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Chateau Pavie 2001

Bordeaux Red Blends from St. Emilion, Bordeaux, France
  • RP96
  • WS92
  • WS100
  • JS100
  • RP100
  • JS100
  • RP98
  • WS98
  • WS96
  • JS96
  • V96
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Winemaker Notes

Château Pavie has a deep purple color. The bouquet is redolent of black fruit, blackcurrant, and a hint of well-integrated oak. The mouthfeel is quite firm, and there is a great deal of substance there, underpinned by a tannic structure that bodes well for good ageing. The aftertaste is that of a very fine, but very young wine with tannin that obviously needs more time. However, 2001 Château Pavie is in no way dry, or unbalanced. It leaves a mouthwatering impression of freshness on the palate, a sure sign of very ripe grapes. This great wine will benefit greatly from gentle aeration (decanting and large glasses). It is still a bit too young to show most of what it has to offer, but for those of you who are impatient, it will nevertheless pair beautifully with jugged hare, roast glazed pork with spices, or an entrecôte à la bordelaise.

This Château Pavie will age for at least 8-12 years.

Critical Acclaim

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RP 96
The Wine Advocate

One of the candidates for wine of the vintage ... again, the 2001 Pavie, from a magnificent south-facing vineyard planted primarily on limestone soil, is a blend of 70% Merlot, 20% Cabernet Franc, and 10% Cabernet Sauvignon. After a six week maceration, it spent nearly 24 months in new oak prior to being bottled unfined and unfiltered. Some Bordeaux brokers think it might be even better than the 2000 Pavie, but I do not agree. The inky/ruby/purple-colored 2001 exhibits a tight but promising nose of crushed stones, a liqueur of blackberries, cherries, and black currants, and subtle smoke and licorice in the background. Powerful, with impressive elegance, fine harmony among its elements, a multi-layered texture, it has a finish that lasts for 50+ seconds. There is considerable tannin, but it is well-integrated. Give it 3-4 years, and drink it over the next two decades. A profound effort for the vintage, it is an example of a perfectionist proprietor pushing the envelope of quality.

WS 92
Wine Spectator

Powerful, with loads of smoke, vanilla, berry and chocolate character. Full-bodied, with velvety tannins and a long, caressing finish. Modern and rich. Well-done. Best after 2008. 7,500 cases made

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Chateau Pavie

Chateau Pavie

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Chateau Pavie, , France - Bordeaux
Chateau Pavie
In the fourth century, Château Pavie's slope was planted. Parcel after parcel – Pigasse, les domaines de la Sable, Pimpinelle, Larcis – the bulk was built and consolidated under the Pavie name. This lies all in one piece on the slope of the hill southeast of the town of Saint-Emilion. The buildings and the vineyard at Pavie are at three levels on the side of the slope.

Since 1998, Chantal and Gérard Perse have owned this estate, which boasts the largest vineyard of all Premier Grand Cru Classés in Saint-Emilion. The old fermentation cellar has given way to twenty temperature-controlled wooden vats, and the quarries have been replaced by a modern aging cellar.

Champagne

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Associated with luxury, celebration, and romance, Champagne is home to the world’s most prized sparkling wine. In order to be labeled ‘Champagne’ within the EU and many New World countries, a wine must originate in this northeastern region of France and adhere to strict quality standards. Made up of the three towns Reims, Épernay, and Aÿ, it was here that the traditional method of sparkling wine production was both invented and perfected, birthing a winemaking technique as well as a flavor profile that is now emulated worldwide. Well-drained limestone chalk soil defines much of the region, lending a mineral component to the wines. The climate here is marginal—ample acidity is a requirement for sparkling wine, so overripe grapes are to be avoided. Weather differences from year to year create significant variation between vintages, and in order to maintain a consistent house style, non-vintage cuvées are produced annually from a blend of several years.

With nearly negligible exceptions, three varieties are permitted for use in Champagne: Chardonnay, Pinot Noir, and Pinot Meunier. These can be blended together or bottled varietally, depending on the final style of wine desired. Chardonnay, the only white variety, contributes freshness, delicacy, and elegance, as well as bright and lively acidity and notes of citrus, orchard fruit, and white flowers. Pinot Noir and its relative Pinot Meunier provide the backbone to many blends, adding structure, body, and supple red fruit flavors. Wines with a large proportion of Pinot Meunier will be ready to drink earlier, while Pinot Noir contributes to longevity. Whether it is white or rosé, most Champagne is made from a blend of red and white grapes—and uniquely, rosé is often produce by blending together red and white wine. A Champagne made exclusively from Chardonnay will be labeled as ‘blanc de blancs,’ while one comprised of only red grapes are called ‘blanc de noirs.’

KTZ76510_2001 Item# 76510

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