95-97 Barrel sample. A super-rich wine, but one that has managed to retain a superb balance. It is powerful, dense and concentrated, but there is also complexity from the wonderful juicy fruits.
— R.V.
(8/9/2010)
Always ripe, always velvety and dense in texture, Pavie’s 2006 nevertheless also shows more structure and elegance than in the past few vintages. The result is a great wine, with smoky, rich fruit and a dense, concentrated core of sweet tannins, chocolate and fresh raspberry flavors. While it is seductive now, it really needs many years of aging.
— R.V.
(3/1/2009)
With its superripe, jammy fruit, this is lush and opulent. It does have a fine structure as well as bitter chocolate and dark tannins. A hugely powerful wine.
— R.V.
(2/1/2012)
94–96. Barrel sample. This is a powerful wine which exhibits a change in style towards elegance in recent years. The palate has delicious Merlot fruitiness along with black-currant acidity and a dense structure. Fine minerality at the end with juicy acidity.
— R.V.
(4/9/2013)
Dry tannins dominate this wine. Pavie’s style has become less exuberant, more restrained, which allows the terroir to show through in its tannins and concentration. This is for long-term aging.
— R.V.
(4/1/2011)
Under the regime of Gérard Perse, Pavie seems to have become more opulent, more extracted, and, dare I say it, more simplistic. The richness of the 2000 vintage lends itself to this technique. While it is a wonderful, immediately appealing wine, with its intense dark fruits, it seem to lack the complexity of other wines of similar status.
— R.V.
(6/1/2003)
92-94 Barrel sample. Very dense, with plenty of new wood. The fruit is ripe, but moving towards elegance, keeping its richness in control. After, the fruit bursts in the mouth.
— R.V.
(12/31/2009)
A solidly structured wine, filled with fig, bitter coffee, spice and wood over a firm structure of tannins. The freshness is quite intense, but the ripe fruit is vivid with layered acidity and new wood. This is a serious wine, for aging.
— R.V.
(4/1/2010)