Dark and opaque garnet color. Aromas of lead pencil, sage, dried herbs, black fruits and black pepper. Same on the palate, full body and integrated tannins. Long finish. I need to revisit the 2001s more, as I think they suffered from the comparison to the 2000s and they are quite delicious now.
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Popped and poured.Already a brown shine in the wine.At the beginning it tasted his age but in no time this wine evolved in Trully a very great wine…smooth as silk,plum,earth dark fruit,with nice structure.one of the best wines I ever drunk.Drink now or wait 1 or 2 years…
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Fully mature, and simply great in your glass with its wall of roasted plums, cherries, smoke, licorice, dried flowers, and sea salt in the perfume. The palate was even better with its wealth of red and black fruits, licorice, oceanic accents, and touch of espresso. This is fully ready to go. Drink from 2023-2038.
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PNP with dinner and on retrospect, decant would have been good idea. Shares with 2 friends, so it went fairly fast before fully opening. Likely would have been difference between good and great
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What a treat. I purchased this years and years ago, and saved it until my second daughter turned 21. The year 2001 is her birth year. She turned 21 in November, but was out of the country, so we consumed it now. This was fantastic. Drinking perfectly. Jim and I fought over the last glasses. It disappeared way too fast. Enjoy!!
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Sexy Emilion! No decant, big nose started immeadetely after the cork was out: rich, decadent, complex. Thick and oily texture. Dark fruits, blackberry, spicebox, vanilla, dark chocolate, wonderful sweetness. Long and intense finish with polished tannins - a joy to drink. Many more years ahead but in an absolute great place right now!
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Enjoyable, no decant needed, classic, good secondary flavours and some complexity, Didnt get the fireworks of other reviews, unknown providence as auction purchase, doubt it will improve but no rush.
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This is a point right now. Powerhouse right after pulling the cork. But with structure !! Amazing nose and huge body. Rich , round, with enough edges to chew. Brilliant for the mediocre vintage . Loved it !! Would buy if i find it. Drink !!!
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Black tea with a bit of red in the color around the edges, the wine is fully-mature offering smoke, wet forest floor, cigar wrapper, and roasted cherries on the palate. Elegant and refined, the fruit has energy, lift, and sweetness in the core of the wine with touches of Herbs de Provence, licorice, olives, and plums. There is no reason to wait any longer for the wine to age, as it is fully ready to go. Drink from 2022-2035
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Purchased at auction some years ago, proper cellaring throughout. On opening had a musty funk. Was decanted modest sediment. An hour later this opened up to a beautiful classic Bordeaux. Faint blue fruit, forest floor, cedar, and saddle leather. Was a beautiful drink over the next three hours. Seafood tower, raviolis with truffle, and strip steak.
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I ordered in a restaurant so the decant time was about an hr. Still, this wine is amazing. Earth, tar and some lingering red fruit. The tannins are fully integrated. I think this has to be at its peak with 5-7 yrs left in it. Best part of all, menu price $260. Best price today on wine Searcher is $345.
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After trying my last 01 Pavie 12 years ago, this has become even better. Blackberry fruit with amazing complexity…notes of cigar box, tobacco, earth, cassis and a touch of leather on the finish. This is all perfectly balanced and integrated after a minimum two hour decant. It’s a completely different wine after an hour.
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Spectacular nose of rich dark soil, dark dried berry, toasty and meaty notes entwined. The palette doesn't disappoint with balanced tannins, dark fruit, classic pencil lead and a bit of smoke and bacon. This really has a sense of place. A powerful wine to be savored. A classic Bordeaux experience IMO.
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This is drinking quite well today. Popped and poured, the wine served up its strong sense of oceanic minerality, ripe, juicy, sweet, fresh plums, dark cherries, licorice, smoke and crushed rocks on the nose and palate. richly textured, plush and polished, the wine finished with layers of dark red fruits and a touch of salt in the tannins. This should deliver the goods for at least 15 or more years with ease.
My last bottle .... five years since uncorking its sibling ...
And yes ... this is what aged Bordeaux wine should taste like ... gracefully sliding down to ends unavoidable end. Clearly tertiary, but boy - how this swirls around in the glass. No longer a hefty young lass, but a classy woman.
On the nose, simply exquisite ... cedar, herbal, tobacco, old library books, dusty room with a huge fireplace. On the pallet, clearly aged, graceful, complex, no tannins left, fully integrated, mushrooms. Finish is still quite long at this stage, it lingers around your mouth for quite some time.
Clearly, no need for longer keeping this in your cellars, believe only downhill from now on for this vintage - drink up !
Mathijs
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Brown in color, but still very young and energtic. Strong ripe red fruits dominated the whole night, round and silky. Good length. Secondary notes of vanilla, coffee with great fruits. Strong alcoholic the whole night and settle down after 4 hours. A very big wine.
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Deep ruby color. Subtle nose of blackberries, dry leaves, and spicebox. On the palate this really shines however, with lots of complex flavors through the middle: incense, mineral notes as well. Elegant and interesting wine.
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I don't throw 94 pts around very often... this wine was fantastic... I typically find Bordeaux wines to be just slightly light on fruit and heavy on earth / secondary flavors, but this wine had loads of both, this had a punch, but also held the line -- wasn't fat / opulent, just a lovely rich wine with plenty of savory / secondary nuance... I like elegant wines most of all (which for cabs, I most often find in CA cabs from late 70's thru mid 90's), and this was on the tipping point of being to full bodied, but it made up for that by having loads of beautiful dark fruit alongside savory / spicy elements... sorry, going on and on but on disappointment was when I went to find 6 or 12 more, the current price is 300% of what I paid (which was $120)...nonetheless, if you have some you are in for a treat
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The 2001 Pavie is now in a great place, early in its maturity, it's showing still some of the lush, ripe rather hedonistic (but structured) side but also showing the complexity hidden behind all of the primary fruit, the cigar, herb, earth, etc with an added touch of mellowness that has developed over time, smooth, soft hinting at the powerhouse that it once was. Lovely. start drinking but now rush.
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This continues developing and evolving in a positive direction. Popped and poured, this beauty is at maturity offering sensuous textures, ripe, lush, soft, silky fruit, concentration and complexity with a lengthy finish that holds your interest sip after sip. This might get better, but it's drinking so well today, if you own a bottle, you should definitely pop a cork.
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Reading modern and dry. Nose has robust black and blue fruit with a lot of wood spice, not crazy oak polish as there is plenty of fruit which has stood up nicely, but definitely wood spice. Glycerin, blackberry, cassis. Some smoky and meaty flavors. Chewy. A roasty and smoked character seems to take over. Not as lush and a little more tired than I remember. A little blown out. Good not great.
Tasted at The University Club NYC. Masculine, bold, lots of fruit, spice, crushed dark plumbs, some herbs, a ribbon of sweetness from merlot throughout. Got better through dinner. Decanted for an hour before, s/h/b more time in decanter. Fabulous wine, still going 95pts.
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so-so bottle and not sure if the "earthiness" was less than I wanted or whether bottle less than pure and some microbial funk. For sure, stink on the nose when opened but that did pass. Can't say wine every really bloomed over 2 nights. Decent but not great. Certainly not too old. 90-92
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A bargain in the fields of Pavie...The 2001 may not have a super long future ahead, but its drinking smack in the middle of its sweet spot. Lots of violets, graphite, and earth. More seductive than powerful. Very elegant and genuinely Bordeaux! Drink
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The thick and lush Pavie from 2001 is probably one of the most mature Pavie made since 1995. Its a very well made wine that clearly shows sweeter and very St. Emilion, next to wines from the same vintage from the left side of the river. Its evident that it is deep rooted in Merlot and the smoke, char and mild meatiness give this wine easy placement as a serious and modern St. Emilion. I would say that this is still about 5 to 7 years from hitting all potential, and yet its clearly in its drinking window, showing freshness in a mature wine. Drink or Hold
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Dinner with special guests Mirela and Arno. Served this with a main course (10 hour lamb and veggies...), great pairing with the spices/lamb. Decanted for about an hour prior to serving.
Consistent with prior tastings: "Rich garnet/purple core, some lightening at the edges.Nose of blackberry, cedar, lead/graphite. Palate of dark fruits, blueberry, plum, cocoa. Picked up tobacco on the back palate. Long and nuanced finish, excellent smooth texture."
This bottle had less of a decant than prior bottles. If venue allows, would try to give it 2+ hours. Drinking well, mature(ing) nicely. Fruit forward (by Bdx standards), solid showing on this evening
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Drinking so well right now... for my palate, this is the sweet spot. Up front aromas of earth, smoke, herbs/tobacco, woodsy pine, just a hint of cured meat, then into the ash tinged deep cherry and plum fruit. I could have just smelled the wine all night.
Mostly a repeat on the palate, with concentrated cherry, plum, and raspberry fruit (showing no signs of over extraction) and spice. Showcased breadth over depth. Special. The flavors flitted back and forth from scene to scene, sometimes a touch bitter, then back to sweet before fading off into a loooong lingering finish.
WOTN against some young New World competition: 2014 Cirq Treehouse PN, 2014 Sherwin Cab, 2011 David Arthur 1147 Cab, and 2014 Saxum JBV.
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Needed air ! Smokey , bacon , herbs and a touch of mint . Not on the fruity side. Eveloped with time . Special and atypical . But real good !! No hurry
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This is an amazing wine drinking beautifully. It shows no signs of age and seemingly has years of life ahead. 2001 is an often overlooked vintage and this is a prime example of why you shouldn't.
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This is in the zone. Splash decanted and poured, the nose, with its smoke, crushed rock, floral, truffle, dark cherry and cigar wrapper aromas let you know the wine was ready to go. Concentrated, soft, silky, stone and loaded with sweet, plums and cherries, this was great from the get-go. The wine did not move from its initial taste, so I imagine, this is at peak and will remain there for at least 6-8 or more years.
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Its impressive how youthfull is this on the nose exploding ripe aromas of red fruits with freshness. The palate is way less austere compared to the nose. Its fine, elegant and fresh.
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10/17/17 note sums it up nicely. Impressed with the perfume on this. Damp forest and chocolate covered cherries. Accessible and actually pretty mellow. A little dry through the finish. First glass of wine in a while, so context is helping it out.
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Pnp for a few glasses and then decanted rest. What a beautiful wine, ripe and dense for sure but with a great backbone, the texture is just lush and smooth, though there are still tannins well hidden behind this, super long finish and lingers forever. Great balance too despite the overall ripe profile of the wine.
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Consistent with prior tastings: "Rich garnet/purple core, some lightening at the edges.Nose of blackberry, cedar, lead/graphite. Palate of dark fruits, blueberry, plum, cocoa. Picked up tobacco on the back palate. Long and nuanced finish, excellent smooth texture."
The last bottle I opened had about 4 hours prior to drinking. This continued to evolve over the time we drank it - the decant/air is a factor. Mature, showing good fruit and nuance through the mid palate. An amazing wine as expected - great now and will still be great in 15+ years...
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After opening a few duds, I wanted to drink something that would remind me why I go through the trouble of cellaring wine. This wine delivered! Beautiful color with no sign of age, great nose, wonderful on the palate with a little more complexity than the last bottle. Tannins are still grippy but not obtrusive. Just awesome at 17 years old.
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2001 CHATEAU PAVIE ST. EMILION- the nose was close to being called Bretty; there was some musty, dusty, earthy [not barnyard] notes that fortunately lightened up and gave way to pleasing smoky, liquorice and chocolate immersed dark fruit; the underlying tannins were ever present and almost, but not quite took over at the end; 70% Merlot, 20% Cabernet Franc, and 10% Cabernet Sauvignon.
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The nose here has lush blackberry, black cherry, and currant fruit. Very dense and Perfumed. A distinct savoury roast beef is prominent. Lush blue fruit. Coffee. Palate is powerful and the wood is still pronounced. Strike and mid palate are very pleasant but the finish drys up pretty quickly. Yeah, opulent and young, but there is definite elegance and beauty here too.
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Just a beautiful wine in a good place. Pencil shavings, graphite, lots of damp earth and wood in the texture. Nice rose petal notes on the nose. I want more of this!!!
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This is the second time I drink Pavie 2001. (Last time in April of the same year) Overall, it is opulent, complex and balanced. It is deep purple in colour, almost opaque, with slight browning at the edge. On the nose, it starts with leathery notes, and then aromas of tobacco, cider box and pencil lead emerges. It is full-bodied, concentrated and mildly acidic. It has chewy tannins, and it lingers in the mouth for nearly a minute. It is ready to drink now.
Chateau Pavie is my all time favourite for its unique concentrated and oaky style. It is impressive that Pavie could still produce such quality wine for the average vintage.
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Deep purple in colour with limited bricking considering its age and vintage. Nose of dark fruit and spice. Very concentrated and opulent palate of blackberry, Christmas cake, cloves and spices. Very drying tannins on the finish - could use a few more years. Feels more alcoholic than the 13.5% on the bottle but perhaps that's the label talking.
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Dinner organized by Mark T - Generous group of wine enthusiasts, BYO evening, outstanding chef's tasting meal (Vic's Restaurant - New York City): I brought this one to the dinner. I was "off script" for this evening, bringing an aged Riesling and Bdx to a Burgundy dominated evening... Based on prior experience I opened and decanted this prior to the dinner. Fair amount of sediment that needed to be strained out. Placed in a decanter when I got there, it had been open close to 4 hours by the time we got to it - which makes a substantial difference with this wine. WOTN for a few of us
Flavor notes from prior tasting: "Rich garnet/purple core, some lightening at the edges.Nose of blackberry, cedar, lead/graphite. Palate of dark fruits, blueberry, plum, cocoa. Picked up tobacco on the back palate. Long and nuanced finish, excellent smooth texture."
This showed really well on this particular evening. Mature, really showing secondary characteristics, texture and finish were notably great. Our group was debating when the house style at Pavie had switched to the more "modern" style - turns out it was 1998. This bottle 70% Merlot, 20% Cab Franc and 10% Cab Sauv... so this was fully into the modern era but not showing as too extracted or fruit forward. So there is hope for the Parker-era wines from Pavie - this one is in a great spot and should drink well for a while
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Deep purple color with a bouquet and flavor that began with muted black fruit, but with leather and tobacco notes toward the middle and end. With more airing, the fruit faded. The wine gave the sensation of being in restraints and never expanded to the degree that I would have liked. The balance was a bit off with some harshness in the tobacco notes. Even so, it was a very good wine and followed a lovely 10-year old Jacquesson Dizy Champagne. It helped to make our Thanksgiving dinner an occasion to remember.
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leather, black fruits, spicy, vanilla, chocolate, coffee, very concentrated and intense but it remains very elegant, beautiful acidity, you can sense that they worked at this wine in the cellar but the result is positive, the wood is close to perfection and just not too much, looking forward to the evolution of this wine
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Brought to a "high-end" tasting, a small gathering with three other friends. It stood next to Pichon Baron 1996 / La Conseillante 2001 and Tertre Roteboeuf 2007.
+ Nose - raspberry, menthol, vanilla, chocolate, bit rubbery after time + Flavour - very herbal, extremely spicy, plenty of fruit, excellent ratio fruit versus wood, modern + Finish - a punch in the face, full, creamy, fruity, elegant, red candy, some coffee
An exquisite wine, we all agreed, this floats between 94-95/100, so we rated 94+.
Mathijs
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Wow this is in a good place right now. I think it is a bit harsh for certain tasters to criticize ripe fruit if there is still balance and freshness. It is certainly nothing like jammy, soupy, over-oaked or other exaggerated descriptions. Rather it is a ripe, fruit forward style of wine but the depth and balance are very good. It also might not be "typical" St. Emillion but what does that mean? This is glossy and ripe with deep ripe Merlot fruit which is beautiful and long. It does feel quite modern and unexpected from Bordeaux but to rant that this style or interpretation of wine making is some sort of heresy or damnation seems quite OTT! It might not be everyone's cup of tea but the wine making is excellent and it is made in Bordeaux so to say it is un-Bordeaux like is patent wrong. This was served to 80 at a Jurade luncheon and was universally lauded as top notch and a wonderful beverage. Arguably under-priced for this quality.
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Dinner at our house with Eric C and Valerie. Decanted for 2+ hours prior to drinking. Haven't had a Pavie in a while, this one did not disappoint...
Rich garnet/purple core, some lightening at the edges.Nose of blackberry, cedar, lead/graphite. Palate of dark fruits, blueberry, plum, cocoa. Picked up tobacco on the back palate. Long and nuanced finish, excellent smooth texture.
Gorgeous wine, may be one of the best 01 Bdx I have had. Fruit forward by Bdx standards, this is a rich and elegant wine. Seems like its right in its zone with a long arc ahead of it
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Sweet oak, chocolate and cocoa powder galore, silky smooth palate that is obviously Merlot but almost American like, tobacco leaf and smoke on the finish. Really good showing for this wine, drinking well now.
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Marks duckhouse – La Las, 02 HB, 01 Pavie, CSH, Leflaive, QdC and etc. (Marks duckhouse, Falls Church, Va): Very youthful nose displaying ripe yet cool black fruits, blueberry concentrate, plum, dark milk chocolate, cedar and leather. Excellent concentration, nicely layered fruits, round and silky, black fruit driven palate impression and lovely long finish. This is a very youthful modern style right bank wine. The youthful fruit dominates and not showing much detail. Though I find the fruit expression to be cool, this will still be a slightly polarizing wine. It would be interesting to taste this blind in ten years when the fruit subsides and the additional detail emerges. For my palate, really enjoyable in a very fruit forward way.
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A rich, deep and balanced Pavie from a vintage I generally love, which failed to impress me on this particular occasion although it was very enjoyable to taste. It is deep, complex, full bodied, with hints of balsamic aromas, and also plum and cigar box aromas. Very balanced, with a long finish backed by polished tanins, it is big and powerful. It just lacks a bit of freshness and finesse to my palate, but there is no doubt it is a true great wine with a long future ahead.
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This is a very fine wine, offering complexity, medium to full body and a fine, lingering finish. The oak sticks out just a bit too much for me, but that is a nit. This is a fine wine in the early section of its drinking plateau.
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Mörk mogen frukt med svarta vinbär, björnbär och plommon, början till skogsmark och läder. Ett kraftfullt och koncentrerat vin med mycket frukt och påtagliga tanniner som gör att det upplevs lite ungt. Ett komplext och bra balanserat vin med kraft och lång fin eftersmak.
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Thats bordeaux !!!!! I loved so much . Needed 4 h of decanting . Fantastic nose of wood , and all kind of berries. Mint and leather !! Everthing your looking for , when opening a bottle with a big name on it. Wonderful now and will only get better.
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Platnick Intro Retro of Merlot (Evanston, IL): Tasted blind. Dark ruby with some browning at the edge. Simply gorgeous, layered and explosive nose features plum, black cherry, spice, herb, leather and earth. Palate has medium-to-full body with beautiful richly textured and earth-driven fruit. Everything is working in harmony with the structural elements providing length and lift. Herb and earth filled finish. My #1, Group #2.
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Dense, complex, brooding and absolutely hypnotic wine with a dark cherry meets leather backbone. That's the beginning of a luscious ride that just gets better. Decanted for 3 hours but not noteworthy change. In a good place now and time might unearth more joy.
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Decanted for an hour. Dark ruby color. Floral, cherry and ripe fruit. An elegance wine, well balance and good intensity. Great effort for a weak vintage.
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Detta vin har jag höjt till syarna tidigare. Nu fick jag det serverat blint i en provning och gillade det verkligen igen. kändes lite ungt denna gång, väldigt kraftigt och robust med lädertoner och någon konstig liten dillton som drog mit söderut till spanien. fortfarande grymt vin och ett av kvällens bästa men jag tror att jag var i himlen senast jag drack detta?
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Var med i en blindprovning. Mörk mogen frukt med både plommon och cassis, läder, ceder och stalltoner. Ett kraftfullt vin med mycket frukt och läder i smaken och påtagliga tanniner som gör att det upplevs lite ungt. Ett komplext och bra balanserat vin med kraft och lång fin eftersmak. Riktigt bra!
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Fine nose, showing dry earth, leather, some cedar wood, Rose’s lime (?), mint, herbs and loads of dill. Dark & rather dense fruit, plums and currant, some herbs, long finish with silky tannins and some peppery spices on the end. Fine Right bank, that will keep developing. (92 – 94+)
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On the nose, Stable, soil, chark, dill, mint, herbs On the palate,Dark berries, leather, young well integrated tannins, but alot of fruit. Very nice spices. Long finish
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Veni, vidi...and I didn't really see the interest of this wine, it is big and very well made, palate and tannins are present and very refined but far from 1er GCC level and most of all the wine did not tell me anything about the area it is coming from. It's personality may be introverted, I am not sure it will ever come to the surface. Je passe mon chemin...
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Dark purple full bodies and dense. Great viscosity and drinking well at 13 yrs. will be long lived. Black fruits, cigar box, leather and chocolate. Rich with a minute plus finish. I'll have to check the blend but seemed like more cab franc. Tannic structure suggests another 15 years. Very good. Highly recommended
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Fantastisk näsa som präglas av total renhet, struktur, mineral mörk frukt blöt tobak och totalt integrerad frukt. detta är ett sjukt bra vin på gränsen till helt perfekt. 96>
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With a nose of licorice, dark chocolate covered boysenberries, smoke and coffee bean, this is really singing. In the sweet spot, this is soft, plush, silky and luscious on the palate. Decanted one hour prior to serving gets this ready to go. There was a fair amount of sediment in the bottle. Drink now and over the 12-15 years.
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Birthday Celebration 2014 (Extra Space): Popped and poured. Last minute addition to compare with the 1978 Pavie. Appearance is clear, deep intensity, dark ruby colour. Legs. Nose is clean, pronounced intensity, with aromas of toasted vanilla oak, milk chocolate, black cherries, blackberry, and plums. Hint of green bell pepper with more air. Developing. On the palate, dry, medium+ acidity, medium alcohol, velvety soft medium+ tannins, full body. Medium+ flavor intensity, with flavours of ripe dark fruit - black cherries, blackberry, and plums. Long finish. Interestingly though, the fruits seemed to recede after a while and the green herbaceousness started showing more. ?Wet September in 2001. Very good quality. Can drink now. Suitable for further ageing. Interesting to see how this turns out in another 5-8 years.
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Derek's 31st Birthday Celebration (Extra Space): This bottle was popped right after we drank magnificent wines like the 1994 Vega Sicilia "Unico", the 2001 Penfolds Grange, and 1978 Chateau Pavie. Clarence wanted to compare 1970s Pavie with 2000s Pavie. Very different. The 2001 had a lot more structure, intensity, and depth. Powerful yet elegant, with milk chocolate, oak, and dark cherries on the palate, and just a hint of herbs. A refined wine. The fruits are a lot riper than the 1978, and it had a long finish. After about 1 hour, capsicums and leafy herbs started dominating the nose and palate.
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decanted for several hours nose - earthy, ripe red fruits mouth - full bodied, complex red fruits on the attack with a very mellow earthy molasses infused tobacco flavor on the finish. the take home flavor profile is that of having smoked a nice cigar without destroying your skin and wardrobe. can still last many more years.
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Mint and herbal spice flavor were less obvious than Petrus, but at an appropriate dose. Long lasting palate with delicious "backtaste". Tannin was distinct but evolving. Wonderful!! 20190105 Good structure, complexity and layers of depth. True grand cru classe. 93-94
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Cooking spices, herbs, blackberry nose, and after a while in the glass what seemed to be a citrus aroma starting coming off. Smooth, refined tannins, low acid. Hedonistic.
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Doing already very well, but needs a bit more time. Even though I am NOT a fan of old duff wines, I suggest 2 to 3 additional bottling years will do the magic. Big, macho wine. Well done.
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Lot's of sediment in this bottle--maybe more than I have ever seen in any bottle. My wife thought this was skunk'd but I didn't think so. The nose was a bit pungent and reminded me of an old Grauad Larose--I have to say my other immediate reaction was that it smelled like what the next day headache was going to feel like. A bit sour and not so fruity. Not this wine's best showing with me.
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The nose explodes from the glass with charcoal, smoke, licorice, blackberry, plum, spice, truffle and earthy scents. Opulent, sensuous and sexy on the palate, the wine ends with rich, concentrated layers of chocolate covered dark berries, spice, black cherry and plum liqueur. There is room to improve, but this is drinking so well today, it's hard not to want to pop a bottle. Wine at this level is part of the reason Chateau Pavie was recently promoted to Premier Grand Cru Classe A.
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Impromptu Guys Night Out (Cafe de HK, Balestier Road): From a 375ml, this was my favourite amongst the quartet of wines we had, just shading a very nice Chianti Classico. I thought this had a lovely nose, very lushs, with layers of savoury earth and plums and spice aromas, a little twist of green tobacco, and a lingering touch of oak. Really nice. The palate seemed to be in an in-between type of place, neither youthful nor fully mature, but with really pleasant flavours of dark plums and blackberries surrounded with rings of cigarette smoke, spice and herb floating around. It had a lush, voluptuous depth to it, but this was wed to a nice fresh balance, with lovely 2001 acidity and fine, well-shaped tannins bringing the wine into a nicely refined end, where long, mouthfilling flavours of black fruit seasoned with spice unfolded in the back-palate. A bit on the modern side I thought, but not quite as much as others have made it out to be in the past. From a 375ml and at 12 years old, this is perhaps middle-age beginning to peel away the veneer of spoofiness the wine may once have had. On the day, I thought it was very good, yummy stuff. Another 5-6 years (in this bottle format at least) and it would have been even better.
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Consistent with previous bottles. Beautiful nose of herbs, mint, mushrooms, flowers, berries. Full-bodied, not heavy though, lush mouthfeel and smooth finish. Excellent w hanger steak!
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Pulled the cork on Friday morning, re-corked, then aerated to decanter for 4 hours before dinner service on Saturday evening.
Unofficially the group WOTN, and while it made my top 5, it didn't speak to me the same way some of the other wines did. Remarkable acids (and above-average structure, for that matter) in what some might deem a less than desirable vintage. Compelling, almost sexy nature to it, but for me, the beauty was more on the outside (i.e. instant gratification) than the inside (i.e. remarkable structure). Very good, but falls short of excellent for this taster. I kept thinking to myself while tasting this that it's the high-priced call girl of wines - my sentiment is the same a day after tasting it, for whatever that's worth. Drink over the following 10-15 years.
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Garnet colored. A beautiful wine with nose of black and red fruits, vanilla, and hints of orange peel. Very elegant boutique. Medium bodied, good acidity, and velvet tannin. May drink now but will improve after 5-10 years in the bottle.
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Lots of funk upon opening. Really fleshed out and started to drink really well after a short decant. Thought it was a really nice bottle of wine with some secondary traits starting to come out along with a smoky truffle infused blackberry smell. Still some unresolved tannins that were to be expected. I'd love to drink again in a few years.
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pop n pour.half bttl pour decanter.i luv drinking frn the bttl.its more fresh with red n black fruits.30 mins in the decanter gets more denser tat show maturity.red fruits start to fade.ripe fruits with sign of soya sauce start to show which i do nt like
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Similar to my last experience, but this bottle loses a point - it didn't quite blow me away like the last bottle, but was still the delicious, balanced Bordeaux I remember. I'm glad I have some left.
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CT blind group tasting at David's (Enfield, CT): Not hard to guess this as a spoofed, ultra modern Bordeaux when tasted blind - I don't think I've ever had a Cabernet from Australia or California that had such grotesque charred and oaky flavours obliterating anything else that might make this pleasurable. The fruit's massively ripe, roasted and heavy, it's dull and monolithic on the palate and finishes with a streak of abrasive tannin and lingering alcoholic warmth. Undrinkable - two sips, and off to the dump bucket.
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TTTG Blind (DB): It is huge, dominated by charred oak, and jam.
The peanut gallery screams "Cartoonish," but that is not informative. South Park is "cartoonish," as well as crass and over the top. This is not South Park, but more like Beavis & Butthead. It is self-aware and irreverent; it knows that it is crass, simple, and without artistic merit. But it fills its niche well.
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Well it was red. That gets it 50 points. It was hot. There was a ton of oak. It was sloppy/soupy on the palate, and it smelled like a blackberry cocktail that someone lit on fire. Nasty, nasty stuff. Perfect provenance by the way.
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Very dark, very profound wine, just starting to let know that it will hit the second stage of its life. Generous nose of deep blue and black berries, with a hint of complexities starting to show that by next year or two the forest, mushroom, and the mature development will be in the body and with pride. The smooth tannin is very suave, the presence is like a cashmere coat, but tonight was still a bit too hot for me to appreciate fully. A wonderful wine, no question about it, and reminding me of an orchestra, not a string quartet...
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Extremely complex and in your face nose with dark fruit beeing prevailant. After som air it opens up and starts showing of its complexity with smokiness, baconfat, tobacco, cedar and more... In the mouth I think the wine is well balanced and ready to drink. It is certainly a wine for food with the right food pairing but it's honestly difficult to not finish the bottle when the food is gone. I'm impressed and will drink my bottles over the next five years.
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2001 Pavie, 1999 Pavie and 1998 Pavie –Macquin (with all 3 wines decanted for 1.5 hours) tasted over 2.5 hour hour dinner . All three wines an indistinguishable dark plum color. 2001 Pavie medium-full body with rich nose and layers of tobacco, earth, licorice, graphite around dark fruit ball, and smooth well integrated tannins with very nicely tapering and long finish; favorite of 3 of 4 tasting. Likely to benefit from 2-4 more years in the cellar and to drink well for a number of years after that . 1999 Pavie had many similarities to 2001, but a brief astringent note and bite initially (that completely disappeared after about 30 minutes in the glass) but a little lighter on the mid palatte, with less pronounced dark fruit and secondary tobacco, earth, licorice flavors and less striking but nice finish. SVery nice after 30 minutes in glass and 2ed favorite of 3 tasters and 1 of the 3ed. 1998 Pavie Mcquin initially with the most striking upfront sweet red and dark fruit nose and flavor, bit lighter body, smooth reserved tannins, without the secondary layers of flavor and less pronounced finish; best in the first 45 minutes of drinking with finish fading out over time. Nice early in dinner as favorite of 1 taster and 2ed favorite of 2 tasters early in dinner with this changing as 1999 Pavie developed and 1998 Pavie Macquin faded.
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Saturday Tasting Group (Knightsbridge Wine Shop (Northbrook, IL)): Big wine. Spicy rustic cherries. Red roast peppers. Some old leather and a touch of ox. Some nice fruit. Sweetness in the tannins. A little oak and vanilla. Slight age showing but a really nice wine for this vintage. Drink now. Moderate body and a little less sexy as other Pavie in general.
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Judgement Day - 2001 Bordeaux vs. 2001 USA Cabernet Blends (Holiday Inn Chicago North Shore - Skokie, IL): Tasted blind. Distinctly Bordeaux with smokey lead pencil, dark fruit and underbrush on the nose. The palate was rich and deep with integrated oak notes, warm spices, earthy undertones and a rustic tobacco note. This really improved with air...softened up and allowed some floral notes to bubble up to the surface. I thought this was from Pauillac and ranked it 3rd out of 12 wines.
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Licorice, black cherry, truffle, coffee bean, coconut, barbecue, spice, mineral, hot bricks and fresh herbs make up the attention seeking perfume. Silky, round textures with ripe plums. spice, coffee, minerality and cocoa flavors are found in the rich, fruit, opulent filled finish. 2001 Pavie is drinking great today and this is only going to get better. This was popped and poured and just kept getting better. Maybe it deserves another point.
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The End of an Era (Farewell, Janet Lynn's Bistro) (Janet Lynn's Bistro): Decanted for approximately 1 hour prior to consumption and followed for the next 1.5 hours. Incredibly complex nose of dark fruits, cassis, earth, smoke, creosote, cedar, green tobacco, leather, chocolate, olive and with further time in the glass, huge truffle, mushroom and undergrowth notes emerged. On the palate, equally complex, showing dark fruits, cassis, truffle, leather and earth. Nice length on the finish, with higher than medium acidity, and fine grained tannin. There was a touch of heat on the palate upon pouring, but that dissipated quickly. Still improving up to the last glass. Head and shoulders above the other wines tonight. Absolutely beautiful showing.
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San Antonio Wine Geeks do Bordeaux for Veterans Day (Home of Mike and Sandra O.): 2hr decant prior. Shy nose, showing a little dust and plum. Very dark fruit profile on the palate—the darkest of the night—showing black currants and plum. Really coats the mouth but plenty of energy and verve and fine polished tannins hanging on the palate for a very long finish. Even a hint of mint/pepper mixed in the complexity. A complete wine, bigger in style, though perfectly balanced. A long way to go until peak. 93-95
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Placing the glass to your nose immediately conveys the message that this is a great wine. The attention focuses on the wine naturally and emotion wells up from within. This wine offers up intense aromas of cigar box, plum, cherries blackberry, forest floor, mushrooms,graphite, mint and manure.There are other floral and vegetal notes but an overwhelming sense of elegance and sophistication. The palate is powerful but elegant with great length and soft mouthfeel. This wine was bought at auction from Melbourne, Australia. It was drunk at Eschalot restaraunt in Australia at a temperature around 18 degrees. It was decantered and was at its best between 1-2 hours. Riedel glasses were used. All the more interesting is the debate amongst wine critics some who hate this wine and some who love it. I will have to side with Robert Parker on this wine.
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well, here we go again- even better than the last bottle as things are integrating very nicely; a full bodied, smooth, fruit driven, mineral laden, fragrant Bordeaux with a finsih that lingers on and on... i have a few bottles of the 2000 which i have yet to try but if it's better than this watch out- reiterating- one of the (if not the) best young Bordeauxs i've had, this wine is nearly perfect...
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Decanted 4 hours. Consumed head to head with a 2002 Insignia with a group of New World wine lovers. Evenly split as to the favorite. This was more complex- lots of earthy graphite notes intermingling with ripe luscious black cherry and plum flavors. A big wine and not necessarily typical, but this was a hit tonight.
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Wow !° Such a great Stuff ! From the Beginning it is overwehelming! First: the Taste is such as women you wonna marry, like the owner/ maker of Lafite says.... young, innocent, but with experience ! on other words: fresh, exiting, stunning weith loads of vibrant amber, herbs and fruit, no so much sweetness, BUT: in the aftertaste there is a symphony of 30 plus seconds of Music, sweet, ripe tannins, silky.. the women you wonna .....
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Very dark, w/ red rim, but not opaque. This is a complex, elegant, powerful wine. It has an earthy, expressive nose, with dried fruits and mushrooms. It tastes of black cherries, blackberries, slightly sour, with very good mouth-watering acidity. The oak is there, but not too much for my tastes, nor do the tannins get in the way, although it comes across as a relatively young wine. Well, for quality Bordeaux, it is! I look forward to following it over the next 10-15 years. Outstanding.
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Decanted for about an hour. Excellent mix of blackberry, creme de cassis and earth on the nose. Medium bodied with a great mix of fruit and oak. Rounds out the back end with fine grained tannins. I think this wine is just starting to come into it's prime drinking window right now and should continue to improve for a few more years but has the stuffing to last for at least another decade or two.
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great wine. will need to find more. walks the balance of ripe fruit with old world style like no other. would love to have a few more and follow it over the next 15 years. double decanted 6 hours which seemed right as a small pop and pour was closed. can easily go another 20 years but with a good decant can be really enjoyed today.
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not decanted and poured early in dinner and allowed to breathe. Quite dark and not a great deal on the nose. Some initial tannic grip but well integrated with wcellent balnce between fruit and structure.....I like this wine very much and would give it a 92-93 with potential for more with some age adn greater aeration that really lets the wine blossom
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The wine opens with fresh picked blackberries, dark cherries, 5 spice, fennel and hints of espresso bean. Full bodied and concentrated with juicy ripe plums, chocolate, fennel and minerality, the wine ends in a velvet textured, long, ripe, spicy, dark berry filled finish.
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Popped and decanted for 30 minutes. Less aromatic nose than with previous tastings-I guess you can say muted or at least an understated bouquet. Well structured, complex and less tannic. Some spice, mostly red berries and crushed rocks with a hint of leather. Also, seemed a little hot at first for some reason. The crushed rocks were much more obvious with this bottle than any other I have tasted. I really believe this vintage of Pavie is drinking great now. Chateau Pavie is one of my top 5 and I have tasted many vintages- Not a mind blowing experience but a very good wine.
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Had this wine at Rivera in Los Angeles. Had this wine several times in the past 2 years, but this bottle had the best showing to date. Black fruits, earth, mushrooms, silky tannins, well balanced with good precision. Even though the wine is still young, it is enjoyable now. It is outstanding for this vintage.
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On this evening the bouquet was somewhat muted. It may have been that it followed a huge Monbousquet so the senses found the bouquet comparatively restrained. Still is was all elegance, balance, finesse while also being a firm, big wine that has the color and tannins that promise decades of good drinking from sibling bottles.
50+5+12+18+9=94
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"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.
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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!
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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!)
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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.
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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.
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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.
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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.
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Tasted over two days. In general this is too tight to drink right now. I think in 10 to 20 years is the right time. Still very good with robust chocolate notes and concentration. If you own it hold it.
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Left bank Bordeaux: Very dark red color. Very potent nose with ripe blackcurrant, tobacco, pencil shavings, some oak and a bit of volatile acidity. Similarly virile and modern taste, black fruit, primarily blackcurrant. On the midpalate the fruit expands to notes of dark chocolate, tobacco and pencil shavings. Long finish with extremely powerful tannins and acidity, however well integrated. Very intense and powerful wine, clearly made in a very modern style for Bordeaux. This wine need serious time, but could very well turn out superb.
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Certainly Nose OTN. Could keep sniffing forever. Chocolate, leather, dark fruits. Surprisingly fruity on the palate, tannins present but not overwhelming. Drinking really well, and improved as the night went on. Hard to say if that was the extended decanting or the increasing intoxication. A very pleasurable experience and, while young, I would not hesitate to open for pleasure.
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2001 Bordeaux Dinner (Bethesda, MD): A monster, showing off its depth in color between a purple and dark red garnet. Earthiness screams off the notes, with notes of leather, game and blackberry. The palate has such presence and texture, utterly smooth and longlasting. Excellent notes of chocolate to balance the dark fruits and its integration is high class. This is the value wine from the recent Pavies. Highly enjoyable and will evolve nicely for quite some time. 95.5
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a monster, showing off its depth in color between a purple and dark red garnet. Earthiness and italian truffles screams off the nose, with notes of leather, game and blackberry complimenting. The palate has such presence and texture, utterly smooth and longlasting. Excellent notes of chocolate to balance the dark fruits and its integration is high class. This is the value wine from the recent Pavies. Highly enjoyable and will evolve nicely for quite some time. Still waiting to see how it will evolve into a secondary, less fruit-driven phase. 95.5+EW
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Elegant. Earthy nose, long finish, incredibly subtle. This is an insanely good value vs. the 2000 or 2005. And certainly in an early state of readiness. We had it in contrast to an 01 Bond, and there is no comparison. This is OLD world, not California.
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Big overbearing, almost a new world napa cabernet. Some green notes, incredibly short on the pallette, drops off dramatically. Somewhat rough and chewy, power but no elegance.
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St. Louis Saturday Group -- 2000 v 2001 Bordeaux Tasting (Jim Dove's home): The color shows more age than most of the other wines we've tasted. Consistently scored 95 - 98 by all of the tasters (except me), this easily was the favorite of the tasting, beating the next wine by nearly 1.5 points. Apart from me, there were a couple of other comments about raisins and volatility -- but, every other comment was a crude (but somehow effusively positive) sexual reference or some drooling comment about how sexy fruit can be. I dissented because I thought it just wasn't appropriately 'Bordeaux-like' -- being a bit too sweet, hot, and volatile. I can appreciate all of the love it was offered though. This was the only wine that was finished, so I couldn't check in on it the next day. 2 of 11 tasters scored the 2000 higher. Rank: 1/18 Vintage: 2000.1
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6 bottles gone...Deep grippy rich layers and layers of tobacco, cedar, chocolate and just stuff all over the place in this wine...We drank it like it was supposed to be drank, with friends at play and everyone loved it
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13.5% alcohol. 70% merlot, 20% cab franc, 10% cabernet. $121. not decanted, but followed in the glass for 5+ hours. moderate tannin that is showing integration; licorice, currant, leather, medium body. for all the hype extolled on this wine via ebob, i thought i would be knocked out, so it was a good lesson. really, i should be doing something better with my money than chasing this crap. i'm not opposed to drinking wines early in their development; however, i do make at least a cursory effort to age my bordeaux, so this is my first taste of this wine, this vintage. it's a nice wine, but...c'mon. we all need to a get a grip, especially leve. i may be (i hope) coming to my senses about wine. it's a long, painful process, but i'm getting fed up.
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Very expressive wine, but not overwhelming. Nice complexity, but not nearly as complex as the 2003....should age nicely for at least 5 - 10 years. 89-90
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I had previously had the 2003 Pavie, which I actively disliked for its jammy character, so score one for Jancis. However, the 2001 Pavie was consumed at a blind tasting with friends and family and was the unanimous wine of the night. It is the best young right bank Bordeaux I've ever had. Wonderful fruit, silky smooth mouthfeel, and a finish that keeps going. So, it took the best of the new world (fruit) and combined it with the best of the old (elegance). Terrific.
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Very assertive, mouthfilling with earthy fruit and a touch of brett, I really enjoyed this loud, flamboyant, show-off wine - it showed pretty much identically to how it did last May
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Grand Jury Chicagoan - 2001 Cab Merlot (Restaurant Michael): Rich and complex nose has red currants, spices, herbs and minerals. The intensity and openness picks up with time in the glass. More elegant the some of the earlier wines, but still offering rich, tar and mineral-filled fruit. Very giving and long and delicious throughout. 92 – 94 points. My WOTF. Group’s last in flight.
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Wow, stunning wine. Very dark indeed, so very complexe nose of dark berries, graphite, leather, wet stone etc... you name it, it is there! on the palate stunning velvety texture, layers and layers of fruits, leather, dark chocolate, very lush and round tannin followed by fantastic core which lingers for so long. In my opinion it isn't quite mature yet, and can't imagine what it will be in 4~5 years.
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Big and still tight, drank at chateau out of a fresh new bottle, thus popped and poured...This wine has incredible depth and layers upon layers or rich fruit with chocolate and gritty tannins fighting for the center stage...This wine is brawny
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Decanted 2 hours. Ripe fruit with a great smoky/roasted character. Plenty of chewy tannins and great concentration. Beautiful today, it's going to be amazing in 10 years.
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my first pavie - explosive nose while decanting. leather, licorice, and berries. this wine displays a stunning minerality. expansive on the palate following through with more dark berries, tobacco, char, and a slight sweetness at the tip of the tongue. prominent tannin on the finish but the beautiful fruit lingers on. well balanced. this was quite nice. will seek out a few more bottles to cellar.
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Big winner. Mmm, big, chunky, gripping. Mineral, tobacco, some espresso wafting in but the wood is very subtle. Saturated, faintly sweet but finishes out with great restraint. Truly awesome concentration.
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Opaque dark red, big barnyardy nose, huge on the palate, thick, chewy tannins, ripe, savoury, spice and coffee, rich but not sweet - a massive impressive wine
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I was hoping this would provide pleasure to my California Cab loving friends, but alas it was just an off bottle. Reticent nose, tight on the palate. Could not detect any TCA. Could Pavie be closing up? I am not experienced enough to know, so unless you convince me, I think it was just an off bottle.
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In the words from Godfather II: "You disapointed me, Fredo" Ultra extracted, ultra concentrated, lots of flavors densely packed for not very pleasant result. It's like spending the night with 10 Marylin Monroes all at once. One is fascinating while 10 would just kill you. The wine had a perfect cork, 1 mm rim, suggesting good storage and no overheat, but already there are the sediments which is unusual for 5 years young wine. ABC in Florida has it for under $100 a bottle - I will not rush to the store tomorrow to buy more. I have few bottles of 2000 and 2004 (futures), anybody wants a trade?
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Fantastic aromas of ripe/roasted fruits and waves of spice, licorish,fresh stone, and beautiful complexities burst out of the glass but, quite shut down on the palate. Couldn't quite understand as I've had many wines the other way around... Still very, very promising. Not as fat as the 1999 I've had a year ago.
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While this has some high char/toast characteristics, it has amazing structure with layers and layers of rich St. Emilion fruit that blend well with the toast. Wonderful backbone, should improve with further age. Last time I tasted the 2000 it was miserably shut down, the '01 is a ton of fun even in it's youth.
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This one needs to rest awhile -but what potential. Deep purple color, strong tannins, but the fruit is so pure. Finish lasts for 60 seconds or so. Try in five years....
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This is the controversial chateaux of Bordeaux with the 2003 vintage pitching Clive Coates, Jancis Robinson and other (English) critics against Robert Parker. Parker is a great fan of this Chateau in recent years. Known for a big ripe style, in 2003 (the ripest vintage ever) Coates and others described it as undrinkable while Parker continued to lavish praise.
From this I decided Pavie probably wasn’t a wine for me, but seeing this 2001 vintage (a very good, and not super ripe vintage) on discount in a French supermarket I decided to take the plunge for intellectual purposes at least. Actually I was expecting a very big ripe plummy wine, a bit over-the-top, but enjoyable for once at least.
But what we got was an over-extracted dumb ultra- ripe wine. Ripe flavours that go beyond fruit-cake plummy merlot, with no attack, no grace. Plenty of dumb ripe tannins too. Anne hated it immediately, and she normally likes St.Emilion wines and knew nothing of its reputation, all I’d told her was the price (89 Euros – discounted but still expensive).
It reminded me of dull, dumb cabernets from California, South Africa, and Barossa Australia. But in this case at a much higher price.
Now regardless of his critics Parker seems a fairly competent winetaster; his ratings of Bordeaux usually correlate highly with other critics – but his strong support for Pavie makes one wonder if all he is rating with other Bordeaux wine is their concentration and ripeness (and price).
That said, I’ve just found this Oct 2007 (i.e. after mine) review by Jancis Robinson of the 2001. She is far more complimentary than I, giving it 17.5 points (out of 20). Though we concur on the style of the wine:
“Richly enveloping nose. Borderline overripeness. Hot chocolate! Thick and sweet and sort of carved out of stone. Quite porty but with some freshness of fruit. Exaggerated but pleasurable. Drying tannins on the finish. Pretty luscious.”
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"Barbara Burlingame" Offline (Rotisserie Jules, London): Strong, intense but balanced, massive but restrained, This was a chance to see what the fuss is about, and for all of us I think it was the first time with a post-1998 Pavie. Inky concentrated black fruit, I would prefer some more savory notes, very good, but I couldn't drink a bottle.
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Offline with Barbara Burlingame (Rotisserie Jules, South Kensington): Not as pronounced on the nose as I'd expected. Great concentration on the palate, with black fruit, some savoury elements (in a good way) and a finish that I found too chocolatey. Undeniably good, but somewhat monolithic. It's nice to have one of these in a line-up of more demure wines - I'm not sure I'd be able to handle a Pavie vertical though.
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Young, primary and exotic, this wine was mind-blowing. The nose is crazily perfumed, literally filling the room with notes of flowers and chocolate. After an hour in the glass we dove in, and this was stunning. Thick, rich, port-like, far more primary than I recall from a prior taste, loaded with licorice and chocolate. And yet, despite the huge initial attack, the palate was stunningly lithe and supple, finishing crazily smooth and long without a hint of heaviness. This is going to be a fun wine to track over the next 15 years!
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The Mother of All Cult-Cab Tastings 2001 (TMOACCT) (Seattle, WA): Wow, the clear wine of the flight, and it seems obvious that it is Bordeaux, albeit a very ripe example. The nose shows that Bordeaux high toast, smoky, medicinal, espresso roast, resin, some barnyard, charcoal, and tobacco announce this as Bordeaux. The palate has awesome minerality and sweet fruit yet with such an old-world personality. At first this is very tight and short on the finish, but the more air this drinks up the longer and more generous it becomes. This is a fantastic young bottle of Bordeaux, and I'm loading up!
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5/3/2024 - Vinogan(s) wrote: 93 Points
Coffee, evolution, herbs, juicy, very interwoven, lon,g and complex, irresistible wine
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4/26/2024 - Kris G Likes this wine: 94 Points
At the end of its prime drinking window, so showing quite a bit of evolution, juicy fruits, herbs, iron, smoke, beautiful wine!
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3/21/2024 - jfpwine Likes this wine: 92 Points
Dark and opaque garnet color. Aromas of lead pencil, sage, dried herbs, black fruits and black pepper. Same on the palate, full body and integrated tannins. Long finish. I need to revisit the 2001s more, as I think they suffered from the comparison to the 2000s and they are quite delicious now.
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1/18/2024 - Ian_Rhie wrote: 95 Points
Very well aged Pavie. lovely way of spending evening.
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12/25/2023 - curtr Likes this wine: 94 Points
Wow!, great with Prime Rib Roast. Drink now to 2030.
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11/7/2023 - curtr Likes this wine: 94 Points
PNP, powerful, at a great stage of development. Drink now to 2030. Many years ahead.
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10/4/2023 - Rupert wrote:
Ripe, but classic claret, with cedar and spice, sweet in the middle. Lovely stuff.
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9/10/2023 - chateaujochen Likes this wine: 95 Points
Popped and poured.Already a brown shine in the wine.At the beginning it tasted his age but in no time this wine evolved in Trully a very great wine…smooth as silk,plum,earth dark fruit,with nice structure.one of the best wines I ever drunk.Drink now or wait 1 or 2 years…
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9/4/2023 - Jeff Leve wrote: 95 Points
Fully mature, and simply great in your glass with its wall of roasted plums, cherries, smoke, licorice, dried flowers, and sea salt in the perfume. The palate was even better with its wealth of red and black fruits, licorice, oceanic accents, and touch of espresso. This is fully ready to go. Drink from 2023-2038.
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4/1/2023 - Mr T wrote:
PNP with dinner and on retrospect, decant would have been good idea. Shares with 2 friends, so it went fairly fast before fully opening. Likely would have been difference between good and great
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1/12/2023 - A&C wrote: 97 Points
What a treat. I purchased this years and years ago, and saved it until my second daughter turned 21. The year 2001 is her birth year. She turned 21 in November, but was out of the country, so we consumed it now. This was fantastic. Drinking perfectly. Jim and I fought over the last glasses. It disappeared way too fast. Enjoy!!
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12/27/2022 - shafer1994 Likes this wine: 97 Points
Sexy Emilion! No decant, big nose started immeadetely after the cork was out: rich, decadent, complex. Thick and oily texture. Dark fruits, blackberry, spicebox, vanilla, dark chocolate, wonderful sweetness. Long and intense finish with polished tannins - a joy to drink. Many more years ahead but in an absolute great place right now!
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11/17/2022 - jmoon Likes this wine: 91 Points
Enjoyable, no decant needed, classic, good secondary flavours and some complexity, Didnt get the fireworks of other reviews, unknown providence as auction purchase, doubt it will improve but no rush.
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9/29/2022 - wineguy75 Likes this wine: 97 Points
Fantastic wine and substantially better than the 2001 La Cluserie which got folded into Pavie after 2001.
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8/20/2022 - dougsmith wrote: flawed
Corked
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7/17/2022 - Frank Schneider wrote: 97 Points
This is a point right now. Powerhouse right after pulling the cork.
But with structure !! Amazing nose and huge body. Rich , round, with enough edges to chew. Brilliant for the mediocre vintage . Loved it !!
Would buy if i find it. Drink !!!
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7/8/2022 - Jeff Leve wrote: 95 Points
Black tea with a bit of red in the color around the edges, the wine is fully-mature offering smoke, wet forest floor, cigar wrapper, and roasted cherries on the palate. Elegant and refined, the fruit has energy, lift, and sweetness in the core of the wine with touches of Herbs de Provence, licorice, olives, and plums. There is no reason to wait any longer for the wine to age, as it is fully ready to go. Drink from 2022-2035
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6/20/2022 - PB wino Likes this wine: 95 Points
Purchased at auction some years ago, proper cellaring throughout.
On opening had a musty funk. Was decanted modest sediment.
An hour later this opened up to a beautiful classic Bordeaux.
Faint blue fruit, forest floor, cedar, and saddle leather.
Was a beautiful drink over the next three hours. Seafood tower, raviolis with truffle, and strip steak.
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12/20/2021 - Tony Simo Likes this wine: 98 Points
I ordered in a restaurant so the decant time was about an hr. Still, this wine is amazing. Earth, tar and some lingering red fruit. The tannins are fully integrated.
I think this has to be at its peak with 5-7 yrs left in it.
Best part of all, menu price $260. Best price today on wine Searcher is $345.
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10/8/2021 - Schiffy Likes this wine: 97 Points
After trying my last 01 Pavie 12 years ago, this has become even better. Blackberry fruit with amazing complexity…notes of cigar box, tobacco, earth, cassis and a touch of leather on the finish. This is all perfectly balanced and integrated after a minimum two hour decant. It’s a completely different wine after an hour.
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8/29/2021 - snaff wrote: 95 Points
Spectacular nose of rich dark soil, dark dried berry, toasty and meaty notes entwined. The palette doesn't disappoint with balanced tannins, dark fruit, classic pencil lead and a bit of smoke and bacon. This really has a sense of place. A powerful wine to be savored. A classic Bordeaux experience IMO.
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8/4/2021 - Jeff Leve wrote: 95 Points
This is drinking quite well today. Popped and poured, the wine served up its strong sense of oceanic minerality, ripe, juicy, sweet, fresh plums, dark cherries, licorice, smoke and crushed rocks on the nose and palate. richly textured, plush and polished, the wine finished with layers of dark red fruits and a touch of salt in the tannins. This should deliver the goods for at least 15 or more years with ease.
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5/23/2021 - Mathijs81 Likes this wine: 92 Points
My last bottle .... five years since uncorking its sibling ...
And yes ... this is what aged Bordeaux wine should taste like ... gracefully sliding down to ends unavoidable end.
Clearly tertiary, but boy - how this swirls around in the glass. No longer a hefty young lass, but a classy woman.
On the nose, simply exquisite ... cedar, herbal, tobacco, old library books, dusty room with a huge fireplace.
On the pallet, clearly aged, graceful, complex, no tannins left, fully integrated, mushrooms.
Finish is still quite long at this stage, it lingers around your mouth for quite some time.
Clearly, no need for longer keeping this in your cellars, believe only downhill from now on for this vintage - drink up !
Mathijs
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4/2/2021 - JChan wrote: 94 Points
Brown in color, but still very young and energtic. Strong ripe red fruits dominated the whole night, round and silky. Good length. Secondary notes of vanilla, coffee with great fruits. Strong alcoholic the whole night and settle down after 4 hours. A very big wine.
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3/2/2021 - alamoave Likes this wine: 95 Points
Fantastic. Decanted for 2 hours. As good as the 2000 IMO at much lower price. Long plateau ahead - guessing 5 years or so.
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1/10/2021 - dougsmith Likes this wine: 94 Points
Deep ruby color. Subtle nose of blackberries, dry leaves, and spicebox. On the palate this really shines however, with lots of complex flavors through the middle: incense, mineral notes as well. Elegant and interesting wine.
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12/15/2020 - WoodieBayArea wrote: 94 Points
I don't throw 94 pts around very often... this wine was fantastic... I typically find Bordeaux wines to be just slightly light on fruit and heavy on earth / secondary flavors, but this wine had loads of both, this had a punch, but also held the line -- wasn't fat / opulent, just a lovely rich wine with plenty of savory / secondary nuance... I like elegant wines most of all (which for cabs, I most often find in CA cabs from late 70's thru mid 90's), and this was on the tipping point of being to full bodied, but it made up for that by having loads of beautiful dark fruit alongside savory / spicy elements... sorry, going on and on but on disappointment was when I went to find 6 or 12 more, the current price is 300% of what I paid (which was $120)...nonetheless, if you have some you are in for a treat
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11/11/2020 - TheEngineer Likes this wine: 95 Points
The 2001 Pavie is now in a great place, early in its maturity, it's showing still some of the lush, ripe rather hedonistic (but structured) side but also showing the complexity hidden behind all of the primary fruit, the cigar, herb, earth, etc with an added touch of mellowness that has developed over time, smooth, soft hinting at the powerhouse that it once was. Lovely. start drinking but now rush.
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7/19/2020 - S-C-S Likes this wine: 92 Points
Perfect drinking window, great wine, bur not the style I love.
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6/14/2020 - ubercuvee wrote:
Certainly ready to drink now, can last 10 more years but why wait? Nice balance of earthyness Plus fruit
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3/29/2020 - Jeff Leve wrote: 96 Points
This continues developing and evolving in a positive direction. Popped and poured, this beauty is at maturity offering sensuous textures, ripe, lush, soft, silky fruit, concentration and complexity with a lengthy finish that holds your interest sip after sip. This might get better, but it's drinking so well today, if you own a bottle, you should definitely pop a cork.
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3/28/2020 - The Vines That Bind wrote: 91 Points
Reading modern and dry. Nose has robust black and blue fruit with a lot of wood spice, not crazy oak polish as there is plenty of fruit which has stood up nicely, but definitely wood spice. Glycerin, blackberry, cassis. Some smoky and meaty flavors. Chewy. A roasty and smoked character seems to take over. Not as lush and a little more tired than I remember. A little blown out. Good not great.
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2/7/2020 - guido23 Likes this wine: 92 Points
Almost more like a left bank Bordeaux - just a hint of Merlot sweetness.
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1/13/2020 - New England Food & Wine Likes this wine: 95 Points
Tasted at The University Club NYC. Masculine, bold, lots of fruit, spice, crushed dark plumbs, some herbs, a ribbon of sweetness from merlot throughout. Got better through dinner. Decanted
for an hour before, s/h/b more time in decanter. Fabulous wine, still going 95pts.
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11/8/2019 - Mr T wrote:
so-so bottle and not sure if the "earthiness" was less than I wanted or whether bottle less than pure and some microbial funk. For sure, stink on the nose when opened but that did pass. Can't say wine every really bloomed over 2 nights. Decent but not great. Certainly not too old. 90-92
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11/1/2019 - Purple Tooth wrote: 95 Points
A bargain in the fields of Pavie...The 2001 may not have a super long future ahead, but its drinking smack in the middle of its sweet spot. Lots of violets, graphite, and earth. More seductive than powerful. Very elegant and genuinely Bordeaux! Drink
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8/28/2019 - Purple Tooth wrote: 95 Points
The thick and lush Pavie from 2001 is probably one of the most mature Pavie made since 1995. Its a very well made wine that clearly shows sweeter and very St. Emilion, next to wines from the same vintage from the left side of the river. Its evident that it is deep rooted in Merlot and the smoke, char and mild meatiness give this wine easy placement as a serious and modern St. Emilion. I would say that this is still about 5 to 7 years from hitting all potential, and yet its clearly in its drinking window, showing freshness in a mature wine. Drink or Hold
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6/15/2019 - walkerjfw wrote: 94 Points
Dinner with special guests Mirela and Arno. Served this with a main course (10 hour lamb and veggies...), great pairing with the spices/lamb. Decanted for about an hour prior to serving.
Consistent with prior tastings: "Rich garnet/purple core, some lightening at the edges.Nose of blackberry, cedar, lead/graphite. Palate of dark fruits, blueberry, plum, cocoa. Picked up tobacco on the back palate. Long and nuanced finish, excellent smooth texture."
This bottle had less of a decant than prior bottles. If venue allows, would try to give it 2+ hours. Drinking well, mature(ing) nicely. Fruit forward (by Bdx standards), solid showing on this evening
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3/3/2019 - Eric.S Likes this wine: 95 Points
Drinking so well right now... for my palate, this is the sweet spot. Up front aromas of earth, smoke, herbs/tobacco, woodsy pine, just a hint of cured meat, then into the ash tinged deep cherry and plum fruit. I could have just smelled the wine all night.
Mostly a repeat on the palate, with concentrated cherry, plum, and raspberry fruit (showing no signs of over extraction) and spice. Showcased breadth over depth.
Special. The flavors flitted back and forth from scene to scene, sometimes a touch bitter, then back to sweet before fading off into a loooong lingering finish.
WOTN against some young New World competition: 2014 Cirq Treehouse PN, 2014 Sherwin Cab, 2011 David Arthur 1147 Cab, and 2014 Saxum JBV.
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1/6/2019 - Frank Schneider wrote: 96 Points
Needed air ! Smokey , bacon , herbs and a touch of mint . Not on the fruity side. Eveloped with time . Special and atypical . But real good !! No hurry
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12/25/2018 - curtr Likes this wine: 94 Points
Resolved, I like at this stage. Great intensity. Great fit with Prime Rib on Christmas.
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12/11/2018 - Tannic Monster Likes this wine: 96 Points
This is an amazing wine drinking beautifully. It shows no signs of age and seemingly has years of life ahead. 2001 is an often overlooked vintage and this is a prime example of why you shouldn't.
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10/26/2018 - SlimShaney wrote: 90 Points
Joyous focus like a consistent length. Acidity outside.
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10/8/2018 - ccsargent wrote: 96 Points
Just phenomenal. The fruit is so present, but the minerality, earthiness, and complexity put this wine above many others.
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10/7/2018 - danibus Likes this wine: 94 Points
Outstanding even if modern style no longer my thing. Dark fruit, tobacco, rocks in super silky well structured package.
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9/15/2018 - Jeff Leve wrote: 95 Points
This is in the zone. Splash decanted and poured, the nose, with its smoke, crushed rock, floral, truffle, dark cherry and cigar wrapper aromas let you know the wine was ready to go. Concentrated, soft, silky, stone and loaded with sweet, plums and cherries, this was great from the get-go. The wine did not move from its initial taste, so I imagine, this is at peak and will remain there for at least 6-8 or more years.
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8/22/2018 - RaphaelMalago Likes this wine: 92 Points
Its impressive how youthfull is this on the nose exploding ripe aromas of red fruits with freshness. The palate is way less austere compared to the nose. Its fine, elegant and fresh.
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7/21/2018 - The Vines That Bind wrote: 92 Points
10/17/17 note sums it up nicely. Impressed with the perfume on this. Damp forest and chocolate covered cherries. Accessible and actually pretty mellow. A little dry through the finish. First glass of wine in a while, so context is helping it out.
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3/12/2018 - TheEngineer wrote: 94 Points
Pnp for a few glasses and then decanted rest. What a beautiful wine, ripe and dense for sure but with a great backbone, the texture is just lush and smooth, though there are still tannins well hidden behind this, super long finish and lingers forever. Great balance too despite the overall ripe profile of the wine.
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2/25/2018 - Ibetian wrote: 95 Points
This is drinking very well now.
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2/20/2018 - walkerjfw wrote:
3rd Annual PNV Kick Lunch this year with Jamie/Juan/Patrice/Zander/Tom/Steve/Jay...another epic event (Farmstead, St. Helena, CA): Great contribution from Tom - Pavie never disappoints. We decanted this one for about 30 minutes before drinking, drank over a couple hours.
Consistent with prior tastings: "Rich garnet/purple core, some lightening at the edges.Nose of blackberry, cedar, lead/graphite. Palate of dark fruits, blueberry, plum, cocoa. Picked up tobacco on the back palate. Long and nuanced finish, excellent smooth texture."
The last bottle I opened had about 4 hours prior to drinking. This continued to evolve over the time we drank it - the decant/air is a factor. Mature, showing good fruit and nuance through the mid palate. An amazing wine as expected - great now and will still be great in 15+ years...
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1/31/2018 - ccsargent Likes this wine: 96 Points
After opening a few duds, I wanted to drink something that would remind me why I go through the trouble of cellaring wine. This wine delivered! Beautiful color with no sign of age, great nose, wonderful on the palate with a little more complexity than the last bottle. Tannins are still grippy but not obtrusive. Just awesome at 17 years old.
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12/25/2017 - cawineaux wrote: 92 Points
Subtle dark fruit with a smoked meat element. Nice wine for a marginal vintage, but lacking the depth of the 2005.
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11/6/2017 - Blake Brown Likes this wine:
2001 CHATEAU PAVIE ST. EMILION- the nose was close to being called Bretty; there was some musty, dusty, earthy [not barnyard] notes that fortunately lightened up and gave way to pleasing smoky, liquorice and chocolate immersed dark fruit; the underlying tannins were ever present and almost, but not quite took over at the end; 70% Merlot, 20% Cabernet Franc, and 10% Cabernet Sauvignon.
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10/29/2017 - Frank Schneider wrote: 92 Points
Not as good as my last bottle. Too big , too napa , too much at all. Maybe a hint of oxidation . Hopefully a bad bottle 92 ???
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10/17/2017 - The Vines That Bind wrote: 92 Points
The nose here has lush blackberry, black cherry, and currant fruit. Very dense and Perfumed. A distinct savoury roast beef is prominent. Lush blue fruit. Coffee. Palate is powerful and the wood is still pronounced. Strike and mid palate are very pleasant but the finish drys up pretty quickly. Yeah, opulent and young, but there is definite elegance and beauty here too.
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8/12/2017 - robertek wrote: 95 Points
Really lovely bottle with a mix of some nice barnyard and fruit. Love it.
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8/4/2017 - napasoutherner wrote: 96 Points
Just a beautiful wine in a good place. Pencil shavings, graphite, lots of damp earth and wood in the texture. Nice rose petal notes on the nose. I want more of this!!!
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7/16/2017 - apple1813 Likes this wine: 97 Points
This is the second time I drink Pavie 2001. (Last time in April of the same year)
Overall, it is opulent, complex and balanced.
It is deep purple in colour, almost opaque, with slight browning at the edge.
On the nose, it starts with leathery notes, and then aromas of tobacco, cider box and pencil lead emerges.
It is full-bodied, concentrated and mildly acidic. It has chewy tannins, and it lingers in the mouth for nearly a minute.
It is ready to drink now.
Chateau Pavie is my all time favourite for its unique concentrated and oaky style. It is impressive that Pavie could still produce such quality wine for the average vintage.
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7/8/2017 - robertek wrote: 94 Points
In a good spot right now. To me clear right bank but many were guessing Napa...
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6/5/2017 - A.Hansen Likes this wine: 91 Points
Deep purple in colour with limited bricking considering its age and vintage. Nose of dark fruit and spice. Very concentrated and opulent palate of blackberry, Christmas cake, cloves and spices. Very drying tannins on the finish - could use a few more years. Feels more alcoholic than the 13.5% on the bottle but perhaps that's the label talking.
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5/23/2017 - walkerjfw wrote: 95 Points
Dinner organized by Mark T - Generous group of wine enthusiasts, BYO evening, outstanding chef's tasting meal (Vic's Restaurant - New York City): I brought this one to the dinner. I was "off script" for this evening, bringing an aged Riesling and Bdx to a Burgundy dominated evening... Based on prior experience I opened and decanted this prior to the dinner. Fair amount of sediment that needed to be strained out. Placed in a decanter when I got there, it had been open close to 4 hours by the time we got to it - which makes a substantial difference with this wine. WOTN for a few of us
Flavor notes from prior tasting: "Rich garnet/purple core, some lightening at the edges.Nose of blackberry, cedar, lead/graphite. Palate of dark fruits, blueberry, plum, cocoa. Picked up tobacco on the back palate. Long and nuanced finish, excellent smooth texture."
This showed really well on this particular evening. Mature, really showing secondary characteristics, texture and finish were notably great. Our group was debating when the house style at Pavie had switched to the more "modern" style - turns out it was 1998. This bottle 70% Merlot, 20% Cab Franc and 10% Cab Sauv... so this was fully into the modern era but not showing as too extracted or fruit forward. So there is hope for the Parker-era wines from Pavie - this one is in a great spot and should drink well for a while
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11/24/2016 - tcosgriff Likes this wine: 93 Points
Deep purple color with a bouquet and flavor that began with muted black fruit, but with leather and tobacco notes toward the middle and end. With more airing, the fruit faded. The wine gave the sensation of being in restraints and never expanded to the degree that I would have liked. The balance was a bit off with some harshness in the tobacco notes. Even so, it was a very good wine and followed a lovely 10-year old Jacquesson Dizy Champagne. It helped to make our Thanksgiving dinner an occasion to remember.
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9/30/2016 - Kris G Likes this wine: 94 Points
leather, black fruits, spicy, vanilla, chocolate, coffee, very concentrated and intense but it remains very elegant, beautiful acidity, you can sense that they worked at this wine in the cellar but the result is positive, the wood is close to perfection and just not too much, looking forward to the evolution of this wine
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9/2/2016 - Mathijs81 Likes this wine: 94 Points
Brought to a "high-end" tasting, a small gathering with three other friends.
It stood next to Pichon Baron 1996 / La Conseillante 2001 and Tertre Roteboeuf 2007.
+ Nose - raspberry, menthol, vanilla, chocolate, bit rubbery after time
+ Flavour - very herbal, extremely spicy, plenty of fruit, excellent ratio fruit versus wood, modern
+ Finish - a punch in the face, full, creamy, fruity, elegant, red candy, some coffee
An exquisite wine, we all agreed, this floats between 94-95/100, so we rated 94+.
Mathijs
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8/27/2016 - dchain Likes this wine: 94 Points
Wow this is in a good place right now. I think it is a bit harsh for certain tasters to criticize ripe fruit if there is still balance and freshness. It is certainly nothing like jammy, soupy, over-oaked or other exaggerated descriptions. Rather it is a ripe, fruit forward style of wine but the depth and balance are very good. It also might not be "typical" St. Emillion but what does that mean? This is glossy and ripe with deep ripe Merlot fruit which is beautiful and long. It does feel quite modern and unexpected from Bordeaux but to rant that this style or interpretation of wine making is some sort of heresy or damnation seems quite OTT! It might not be everyone's cup of tea but the wine making is excellent and it is made in Bordeaux so to say it is un-Bordeaux like is patent wrong. This was served to 80 at a Jurade luncheon and was universally lauded as top notch and a wonderful beverage. Arguably under-priced for this quality.
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7/11/2016 - walkerjfw wrote: 95 Points
Dinner at our house with Eric C and Valerie. Decanted for 2+ hours prior to drinking. Haven't had a Pavie in a while, this one did not disappoint...
Rich garnet/purple core, some lightening at the edges.Nose of blackberry, cedar, lead/graphite. Palate of dark fruits, blueberry, plum, cocoa. Picked up tobacco on the back palate. Long and nuanced finish, excellent smooth texture.
Gorgeous wine, may be one of the best 01 Bdx I have had. Fruit forward by Bdx standards, this is a rich and elegant wine. Seems like its right in its zone with a long arc ahead of it
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7/10/2016 - pakabear Likes this wine: 94 Points
Sweet oak, chocolate and cocoa powder galore, silky smooth palate that is obviously Merlot but almost American like, tobacco leaf and smoke on the finish. Really good showing for this wine, drinking well now.
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7/9/2016 - dcwino wrote: 95 Points
Marks duckhouse – La Las, 02 HB, 01 Pavie, CSH, Leflaive, QdC and etc. (Marks duckhouse, Falls Church, Va): Very youthful nose displaying ripe yet cool black fruits, blueberry concentrate, plum, dark milk chocolate, cedar and leather. Excellent concentration, nicely layered fruits, round and silky, black fruit driven palate impression and lovely long finish. This is a very youthful modern style right bank wine. The youthful fruit dominates and not showing much detail. Though I find the fruit expression to be cool, this will still be a slightly polarizing wine. It would be interesting to taste this blind in ten years when the fruit subsides and the additional detail emerges. For my palate, really enjoyable in a very fruit forward way.
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7/3/2016 - Vinum Deorum wrote: 93 Points
A rich, deep and balanced Pavie from a vintage I generally love, which failed to impress me on this particular occasion although it was very enjoyable to taste. It is deep, complex, full bodied, with hints of balsamic aromas, and also plum and cigar box aromas. Very balanced, with a long finish backed by polished tanins, it is big and powerful. It just lacks a bit of freshness and finesse to my palate, but there is no doubt it is a true great wine with a long future ahead.
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5/7/2016 - Ibetian wrote: 93 Points
This is a very fine wine, offering complexity, medium to full body and a fine, lingering finish. The oak sticks out just a bit too much for me, but that is a nit. This is a fine wine in the early section of its drinking plateau.
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4/13/2016 - FamilyLarsson wrote: 93 Points
Mörk mogen frukt med svarta vinbär, björnbär och plommon, början till skogsmark och läder. Ett kraftfullt och koncentrerat vin med mycket frukt och påtagliga tanniner som gör att det upplevs lite ungt. Ett komplext och bra balanserat vin med kraft och lång fin eftersmak.
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3/28/2016 - Frank Schneider wrote: 97 Points
Thats bordeaux !!!!! I loved so much . Needed 4 h of decanting . Fantastic nose of wood , and all kind of berries. Mint and leather !! Everthing your looking for , when opening a bottle with a big name on it. Wonderful now and will only get better.
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2/26/2016 - Nanda wrote: 94 Points
Platnick Intro Retro of Merlot (Evanston, IL): Tasted blind. Dark ruby with some browning at the edge. Simply gorgeous, layered and explosive nose features plum, black cherry, spice, herb, leather and earth. Palate has medium-to-full body with beautiful richly textured and earth-driven fruit. Everything is working in harmony with the structural elements providing length and lift. Herb and earth filled finish. My #1, Group #2.
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1/23/2016 - MWiking wrote: 94 Points
åter igen, riktigt god Bordeaux, har många av de toner man vill ha, och ett skönt djup i både smak och doft.
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11/17/2015 - jaylew1 wrote: 92 Points
In a flight with 2001 Martha's and Togni this was in the middle for me. Still early days to be sure.
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10/24/2015 - LARich Likes this wine: 93 Points
Dense, complex, brooding and absolutely hypnotic wine with a dark cherry meets leather backbone. That's the beginning of a luscious ride that just gets better. Decanted for 3 hours but not noteworthy change. In a good place now and time might unearth more joy.
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9/16/2015 - FamilyLarsson wrote: 94 Points
Ännu en flaska av detta vin.
Konstaterar att jag tycker precis detsamma som senast.
Se noteringar 2014-12-18
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5/7/2015 - Gabbby Likes this wine: 93 Points
Decanted for an hour. Dark ruby color. Floral, cherry and ripe fruit. An elegance wine, well balance and good intensity. Great effort for a weak vintage.
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12/27/2014 - ccsargent Likes this wine: 96 Points
Just so delicious. Similar to previous notes, but a hair better this time. Double decanted for 2 hours. Rockin'!
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12/26/2014 - curtr Likes this wine:
My first bottle of my case. The raw components are promising. Very young. Needs time to mature. Try again in 2017.
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12/20/2014 - MWiking wrote: 94 Points
Detta vin har jag höjt till syarna tidigare. Nu fick jag det serverat blint i en provning och gillade det verkligen igen. kändes lite ungt denna gång, väldigt kraftigt och robust med lädertoner och någon konstig liten dillton som drog mit söderut till spanien.
fortfarande grymt vin och ett av kvällens bästa men jag tror att jag var i himlen senast jag drack detta?
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12/18/2014 - FamilyLarsson wrote: 94 Points
Var med i en blindprovning.
Mörk mogen frukt med både plommon och cassis, läder, ceder och stalltoner. Ett kraftfullt vin med mycket frukt och läder i smaken och påtagliga tanniner som gör att det upplevs lite ungt. Ett komplext och bra balanserat vin med kraft och lång fin eftersmak. Riktigt bra!
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12/18/2014 - Ramberg wrote: 93 Points
Fine nose, showing dry earth, leather, some cedar wood, Rose’s lime (?), mint, herbs and loads of dill.
Dark & rather dense fruit, plums and currant, some herbs, long finish with silky tannins and some peppery spices on the end.
Fine Right bank, that will keep developing.
(92 – 94+)
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12/18/2014 - Patrik H Likes this wine: 95 Points
On the nose, Stable, soil, chark, dill, mint, herbs
On the palate,Dark berries, leather, young well integrated tannins, but alot of fruit. Very nice spices.
Long finish
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12/13/2014 - robertek wrote: 93 Points
A very good wine but my expectation was even higher based on previous bottles.
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10/17/2014 - thomasito2001 wrote: 92 Points
Veni, vidi...and I didn't really see the interest of this wine, it is big and very well made, palate and tannins are present and very refined but far from 1er GCC level and most of all the wine did not tell me anything about the area it is coming from. It's personality may be introverted, I am not sure it will ever come to the surface. Je passe mon chemin...
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10/9/2014 - eschaefer Likes this wine: 93 Points
Dark purple full bodies and dense. Great viscosity and drinking well at 13 yrs. will be long lived. Black fruits, cigar box, leather and chocolate. Rich with a minute plus finish. I'll have to check the blend but seemed like more cab franc. Tannic structure suggests another 15 years. Very good. Highly recommended
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9/13/2014 - MWiking wrote: 97 Points
Fantastisk näsa som präglas av total renhet, struktur, mineral mörk frukt blöt tobak och totalt integrerad frukt.
detta är ett sjukt bra vin på gränsen till helt perfekt.
96>
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8/31/2014 - Jeff Leve wrote: 95 Points
With a nose of licorice, dark chocolate covered boysenberries, smoke and coffee bean, this is really singing. In the sweet spot, this is soft, plush, silky and luscious on the palate. Decanted one hour prior to serving gets this ready to go. There was a fair amount of sediment in the bottle. Drink now and over the 12-15 years.
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7/14/2014 - Derek Darth Taster wrote: 93 Points
Birthday Celebration 2014 (Extra Space): Popped and poured. Last minute addition to compare with the 1978 Pavie.
Appearance is clear, deep intensity, dark ruby colour. Legs.
Nose is clean, pronounced intensity, with aromas of toasted vanilla oak, milk chocolate, black cherries, blackberry, and plums. Hint of green bell pepper with more air. Developing.
On the palate, dry, medium+ acidity, medium alcohol, velvety soft medium+ tannins, full body. Medium+ flavor intensity, with flavours of ripe dark fruit - black cherries, blackberry, and plums. Long finish.
Interestingly though, the fruits seemed to recede after a while and the green herbaceousness started showing more. ?Wet September in 2001.
Very good quality. Can drink now. Suitable for further ageing. Interesting to see how this turns out in another 5-8 years.
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7/14/2014 - Davyd Chong Likes this wine: 93 Points
Derek's 31st Birthday Celebration (Extra Space): This bottle was popped right after we drank magnificent wines like the 1994 Vega Sicilia "Unico", the 2001 Penfolds Grange, and 1978 Chateau Pavie. Clarence wanted to compare 1970s Pavie with 2000s Pavie. Very different. The 2001 had a lot more structure, intensity, and depth. Powerful yet elegant, with milk chocolate, oak, and dark cherries on the palate, and just a hint of herbs. A refined wine. The fruits are a lot riper than the 1978, and it had a long finish. After about 1 hour, capsicums and leafy herbs started dominating the nose and palate.
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2/5/2014 - soyhead Likes this wine:
decanted for several hours
nose - earthy, ripe red fruits
mouth - full bodied, complex red fruits on the attack with a very mellow earthy molasses infused tobacco flavor on the finish. the take home flavor profile is that of having smoked a nice cigar without destroying your skin and wardrobe. can still last many more years.
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2/4/2014 - onboisduvin Likes this wine: 93 Points
Mint and herbal spice flavor were less obvious than Petrus, but at an appropriate dose. Long lasting palate with delicious "backtaste". Tannin was distinct but evolving. Wonderful!!
20190105 Good structure, complexity and layers of depth. True grand cru classe. 93-94
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1/23/2014 - AWBryce Likes this wine: 92 Points
Cooking spices, herbs, blackberry nose, and after a while in the glass what seemed to be a citrus aroma starting coming off. Smooth, refined tannins, low acid. Hedonistic.
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12/21/2013 - tbuysse wrote: 93 Points
Doing already very well, but needs a bit more time. Even though I am NOT a fan of old duff wines, I suggest 2 to 3 additional bottling years will do the magic. Big, macho wine. Well done.
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12/3/2013 - pikemasterflash wrote: 90 Points
Lot's of sediment in this bottle--maybe more than I have ever seen in any bottle. My wife thought this was skunk'd but I didn't think so. The nose was a bit pungent and reminded me of an old Grauad Larose--I have to say my other immediate reaction was that it smelled like what the next day headache was going to feel like. A bit sour and not so fruity. Not this wine's best showing with me.
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9/20/2013 - Jeff Leve wrote: 95 Points
The nose explodes from the glass with charcoal, smoke, licorice, blackberry, plum, spice, truffle and earthy scents. Opulent, sensuous and sexy on the palate, the wine ends with rich, concentrated layers of chocolate covered dark berries, spice, black cherry and plum liqueur. There is room to improve, but this is drinking so well today, it's hard not to want to pop a bottle. Wine at this level is part of the reason Chateau Pavie was recently promoted to Premier Grand Cru Classe A.
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7/18/2013 - Paul S wrote: 92 Points
Impromptu Guys Night Out (Cafe de HK, Balestier Road): From a 375ml, this was my favourite amongst the quartet of wines we had, just shading a very nice Chianti Classico. I thought this had a lovely nose, very lushs, with layers of savoury earth and plums and spice aromas, a little twist of green tobacco, and a lingering touch of oak. Really nice. The palate seemed to be in an in-between type of place, neither youthful nor fully mature, but with really pleasant flavours of dark plums and blackberries surrounded with rings of cigarette smoke, spice and herb floating around. It had a lush, voluptuous depth to it, but this was wed to a nice fresh balance, with lovely 2001 acidity and fine, well-shaped tannins bringing the wine into a nicely refined end, where long, mouthfilling flavours of black fruit seasoned with spice unfolded in the back-palate. A bit on the modern side I thought, but not quite as much as others have made it out to be in the past. From a 375ml and at 12 years old, this is perhaps middle-age beginning to peel away the veneer of spoofiness the wine may once have had. On the day, I thought it was very good, yummy stuff. Another 5-6 years (in this bottle format at least) and it would have been even better.
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6/15/2013 - ccsargent Likes this wine: 95 Points
Consistent with previous bottles. Beautiful nose of herbs, mint, mushrooms, flowers, berries. Full-bodied, not heavy though, lush mouthfeel and smooth finish. Excellent w hanger steak!
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5/11/2013 - Tim Heaton wrote:
Pulled the cork on Friday morning, re-corked, then aerated to decanter for 4 hours before dinner service on Saturday evening.
Unofficially the group WOTN, and while it made my top 5, it didn't speak to me the same way some of the other wines did. Remarkable acids (and above-average structure, for that matter) in what some might deem a less than desirable vintage. Compelling, almost sexy nature to it, but for me, the beauty was more on the outside (i.e. instant gratification) than the inside (i.e. remarkable structure). Very good, but falls short of excellent for this taster. I kept thinking to myself while tasting this that it's the high-priced call girl of wines - my sentiment is the same a day after tasting it, for whatever that's worth. Drink over the following 10-15 years.
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2/24/2013 - passingshot Likes this wine: 92 Points
Garnet colored. A beautiful wine with nose of black and red fruits, vanilla, and hints of orange peel. Very elegant boutique. Medium bodied, good acidity, and velvet tannin. May drink now but will improve after 5-10 years in the bottle.
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2/9/2013 - docvino Likes this wine: 94 Points
Consistent with my previous tasting notes. This is simply a terrific wine that is drinking well now.
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12/23/2012 - buckeye76 wrote: 94 Points
BLACK CHERRIES, CURRENTS, AND BLACKBERRIES IN THE NOSE AND FLAVOR. NICE COMPLEXITY AND A MEDIUM TO LONG FINISH. NEEDED TO DECANT LONGER.
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12/14/2012 - twelch wrote: 93 Points
Lots of funk upon opening. Really fleshed out and started to drink really well after a short decant. Thought it was a really nice bottle of wine with some secondary traits starting to come out along with a smoky truffle infused blackberry smell. Still some unresolved tannins that were to be expected. I'd love to drink again in a few years.
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11/3/2012 - clairenclarence wrote: 93 Points
suggest no decant.more livelie,fresher
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10/31/2012 - clairenclarence wrote: 92 Points
pop n pour.half bttl pour decanter.i luv drinking frn the bttl.its more fresh with red n black fruits.30 mins in the decanter gets more denser tat show maturity.red fruits start to fade.ripe fruits with sign of soya sauce start to show which i do nt like
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10/31/2012 - ccsargent wrote: 94 Points
Similar to my last experience, but this bottle loses a point - it didn't quite blow me away like the last bottle, but was still the delicious, balanced Bordeaux I remember. I'm glad I have some left.
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10/18/2012 - salil wrote: 55 Points
CT blind group tasting at David's (Enfield, CT): Not hard to guess this as a spoofed, ultra modern Bordeaux when tasted blind - I don't think I've ever had a Cabernet from Australia or California that had such grotesque charred and oaky flavours obliterating anything else that might make this pleasurable. The fruit's massively ripe, roasted and heavy, it's dull and monolithic on the palate and finishes with a streak of abrasive tannin and lingering alcoholic warmth. Undrinkable - two sips, and off to the dump bucket.
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10/17/2012 - indiscriminate palate wrote:
TTTG Blind (DB): It is huge, dominated by charred oak, and jam.
The peanut gallery screams "Cartoonish," but that is not informative. South Park is "cartoonish," as well as crass and over the top. This is not South Park, but more like Beavis & Butthead. It is self-aware and irreverent; it knows that it is crass, simple, and without artistic merit. But it fills its niche well.
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10/17/2012 - Rieslingfan wrote: 65 Points
Well it was red. That gets it 50 points. It was hot. There was a ton of oak. It was sloppy/soupy on the palate, and it smelled like a blackberry cocktail that someone lit on fire. Nasty, nasty stuff. Perfect provenance by the way.
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9/1/2012 - swyang wrote: 94 Points
Very dark, very profound wine, just starting to let know that it will hit the second stage of its life. Generous nose of deep blue and black berries, with a hint of complexities starting to show that by next year or two the forest, mushroom, and the mature development will be in the body and with pride. The smooth tannin is very suave, the presence is like a cashmere coat, but tonight was still a bit too hot for me to appreciate fully. A wonderful wine, no question about it, and reminding me of an orchestra, not a string quartet...
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7/31/2012 - robertek wrote: 95 Points
Extremely complex and in your face nose with dark fruit beeing prevailant. After som air it opens up and starts showing of its complexity with smokiness, baconfat, tobacco, cedar and more... In the mouth I think the wine is well balanced and ready to drink. It is certainly a wine for food with the right food pairing but it's honestly difficult to not finish the bottle when the food is gone. I'm impressed and will drink my bottles over the next five years.
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6/3/2012 - Ken63 wrote: 94 Points
2001 Pavie, 1999 Pavie and 1998 Pavie –Macquin (with all 3 wines decanted for 1.5 hours) tasted over 2.5 hour hour dinner . All three wines an indistinguishable dark plum color. 2001 Pavie medium-full body with rich nose and layers of tobacco, earth, licorice, graphite around dark fruit ball, and smooth well integrated tannins with very nicely tapering and long finish; favorite of 3 of 4 tasting. Likely to benefit from 2-4 more years in the cellar and to drink well for a number of years after that . 1999 Pavie had many similarities to 2001, but a brief astringent note and bite initially (that completely disappeared after about 30 minutes in the glass) but a little lighter on the mid palatte, with less pronounced dark fruit and secondary tobacco, earth, licorice flavors and less striking but nice finish. SVery nice after 30 minutes in glass and 2ed favorite of 3 tasters and 1 of the 3ed. 1998 Pavie Mcquin initially with the most striking upfront sweet red and dark fruit nose and flavor, bit lighter body, smooth reserved tannins, without the secondary layers of flavor and less pronounced finish; best in the first 45 minutes of drinking with finish fading out over time. Nice early in dinner as favorite of 1 taster and 2ed favorite of 2 tasters early in dinner with this changing as 1999 Pavie developed and 1998 Pavie Macquin faded.
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6/2/2012 - beezer6 wrote: 92 Points
Saturday Tasting Group (Knightsbridge Wine Shop (Northbrook, IL)): Big wine. Spicy rustic cherries. Red roast peppers. Some old leather and a touch of ox. Some nice fruit. Sweetness in the tannins. A little oak and vanilla.
Slight age showing but a really nice wine for this vintage. Drink now. Moderate body and a little less sexy as other Pavie in general.
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5/6/2012 - tooch wrote: 92 Points
Judgement Day - 2001 Bordeaux vs. 2001 USA Cabernet Blends (Holiday Inn Chicago North Shore - Skokie, IL): Tasted blind. Distinctly Bordeaux with smokey lead pencil, dark fruit and underbrush on the nose. The palate was rich and deep with integrated oak notes, warm spices, earthy undertones and a rustic tobacco note. This really improved with air...softened up and allowed some floral notes to bubble up to the surface. I thought this was from Pauillac and ranked it 3rd out of 12 wines.
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4/1/2012 - dcwino wrote: 95 Points
GJE CRD 2008 and EP 2011; 3/29/2012-4/4/2012 (Bordeaux, France): Darker and fresher but not as silky and hedonistic as the 00. Blackberries, cassis, earth. Excellent concentration and good acidity.
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3/14/2012 - Jeff Leve wrote: 94 Points
Licorice, black cherry, truffle, coffee bean, coconut, barbecue, spice, mineral, hot bricks and fresh herbs make up the attention seeking perfume. Silky, round textures with ripe plums. spice, coffee, minerality and cocoa flavors are found in the rich, fruit, opulent filled finish. 2001 Pavie is drinking great today and this is only going to get better. This was popped and poured and just kept getting better. Maybe it deserves another point.
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1/15/2012 - alittle wrote: 95 Points
The End of an Era (Farewell, Janet Lynn's Bistro) (Janet Lynn's Bistro): Decanted for approximately 1 hour prior to consumption and followed for the next 1.5 hours. Incredibly complex nose of dark fruits, cassis, earth, smoke, creosote, cedar, green tobacco, leather, chocolate, olive and with further time in the glass, huge truffle, mushroom and undergrowth notes emerged. On the palate, equally complex, showing dark fruits, cassis, truffle, leather and earth. Nice length on the finish, with higher than medium acidity, and fine grained tannin. There was a touch of heat on the palate upon pouring, but that dissipated quickly. Still improving up to the last glass. Head and shoulders above the other wines tonight. Absolutely beautiful showing.
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12/17/2011 - Rupert wrote: 92 Points
Charcoal and cedar, thick and grippy, not subtle, but compelling
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12/15/2011 - jonnyoro wrote: 97 Points
Consistent with other bottles and notes- YUM!
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11/11/2011 - cos65 wrote:
Dark core, Took a bit of coaxing,but lovely black/raspberry flavors with a hint of anise. Hugest 2001 Bordeaux I have had. young. My WOTN. *****
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11/11/2011 - Nutty08 wrote: 94 Points
San Antonio Wine Geeks do Bordeaux for Veterans Day (Home of Mike and Sandra O.): 2hr decant prior. Shy nose, showing a little dust and plum. Very dark fruit profile on the palate—the darkest of the night—showing black currants and plum. Really coats the mouth but plenty of energy and verve and fine polished tannins hanging on the palate for a very long finish. Even a hint of mint/pepper mixed in the complexity. A complete wine, bigger in style, though perfectly balanced. A long way to go until peak. 93-95
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10/9/2011 - slaughterer wrote: 97 Points
Creamy cherry, leather and limestone cocktail that effortlessly sweeps across your palate towards your modern tonsils.
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9/1/2011 - Indran Rajendra wrote: 99 Points
Placing the glass to your nose immediately conveys the message that this is a great wine. The attention focuses on the wine naturally and emotion wells up from within. This wine offers up intense aromas of cigar box, plum, cherries blackberry, forest floor, mushrooms,graphite, mint and manure.There are other floral and vegetal notes but an overwhelming sense of elegance and sophistication. The palate is powerful but elegant with great length and soft mouthfeel. This wine was bought at auction from Melbourne, Australia. It was drunk at Eschalot restaraunt in Australia at a temperature around 18 degrees. It was decantered and was at its best between 1-2 hours. Riedel glasses were used. All the more interesting is the debate amongst wine critics some who hate this wine and some who love it. I will have to side with Robert Parker on this wine.
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7/7/2011 - pikemasterflash wrote: 95 Points
Excellent bottle of wine. We both thought this was better than a recent '02 Insignia. Otherwise consistent with prior notes.
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6/27/2011 - SnookCrook wrote: 92 Points
Decanted for about an hour. Still quite dark, purple rim, earthiness and pencil shavings on the nose. Smooth integrated tannnins.
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6/17/2011 - PeterH wrote: 95 Points
Winner, Winner, Chicken Dinner. Buy more...
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5/31/2011 - MRichman wrote:
2001 Bordeaux at 10 years served blind (La Fonda del Sol, NYC): Bright, high toned, smooth, sweet. Somewhat lush with light black notes and some blueberry. Some acidic tannins and a cola finish. Modern. Easily identifiable as the Pavie.
B+
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5/29/2011 - akaye wrote: 95 Points
A great wine. needed to open, took about 60 minutes - perfect afterthat lots of fruit and a long lasting finish
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5/8/2011 - DirkL wrote: 92 Points
Very dark and powerful wine. Tannins have already well integrated. Needs some serious decanting and will probably get better from here.
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4/4/2011 - jonnyoro wrote: 98 Points
well, here we go again- even better than the last bottle as things are integrating very nicely; a full bodied, smooth, fruit driven, mineral laden, fragrant Bordeaux with a finsih that lingers on and on... i have a few bottles of the 2000 which i have yet to try but if it's better than this watch out- reiterating- one of the (if not the) best young Bordeauxs i've had, this wine is nearly perfect...
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12/31/2010 - mjf@ulkner wrote: 95 Points
Decanted 4 hours. Consumed head to head with a 2002 Insignia with a group of New World wine lovers. Evenly split as to the favorite. This was more complex- lots of earthy graphite notes intermingling with ripe luscious black cherry and plum flavors. A big wine and not necessarily typical, but this was a hit tonight.
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12/9/2010 - GlöckliWein wrote: 98 Points
Wow !°
Such a great Stuff ! From the Beginning it is overwehelming!
First: the Taste is such as women you wonna marry, like the owner/ maker
of Lafite says.... young, innocent, but with experience !
on other words: fresh, exiting, stunning weith loads of vibrant amber, herbs and fruit,
no so much sweetness, BUT: in the aftertaste there is a symphony of 30 plus seconds
of Music, sweet, ripe tannins, silky.. the women you wonna .....
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12/1/2010 - Rappalus wrote: 94 Points
Exceptiaonal and best rated generaly after Mayacamas 1992, Mondavi Reserve 1993, Léoville Barton 1994 and Ornellaia 2001. Great wine
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10/22/2010 - Jhcwine Likes this wine: 92 Points
Toronto Wine Cru - WineSpectator Off-Line Event (Crush Wine Bar, Toronto): October-22-2010 - Toronto Wine Cru - Wine Spectator Off-line tasting event
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9/7/2010 - ccsargent wrote: 95 Points
Very dark, w/ red rim, but not opaque. This is a complex, elegant, powerful wine. It has an earthy, expressive nose, with dried fruits and mushrooms. It tastes of black cherries, blackberries, slightly sour, with very good mouth-watering acidity. The oak is there, but not too much for my tastes, nor do the tannins get in the way, although it comes across as a relatively young wine. Well, for quality Bordeaux, it is! I look forward to following it over the next 10-15 years. Outstanding.
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8/23/2010 - Tulloch wrote: 74 Points
Terrible wine.
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8/21/2010 - Rob MacKay wrote: 93 Points
Decanted for about an hour. Excellent mix of blackberry, creme de cassis and earth on the nose. Medium bodied with a great mix of fruit and oak. Rounds out the back end with fine grained tannins. I think this wine is just starting to come into it's prime drinking window right now and should continue to improve for a few more years but has the stuffing to last for at least another decade or two.
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8/20/2010 - John wrote: 91 Points
great wine. will need to find more. walks the balance of ripe fruit with old world style like no other. would love to have a few more and follow it over the next 15 years. double decanted 6 hours which seemed right as a small pop and pour was closed. can easily go another 20 years but with a good decant can be really enjoyed today.
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8/6/2010 - Mr T wrote:
not decanted and poured early in dinner and allowed to breathe. Quite dark and not a great deal on the nose. Some initial tannic grip but well integrated with wcellent balnce between fruit and structure.....I like this wine very much and would give it a 92-93 with potential for more with some age adn greater aeration that really lets the wine blossom
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7/7/2010 - Jeff Leve wrote: 95 Points
The wine opens with fresh picked blackberries, dark cherries, 5 spice, fennel and hints of espresso bean. Full bodied and concentrated with juicy ripe plums, chocolate, fennel and minerality, the wine ends in a velvet textured, long, ripe, spicy, dark berry filled finish.
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6/27/2010 - docvino wrote: 94 Points
Popped and decanted for 30 minutes. Less aromatic nose than with previous tastings-I guess you can say muted or at least an understated bouquet. Well structured, complex and less tannic. Some spice, mostly red berries and crushed rocks with a hint of leather. Also, seemed a little hot at first for some reason. The crushed rocks were much more obvious with this bottle than any other I have tasted. I really believe this vintage of Pavie is drinking great now. Chateau Pavie is one of my top 5 and I have tasted many vintages- Not a mind blowing experience but a very good wine.
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6/8/2010 - Rupert wrote: 92 Points
Chateau Pavie vertical 1959 to 2006 (Institute of Directors, London): Muted nose, some spice, meaty blackberry fruit, grippy, but not excessively so - much the best so far
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5/19/2010 - bonniewai@waiconnor.com wrote: 95 Points
Had this wine at Rivera in Los Angeles. Had this wine several times in the past 2 years, but this bottle had the best showing to date. Black fruits, earth, mushrooms, silky tannins, well balanced with good precision. Even though the wine is still young, it is enjoyable now. It is outstanding for this vintage.
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5/7/2010 - ews3 wrote: 91 Points
Great Grapes for a Great Cause SQN Tasting -- 3rd Annual; 5/7/2010-5/8/2010 (Mandarin Oriental, Washington DC): red fruit and some forest -- reminiscent of a CDP, which is a bit strange -- still, it was nice.
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4/18/2010 - Tad GW wrote: 94 Points
On this evening the bouquet was somewhat muted. It may have been that it followed a huge Monbousquet so the senses found the bouquet comparatively restrained. Still is was all elegance, balance, finesse while also being a firm, big wine that has the color and tannins that promise decades of good drinking from sibling bottles.
50+5+12+18+9=94
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2/7/2010 - el borracho wrote: 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.
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11/25/2009 - twelch wrote: 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!
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11/25/2009 - cadamson wrote: 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.
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11/20/2009 - Eric wrote: 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.
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11/17/2009 - Keith Levenberg wrote: 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.
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11/13/2009 - G Kapoor wrote: 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.
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11/12/2009 - keelegl wrote: 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.
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9/26/2009 - peblin wrote: 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.
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9/19/2009 - jonnyoro wrote: 96 Points
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.
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9/19/2009 - YQUEM90 wrote: 98 Points
Delightful. Very aggressive initially and then softened after exposure to air over time.
Will only improve over time, in my opinion.
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8/24/2009 - svdheijden wrote: 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.
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8/7/2009 - etherscreen wrote:
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.
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7/30/2009 - pinotwinelover wrote: 96 Points
Excellant long finish, classic bordeaux in the beginning then opens up a bit to a slighltly riper style. Great wine.
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6/20/2009 - Schiffy Likes this wine: 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.
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6/16/2009 - docvino wrote: 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.
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6/13/2009 - ken-yyz wrote: 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.
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4/28/2009 - pikemasterflash wrote: 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!)
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4/12/2009 - vinomand wrote:
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.
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3/8/2009 - Rob MacKay wrote: 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.
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12/31/2008 - T-Mac wrote: flawed
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.
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12/25/2008 - sosgoodjhu wrote: 91 Points
big dark fruits, but plenty of tannin to go with.....hold off if you can.
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12/24/2008 - Todd French wrote: 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.
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11/30/2008 - the godfather wrote: 94 Points
super tight but should be excellent in 15 years
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11/30/2008 - JOsgood wrote: 94 Points
Tasted over two days. In general this is too tight to drink right now. I think in 10 to 20 years is the right time. Still very good with robust chocolate notes and concentration. If you own it hold it.
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10/25/2008 - Terkel wrote: 93 Points
Left bank Bordeaux: Very dark red color. Very potent nose with ripe blackcurrant, tobacco, pencil shavings, some oak and a bit of volatile acidity. Similarly virile and modern taste, black fruit, primarily blackcurrant. On the midpalate the fruit expands to notes of dark chocolate, tobacco and pencil shavings. Long finish with extremely powerful tannins and acidity, however well integrated. Very intense and powerful wine, clearly made in a very modern style for Bordeaux. This wine need serious time, but could very well turn out superb.
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10/24/2008 - RomanKJ wrote: 92 Points
Certainly Nose OTN. Could keep sniffing forever. Chocolate, leather, dark fruits. Surprisingly fruity on the palate, tannins present but not overwhelming. Drinking really well, and improved as the night went on. Hard to say if that was the extended decanting or the increasing intoxication. A very pleasurable experience and, while young, I would not hesitate to open for pleasure.
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10/10/2008 - Faryan wrote: 95 Points
2001 Bordeaux Dinner (Bethesda, MD): A monster, showing off its depth in color between a purple and dark red garnet. Earthiness screams off the notes, with notes of leather, game and blackberry. The palate has such presence and texture, utterly smooth and longlasting. Excellent notes of chocolate to balance the dark fruits and its integration is high class. This is the value wine from the recent Pavies. Highly enjoyable and will evolve nicely for quite some time. 95.5
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10/4/2008 - Cheryl wrote:
2001 Chateau Pavie Grand Cru - I get it! This was good.
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10/2/2008 - Faryan wrote: 95 Points
a monster, showing off its depth in color between a purple and dark red garnet. Earthiness and italian truffles screams off the nose, with notes of leather, game and blackberry complimenting. The palate has such presence and texture, utterly smooth and longlasting. Excellent notes of chocolate to balance the dark fruits and its integration is high class. This is the value wine from the recent Pavies. Highly enjoyable and will evolve nicely for quite some time. Still waiting to see how it will evolve into a secondary, less fruit-driven phase.
95.5+EW
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10/1/2008 - jaylew1 wrote: 96 Points
Elegant. Earthy nose, long finish, incredibly subtle. This is an insanely good value vs. the 2000 or 2005. And certainly in an early state of readiness. We had it in contrast to an 01 Bond, and there is no comparison. This is OLD world, not California.
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9/7/2008 - Margauxguy wrote:
Big overbearing, almost a new world napa cabernet. Some green notes, incredibly short on the pallette, drops off dramatically. Somewhat rough and chewy, power but no elegance.
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8/16/2008 - BordeauxNut wrote: 96 Points
St. Louis Saturday Group -- 2000 v 2001 Bordeaux Tasting (Jim Dove's home): The color shows more age than most of the other wines we've tasted. Consistently scored 95 - 98 by all of the tasters (except me), this easily was the favorite of the tasting, beating the next wine by nearly 1.5 points. Apart from me, there were a couple of other comments about raisins and volatility -- but, every other comment was a crude (but somehow effusively positive) sexual reference or some drooling comment about how sexy fruit can be. I dissented because I thought it just wasn't appropriately 'Bordeaux-like' -- being a bit too sweet, hot, and volatile. I can appreciate all of the love it was offered though. This was the only wine that was finished, so I couldn't check in on it the next day. 2 of 11 tasters scored the 2000 higher. Rank: 1/18 Vintage: 2000.1
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8/11/2008 - jmd60611 wrote: 94 Points
6 bottles gone...Deep grippy rich layers and layers of tobacco, cedar, chocolate and just stuff all over the place in this wine...We drank it like it was supposed to be drank, with friends at play and everyone loved it
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8/8/2008 - jeff nowak wrote:
13.5% alcohol. 70% merlot, 20% cab franc, 10% cabernet. $121. not decanted, but followed in the glass for 5+ hours. moderate tannin that is showing integration; licorice, currant, leather, medium body. for all the hype extolled on this wine via ebob, i thought i would be knocked out, so it was a good lesson. really, i should be doing something better with my money than chasing this crap. i'm not opposed to drinking wines early in their development; however, i do make at least a cursory effort to age my bordeaux, so this is my first taste of this wine, this vintage. it's a nice wine, but...c'mon. we all need to a get a grip, especially leve. i may be (i hope) coming to my senses about wine. it's a long, painful process, but i'm getting fed up.
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8/1/2008 - isdblm@lsu.edu wrote: 95 Points
Ah yes, drinking nicely about now, with the smoothness of velvet, tasting of chocolates an black fruits. Lovely! Shared with L and J.
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5/24/2008 - win wrote:
Very expressive wine, but not overwhelming. Nice complexity, but not nearly as complex as the 2003....should age nicely for at least 5 - 10 years. 89-90
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5/23/2008 - Brady D wrote: 95 Points
I had previously had the 2003 Pavie, which I actively disliked for its jammy character, so score one for Jancis. However, the 2001 Pavie was consumed at a blind tasting with friends and family and was the unanimous wine of the night. It is the best young right bank Bordeaux I've ever had. Wonderful fruit, silky smooth mouthfeel, and a finish that keeps going. So, it took the best of the new world (fruit) and combined it with the best of the old (elegance). Terrific.
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4/30/2008 - RER1956 wrote: 90 Points
Still lots of Tannins, but drinking well. Needs air time.
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4/26/2008 - Rupert wrote: 92 Points
Very assertive, mouthfilling with earthy fruit and a touch of brett, I really enjoyed this loud, flamboyant, show-off wine - it showed pretty much identically to how it did last May
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12/17/2007 - Nanda wrote: 93 Points
Grand Jury Chicagoan - 2001 Cab Merlot (Restaurant Michael): Rich and complex nose has red currants, spices, herbs and minerals. The intensity and openness picks up with time in the glass. More elegant the some of the earlier wines, but still offering rich, tar and mineral-filled fruit. Very giving and long and delicious throughout. 92 – 94 points. My WOTF. Group’s last in flight.
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12/4/2007 - swyang wrote: 94 Points
Wow, stunning wine. Very dark indeed, so very complexe nose of dark berries, graphite, leather, wet stone etc... you name it, it is there! on the palate stunning velvety texture, layers and layers of fruits, leather, dark chocolate, very lush and round tannin followed by fantastic core which lingers for so long. In my opinion it isn't quite mature yet, and can't imagine what it will be in 4~5 years.
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11/5/2007 - mlhla wrote:
way too young. good material for the future.
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10/1/2007 - jmd60611 wrote: 92 Points
Big and still tight, drank at chateau out of a fresh new bottle, thus popped and poured...This wine has incredible depth and layers upon layers or rich fruit with chocolate and gritty tannins fighting for the center stage...This wine is brawny
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9/29/2007 - rsepulve wrote: 95 Points
Decanted 2 hours. Ripe fruit with a great smoky/roasted character. Plenty of chewy tannins and great concentration. Beautiful today, it's going to be amazing in 10 years.
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9/22/2007 - goldstein wrote: 96 Points
this wine is great! bg
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9/14/2007 - etherscreen wrote:
my first pavie - explosive nose while decanting. leather, licorice, and berries. this wine displays a stunning minerality. expansive on the palate following through with more dark berries, tobacco, char, and a slight sweetness at the tip of the tongue. prominent tannin on the finish but the beautiful fruit lingers on. well balanced. this was quite nice. will seek out a few more bottles to cellar.
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6/22/2007 - Eric wrote:
Big winner. Mmm, big, chunky, gripping. Mineral, tobacco, some espresso wafting in but the wood is very subtle. Saturated, faintly sweet but finishes out with great restraint. Truly awesome concentration.
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5/28/2007 - Rupert wrote: 92 Points
Opaque dark red, big barnyardy nose, huge on the palate, thick, chewy tannins, ripe, savoury, spice and coffee, rich but not sweet - a massive impressive wine
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4/29/2007 - Hillbilly wrote:
I was hoping this would provide pleasure to my California Cab loving friends, but alas it was just an off bottle. Reticent nose, tight on the palate. Could not detect any TCA. Could Pavie be closing up? I am not experienced enough to know, so unless you convince me, I think it was just an off bottle.
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4/14/2007 - wcacern wrote:
Ne Plus Ultra: The 95 & up club: WA96. beautiful berries. very nice.
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1/10/2007 - Serge Birbrair wrote: 84 Points
In the words from Godfather II: "You disapointed me, Fredo"
Ultra extracted, ultra concentrated, lots of flavors densely packed for not very pleasant result. It's like spending the night with 10 Marylin Monroes all at once. One is fascinating while 10 would just kill you.
The wine had a perfect cork, 1 mm rim, suggesting good storage and no overheat, but already there are the sediments which is unusual for 5 years young wine.
ABC in Florida has it for under $100 a bottle - I will not rush to the store tomorrow to buy more.
I have few bottles of 2000 and 2004 (futures), anybody wants a trade?
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1/6/2007 - swyang wrote: 91 Points
Fantastic aromas of ripe/roasted fruits and waves of spice, licorish,fresh stone, and beautiful complexities burst out of the glass but, quite shut down on the palate. Couldn't quite understand as I've had many wines the other way around... Still very, very promising. Not as fat as the 1999 I've had a year ago.
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11/17/2006 - MikeZ wrote:
While this has some high char/toast characteristics, it has amazing structure with layers and layers of rich St. Emilion fruit that blend well with the toast. Wonderful backbone, should improve with further age. Last time I tasted the 2000 it was miserably shut down, the '01 is a ton of fun even in it's youth.
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9/17/2006 - thepeng1 wrote: 96 Points
Wonderful with just a hint of earthiness. Would have loved to wait till it is ready but needed to see if I wanted more. I do.
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9/15/2006 - EBoyer wrote: 94 Points
This one needs to rest awhile -but what potential. Deep purple color, strong tannins, but the fruit is so pure. Finish lasts for 60 seconds or so. Try in five years....
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5/22/2006 - ProfByron Does not like this wine: 80 Points
This is the controversial chateaux of Bordeaux with the 2003 vintage pitching Clive Coates, Jancis Robinson and other (English) critics against Robert Parker. Parker is a great fan of this Chateau in recent years. Known for a big ripe style, in 2003 (the ripest vintage ever) Coates and others described it as undrinkable while Parker continued to lavish praise.
From this I decided Pavie probably wasn’t a wine for me, but seeing this 2001 vintage (a very good, and not super ripe vintage) on discount in a French supermarket I decided to take the plunge for intellectual purposes at least. Actually I was expecting a very big ripe plummy wine, a bit over-the-top, but enjoyable for once at least.
But what we got was an over-extracted dumb ultra- ripe wine. Ripe flavours that go beyond fruit-cake plummy merlot, with no attack, no grace. Plenty of dumb ripe tannins too. Anne hated it immediately, and she normally likes St.Emilion wines and knew nothing of its reputation, all I’d told her was the price (89 Euros – discounted but still expensive).
It reminded me of dull, dumb cabernets from California, South Africa, and Barossa Australia. But in this case at a much higher price.
Now regardless of his critics Parker seems a fairly competent winetaster; his ratings of Bordeaux usually correlate highly with other critics – but his strong support for Pavie makes one wonder if all he is rating with other Bordeaux wine is their concentration and ripeness (and price).
That said, I’ve just found this Oct 2007 (i.e. after mine) review by Jancis Robinson of the 2001. She is far more complimentary than I, giving it 17.5 points (out of 20). Though we concur on the style of the wine:
“Richly enveloping nose. Borderline overripeness. Hot chocolate! Thick and sweet and sort of carved out of stone. Quite porty but with some freshness of fruit. Exaggerated but pleasurable. Drying tannins on the finish. Pretty luscious.”
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2/13/2006 - Russell Faulkner wrote: 94 Points
"Barbara Burlingame" Offline (Rotisserie Jules, London): Strong, intense but balanced, massive but restrained, This was a chance to see what the fuss is about, and for all of us I think it was the first time with a post-1998 Pavie. Inky concentrated black fruit, I would prefer some more savory notes, very good, but I couldn't drink a bottle.
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2/9/2006 - Rani wrote: 92 Points
Offline with Barbara Burlingame (Rotisserie Jules, South Kensington): Not as pronounced on the nose as I'd expected. Great concentration on the palate, with black fruit, some savoury elements (in a good way) and a finish that I found too chocolatey. Undeniably good, but somewhat monolithic. It's nice to have one of these in a line-up of more demure wines - I'm not sure I'd be able to handle a Pavie vertical though.
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11/17/2005 - Eric wrote: 96 Points
Young, primary and exotic, this wine was mind-blowing. The nose is crazily perfumed, literally filling the room with notes of flowers and chocolate. After an hour in the glass we dove in, and this was stunning. Thick, rich, port-like, far more primary than I recall from a prior taste, loaded with licorice and chocolate. And yet, despite the huge initial attack, the palate was stunningly lithe and supple, finishing crazily smooth and long without a hint of heaviness. This is going to be a fun wine to track over the next 15 years!
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5/21/2005 - Eric wrote: 96 Points
The Mother of All Cult-Cab Tastings 2001 (TMOACCT) (Seattle, WA): Wow, the clear wine of the flight, and it seems obvious that it is Bordeaux, albeit a very ripe example. The nose shows that Bordeaux high toast, smoky, medicinal, espresso roast, resin, some barnyard, charcoal, and tobacco announce this as Bordeaux. The palate has awesome minerality and sweet fruit yet with such an old-world personality. At first this is very tight and short on the finish, but the more air this drinks up the longer and more generous it becomes. This is a fantastic young bottle of Bordeaux, and I'm loading up!
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