2015 Pavie



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£2,794.00
£1,396.00
£697.00
£1,396.00
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£955.00
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Average critic rating : 95.21 points

95-98

95-98

One of the wines of the vintage, the 2015 Pavie is dense, powerful and seamless. A huge, spherical wine, even for the year, the 2015 exudes depth. Even with all of its intensity, the 2015 retains striking freshness and nuance, with plenty of bright red stone fruit and floral notes taking center stage. The super-extracted, oak-driven style that was such a Pavie signature a decade ago seems to be giving way to a more refined approach that showcases fruit, richness and purity. This is a superb showing from Gerard Perse and consulting winemaker Michel Rolland. Apr 2016, www.Vinous.com

96-98

96-98

The 2015 Pavie is a blend of 60% Merlot, 22% Cabernet Franc and 18% Cabernet Sauvignon that is matured in 80% new oak and 20% one-year-old barrels. It has a really quite glorious bouquet that is sensual and very well defined and pure. In my opinion, just dialing down the new oak even by 15% is allowing more personality and more terroir-expression to filter through. The palate is medium-bodied with supple, ripe, lace-like tannins and a fine bead of acidity. It feels caressing and sensual in the mouth with superb mineralité and purity on the vivacious and sustained finish. This is unquestionably the best wine from Gérard Perse in 2015: a great Pavie with a very long life ahead, though I would cellar it for at least a decade to witness it in full flight. Apr 2016, www.eRobertParker.com, Drink: 2025-2060

100-100

100-100

For me, this redefines Pavie. The depth and intensity and more important, the clarity, is really something. Full and ultra-fine tannins. It shows such great tannins and finesse. It is the essences of Pavie. Mar 2016, www.JamesSuckling.com

95-98

95-98

This delivers some serious fruit firepower, with blueberry, blackberry and plum notes that pump along authoritatively, pulling the creamy tannins along with them. Echoes of tobacco and violet emerge through the finish, along with a buried mineral accent. A contender for wine of the vintage on the Right Bank. Mar 2016, James Molesworth, www.WineSpectator.com

17

17

60% Merlot, 22% Cabernet Franc, 18% Cabernet Sauvignon. 37 ha. 36 hl/ha. No need for over-extraction because the grapes were naturally ripe. Picked until 9 October. Rich and silky. Blackish crimson. Massive build. Very sweet - but there is some freshness too. Very round tannins. More fluid and less astringent than many vintages. 14.55%. Apr 2016, www.JancisRobinson.com, Drink: 2028-2045

95

95

Follows recent vintages with more Cabernet Franc (22%) and Cabernet Sauvignon (18%) in the blend. Fragrant dark fruit and spice notes. Powerful tannic frame but the tannins are really refined. Opulent mid-palate but minerality and tension runs through to a firm, driving finish. Accomplished but needs time. Apr 2016, James Lawther MW, www.Decanter.com, Drink: 2025-2045



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 22/11/2016) market price for 12x75cl standard case:

Pavie 2015
+£212.33     (+7.99%) Latest price:  £2,871.33
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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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