins. It had an initial sweetness to it that I found very interesting. Nice long finish. There is some future enjoyment left in this class.
13.5% alcohol. not decanted. one of my first multiple bottle purchases, i have been drinking this since release, and have 5 bottles left. the evolution has progressed from a thick, fruit forward blockbuster to a more subtle bordeaux with secondary/tertiary nuances. all it's incarnations work for me. blind to jane, she guessed french merlot. that's my girl! tannins persist, ever so slightly gritty on the finish, my only real complaint. the wine harbours nice character, even within it's modern style. great framework of fruit which gently cascades from midpalate to finish. wines such as this that meld power and grace are always special. i've read some recent non critic reviews that this wine is fading. don't believe it; however, i do think it is near peak. drink or hold 5+ years.
Absolutely wonderful. Creme de cassis, chocolate covered cherries, mint leaf, eucalyptus, and smooth, sweet oak. Drinking very youthful, but "ready." Wine Searcher shows this wine around the country at $175 - $200. It would be worth it.
Deep ruby no age what so ever. Very rip black fruit Christmas cake prune this pushing the ripeness to another level. In the mouth it has excellent balance of tannins and acidity this is one for the long haul this wine has multi dimensions to it the amount of flavour in the mouth is so complex all do it is so Morden for Bordeaux I like this wine.
A 10-Years-Out Retrospective of 1998 St. Emilion Premier Grand Cru Classe B (Vancouver, B.C.): (I should say that my score on this one is a score for "wine". If I had to score it as Bordeaux, it would do considerably worse. Utterly lacking in typicity.) Nose that is a dead ringer for Cali-cult wines. Someone nosed it and quipped "who brought the Harlan?" Very sur-mature. Port-like sweetness. Cloying. Intense confected fruit. Raisins and sugar. Jammy. Hot chocolate powder. At this tasting, the wine reveals itself as a caricature. Finishes long, but simple and sweet. Not for me at all.
This is a powerful, full bodied wine that needs 5 or more years to reveal all its charms. Layers of concentrated deep dark fruit and a complex perfume make this wine a treat to taste. Similar to Ausone in that the wine is less opulent and does not deliver the same level of intensity as do subsequent vintages.
Opened and briefly decanted before serving. Nose of green beans, pepper and maybe some plum. Simple flavors of berries. Light acidity, light to medium tannins, medium body. Drink or hold? Not sure on this one.
Was decanted for 6 hours prior evening fore dinner party. Never got to it. Next evening, I would have to agree with Eric, the wine seems closed, and hopefully is in transition. Muted bouquet, dark fruits, and moderate finish. I expected more, and much preferred the leftover 97 Phelps Insignia from magnum.
Flock Tasting - First Editions: Deep dark ruby. Killer nose is rich and loaded with complexity. Aromas of youthful currant fruit, tobacco, herbs, spice, minerals, coffee, licorice and toasty oak leap from the glass. Palate has rich fruit and firm tannins to match. Layers of complexity and flavors that echo the nose. Outstanding. Better by a margin than an 01 consumed earlier in the week. My #1, Group #1. Perse's first Pavie.
Popped at home with AR. Quite tight and cedary at first, this doesn't even begin to resemble the last time I had this wine (where it was much more lush and Aussie in character). Not much of the heavy toast espresso but a rather 'cool' and aloof aspect to the fruit. The class and finesse here are obvious, taut, clean, quite beautiful. Not big points from me at this stage, and this seems to be trapped between primary and secondary right now, but I was still glad for a chance to give this a try. I would opt for 1999 or 2001 for current drinking pleasure instead of this.
Drank this bottle over two days. Doesn't give much straight out of bottle and it's quite a lot of heat there. After getting some air it starts to come around. Lovely! Blackberries and blueberries nicely integrated with the oak, very concentrated, this will age well.
Double decanted for 3 hours, then siphoned back into bottle for travel to the Solo home. First sip right after poured is tight and closed. 2nd taste is 1 1/2 hours into decanting and still isn't open much. By the time we arrive at the party and start pouring for friends, the wine has opened up tremendously (about 4 hours after uncorking). A powerful nose is followed by smoky pears and pomengranates (sp?). About a 20 second finish goes smoothly down the gullet. Very nice and will only improve with another 3-5 years.
"Very Special" Dinner at Picholine OL (Picholine Wine Room, NYC): Mystery wine, served blind. Very concentrated nose with some wonderful floral elements. On the palate, this is pillowy soft and silky. No way this nose and this palate go together. So little structure and a bit too much oak for my taste. Some nice spice notes on top. I enjoyed the flavor profile, absolutely loved the nose, but the silkiness and softness of the palate left me wanting more.
Decanted over 6 hours, enjoyed over the next two (still some left for the next day ). This continued to evolve in the glass. The nose offered a little something new each time, with hints of mild spice as a consistent aroma, wonderful mid palate that filled the month with favors, tannins present but not overwhelming, a very nice smooth finish, surprising for such a young wine. Consumed along side a 1998 Clos de Sarpe, which in its own right was showing very well. Regarding the controversy surrounding Pavie a it’s departure from the old style wine making, while some slight difference were noted, but I’m a fan. This will age wonderfully IMHO.
Dinner with Steve Sigmund and Jeff Samuelson (Insignia and Pavie): Double decanted about three hours before serving. Dark purple/red color. Opaque. Very similar to the 01 Insignia. On the nose this shows a compelling blend of dark fruit, chocolate, smoke, and fresh herbs/spices. Very nice. On the palate a strong minerality adds to the dark fruit and chocolate with an added hint of coffee and vanilla. Mouth coating. The tannins are extremely fine grain and plenty sweet. They are not really a distraction even at this stage of development. Long finish. This is very well integrated at this stage (at least compared to the 01 Insignia). It will be interested to follow this wine over the years -- it should be a beauty.
Dinner @ Restaurant Alma. Double decanted; Jeff's bottle. This was absolutely rocking, showing rich black fruit, smoke, charcoal, coffee, and pencil lead. Great minerality and structure. Concentrated; long finish. The tannins are ripe and grippy, but not green or unpleasant. While this wine undoubtedly needs more time, it showed quite well.
Dain Wines Barrel Samples (and others) (Springfield, MO): Impossible to rate this wine as it years from showing its full glory. Impossibly monolithic and tight. Massively tannic. Totally backward. Initially a nose of graphite and hints of mineraliy. After 2-3 hours it had opened a little and there was some currant notes. Don't drink this wine for 10-12 years unless you want to trace its development. The 2002, tasted side by side, was much more approachable tonight.
6/21/05 update: A small glass left in the bottle from Sat. night. Slightly more approachable with a nose of fruit cake and plums. Still searingly tannic and consumed without food which was an error. My earlier impressions were confirmed. Cellar any remaining bottles and keep the locks on this until 2015 at least.
A 98 point dinner at Steve Cramer's (West Seattle, WA, USA): This was my first taste of the 1998 Pavie (I have had the 1999 and 2000), and wow what a blockbuster wine. I would never, ever guess this as Bordeaux from the nose with some heat, raisins and raspberry. However, the palate screams of Bordeaux with amazing minerality and structure, powerful.
This deeply colored wine filled with black fruit, plums and coffee is already approachable. The flavors and complexity married to the plush texture your palate experiences are what great Bordeaux is all about.
Long Island Wine's VS. The World... Who was the winner? You will be surpriced (Paumanok Vineyards, North Fork, Long Island, New York): Dark broodingly red. Tannic Beast is all I kept saying to myself. What a tannic beast.. This wine was sporting little more than some barely legal fruit under its thick skin of tannin. Parker writes this is a 50 year old wine and I think he is dead on and this should be opened in 2050. I asked Manlin how long to decant this wine and he said no more than 30 minutes, well I handed Jim my bottle and hadn't realized that he decanted it and it was open for almost 3 plus hours. I am not sure if it tightened up or what the deal was but to me this wine was too difficult to get a read on. With its thick tannic shell I was confused as I have read many times how much people have loved this wine and how ready to go it really is. I scratched my head and humbly moved on.
Opaque, black, purple ink. No lightening at the edges. An intoxicating perfume of plums, blackberries, licorice, mocha, spicy oak and floral scents say hello! Huge, dense, elegant layer of fruit envelopes your palate. Concentrated, full bodied, packed and stacked with ripe fruit. There is no mistaking this wine for anything other than Bordeaux. Mouth drying tannins. :40 second deep, rich finish.
The nose, showed off lavish smells of licorice, coffee, spice, ripe red and black fruits. The palate is dense and concentrated with layers upon layers of fruit. Thick and full-bodied with a clean, pure, black fruit filled finish.
On the nose, this has similarities to a premium shiraz. Even based on color, viscosity, and aromas, it's an imposter for Fox Creek reserve or Kay Brothers Block 6. On the palate there are similarities as well—the lush kirsch and blueberry flavors and mouth-coating texture. But this wine takes it to another level. It has intrusive tannins that you can feel on your teeth and every step of the way to a long finish. Enjoyable now, but shouldn't be touched for another 10 years. Potentially a 96-97.
Dark red. Nicely spiced on the nose. The bouquet also revealed notes of mint leaves. Strong in the mouth and slightly more hot than the previous two wines. Quite herbal flavour profile. Most certainly a largely scaled wine, and the impressive size did seem to be balanced out by the fruity, juicy ripeness. One taster noted that the underlying taste was of "old Bordeaux" which I would agree with. Maybe lacking a little bit of class and style, but certainly impressive.