1999 Château Pavie St. Émilion Grand Cru Bordeaux France Wine Tasting Note
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1999
Château Pavie (St. Émilion Grand Cru)
A very nice wine drinking in the sweet spot. Concentrated, lush, ripe, sweet and easy to enjoy due to its lavish fruit, licorice, dark cocoa, smoke and ripe plum character. 4,797 Views Tasted Feb 10, 2020I've tasted this wine a few times over the past month. Each bottle has been delicous with its licorice, smoky black cherry, earth, cocoa and truffle personality. Lush, plush and fully ready to deliver pleasure today. 5,176 Views Tasted Feb 13, 2014Licorice, smoke, truffle, blackberry, black cherry, stone and coffee bean scents open to a soft, round, plush, ripe, rich wine. The sensuous finish ends with jammy blackberry, chocolate, licorice and earthy notes. 1999 Pavie is one of the top wines of the vintage and its drinking perfectly today. 5,181 Views Tasted Sep 20, 2012Smoke, blackberry, cassis, licorice, and truffle scents express a wine that's mature. Opulent in texture, this ripe wine finishes with chocolate, plum liqueur and licorice flavors. This is a nice example of Pavie,especially for the vintage, but it falls short of the level hit by later vintages. 10,164 Views Tasted Aug 21, 2010Opaque, purple, black hue. Black fruits, cherries, anise, spicy oak and forest aromas become apparent with a little coaxing. Full bodied, very concentrated wine. In the mouth, the feeling is of perfect balance between huge and suave sensations, like marrying elegance with weight and depth. Layers of liquefied, black cherries on the palate offer a long, rich finish. 3,382 Views Tasted Sep 29, 2008 |
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, and 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 conversations 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 seem 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 locking 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.
