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.
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)
(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.
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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(Chateau Pavie St Emilion) An assemblage consisting of Merlot at 70%, Cabernet Franc 20% and Cabernet Sauvignon 10%, alcohol 14.5%, yields 28 hl/ha. A dark core, and a crimson rim, brilliant colours here. Dark and smoky fruit, lots of oak already here, fermented in temperature-controlled wooden vats. Intensely rich in the mouth, a massive texture, beautiful tannins, just as massive as the texture, huge and creamy and yet velvety too. Not the harsh structure I was perhaps expecting. A good acidity to it too. This is a huge and idiosyncratic style of wine which will no doubt incite strong opinions, but I feel I must judge the wine on how it seems to me and how I think it should age; the wine under Perse is now establishing a track record although I confess I have only tasted a few vintages myself. This has the firm structure and balance to age well, and I think it is potentially great. Massive, but needs the cellar!
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