Offering cedary notes with some hints of black olive tapenade, grilled meats, spice box and wood with black and red currants, this wine seems fully mature, lusty, rich and undeniably a major success in this vintage. The tannins are largely resolved and the wine is drinking beautifully, so there is no reason to defer your gratification for this wine. Drink now through 2025.
Pavie is widely acclaimed as one of Bordeaux’s greatest terroirs, of largely limestone and clay soils. Brilliantly situated with a sunny, southern exposure and exceptional drainage, Pavie potentially rivals nearby Ausone, the oldest and possibly the most famous estate in Bordeaux. Pavie’s other nearby neighbors include, Pavie-Macquin and Troplong-Mondot to the north, Larcis-Ducasse to the southeast and La Gaffelière and Saint-Georges Côte Pavie to the west.
Until 1978, previous owners rarely produced great wine, but of course that all changed with the acquisition of the 92-acre, single vineyard by Chantal and Gérard Perse. In short, they dramatically raised the quality. Currently, the vineyard is planted with 60% Merlot, 25% Cabernet Franc and 15% Cabernet Sauvignon, but the actual blend for each vintage tends to possess slightly higher amounts of Merlot. A perfectionist, owner Gérard Perse is flexible with the percentage of new oak, as well as how long the wine is aged in cask. Great vintages can get 100% new oak and spend up to 32 months in barrel. Lesser years are bottled after 18 months and see at least 30% less new oak.
There is no fining or filtration. The resulting wine has been considered one of the superstars of Bordeaux since 1978.
|Score: 93||Robert Parker, RobertParker.com (#220), August 2015|
While not as legendary as Pavie’s 2003, 2001, 2000, 1999, or 1998, the 2002 is one of the top wines of the vintage. Its deep plum/ruby/purple color is followed by aromas of fruitcake, cranberries, cherry liqueur, crushed rocks, and subtle oak. Savory, full-bodied, remarkably concentrated, layered, and forward for a Pavie, it should be accessible in 3-4 years, and will evolve effortlessly for two decades.
|Score: 94||Robert Parker, Wine Advocate (158), April 2005|
This wine includes the small production previously bottled as La Clusiere as the Pavie vineyard now encompasses just under 92 acres. A blend of 70% Merlot, 20% Cabernet Franc, and 10% Cabernet Sauvignon, Pavie is once again a candidate for “wine of the vintage,” a tribute to proprietors Chantal and Gerard Perse who are unwavering in their commitment to produce one of Bordeaux’s most long-lived and complex wines. There are approximately 8,000 cases of the 2002, which was macerated for 4-5 weeks with malolactic and aging in 100% new oak. Like every Pavie produced under Perse, it will be bottled unfined and unfiltered. The color is a saturated dense purple. The wine possesses that liquid minerality that denotes a great terroir, along with a tremendously sweet liqueur of black currants and cherries intermixed with melted licorice and spice box. Dense and full-bodied yet remarkably elegant and delineated, this is a stunning achievement for the 2002 vintage. It is capable of three decades of ageability. Anticipated maturity: 2008-2025
|Score: 92/95||Robert Parker, Wine Advocate (149), October 2003|
Tasted blind at Farr's 2002 Bordeaux tasting. I can still remember what a beast this was out of barrel. Good intensity on the nose, lifted red fruits, raspberry, wild strawberry, good definition and sense of minerality. A well balanced, modern palate, a lot of new oak, but I like the texture and the harmony. Very pure cassis and blueberry fruit on the slightly smudged finish. I am getting used to Pavie making a fool of me in blind tastings! Tasted October 2009.
|Score: 91||Neal Martin, RobertParker.com, October 2009|
Drink 2007-13 Mid crimson. Sweet, rather luscious nose. Quite a bit of alcohol sticks out and it's a little dusty but there's certainly fleshy pleasure to be had here. Grainy, slightly hot finish. But ready and giving pleasure.
|Score: 16.5||Jancis Robinson MW, Farr Tasting, October 2009|
|Score: 16-||Farr Vintners, Farr Tasting, October 2009|