Chateau Pavie 2006
-
Suckling
James -
Spectator
Wine -
Parker
Robert -
Enthusiast
Wine -
Spirits
Wine &
Product Details
Your Rating
Somm Note
Winemaker Notes
Professional Ratings
-
James Suckling
This is very tight and juicy with beautiful dark fruit and hints of smoked meat. Full body and soft, racy tannins. Beautiful finish. Love the acidity and minerals here. Focused and polished.
-
Wine Spectator
Very pretty and precise on the nose, with vanilla, blackberry and floral aromas. Full-bodied, with firm tannins and a racy finish. A bit lean, but solid and well-structured. Best after 2012.
-
Robert Parker's Wine Advocate
cropped low as the viticultural work is impeccable, the winemaking is thoroughly Burgundian in style, and bottling is accomplished with no fining or filtration. With over 90 acres in vine, this is one of the larger of the premier grand cru classes in St.-Emilion. A prodigious effort, the 2006 does not have the sucrosite of the 2005, 2003, or 2000, but it would not be embarrassed if tasted side by side with either of those two titans. A dense purple color as well as an extraordinary perfume of crushed black currants, licorice, wet stones, and subtle background oak are found in this tannic, dense, masculine-styled 2006. Backward and extraordinarily pure, it is built like a Manhattan skyscraper with exceptional focus, depth, texture, and length. It’s all here, but 5-10 years of patience will be warranted. Anticipated maturity: 2015-2035.
-
Wine Enthusiast
Always ripe, always velvety and dense in texture, Pavie's 2006 nevertheless also shows more structure and elegance than in the past few vintages. The result is a great wine, with smoky, rich fruit and a dense, concentrated core of sweet tannins, chocolate and fresh raspberry flavors. While it is seductive now, it really needs many years of aging.
-
Wine & Spirits
Even in blind tastings, the superconcentrated, modern style of Pavie brings out the partisans. One taster described it as "a loudly dressed Liberace cuvée." Another praised its dark, floral fruit, depth and minerality. It is a great terroir, and if you appreciate new oak and deep, rich fruit, Pavie is fine and gracious in the 2006 vintage.
Other Vintages
2022-
Dunnuck
Jeb -
Suckling
James - Vinous
- Decanter
- Vinous
-
Suckling
James -
Dunnuck
Jeb - Decanter
-
Suckling
James -
Dunnuck
Jeb -
Parker
Robert - Decanter
-
Enthusiast
Wine -
Spectator
Wine
-
Parker
Robert -
Enthusiast
Wine -
Dunnuck
Jeb -
Suckling
James -
Spectator
Wine - Decanter
-
Dunnuck
Jeb -
Suckling
James -
Parker
Robert -
Spectator
Wine -
Enthusiast
Wine - Decanter
-
Dunnuck
Jeb -
Parker
Robert -
Suckling
James -
Spectator
Wine - Decanter
-
Enthusiast
Wine
-
Parker
Robert -
Suckling
James -
Dunnuck
Jeb -
Spectator
Wine -
Enthusiast
Wine
-
Suckling
James -
Dunnuck
Jeb -
Parker
Robert -
Spectator
Wine -
Enthusiast
Wine - Decanter
-
Spectator
Wine -
Suckling
James -
Enthusiast
Wine -
Parker
Robert - Decanter
-
Enthusiast
Wine -
Suckling
James -
Parker
Robert -
Spectator
Wine
-
Spectator
Wine -
Parker
Robert -
Suckling
James -
Enthusiast
Wine
-
Dunnuck
Jeb -
Parker
Robert -
Suckling
James -
Spectator
Wine
-
Parker
Robert -
Suckling
James -
Spectator
Wine -
Enthusiast
Wine
-
Parker
Robert -
Suckling
James -
Enthusiast
Wine -
Spectator
Wine
-
Parker
Robert -
Spectator
Wine -
Dunnuck
Jeb
-
Spirits
Wine & -
Spectator
Wine -
Parker
Robert
-
Parker
Robert -
Spectator
Wine
-
Parker
Robert -
Spectator
Wine
-
Parker
Robert -
Spectator
Wine
-
Parker
Robert -
Dunnuck
Jeb -
Spectator
Wine -
Enthusiast
Wine
-
Parker
Robert -
Spectator
Wine
-
Parker
Robert -
Spirits
Wine &
-
Spectator
Wine
Established on the splendid “Côte Pavie”, the vineyard of Château Pavie was planted by the roman in the 4th century who first saw the incredible potential of this terroir. The history of the property goes back to 1850 when the Pimpinelle estate was owned by Mr Fayard and Mr Chapus who, thanks to their work, managed to obtain a gold medal at the Paris World Fair.
Less than ten years later, it was bequeathed to Ferdinand Bouffard, a Bordeaux merchant who, in twenty years, managed to build up a 50-hectare estate by buying up several properties. Just after the war, it was bought by Albert Porte when Ferdinand Bouffard passed away. By unifying the properties of Mr. Bouffard, he created Château Pavie (The name comes from a particularly sweet and juicy peach variety that was growing on the slope).
Alexandre Valette took over in 1943 and succeeded in raising it to the rank of Premier Grand Cru Classé B in 1955. His grandson, who had taken over in 1957, sold it to Gérard Perse in 1998 who is still the owner today. Thanks to major investments in both the vineyard and the cellar and to additional work towards maturity and precision, the latter managed to raise his estate to the rank of Premier Grand Cru Classé “A” during the revision of the classification of Saint-Emilion wines in 2012.
The magnificence of Château Pavie comes from its exceptional terroir (37 hectares planted in one block) made of limestone, clay and sand-clay, with over 80 meters of altitude variation offering a multitude of micro-terroir, with mostly south exposure, where the typical grape varieties of the right bank (Merlot, Cabernet Franc and Cabernet Sauvignon) achieve perfect maturity.