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Chateau Pavie (Futures Pre-Sale) 2017

  • RP99
  • JS97
  • WE97
  • JD97
  • WS96
  • D95
  • TA95
750ML / 0% ABV
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Winemaker Notes

Critical Acclaim

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RP 99
Robert Parker's Wine Advocate
There was no frost in this vineyard in 2017, due to its elevation, and grapes were harvested September 25 through October 3. Composed of 60% Merlot, 22% Cabernet Franc and 18% Cabernet Sauvignon, the very deep purple-black colored 2017 Pavie has a profound nose of crushed blackcurrants, warm black plums and black forest cake with nuances of licorice, espresso, Chinese five spice and violets plus wafts of smoked meats and garrigue. Full-bodied, rich, firm, velvety and packed solid with black and blue fruit layers accented by sparks of exotic spices and floral scents, it finishes very long and incredibly layered. This is a very unique expression of this vintage.
Barrel Sample: 97-99
JS 97
James Suckling
This is very velvety with a very pretty density and richness. Full body and chewy tannins. Focused and tight on the finish. Succulent and savory, too. Shows strength and subtlety at the same time.
Barrel Sample: 96-97
WE 97
Wine Enthusiast
This wine has a fresh lift that prior releases didn't necessarily boast. That freshness lends elegance to the wine, coupled with the fine fruity richness of the terroir. It is finely structured and cut by great acidity and spice. Drink from 2026.
Barrel Sample: 95-97
JD 97
Jeb Dunnuck
If I had to pick one wine to be the wine of the vintage, at least at this early stage, it would be the 2017 Pavie. One of the deepest, richest, most opulent wines produced, it offers a heavenly bouquet of black and blue fruits, crushed violets, graphite, and spring flowers. While it’s not going to match the 2015 in sheer scale, it has sensational purity, a seamless texture, no hard edges, and pumps out way more fruit and texture than just about every other wine made in 2017. Hats off to the Perse family for this incredible effort.
Barrel Sample: 95-97+
WS 96
Wine Spectator
Dark and admirably ripe, with layers of fig and blackberry compote liberally infused with tobacco, licorice snap and fruitcake flavors. Shows some heft through the finish, but there’s enough energy to keep this moving along. A long, subtle echo of chalk is alluring.
Barrel Sample: 93-96
D 95
Decanter
This is a good Pavie, with a good amount of clear water between it and the second wine. There's no doubt that this is a big wine, high on extraction of black fruits, coffee and tar aromatics, but the overall feel is velvety and fresh, as it was in 2016. 80% new oak has been used this time, compared to 100% previously, but still for 24 months, and the estate has continued their practice of beginning harvest a little earlier than in the past (helped by the vintage of course), getting going on 20 September this year. It's a very good wine for the vintage, with impressive texture, and they are doing a very successful job of moving towards a more sculpted feel without sacrificing their signature. They had no blockage of maturity here, and no frost; the altitude and the limestone saw to that.
Barrel Sample
TA 95
Tim Atkin
Inky black colour. Deep and spicy aromas. Less open than the Arômes, which is perhaps not surprising as this is in 80% new wood. Monster extraction and depth with tinglingly rich tannins and sweet fruit. Bright violet and spice – almost Syrah-like in its intensity. Powerful, packed fruit and sweet tannins. A streak of acidity holding it together. Intense and very good of its style.
Barrel Sample: 93-95
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Chateau Pavie

Chateau Pavie

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Chateau Pavie, France
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In the fourth century, Chateau 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.

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Marked by its historic fortified village—perhaps the prettiest in all of Bordeaux, the St-Émilion appellation, along with its neighboring village of Pomerol, are leaders in quality on the Right Bank of Bordeaux. These Merlot-dominant red wines (complemented by various amounts of Cabernet Franc and/or Cabernet Sauvignon) remain some of the most admired and collected wines of the world.

St-Émilion has the longest history in wine production in Bordeaux—longer than the Left Bank—dating back to an 8th century monk named Saint Émilion who became a hermit in one of the many limestone caves scattered throughout the area.

Today St-Émilion is made up of hundreds of independent farmers dedicated to the same thing: growing Merlot and Cabernet Franc (and tiny amounts of Cabernet Sauvignon). While always roughly the same blend, the wines of St-Émilion vary considerably depending on the soil upon which they are grown—and the soils do vary considerably throughout the region.

The chateaux with the highest classification (Premier Grand Cru Classés) are on gravel-rich soils or steep, clay-limestone hillsides. There are only four given the highest rank, called Premier Grand Cru Classés A (Chateau Cheval Blanc, Ausone, Angélus, Pavie) and 14 are Premier Grand Cru Classés B. Much of the rest of the vineyards in the appellation are on flatter land where the soils are a mix of gravel, sand and alluvial matter.

Great wines from St-Émilion will be deep in color, and might have characteristics of blackberry liqueur, black raspberry, licorice, chocolate, grilled meat, earth or truffles. They will be bold, layered and lush.

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One of the world’s most classic and popular styles of red wine, Bordeaux-inspired blends have spread from their homeland in France to nearly every corner of the New World, especially in California, Washington and Australia. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec and Petit Verdot, these are sometimes referred to in the US as “Meritage” blends. In Bordeaux itself, Cabernet Sauvignon dominates in wines from the Left Bank of the Gironde River, while the Right Bank focuses on Merlot. Often, blends from outside the region are classified as being inspired by one or the other.

Tasting Notes for Bordeaux Blends

Bordeaux Blends are dry, red wines and generally have aromas and flavors of black currant, black cherry plum, graphite, cedar and violet. Cabernet-based, Left-Bank-styled wines are typically more tannic and structured, while Merlot-based wines, modeled after the Right Bank, are softer and suppler. Cabernet Franc can add herbal notes, while Malbec and Petit Verdot contribute color and structure.

Perfect Food Pairings for Bordeaux Blends

Since Bordeaux red blends are often quite structured and tannic, they pair best with hearty, flavorful and fatty meat dishes. Any type of steak makes for a classic pairing. Equally welcome with these wines would be beef brisket, pot roast, braised lamb or smoked duck.

Sommelier Secrets for Bordeaux Blends

While the region of Bordeaux is limited to a select few approved grape varieties in specified percentages, the New World is free to experiment. Bordeaux blends in California may include equal amounts of Cabernet Franc and Malbec, for example. Occassionally a winemaker might add a small percentage of a non-Bordeaux variety, such as Syrah or Petite Sirah for a desired result.

BANF422849_2017 Item# 422849

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