2011 Pavie



Size Availability? price? Qty
£1,896.00
£949.00
£1,896.00
£160.00
£648.00

Average critic rating : 93.43 points

95

95

The 2011 Pavie is composed of 70% Merlot, 20% Cabernet Franc and 10% Cabernet Sauvignon (14.3% alcohol). It possesses a certain approachability, which is somewhat disarming for the big, robust, super-concentrated and ageworthy style Pavie has favored since 1998. The opaque purple-hued, full-bodied 2011 offers a sweet kiss of kirsch, blackberry, cassis and licorice, but no evidence of toasty oak despite the fact it is bottled about six months after most other premier grand cru classes in St.-Emilion. One of the most complete wines of the vintage, this superstar possesses gorgeous texture and opulence, and can be drunk in 3-4 years, or cellared for two decades. Wine Advocate.April, 2014

92-94

92-94

The Pavie was picked from 20th until 30th September. Usually there is an explosion of fruit from the glass...but not this time. It is more succinct in 2011, drawing you in to the seductive, pure, cassis and dark berry fruits laced with blueberry and a touch of soy. The palate is full-bodied and very well balanced with ripe tannins, good acidity and great harmony. There is less of a vice-like grip than the 2010 and of course, great persistency and purity on the mouth, though those tannins are drying on the finish (as usual.) will require a decade in bottle. Note the plus sign. Tasted April 2012.Neal Martin, eRobertParker.com

94-95

94-95

Fabulous aromas of blackberries and cassis. A purity of fruit here. Full body, with silky tannins. Powerful finish. Muscular for the vintage. Gorgeous. I like the brightness and clarity to it. jamessuckling.com

92-95

92-95

Very ripe, but also very focused, with a distilled raspberry essence racing from start to finish, while extra licorice snap, blueberry coulis and plum pâte de fruit notes fill in the background. Long and velvety through the finish. A beautiful effort for the vintage. WineSpectator.com

17

17

Slightly lower yields than 2010. Gentle aroma of sweet dark, dusty fruit pure with evident oak char and chocolate. Very firm and chewy grip but there's a softness in the mouth that is striking for Pavie. Dense and dark but with a fluid flourish at the end and good length. Enough freshness to balance. Lots of matière then the oak char comes back on the finish. A bit too dense for pleasure at the moment. Julia Harding MW, jancisrobinson.com

17.5

17.5

Dark, saturated colour. Very ripe with blackcurrant and raisined fruit notes. Concentrated fruit on the palate, a touch Port-like but handles the powerful tannic structure of the wine. A bold, long-term statement. Drink 2020-2035. Decanter.com

93-94

93-94

Pavie has really moved away from over-ripeness and over the past several years produced gorgeous wines. This wine has aroma of spices, dark berries and layers of flavours. It is fresh and lively with good acidity and firm, dense, ripe tannins. Well made and opulent with freshness. AsianPalate.com



Graphs indicate market price trends as calculated by FINE+RARE’s internal market making system and are for guidance only. E&OE.

Chart showing (to 08/12/2016) market price for 12x75cl standard case:

Pavie 2011
+£693.00     (+57.61%) Latest price:  £1,896.00
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Pavie: The Importance

One of the most well-established châteaux in the Bordeaux appellation of St-Émilion, Château Pavie went through a huge period of change, when the new owner Gerard Perse purchased the estate in 1998. Perse, who also owns Château Monbousquet, Château Pavie-Decesse and Bellevue Mondotte, brought with him a huge amount of expertise, and big plans to revolutionise the estate and the wine-making at Pavie.

 

The characteristics of the wine produced at Château Pavie changed dramatically when Perse took over control of the estate. Previously, the wine had been a much lighter style than what is being produced now, and arguably more subtle and elegant, with some saying that the pre-1998 wines had been a truer expression of St-Émilion. The style produced now is deeply coloured and flamboyant, with notes of dense dark fruits, chocolate, truffle and spice. Because of the intensity of this wine, it often needs around 15 years to mature. A comparison of pre and post-1998 vintages would show just how drastically different these two styles truly are.

 

Pavie is a clear favourite of Neal Martin and Robert Parker, with a big shift in their scores being seen from the year that Perse took over. Since then, no vintage has received fewer than 90 points, with the 2000, 2005, 2009 and 2010 vintages all receiving a perfect 100 points. As Parker writes: “Pavie’s style of low yields, ripe fruit and serious extraction does produce, even in lighter vintages, a very concentrated and dense wine, but in the great years, the results are legendary.”

 

Pavie: The Insight

The vineyards of Château Pavie comprise 42 hectares and are made up of three completely different terroirs each with their own microclimates, which gives the wine huge depth and complexity.

 

The vineyard is planted with 70% Merlot, 20% Cabernet Franc and 10% Cabernet Sauvignon, and this is reflected to varying degrees in the final blend of the wine. A lot of effort is expended in order to achieve low yields, thus encouraging the grapes harvested to be of the best quality and intensity, and the sorting process of the grapes is meticulous to ensure that only the best grapes contribute to the final wine.

 

Although the change in style at Pavie has sparked controversy, with some preferring that it be made in a less concentrated style, the effort that Perse, along with the help of oenologist Michel Rolland, has expended at the estate has received significant recognition. The most important of which was the elevation in classification of Pavie in 2012. In this new Classification of St-Émilion, Château Pavie was elevated from Premier Grand Cru Classe B to A, placing it alongside the other greats of St-Émilion, Ausone, Cheval Blanc and Angelus, with Parker writing that “Pavie potentially rivals nearby Ausone, the oldest and possibly the most famous estate in Bordeaux.”

 

The estate also produces a second wine called the Les Arômes de Pavie. Originally called Château Tour Simard, the first vintage of Les Arômes was produced in 2005. Mostly made with the juice from young vines, Les Arômes is made with more Merlot than the Grand Vin and has some of the elements found in the top wine, although it is much softer, making it an excellent starting point from which to explore the wines of Château Pavie.

 

Gerard Perse also created another wine, called the Esprit de Pavie, which Tim Atkin refers to as an entry point to the wines of Gerard Perse. The wine is aged in barrels previously used in making Gerard Perse’s other wines, including Château Pavie, and is made up of grapes originating from a variety of Perse owned sources in St-Émilion, bringing together the various estates and styles into one wine.



Pavie: The Background

The slopes of Château Pavie were planted as far back as the fourth century by the Ancient Romans and it has been a well-known producer in St-Émilion since the middle of the 19th century.

 

When Gerard Perse bought the estate the vineyards were in extremely poor condition and required extensive replanting. Along with this, Perse also extended the vineyards at Pavie by 2.5 hectares when he purchased the vines of Château La Clusière, an integration which was allowed as the terroirs were judged to be similar enough, and a small part of the vineyards at Pavie-Decesse were also incorporated into the vineyards at Pavie. Perse renovated the entire estate, with work finishing in 2000, and in 2011 he began a complete renovation of the win-making facilities to an extremely modern state of the art facility which was completed in 2013.



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