Winemaker Notes
Professional Ratings
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Jeb Dunnuck
The 2023 Aromes De Pavie always comes from the upper plateau and is based on equal parts Merlot and Cabernet Franc. Rocking black raspberries, spicy dark cherries, chocolate, graphite, and hints of spicy oak all define the aromatics, and it's medium to full-bodied, with a deep, layered, elegant, yet concentrated style that shines in the vintage.
Barrel Sample: 92-94 -
James Suckling
Rich, ripe blackberries, dark cherries, mussel shells, cocoa powder and a chalky edge. Full-bodied and very flavorful, with nicely chewy tannins, lush berry fruit and a dense finish. Big but still fresh and juicy. A blend of 50% merlot and 50% bouchet (cabernet franc).
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Decanter
Fragrant and floral with some savoury herbal notes too as well as graphite and pencil lead - bright and expressive with lots of Cabernet Franc notes. Supple and bouncy, gorgeous tannins, present and chalky - really filling the mouth but they have a lovely thick texture with a pristine clarity of juicy, almost sweet and chalky blue and red berry fruit underneath. Hint of mint on the finish, ending long and lifted. Really carefully worked, complete and calm. Feels quite effortless and will be delicious when it’s ready to drink. Nice balance overall with structure, acidity, fruit and freshness. Ageing 18 months, 50% new oak, 50% one year.
Barrel Sample: 93 -
Vinous
The 2023 Arômes de Pavie is a succulent, racy wine that will drink well with minimal cellaring. It offers a beguiling mix of vibrant red/purplish fruit, lavender, spice, mint and blood orange, all lifted by energizing acids. –Antonio Galloni
Barrel Sample: 90-92 -
Wine Spectator
Offers a showy, fruit- driven profile, with an up-front burst of raspberry and boysenberry pâte de fruits notes carried by the silky yet persistent structure. A light gloss of black licorice adds sheen to the finish. Merlot, Cabernet Franc and Cabernet Sauvignon.
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. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec and Petit Verdot, the best of these are densely hued, fragrant, full of fruit and boast a structure that begs for cellar time. Somm Secret—Blends from Bordeaux are generally earthier compared to those from the New World, which tend to be fruit-dominant.
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.