The 2017 Pavie, picked from 25 September and matured in 80% new oak, comes in with 14.61° alcohol and a pH of 3.61. It has a clean, pure bouquet with blackberry, briary, cedar and pencil lead aromas, the latter emanating from the Cabernet Sauvignon. This is one of the bouquets that you might mistake for a Left Bank due to the high Cabernet content. The palate is medium-bodied with firm tannin, layers of black fruit are laced with tar and tobacco – a far less opulent Pavie than recent vintages. Grippy and assertive, a more masculine Saint-Émilion compared to its peers, quite saline towards the finish. It is a Pavie for long-term ageing. Patience required. 2025 - 2048
|Score: 93/95||Neal Martin, vinous.com, May 2018|
There was no frost in this vineyard in 2017, due to its elevation, and grapes were harvested September 25 through October 3. Composed of 60% Merlot, 22% Cabernet Franc and 18% Cabernet Sauvignon, the very deep purple-black colored 2017 Pavie has a profound nose of crushed blackcurrants, warm black plums and black forest cake with nuances of licorice, espresso, Chinese five spice and violets plus wafts of smoked meats and garrigue. Full-bodied, rich, firm, velvety and packed solid with black and blue fruit layers accented by sparks of exotic spices and floral scents, it finishes very long and incredibly layered. This is a very unique expression of this vintage.
|Score: 97/99||Lisa Perrotti-Brown MW, Wine Advocate (236), April 2018|
This is very velvety with a very pretty density and richness. Full body and chewy tannins. Focused and tight on the finish. Succulent and savory, too. Shows strength and subtlety at the same time.
|Score: 96/97||James Suckling, JamesSuckling.com, April 2018|
The 2017 Pavie is very good, but it is also a bit somber in this vintage, almost as if the lack of sun during the summer speaks through the wine. Wild cherry, blueberry jam, leather and spice add to an impression of darkness. The 2017 finishes with real density and power to round things out. I can't wait to see how the 2017 develops over the next year.
|Score: 94/97||Antonio Galloni, vinous.com, May 2018|
Black-hearted with purple rim. Rich and dark and packed with fruit, and here the oak char adds a savoury quality and does not overwhelm the fruit. Excellent freshness – everything is embryonic but in a powerful but harmonious whole. A particular style but well done in that style. Chewy, compact and all so concentrated. Needs time to unfurl.
|Score: 17+||Julia Harding MW, JancisRobinson.com, April 2018|
60% Merlot, 22% Cabernet Franc, 18% Cabernet Sauvignon. 30% of the fruit was relegated to the second label Les Aromes de Pavie (not to be confused with their Bordeaux brand L'Esprit de Pavie). The yield was 32 hl/ha and the alcohol is 14.61%. Ageing in 80% new oak. An inky purple colour in the glass, this is rich, extracted and powerful on the nose with espresso, damsons and black forest gateau. The palate is richly oaked with the same notes of coffee and creamy vanilla, and heady extraction of fruit makes for some puckering, mouthcoating tannins. It seems a touch more extractive than last year, but there is still a slight pulling back from the most extreme wines of the past from this Chateau. That allows for the fruit to be tamed by fresher acidity, and to shine through on a long, if ripe, finish. There are clear efforts to come back from the edge of modern winemaking, and the improvements are noticeable in the glass.
|Score: 16||Farr Vintners, April 2018|
The nose has a mix of fresh fruit the start of the palate tight but there is mid sweetness ripe cherry some cassis. Rich fruit at the back tends to be overtaken by firm slight dry tannins. 2027-42
|Score: 90/93||Derek Smedley MW, DerekSmedleyMW.co.uk, April 2018|
This is a good Pavie, with a good amount of clear water between it and the second wine. There's no doubt that this is a big wine, high on extraction of black fruits, coffee and tar aromatics, but the overall feel is velvety and fresh, as it was in 2016. 80% new oak has been used this time, compared to 100% previously, but still for 24 months, and the estate has continued their practice of beginning harvest a little earlier than in the past (helped by the vintage of course), getting going on 20 September this year. It's a very good wine for the vintage, with impressive texture, and they are doing a very successful job of moving towards a more sculpted feel without sacrificing their signature. They had no blockage of maturity here, and no frost; the altitude and the limestone saw to that.
Drinking Window 2026 - 2040
|Score: 95||Jane Anson, Decanter.com, April 2018|
Pavie is a very rich and opulent wine in 2017 but while the fruit is aromatic and luxurious on the palate, the overall balance is not working perfectly because the oak is still too dominant for the slender fruit. The spice and red fruit freshness is really trying to be heard, but I fear that this will always be a wine that wears a suit of oak armour.
|Score: 17.5+||Matthew Jukes, Matthew Jukes' Blog, April 2018|