"The 1999 Pavie is a candidate for "wine of the vintage". It boasts an opaque ruby/purple color in addition to gorgeous aromas of crushed minerals, smoke, licorice, cherry liqueur, and black currants. The wine is exceptionally pure and multilayered, with stunning texture and overall balance. The tannin level suggests 3-4 years of cellaring is warranted; it should age gracefully for 25+ years. If readers are wondering why Pavie has become so much better under the administration of Chantal and Gerard Perse, keep in mind that yields are one-third of what they were under the previous owners."
Suggested Retail: $125
Ruby-crimson colour. A fresh nose of red fruit (cherry) and torrefaction; a lively attack in the mouth, powerful flavours of blackcurrent, cherry jam, prunes (typical of the vintage) and black fruit (blueberry, blackberry). The tannins are pronounced yet very fine and pure. Great aromatic complexity and exceptional length.
Château Pavie has a great diversity of soils and it is interesting to place the vineyard geographically: Soils corresponding to the Saint Emilion limestone "plateau", located around 85 metres up from the Dordogne, and composed of clay-limestone soil on top of chalk with marine fossils. Soils corresponding to the "mid-hillside" land 55 metres up from the Dordogne, composed of a brown clay-limestonesoil with a fine texture.
The top 3 most liked reviews for this wine.
A Customer - Bordeaux, France
Your description of Chateau Pavie corresponds to the wines produced under the PREVIOUS owners, the Valette family. However, since the purchase of Pavie in late 1997 by Gerard and Chantal Perse, also the owners of neighboring Pavie-Decesse and Monbousquet, the wines of Pavie have become anything BUT in a "lighter, leafy style" by comparison to the other "premiers grands crus classes" of Saint Emilion. In fact, the 1999 Pavie is one of the finest (arguably THE finest) wines made in Saint Emilion, indeed in all of Bordeaux, in the 1999 vintage.
Tiny yields, harvesting at optimum ripeness, careful selection, fermentation and extended maceration in a battery of small, temperature-controlled, Seguin-Moreau French oak tanks, malolactic and "sur lies" aging in 100% new oak barrels, bottling without fining or filtration, all combine to make this blend of about 60% Merlot, 30% Cabernet Franc, and 10% Cabernet Sauvignon, one of the richest, most complex wines of the vintage. While thoroughly enjoyable now, it should continue to develop and improve in bottle over at least the next decade or more!
Congratulations for offering your customers such an exceptional wine - and at a very fair price!
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