Château Pavie, 1er Grand Cru Classé, St Emilion, 2005
A nose marked with green bell pepper signifies the 20% Cabernet Franc content, and there is a good deal of elegance to the ripe blackcurrant fruit, tinged with gooseberry freshness. Big chewy tannins and tight acidity lead to hints of coffee on the finish.
critic reviews
The 2005 Pavie is made up of 70% Merlot, 20% Cabernet Franc, and 10% Cabernet Sauvignon. Deep garnet-brick in color, it slowly unfurls in the glass to reveal the most tantalizing nose of Black Forest cake, boysenberry preserves, prunes, and dark chocolate with hints of Indian spices, violets, and licorice. Full-bodied, rich, and absolutely seamless, it delivers taut, velvety tannins and amazing acidity, finishing with a long, lingering firework display of exotic spices. It makes for a stunning glass right now, yet should continue to evolve over the next 10-15 years and hold steady for a further 10-15 years+. Purchased by Gerard Perse in 1998, Pavie's vineyard has been undergoing a slow replanting process with the intention that it should eventually be composed of 50% Merlot and 50% Cabernets.
Six years have passed since I last tasted the 2005 Pavie. In that time, the wine has moved into its first plateau of maturity. Heady and explosive, the 2005 possesses tremendous richness right out of the gate. An infusion of inky dark fruit, chocolate, leather, spice, menthol and espresso greets the palate as the 2005 shows off its considerable charms. The style of the era is evident in the wine's rich, extracted feel and strong oak inflections. My preference is to drink the 2005 now, as early signs of aromatic maturity are starting to set in. Tasted two times.