1998 Château Pavie St. Émilion Grand Cru Wine Tasting Note


1998 Château Pavie  (St. Émilion Grand Cru) 94

With a nose of smoke, licorice, dark chocolate, espresso, herbs, black cherry, plum and a tiny background note of fig, the wine is full-bodied, rich, soft and stony. The wine ends with sweet, deep red fruit, salty tannins and licorice in the finish. With about 30 minutes of air, the wine continued filling out as it remained in the glass. This is showing close to full maturity. There is no hurry to drink it. But if you have been waiting to pop a cork, your wait is over.

2551 Views   Tasted

Similar to the last bottles tasted, the wine lacks excitement. More interesting on the floral, licorice, earth, dark cherry, plum and stone nose than on the palate. There is no reason to hold this wine any longer hoping for further development.

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There is probably no reason to hold this wine any longer. The secondary aromatics are in full force, with their licorice, stone, smoke and dark plum with red berry profile. Concentrated, full bodied and rich, the only draw back to the wine is a touch of bitter olive in the finish, which some tasters are going to like more than others.

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Vanilla, licorice, chocolate, coffee bean, black cherry and earthy aromas were in abundance. The ripe, round tannins delivered soft, textures and a plush mouth feel, but the wine was over-oaked. The chocolate, plum and vanilla finish was not dry, but it was a bit too sweet and the oak was mildly intrusive. Served blind, it was obvious the wine was from a great terroir, but that while this vintage was good, I was willing to bet later vintages showed a marked improvement in quality. Pavie, thanks to the spare no expense attitude of Gerard Perse did not become one of the stars of St. Emilion until 2000. In 1998, he was just getting his sea legs. There is no hurry to drink the wine, it was still young and fresh. But the 1998 Pavie is not at the level achieved by later vintages.

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Still deep in color,with a pungent nose of chocolate, plums, coffee bean, smoke and truffle, this rich, ripe and close to mature St. Emilion ends with a chocolate covered boysenberry, vanilla and black cherry finish. Compared to wines from Pavie starting in 2000. this is a beefier, less opulent style of Bordeaux wine.

8067 Views   Tasted 93

With an expressive bouquet of licorice, smoke, juicy black plums, blueberry and fresh black cherries, this richly textured, elegant, plush wine has turned the corner. On several occasions, this seemed like a good wine, but with the proclivity towards being chunky. This was the first time the felt sophisticated on the palate, The suave finish ended with chocolate covered plums and cassis. If you have more than a few bottles, it's time to crack one. However, the wine will only get better from here.

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98 Pavie - With its chocolate, black raspberry, licorice, mineral, coconut, floral coffee, caramel and earthy scented nose is easy to notice. Full bodied and concentrated with fruit, but the tannins are a little rustic. The finish displays a mix of red and black fruit sensations and fat textures along with chocolate covered licorice and black cherry. While this is a good wine, it's not in the same league as the wines produced by Perse starting with the 2000 vintage.

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This is a powerful, full bodied wine that needs 5 or more years to reveal all its charms. Layers of concentrated deep dark fruit and a complex perfume make this wine a treat to taste. Similar to Ausone in that the wine is less opulent and does not deliver the same level of intensity as do subsequent vintages.

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Thick, rich, palate staining fruit please the senses. This is a very powerful, full bodied wine that needs time to reach full maturity

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Inky black in color. A nose filled with black fruit, fennel, stone, herbs and spices. Full bodied with a lasting palate presence.

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This deeply colored wine filled with black fruit, plums and coffee is already approachable. The flavors and complexity married to the plush texture your palate experiences are what great Bordeaux is all about.

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Opaque, black, purple ink. No lightening at the edges. An intoxicating perfume of plums, blackberries, licorice, mocha, spicy oak and floral scents say hello! Huge, dense, elegant layer of fruit envelopes your palate. Concentrated, full bodied, packed and stacked with ripe fruit. There is no mistaking this wine for anything other than Bordeaux. Mouth drying tannins. :40 second deep, rich finish.

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The nose, showed off lavish smells of licorice, coffee, spice, ripe red and black fruits. The palate is dense and concentrated with layers upon layers of fruit. Thick and full-bodied with a clean, pure, black fruit filled finish.

3256 Views   Tasted 93
Pavie Perse Wine Tasting Notes, Ratings

When to Drink Chateau Pavie, Anticipated Maturity, Decanting Time

Chateau Pavie is much better with at least 12-15 years of aging in good vintages. Young vintages can be decanted for 3-4 hours, or more. This allows the wine to soften and open its perfume.

Older vintages might need very little decanting, just enough to remove the sediment. Chateau Pavie offers its best drinking and should reach peak maturity between 15-40 years of age after the vintage.

Serving Chateau Pavie with Wine and Food Pairings

Chateau Pavie is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift.

Chateau Pavie is best paired with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised and grilled dishes. Chateau Pavie is also good when matched with Asian dishes, rich fish courses like tuna, mushrooms and pasta.

The wine of Chateau Pavie sparks debates. Hopefully they are fun debates, but with wine involved, I've seen a few conversation become rather heated! Some tasters love the wine. Count me in that group. It is a favorite wine of Robert Parker. Other consumers do not enjoy the wine and prefer when it was made in a less ripe, thinner, less concentrated style.

My bet is, in time, when the Perse vintages have matured, the greatness of what Perse has accomplished at Pavie will be widely recognized. In fact, as we mentioned earlier, the efforts expended by Perse seems to have vindicated Perse and Parker because September 6, 2012 marked the day Chateau Pavie was upgraded in the official 2012 St. Emilion Classification to Chateau Pavie, St. Emilion, Premier Grand Cru Classe A.

Starting with the 2010 vintage of Chateau Pavie, to protect consumers and fight counterfeits, every bottle and label from this vintage forward has a lock slip on the capsule with a unique code that matches up to the identical number of the bottle displaying the date the wine was bottled and labeled at Chateau Pavie. The more things change, the more they stay the same.

For the 2012 vintage, to commemorate their promotion to Grand Cru Classe A status, Chateau Pavie introduced a new, sleek, quite artistically designed, regal looking label in gold and black, replacing the older, classic, green tinted design. Chateau Pavie returned to the standard label in subsequent vintages.