2005 Château Pavie St. Émilion Grand Cru Bordeaux France Wine Tasting Note

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2005
96
Still young, vibrant, tannic and stubbornly holding on to its adolescence, the wine is full-bodied, concentrated and mineral-driven, finishing with loads of salty tannins, ripe, deep, dark red fruits, licorice, espresso, earth and plums. If you have the patience, give it another 5 years in the bottle before opening, and it should prove to be a better tasting experience.

Still young, vibrant, tannic and stubbornly holding on to its adolescence, the wine is full-bodied, concentrated and mineral-driven, finishing with loads of salty tannins, ripe, deep, dark red fruits, licorice, espresso, earth and plums. If you have the patience, give it another 5 years in the bottle before opening, and it should prove to be a better tasting experience.

6,188 Views   Tasted
Youthful, fresh, vibrant, concentrated and still quite tannic. There is depth, length and the strong presence of crushed rock, licorice, smoke, flowers and dark red fruits. Time will add a lot to this wine. I'd wait until at least 2023 before popping a cork, unless you have a case or so, hanging around.

Youthful, fresh, vibrant, concentrated and still quite tannic. There is depth, length and the strong presence of crushed rock, licorice, smoke, flowers and dark red fruits. Time will add a lot to this wine. I'd wait until at least 2023 before popping a cork, unless you have a case or so, hanging around.

5,773 Views   Tasted
Still young, with a few hours of air, the wine fills out, adding much needed softness to the tannins and wall of fruit and crushed rocks. There is a freshness and purity to the fruit, along with some oak that needs another 5 years to better integrate. To drink it now, you need to give it at least 2-3 hours of air. Else, age it another 5-10 years.

Still young, with a few hours of air, the wine fills out, adding much needed softness to the tannins and wall of fruit and crushed rocks. There is a freshness and purity to the fruit, along with some oak that needs another 5 years to better integrate. To drink it now, you need to give it at least 2-3 hours of air. Else, age it another 5-10 years.

6,995 Views   Tasted
This is so tightly wound at the moment, it is not fun to taste. Yet, it is impossible not to be impressed by the dark, inky color, coupled by the wall of ripe, mineral soaked fruits, layers of flavors, intensities and textures. But this will need another decade to develop enough, to be fun to taste.

This is so tightly wound at the moment, it is not fun to taste. Yet, it is impossible not to be impressed by the dark, inky color, coupled by the wall of ripe, mineral soaked fruits, layers of flavors, intensities and textures. But this will need another decade to develop enough, to be fun to taste.

7,502 Views   Tasted
I get to taste the post 1998 vintages of Pavie a lot. My feeling is, the 2005 is probably the best of those wines until the dynamic duo of 2009/2010. It continues developing on a good path. The wine is still dark in color, with rich, fat, juicy, opulent, plush textures, fresh, sweet, ripe fruits, pungent aromatics and a long finish with power, length and purity. If you have a case and you're the curious type, pop a cork. If you only have a bottle or two, wait another decade.

I get to taste the post 1998 vintages of Pavie a lot. My feeling is, the 2005 is probably the best of those wines until the dynamic duo of 2009/2010. It continues developing on a good path. The wine is still dark in color, with rich, fat, juicy, opulent, plush textures, fresh, sweet, ripe fruits, pungent aromatics and a long finish with power, length and purity. If you have a case and you're the curious type, pop a cork. If you only have a bottle or two, wait another decade.

9,042 Views   Tasted
Truffle, tobacco, earth, espresso, cigar box, and sweet black, blue and red fruit scents are the first thing you notice Powerful, concentrated, tannic, yet balanced, complex, young and fresh. This mineral driven wine is obviously very good, but it’s even more obvious that this is oh, so young. Give it 10 to 15 more years.

Truffle, tobacco, earth, espresso, cigar box, and sweet black, blue and red fruit scents are the first thing you notice Powerful, concentrated, tannic, yet balanced, complex, young and fresh. This mineral driven wine is obviously very good, but it’s even more obvious that this is oh, so young. Give it 10 to 15 more years.

8,079 Views   Tasted
Tight and demanding coaxing to find its charms, with effort, spice, wood, oak, coffee and dark berries can be found. This is intense, concentrated and packed with layer and layer of ripe fruits poured over broken stones. This is not the best time to taste this wine and it is not showing all its stuff. Give it another 5-10 years.

Tight and demanding coaxing to find its charms, with effort, spice, wood, oak, coffee and dark berries can be found. This is intense, concentrated and packed with layer and layer of ripe fruits poured over broken stones. This is not the best time to taste this wine and it is not showing all its stuff. Give it another 5-10 years.

8,491 Views   Tasted
Already expressing a complex perfume of truffle, fudge, limestone, blueberry, black plums, chocolate, licorice, coffee bean, vanilla and kirsch, this intense, full bodied, powerful and rich Bordeaux wine is almost at the level of the stunning 2000. The long, pure, mineral infused, ripe fruit finish remains in your palate for close to 60 seconds.

Already expressing a complex perfume of truffle, fudge, limestone, blueberry, black plums, chocolate, licorice, coffee bean, vanilla and kirsch, this intense, full bodied, powerful and rich Bordeaux wine is almost at the level of the stunning 2000. The long, pure, mineral infused, ripe fruit finish remains in your palate for close to 60 seconds.

17,223 Views   Tasted
Wearing an inky, opaue, black, purple robe, the amazing, complex perfume grabbed your attention. But only until your palate caught up with incredible layers of opulent, silky, velvety, black cherry, mineral and plum flavored fruit that took over and would not let go. Absolutely compelling!

Wearing an inky, opaue, black, purple robe, the amazing, complex perfume grabbed your attention. But only until your palate caught up with incredible layers of opulent, silky, velvety, black cherry, mineral and plum flavored fruit that took over and would not let go. Absolutely compelling!

17,159 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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