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2001 Château Pavie St. Émilion Grand Cru Bordeaux France Wine Tasting Note

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2001
Château Pavie  (St. Émilion Grand Cru)
95
Fully mature, and simply great in your glass with its wall of roasted plums, cherries, smoke, licorice, dried flowers, and sea salt in the perfume. The palate was even better with its wealth of red and black fruits, licorice, oceanic accents, and touch of espresso. This is fully ready to go. Drink from 2023-2038.

Fully mature, and simply great in your glass with its wall of roasted plums, cherries, smoke, licorice, dried flowers, and sea salt in the perfume. The palate was even better with its wealth of red and black fruits, licorice, oceanic accents, and touch of espresso. This is fully ready to go. Drink from 2023-2038.

2,462 Views   Tasted
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Black tea with a bit of red in the color around the edges, the wine is fully-mature offering smoke, wet forest floor, cigar wrapper, and roasted cherries on the palate. Elegant and refined, the fruit has energy, lift, and sweetness in the core of the wine with touches of Herbs de Provence, licorice, olives, and plums. There is no reason to wait any longer for the wine to age, as it is fully ready to go. Drink from 2022-2035

Black tea with a bit of red in the color around the edges, the wine is fully-mature offering smoke, wet forest floor, cigar wrapper, and roasted cherries on the palate. Elegant and refined, the fruit has energy, lift, and sweetness in the core of the wine with touches of Herbs de Provence, licorice, olives, and plums. There is no reason to wait any longer for the wine to age, as it is fully ready to go. Drink from 2022-2035

3,374 Views   Tasted
This is drinking quite well today. Popped and poured, the wine served up its strong sense of oceanic minerality, ripe, juicy, sweet, fresh plums, dark cherries, licorice, smoke and crushed rocks on the nose and palate. richly textured, plush and polished, the wine finished with layers of dark red fruits and a touch of salt in the tannins. This should deliver the goods for at least 15 or more years with ease.

This is drinking quite well today. Popped and poured, the wine served up its strong sense of oceanic minerality, ripe, juicy, sweet, fresh plums, dark cherries, licorice, smoke and crushed rocks on the nose and palate. richly textured, plush and polished, the wine finished with layers of dark red fruits and a touch of salt in the tannins. This should deliver the goods for at least 15 or more years with ease.

5,363 Views   Tasted
This continues developing and evolving in a positive direction. Popped and poured, this beauty is at maturity offering sensuous textures, ripe, lush, soft, silky fruit, concentration and complexity with a lengthy finish that holds your interest sip after sip. This might get better, but it's drinking so well today, if you own a bottle, you should definitely pop a cork.

This continues developing and evolving in a positive direction. Popped and poured, this beauty is at maturity offering sensuous textures, ripe, lush, soft, silky fruit, concentration and complexity with a lengthy finish that holds your interest sip after sip. This might get better, but it's drinking so well today, if you own a bottle, you should definitely pop a cork.

5,049 Views   Tasted
This is in the zone. Splash decanted and poured, the nose, with its smoke, crushed rock, floral, truffle, dark cherry and cigar wrapper aromas let you know the wine was ready to go. Concentrated, soft, silky, stone and loaded with sweet, plums and cherries, this was great from the get-go. The wine did not move from its initial taste, so I imagine, this is at peak and will remain there for at least 6-8 or more years.

This is in the zone. Splash decanted and poured, the nose, with its smoke, crushed rock, floral, truffle, dark cherry and cigar wrapper aromas let you know the wine was ready to go. Concentrated, soft, silky, stone and loaded with sweet, plums and cherries, this was great from the get-go. The wine did not move from its initial taste, so I imagine, this is at peak and will remain there for at least 6-8 or more years.

3,623 Views   Tasted
With a nose of licorice, dark chocolate covered boysenberries, smoke and coffee bean, this is really singing. In the sweet spot, this is soft, plush, silky and luscious on the palate. Decanted one hour prior to serving gets this ready to go. There was a fair amount of sediment in the bottle. Drink now and over the 12-15 years.

With a nose of licorice, dark chocolate covered boysenberries, smoke and coffee bean, this is really singing. In the sweet spot, this is soft, plush, silky and luscious on the palate. Decanted one hour prior to serving gets this ready to go. There was a fair amount of sediment in the bottle. Drink now and over the 12-15 years.

4,913 Views   Tasted
The nose explodes from the glass with charcoal, smoke, licorice, blackberry, plum, spice, truffle and earthy scents. Opulent, sensuous and sexy on the palate, the wine ends with rich, concentrated layers of chocolate covered dark berries, spice, black cherry and plum liqueur. There is room to improve, but this is drinking so well today, it's hard not to want to pop a bottle. Wine at this level is part of the reason Chateau Pavie was recently promoted to Premier Grand Cru Classe A.

The nose explodes from the glass with charcoal, smoke, licorice, blackberry, plum, spice, truffle and earthy scents. Opulent, sensuous and sexy on the palate, the wine ends with rich, concentrated layers of chocolate covered dark berries, spice, black cherry and plum liqueur. There is room to improve, but this is drinking so well today, it's hard not to want to pop a bottle. Wine at this level is part of the reason Chateau Pavie was recently promoted to Premier Grand Cru Classe A.

6,290 Views   Tasted
Licorice, black cherry, truffle, coffee bean, coconut, barbecue, spice, mineral, hot bricks and fresh herbs make up the attention seeking perfume. Silky, round textures with ripe plums. spice, coffee, minerality and cocoa flavors are found in the rich, fruit, opulent filled finish. 2001 Pavie is drinking great today and this is only going to get better. This was popped and poured and just kept getting better. Maybe it deserves another point.

Licorice, black cherry, truffle, coffee bean, coconut, barbecue, spice, mineral, hot bricks and fresh herbs make up the attention seeking perfume. Silky, round textures with ripe plums. spice, coffee, minerality and cocoa flavors are found in the rich, fruit, opulent filled finish. 2001 Pavie is drinking great today and this is only going to get better. This was popped and poured and just kept getting better. Maybe it deserves another point.

7,182 Views   Tasted
The wine opens with fresh picked blackberries, dark cherries, 5 spice, fennel and hints of espresso bean. Full bodied and concentrated with juicy ripe plums, chocolate, fennel and minerality, the wine ends in a velvet textured, long, ripe, spicy, dark berry filled finish.

The wine opens with fresh picked blackberries, dark cherries, 5 spice, fennel and hints of espresso bean. Full bodied and concentrated with juicy ripe plums, chocolate, fennel and minerality, the wine ends in a velvet textured, long, ripe, spicy, dark berry filled finish.

11,033 Views   Tasted

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.

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