2009 Château Pavie

Community Tasting Notes

Community Tasting Notes (33) Avg Score: 93.9 points

  • Parker 100 pointer theme dinner with friends, powerful, rich, soaring aromatics, still v young

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  • Typical St Emilion nose. Finish not as long as other St Emilion.

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  • Super dense. Decanted 2 hours but could have used more

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  • 4 hours bottle breathing, opened at 4pm, served at 8.15pm

    Nose was tight but opened up to its aroma at 8.15pm. It was ripe berries, dark chocolate, black truffle with a hint of menthol.
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    On the palate, similar to the nose kneaded with firm and yet silky tannins.
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    The wine keeps evolving over the hours, and it reminds me of Latour 2011, which has you by surprise all the time.

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  • ::Nose::
    Lavender, cedar, flower bouquet, spices, pines, elegant and integrated

    ::Palate::
    Needed 3.5 hrs of decanting for the wine to really open up. Very good already but better to wait 5 more years before opening the next bottle. See you in 2028 :)

    It's 92-93 now but will definitely gets into the 94-96 range as it continues to develop.

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  • Brief decant at a hosted lunch so clearly didn’t do this wine justice. Super full body feels like it would take days to open up but ripe from the start. Vanilla, blueberry.

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  • If you're into super sweet high end Napa, this will work.

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  • Good cork - immediately beautiful nose - decanted 3 hours - taste of wild berries and cedar - long finish - held up well after 4 days under vacuum.

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  • Battle of the best: Abreu Cappella 2013, Seven Stones 2012 and Chateau Pavie 2009. All were excellent and I will rate them the same. Brad Grimes is one of the best winemakers out there. His wines are consistent and I really love his style; full-bodied and translucent. Seven Stones 2012 is still going strong. I rated it highly upon release and it has maintained its energy, tension and full flavors. Pavie took the most time to come around and when it did, it was awesome. I don't know if it is in a shut down phase or not because I am not an expert on Bordeaux but it did come around.

    It was a fun night!

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  • Six hour decant, this is a very big wine requiring a lot of air. Dark fruit, leather, some minerality with even possibly eucalyptus and anise. Very long finish with integrated tannins and acidity. This was most enjoyable and was the star of the night.

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  • Battle of the Bastards. I mean battle of the best! Chateau Pavie 2009, Harlan 2009, Schrader CCS 2013 and Schrader CCS 2019. New Years Eve celebration and the wines were all amazing. Except for the Schrader CCS 2019, all were in their prime drinking window. The Schrader CCS 2019 was very good -- it just needs a couple of years and/or a looooong decant. All wines were decanted for 2-3 hours and all of them got better as the night went on.

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  • Coming back to this after a about a year. Opened 3 hours. Color is dark garnet/purple. On the nose: Cassis, leather, something vegetal and graphite. On the palate: Very rich plums, green pepper, cassis, leather and a bit of sour cherry and dark chocolate at the end . Flavors are very concentrated, broad and long. This is a superb wine from a superb vintage. This will be good for decades.

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  • Opened 2.5 hours ahead. Massive wine. Sour cherry and cassis with a bit of olive and spice. Big tannins. Had the Pavie-Decesse last week which I prefer, but this is very good. I think it needs more time to integrate. Score likely improves.

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  • Still quite young, the wine is almost inky in color. The initial sniff brings on a strong aromatics of ripe, dark red, black and blue fruits, espresso beans, smoke, licorice, oyster shell and crushed rock. Powerful, dense and mouth-coating, the wine takes up a lot of room on your palate, coating your mouth with layers of fruit, tannin, oak and stones. Give this a decade to round out, soften and develop, and it could really offer a sublime tasting experience.

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  • Nothing wrong but style is shock to system. Jammy.

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  • 100 points Robert Parker as of 2019

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  • Bordeaux wine tasting and this was the star of the night. It beat out 2 first growths and as the night went on, this wine got better and better. Very dark purple and blue with matching fruit including Blueberry and plum, tons of mineral and graphite earthy notes and a chocolaty finish that goes on and on. This is very smooth, has well integrated tannins, and is concentrated and intense.

    There were several women who prefer white wine so I emptied their pours into my glass :). This will continue to get better but with a decant, it is drinking really well right now.

    98-100 points

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  • Midnight black color. Tight, deep blackberrries on the nose along with distinct BBQ notes. Delicious notes of sweet KC BBQ brisket (especially into the finish) and intense blackberries and mulberries. Should last another 50 years.

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  • This wine offers a kaleidoscope of blackberry fruit with funk, green foliage, earth, dust and a kiss of licorice. Concentrated, yet never heavy and well balanced by the acidity. Lovely texture. Tannins are noticeable, but nicely polished.

    I expected to dislike the wine due to the ripe vintage and oak treatment, but I did not find the overly ripe fruit nor signs of too much wood. Color me pleasantly surprised. While this wine is nowhere near it's peak, it also offers a lot of pleasure for current drinking. Best after 2024.

    Also, it must be said that TK, who generously shared this wine with me, is a phenomenal friend. So blessed.

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  • The very first thing to come to mind when putting my nose to the glass was Flinstones Vitamins, which fortunately faded to reveal ripe red berries, dusty sweet spices, and crushed stone. On the palate, I found silky textures with intense dark red fruits, which saturated the senses before balancing out through zesty acidity and hints of herbs. Tannins coated the senses, along with concentrated fruit extract through the long, structured finish.

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  • tasted blind
    nose - blackberry liqueur
    mouth - angular and tannic tonight, perhaps not showing great, concentrated dark fruit, there is no doubt this has great stuffing. superbly dry. i guessed an Italian. when the possibility of it being Pavie floated, my response was no way. Score again for blind tasting. 70%merlot 20%CabFranc 10% Cab Sauv.

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  • 66x Parker 100-Pointers from Bordeaux 1947-2010 tasted blind (Switzerland): Tasted blind. Dark purple. Nose of dark fruit, dried fruit with an oxidative touch, I am already bracing for the palate after detecting these Madeira/oxidative notes. The palate confirms my fears, full bodied with aromas of rum pot appearing. Drying tannins on the finish. May be it is the bottle, more likely it is the producer (given the many defects the Gerard Perse wines showed at this tasting). In any case, I cannot give this bottle more than 87 points, especially after having just seen what Petrus and Le Pin did in 2009 with their raw material. This was the second worst wine of the two days. Group score: 15.50, group rank: 62/64

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  • Inky purple, positively Californian. Enjoyable if you're into that type of wine, which can be fun.

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  • Dense

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  • Cloyingly ripe on the nose, short, tannic, and weedy on the palate, the best I can say for it is that it was better than the appalling 2005, which when tasted blind a couple of years ago was reminiscent of rotting grass clippings macerated with cough syrup and a few handfuls of powdered tannin. It takes real winemaking magic to get this much weediness and harsh tannin in a wine with this much ripeness.

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  • Bordeaux 2009 vs. 2010 - Check in on 50 well known Chateaux: Black core with purple rim. Reserved nose of blue fruit, toast, violets and some pine tree. On the palate extremely concentrated with tannins but unfortunately on the drying side, aromas also need coaxing. The good thing is that it does not smell oxidative upon opening. However after 2h of aeration oxidative notes (sherry) started to appear. It will be interesting to see what this will turn into. My 2000 Pavies have not particularly aged well. Could be a hit or miss. Let’s see. 92-96? To my surprise this did well with the group (Group Score 97.4/RP100)

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  • (Decanted for four hours.) This is an impossible wine. Blue, black and purple in color, darkness pervades the bowl. The nose is huge and redolent of ripe black and red fruits, Medjool date jam, candied violet, dark chocolate, cigar box, singed caramel and a hint of galbanum. (Exotic only begins to describe the whole effect!) The wine is huge and full-bodied with tactile richness and viscosity. The concentrated and savory flavors of ripe black fruits, warm brick, moist soil, roast coffee, Turkish bay and vanilla bean paste linger on the palate for nearly a minute. (The words “amplitude” and “majesty” keep coming to mind.) Despite its great size, the wine is neither podgy nor overripe; rather, it is defined and uplifted by a fresh, clarifying acidity. The tannins are as big as the wine itself but fine-grained and polished. This masterpiece makes you wonder how it achieves such harmony from beginning to end. Still, it could use six to eight more years to meld, knit and mellow. After that, look forward to thirty or more years of unbridled pleasure. 99+ points, with perfection just lurking around the corner.

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  • Some great wines to help Public Television (WVIZ World Series of Wine Seminar): An RP 100 pointer. I love public TV! Purple in color. Ruby at the rim. This is very tight. Deep, but hard to tell what's going on. Cassis and blueberries and some cigar. A wall of tannins on drinking. Great acidity though. Mouth filing. Lots of fruit, mostly black currants and dark cherries. Slightly warming but not hot. This is so primary. It may be a 100 pointer some day. Today, its work to analyze, but there is so much there here. Hope I am lucky enough to try this again sometime, but at $600, I am not holding my breath.

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  • This was a "backup wine" at a tasting of RP/WS 100-pt wines. It had the misfortune of being contrasted with a 2004 Le Macchiole Messorio to experience two different takes on Merlot-based wines. In any other setting, this wine would have been the star. It remains a baby, but after a two-hour decanting it showed beautifully -- a glassful of hedonism without any of the pain that often accompanies big Bordeaux.

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  • The color of purple ink, the perfume displays intense minerality, blueberry, plum, blackberry jam, licorice, coffee and spicy black cherry aromas. This low acid Bordeaux wine coats your mouth with layers of rich, ripe, dense fruit. The long finish is filled with fresh blackberry, stone, blue fruit and coffee.

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  • 2009 Bordeaux Masterclass, Hilton Hotel, Sydney. Tasted blind. Dark, inky purple/black. Heavy black fruits, violets, cedar, anise on the nose. Lovely juicy morello cherry, blackberry on a full-bodied palate. Very fine and potent, mouthfilling tannins and a long, long finish. Too much for me right now. Need to lie down while drinking it and cancel all appointments the next day.

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  • 2009 Pavie, from vines close to 50 years old, is as black as a moonless sky. Incense, licorice, jammy dark fruit, and minerals are the first things you smell. This incredibly concentrated wine fills every area of your palate with dense, decadent berry sensations. The wine finishes with a mélange of chocolate, plum liqueur, and black cherries. This is a thick, hedonistic wine. 96-99 Pts

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  • Monster, you need to chew a lot to eat this. Blueberry pie, nice texture but very noticeable obtrusive tannin. 95-97 pts.

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