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Chateau Pavie 2004

Bordeaux Red Blends from St. Emilion, Bordeaux, France
  • W&S96
  • WS95
  • RP94
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Winemaker Notes

Chateau Pavie's large production has made it more easily available than many other red Bordeaux. It is one of the best-known St. Emilions, vinified in a slightly lighter, more elegant style. With moderate red currant fruit in the nose, plus earth and spice, it can be peppery, spicy, or even leafy with hints of red cherries. Like other wineries in the côtes of St. Emilion, Chateau Pavie makes firm wines that are restrained and austere when young. The occasionally severe tannins mature with age into a fine sinewy structure. The better vintages are deep, intense, and concentrated. They mature 7-20 years after the vintage.

Critical Acclaim

W&S 96
Wine & Spirits

A conspicuously modern wine, Pavie with its hyper-ripe fruit and substantial new oak treatment stands out as an offense to some, a glorious pleasure to others. In the case of the 2004, it carries the oak beautifully, untamed by it. The wine is wild, in fact, and quite hard to resist. The cool complexity of the tannins grows out of three terroirs: the limestone plateau, a sector of gravel and limestone and a third sector of clay. The fruit opens with thick-skinned black plum power, reverberating with feral scents and violets. Staunch and formidable, the wine is packed with life.

WS 95
Wine Spectator

This is a beauty, with the singed apple wood and juniper notes fully melded with the core of lush raspberry and blackberry confiture flavors. The edges are rounded off but the spine still drives through. Ends with graphite and ganache accents and a mouthwatering hint.

RP 94
The Wine Advocate

A real sleeper effort from the Perse family, the 2004 Pavie has a dense, bluish purple color and a wonderful, sweet kiss of blackberry, licorice, spice box and roasted herbs. The wine is rich, deep, full-bodied and absolutely remarkable for the vintage. This is certainly a candidate for one of the wines of the year and seems still relatively youthful and promising. Drink it over the next 20 years.

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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.

Famous for its food-friendly, approachable wines and their storied history, Chianti is perhaps the best-known wine region of Italy. This sub-zone of Tuscany has it all—sweeping views of undulating hills, the hot Mediterranean sun, hearty cuisine, and a rich artistic heritage. Historically packaged in short, round, straw-covered bottles known as “fiaschi” and containing insipid red liquid, Chianti today is typically not your Italian grandfather’s pizza wine. The heart of the Chianti zone is known as Chianti Classico, as the region has expanded its boundaries over time to capitalize on the wine’s fame, thus diluting its reputation. Within Chianti there are seven other subzones with unique characteristics, including Colli Senesi, Colli Fiorentini, and Chianti Rufina.

Chianti wines are made primarily of Sangiovese, with other varieties comprising up to 20% of the blend. Generally, local varieties are used, including Canaiolo, Mammolo, and Marzemino, but international varieties such as Cabernet Sauvignon, Merlot, and Syrah have also been approved in more recent years. Basic, inexpensive Chianti is simple and fruit-forward and makes a great companion to any casual dinner involving red sauce. At its apex, it is savory and rustic with high acidity, firm tannins, and notes of tart red fruit, dried herbs, fennel, salami, balsamic vinegar, and smoky tobacco. Chianti Riserva, typically the top bottling of a producer, can benefit handsomely from a decade or two of cellaring.

Sangiovese

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The perfect intersection of bright fruit and savory earthiness, Sangiovese is the backbone variety in Tuscany. While it is best known as the chief component of Chianti, it reaches the height of its power and intensity in the complex, long-lived Brunello di Montalcino. Elsewhere throughout Italy, it can make inexpensive wines for daily consumption ranging from inoffensive to deliciously easy. On the French island of Corsica, under the name Nielluccio, it produces excellent bright and refreshing red and rosé wines with a personality of their own. Sangiovese has also enjoyed moderate popularity in California and Washington State over the last few decades.

In the Glass

Sangiovese is a medium-bodied red with savory flavors of tart cherry, plum, tomato, fresh tobacco, anise, thyme, oregano, and dried earth. High-quality, well-aged examples will take on notes of smoke, clay pot, leather, gamey meat, potpourri, and dried fruits. Corsican Nielluccio is distinguished by a subtle perfume of dried flowers.

Perfect Pairings

Sangiovese is the ultimate pizza and pasta red—its high acidity, moderate alcohol, and grainy tannins create an affinity with tomato-based dishes, spicy meats, and anything off the barbecue.

Sommelier Secret

Although it is the star variety of Tuscany, cult-classic “Super-Tuscan” wines may contain no Sangiovese at all! Since the 1970s, local winemakers have been producing big, bold wines (with price tags to match) that are typically monovarietal or a blend of one or more of several international varieties—usually Cabernet Sauvignon, Cabernet Franc, Merlot, or Syrah—with or without Sangiovese.

LOA90676_2004 Item# 90676

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