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2001 Château Pavie |
| Vintage | 2001 |  Label 1 of 24   | |
| Type | Red | ||
| Producer | Château Pavie (web) | ||
| Variety | Red Bordeaux Blend | ||
| Designation | n/a | ||
| Vineyard | n/a | ||
| Country | France | ||
| Region | Bordeaux | ||
| SubRegion | Libournais | ||
| Appellation | St. Émilion Grand Cru |
| Community Tasting History |
Community Tasting Notes (average 93.1 pts. and median of 94 pts. in 71 notes) | |
| Tasted by el borracho on 2/7/2010 & rated 94 points: "Pavie is Pavie," as a St.Emilion som told me one night as my friend Robert and I navigated a wine list. This wine has give so much life and complexity. Showed only at 94 because it was next to an 04 Bionic Frog. (233 views) | |
| Tasted by twelch on 11/25/2009 & rated 93 points: Really enjoyed this. Opened and let air for roughly two hours prior to drinking. Old world bordeaux nose with a little barnyard but not overpowering. Very nice. This was still evolving as we were drinking it with nice fruit up front that moved into some cedar and leather. All across the front middle and back end it was very structured. I'd definately drink more of this! (1130 views) | |
| Tasted by cadamson on 11/25/2009 & rated 92 points: I have no idea what Keith was drinking, but it was not this! While it certainly was not old school (though I would claim the very good nose came close), it certainly had a bucketload of character, structure and taste, especially for a 2001. It is drinking well now, though needing a good decant and will certainly improve with a number of additional years in bottle. Reasonably restrained fruit, with notes of leather and cedar and a bit of spice I could not mail down. Something to jump up and down and get excited about? No. But neither is it this monstrosity that some seem to see hidden in the label that they despise. Perhaps bottle variation? Who knows, but this will remain on my drinking list as a decent 01 to enjoy. (1136 views) | |
| Tasted by Eric on 11/20/2009 & rated 90 points: This is a wine I have loved in the past, a LOT. Based on a recent, very critical note from Keith Levenberg I decided to pop a bottle with a steak. It should have been G*R*E*A*T, perfect food for this wine. It was good, not mindblowing, just good. Chunky, tannic, thick, a bit of espresso, wafting hints of tobacco, raspberry. Lots of raw material. It never really popped though. I followed the wine for hours waiting for the duckling to turn into the swan I recall. It improved with some air, clearly enjoyable, yet not a revelation. DAY 2:I corked up about 1/5 of the bottle to revisit the next day. I figured such a big, young wine would improve. Nope, pure prune juice on day 2, may as well have been an Amarone the raisin character stood out so distinctly. I do think this is still an exceptional wine, but my personal pleasure in this bottle was far lower than I expected based on past experiences. Changing tastes? Bad bottle? Haunting words of Keith rattling in my head? I dunno, but it was a bit unsettling. I have another 6 cases of assorted vintages of Pavie in the cellar, and this bottle did not inspire loads of confidence in that decision. (1380 views) | |
| Tasted by Keith Levenberg on 11/17/2009 & rated 66 points: I had a skeptical and morbid curiosity to try this vintage of Pavie because numerous apologists for the wine insisted that while OTHER vintages of Pavie might be cartoonish over-the-top Parkerized monstrosities, THIS vintage was a classic Bordeaux. Hey, it won some or another blind tasting, so it must be true. People who like this kind of thing will find this the kind of thing that they like, and I have no problem with that, but it's mystifying to me how anyone can describe this as some other kind of thing. Classic Bordeaux this is not, as it's not even remotely recognizable as Bordeaux, not even as modern spoof Bordeaux. I spent a few minutes wondering whether it reminded me of bad Australian merlot or bad California merlot before eventually deciding that it didn't matter because this isn't a wine that even seems to have pretensions to an aesthetic based on any place at all. It's concocted to be a style, and that's it. A stupid style defined by an obsession with boldness for its own sake with no regard for WHAT is being shown in bold -- in this case, anonymous syrupy fruit. Pavie often gets called overripe and it probably is but the fruit here isn't Bordeaux fruit with sur-maturite; this fruit doesn't taste jammy so much as burnt... Cajun-blackened blueberry compote with a mouthful of cedar shavings and raw, lumber-yard wood on the back end. That raw wood combined with an even bigger mouthful of dry tannin effectively negates whatever value this might have as a fruit bomb, because they eclipse the fruit. You get the worst of both worlds, a grapey-sweet entry and a woody, dry, astringent finish. And yet, while it's certainly bad wine, it feels wrong to call it a terrible one, which might unfairly dignify it by implying it's made in some kind of polarizing love-it-or-hate-it style which would make the accolades it gets from certain quarters understandable. I DON'T understand them. While it's bad wine, it's not bad in any materially different fashion from any number of New World grape-and-oak based beverages that you can buy for twelve bucks a bottle or order by the glass in a grimy bar. (1978 views) | |
| Tasted by gk on 11/13/2009 & rated 94 points: Double decanted then poured back into the bottle, placed in the cellar for 11 hours. Shared this beauty with Glenn K at the Black Sheep. The nose is definitely new world, however, it does emit right bank characteristics as well, black fruit, cassis, earth mixed with slight mocha and leather. On palate this wine is so silky and balanced with layers of black fruit, smoke and leather with a classy long finish. I am not a master critic but this is an excellent bottle of vino and does taste like Bordeaux, albeit more fruit forward. (1636 views) | |
| Tasted by GlennK on 11/12/2009 & rated 95 points: Gkapoor brought this to dinner and I believe it was double decanted for sediment in the morning and left in cellar until we were ready for dinner. Beautiful nose with intense blackberry and black currant aromas, along with a slight touch of that classic Bordeaux earth/leather/tobacco mixture to remind you of what you are drinking. Ripe fruit on the palate that just glides along to a med-long finish. So smooth and easy to drink, it’s hard not to pop these now. Say what you want about Pavie and sense of place, with blinders on this is just really good wine. Perfect pairing with my lamb and sausage grill. (1609 views) | |
| Tasted by Finare Vinare on 9/27/2009 & rated 95 points: (1590 views) | |
| Tasted by peblin on 9/26/2009 & rated 96 points: Pavie Vertical: Almost black color with brick red rim. Fantastic density. Smell of stables, sweet cherry, chocolate, tobacco, cedar and carrots (!). Beginning to mature. Very elegant and long taste. Lovely. (2045 views) | |
| Tasted by jonnyoro on 9/19/2009: quite simply the best young bordeaux i've had this year. much better than the last bottle 2 years ago which was completely closed; this bottle was at the beginning of its drinking window- softening up nicely and integrating fruit, mineraliy, acid, oak, and tannins- beautiful texture, savory and fruity, complex and an ultra long finish. outstanding. (2062 views) | |
| Tasted by YQUEM90 on 9/19/2009 & rated 98 points: Delightful. Very aggressive initially and then softened after exposure to air over time. Will only improve over time, in my opinion. (2090 views) | |
| Tasted by svdheijden on 8/24/2009 & rated 93 points: Opened, decanted and tasted immediately. Very sweet nose, developing complexity soon thereafter. Seemed a bit more developed than the last bottle I consumed a year ago. Modern style, dense, concentrated, lots of fruit in very high alcohol environment. Good example of recent Pavie. (2458 views) | |
| Tasted by etherscreen on 8/7/2009: no formal note. utterly fantastic! complex on both nose and palate. large scale. terrific balance. soft in the mouth, yet tannic on the back end. a good as this is now, patience will pay off in spades as the tannins melt in some years time. drink now and be happy. hold for several more years and be happier. (2389 views) | |
| Tasted by pinotwinelover on 7/30/2009 & rated 96 points: Excellant long finish, classic bordeaux in the beginning then opens up a bit to a slighltly riper style. Great wine. (2532 views) | |
| Tasted by sperkins on 7/12/2009 & rated 94 points: (1943 views) | |
| Tasted by Schiffy on 6/20/2009 & rated 95 points: Must let this decant for at least one hour. However, once it does, it has a wonderful complex nose of refined fruit and earth. The wine has wonderful array of blackberry and earth notes with a hint of chocolate. The finish goes on for 30 seconds. One of the more fruit forward bordeaux's I have tasted. (2679 views) | |
| Tasted by docvino on 6/16/2009 & rated 96 points: Popped cork, decanted for one hour. Fantastic aromatic nose dominated by earthy tones and berries. Very complex and tannic; however, less tannic than anticipated. Well rounded on the palate with berries, licorice, and hint of pencil shavings and leather. Long finish and velvety on the palate. My experience was great! Highly recommend. (2713 views) | |
| Tasted by ken-yyz on 6/13/2009 & rated 94 points: Enjoyed while watching game 7 of the stanley cup (great win by Pittsburgh). Very showy nose that couldn't have been anything other than Bordeaux - some smoke and earth and cedar shavings dancing in and around dark fruits. Lush on the palate with waves of cassis and other red and blue fruits. Fine tannins are part of an impressively long finish. The 01 Pavie has a great combo of intensity and finesse - a great balancing act. This was opened to breath for about two hours and put on weight over the three hours we enjoyed it. This is drinking remarkably well but I'd gamble that it has years and years ahead of it. It probably deserves another point at least given how it improved over the evening. (2793 views) | |
| Tasted by pikemasterflash on 4/28/2009 & rated 94 points: I had been waiting to try one of these as I also own the '03 and '05 too, so I figured this may be the safest bet at the moment. Rich garnet red in the glass and a bit of alcohol on the nose initially. This wine got materially better as it was given time to open up. I would suggest that it probably peaked at about 4 hours. After about 4 hours the nose was quite good and the wine settled down nicely. A velvety finish that makes me think this could be even better in the future than the critics have reviewed it. Buy them, hold them, but don't waste one this early--drink the '02 Pavie Macquin now instead (it's great and relatively inexpensive!) (3277 views) | |
| Tasted by vinomand on 4/12/2009: This one was singing tonight. Popped and sat for an hour or so before pan seared hanger steak, frites and caramelized brussels sprouts with pancetta and shallots. Strong nose, classic earthy St. Emilion on the tongue and very long finish. Note: Should have stood it up for a couple of days prior as the sediment is quite fine. (3124 views) | |
| Tasted by RoundersRob on 3/8/2009 & rated 93 points: We decanted this, but didn't let it sit for very long prior to diving in. Scents of blackberry liqueur, cassis and black licorice dominate with a touch of earth or perhaps pencil shavings in the background. Initially a little tight but really rounded out nicely after an hour or so to show a wonderful silky texture with a nice balance of fruit and tannin. Very enjoyable and it showed best right as we were finishing the bottle. Next time out we'll decent this for at least 2 or 3 hours before consumption as I think that would be the perfect treatment at this stage of development, or perhaps wait just a couple or so more years. 92-94. (3648 views) | |
| Tasted by T-Mac on 12/31/2008 flawed bottle: Band-aid, sweaty horse...call it what you will, but these three bottles (all purchased from Costco) were so overwhelmed with Brett they were undrinkable. It only got worse after decanting. Extremely disappointed. Returned to Costco for store credit. Fortunately, the 2005 Corra Cab I opened saved our New Year's Eve dinner. (3631 views) | |
| Tasted by Drinkin' Bloke on 12/31/2008 & rated 96 points: (2744 views) | |
| Tasted by SLO on 12/25/2008 & rated 91 points: big dark fruits, but plenty of tannin to go with.....hold off if you can. (3770 views) | |
| Tasted by thefrenches on 12/24/2008 & rated 91 points: Seems a bit 'designed' to me - drinks like a MUCH older Bordeaux, something from the late 80's, possibly. The brett, rounded tannins, ripe fruit, all speak of, if nothing else, that this wine needs to be consumed in the short term. (3741 views) | |
| Only displaying the 25 most recent notes - click to see all notes for this wine... |
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Producer website
70% merlot 20% cabernet franc 10% cabernet sauvignon About red wine The variety Red Bordeaux Blend on CellarTracker implies any blend using any or all of the five traditional Bordeaux varieties: Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot and Malbec. As such, this is used worldwide, whether for wines from Bordeaux, Meritages from California and Canada, some Super-Tuscan wines etc. Vins de France (Office National Interprofessionnel des Vins ) | Pages Vins, Directory of French Winegrowers | French Wine (Wikipedia) Vins Bordeaux (Conseil Interprofessionnel du Vin de Bordeaux) | Simple Bordeaux primer Libournais (Conseil Interprofessionnel du Vin de Bordeaux) 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  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..?
Les Vins de St. Émilion (Syndicate Vitocole de Saint-Emilion) |
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