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This is really something. Sort of speechless when I taste it. It shows evocative aromas of wet earth, oyster shell, dust, tile, blackberries and blueberries. Full body, ultra-fine tannins and a length and intensity that is so, so fine. A wine in perfect harmony. Complete. Hard not not to drink. Energetic and balanced. Better to wait for 10 years. Try in 2028.
The 2015 Pavie has a high-toned, iodine-tinged bouquet with veins of blue fruit complementing the black cherry and boysenberry aromas. This is one of the more opulent, hedonistic 2015s. The glycerin-rich, medium-bodied palate offers succulent ripe tannin, a fine bead of acidity and a voluminous, heady finish. There is a touch of warmth from the alcohol. Though it is tempting in its youth, I would like to see how this will age in bottle. Tasted blind at the Southwold 2015 Bordeaux tasting.
The 2015 Pavie has an intense bouquet with layers of blackberry, crème de cassis, melted tar and and light graphite notes, opulent in style although nicely defined. The palate is medium-bodied with silky smooth tannin, a fine line of acidity and interestingly, as this Pavie goes along, it develops more finesse. There are touches of dark chocolate and spices, good depth on the finish with a persistent aftertaste. It will require several years in bottle but there is great potential here. Anticipated maturity: 2025 - 2050.
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. Drink 2025-2060
In 2015, the blend is 60% Merlot, 22% Cabernet Franc and 18% Cabernet Sauvignon, and the wine was matured 80% in new French oak. Deep garnet-purple in color, the 2015 Pavie is still sporting a bit of its oak to begin, giving way to a glorious nose of crushed black cherries, blackberries and mulberries plus hints of dried roses, stewed tea, unsmoked cigars and garrigue. The rich, concentrated, full-bodied palate delivers an incredible structure of very firm, very ripe tannins and a racy line of freshness cutting through the dense layers of perfumed black fruits and savory notions, finishing with epic length. 2024 - 2045
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.
Heady, exotic and absolutely compelling, the 2015 Pavie is one of the standouts of the vintage. Soaring aromatics meld into a core of super-ripe red plum, cherry jam, rose petal, mint and lavender in this sensual, voluptuous Saint-Émilion. Even with all of its flamboyance, the 2015 possesses remarkable nuance and delineation. This is an overwhelmingly beautiful wine that seduces both the intellectual and hedonistic senses. Don't miss it. Tasted two times. 2022 - 2050
Tasted blind. Slightly charred – and rather light-bodied then charred finish. Very tough, drying tannins.
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%
Gérard Perse has created a magnificent modern winery of marble, stainless steel and new oak barrels in one of Saint Emilion's greatest terroirs and, with very low yields, is creating wines of enormous concentration and power. Pavie has, since 1998, been rewarded with a string of high scores from Robert Parker and has now attained Premier Cru Classe 'A' status. The 37 hectare vineyard contains vines of an average age of 47 years. The 2015 blend is 60% Merlot, 22% Cabernet Franc and 18% Cabernet Sauvignon with a yield of 36 hl/ha. Alcohol 14.55 degrees. 80% new oak and 20% one year old barrels. Deep, opaque purple colour which stains the glass. The nose is extremely intense with coffee, licquorice, creme de cassis and coconut. The palate both tastes and has the texture of a concentrated espresso coffee, layered with black, raisined fruits and clove. This mouthcoating glycerol texture is managed by extreme levels of firm, dry and chewy tannins that take over on the mid-palate to build a monolithic structure to the wine. This complements a heavily charred wood note and sweet and creamy vanilla. This is extremely dense, warm and concentrated for the vintage. Very impressive for lovers of this style.
The 2015 Château Pavie is going to be a candidate for the wine of the vintage, both from the right and left banks, it’s that good. Made from 60% Merlot, 22% Cabernet Franc and the rest Cabernet Sauvignon, this truly great wine sports an inky purple color and to-die-for notes of crème de cassis, toasted bread, liquid flowers, and a building, gravely, liquid rock-like minerality. Possessing full-bodied richness, ultra-fine tannin, and integrated acidity, with perfect ripeness and balance, it will need at least 4-5 years of bottle age to be drinkable but is going to keep for decades. I wrote “Wow” more than once in my notes. 2022 - 2052
Concentrated black fruits dried fruits with a hint of spice on the nose and the palate has black coffee intensity. The mid richness is underpinned by chewy tannins tight in the middle. The back palate has concentration a charred wood and vanilla character with on the finish a hint of dustiness. 2023-36
At last a wine from the Vignobles Perse collection which has fruit leading the way. This is a fabulously intense Pavie with
depth and real élan. The massive oak recipe is still here (sadly) and the extraction is brutal but this wine seems to be able
to handle it. It will be very long-lived and I cannot fault the fruit because it is sublimely luxurious.