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2010 Château Pavie

  • 100 WA
  • 98 WS
  • 99 JS
  • Variety
    Red Bordeaux Blend
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SKU: 405411-2010-OBS

This item is available by the case only


This is a final sale item

Not eligible for cancellations or refunds

  • Wine Spectator | Rating: 98

    A brick house, still rather tight, with loads of apple wood and juniper flavors holding the core of red currant, blackberry and bitter plum fruit in check. Offers ample grip through the finish, with a mouthwatering chalk, graphite and tobacco spine. A huge wine that hasn't budged and probably won't for some time.--Non-blind Pavie vertical (March 2017). Best from 2025 through 2050. 7,083 cases made.
    Drink Dates: 2025-2050
    Author: James Molesworth
    Issue: Web Only - 2017
  • Wine Advocate | Rating: 100

    What fun, excitement and joy it will be to compare the four perfect wines Perse has made in 2005, 2009, 2010 and, of course, the 2000, in 25 or so years. This wine is truly profound Bordeaux. Everything is in place ƒA?A? remarkable concentration and a beautiful nose of cedar and ripe blackcurrant and blackberry with some kirsch and spice box in the background. Lavishly rich, with slightly more structure and delineation than the more Rabelaisian 2009, this wine does show some serious tannins in the finish, and comes across as incredibly youthful. Of course, it's five years old, but it tastes more like a just-bottled barrel sample than a 2010. In any event, this wine is set for a long, long life and should be forgotten for at least another decade. Consume it over the following 75 or more years.
    Drink Dates: 2025 - 2100
    Author: Robert Parker
    Issue: 220
  • Vinous | Rating: 94

    The 2010 Pavie is a vintage that I have not encountered since just after bottling. It is very deep in colour, offering intense aromas of blackberry, graphite and cassis on the nose that, like the 2000, is very Pavie. There is something a bit more tertiary about the 2010, a little less polished perhaps. The palate has a huge structure, a behemoth with firm tannin, dense black fruit, all redeemed by fine tension that is threaded from start to finish. As I remarked when I tasted the 2010 from barrel, it is a long-term wine that will require 15 to 20 years in bottle. I have no reason to change that view. Tasted at Berry Brothers & Rudd Pavie dinner.
    Drink Dates: 2025 - 2060
    Author: Neal Martin
    Issue: Jul 2018
  • James Suckling | Rating: 99

    This is really exceptional with such freshness, firmness and focus. Full body, incredibly tight tannins and a lengthy finish. Such power and elegance at the same time. The beginning of a new era of Pavie.
    Author: James Suckling
    Issue: Thursday, October 17, 2019
  • No collector reviews available
  • Located in the southwest of France, Bordeaux is the single largest fine-wine-producing region in the world, with more than 15,000 growers spread over 57 appellations and more than 700 million bottles produced annually. The region boasts a two-thousand-year winemaking history and some of the wine world's most recognized and highly sought-after names. Red Bordeaux blends comprise eighty percent of production, but dry and sweet whites are also well-known. The region is divided into the Left and Right Banks (of the Dordogne River); Cabernet Sauvignon prevails in the former and Merlot in the latter.

    White Bordeaux blends are most commonly composed of Sémillon and Sauvignon Blanc, and come in a range of dry and sweet styles. Sémillon contributes body while Sauvignon Blanc adds high acidity, a characteristic that is particularly important in the sweet wines of Bordeaux.

    Sauternes is one of the world’s most prestigious regions for sweet wine production, made possible by Sémillon’s affinity for noble rot. Wines from world-renowned Château d’Yquem are fermented and matured in new oak for up to three years and can age for decades in bottle. These wines display complex aromas of melon, honey, apricot, citrus peel, mango, and butterscotch and develop added complexity and aromas with age.

    The best dry wines from this blend come from producers such as Château Haut-Brion, Château Pape Clément, and Domaine de Chevalier in Pessac-Léognan and Graves. These wines are typically fermented and matured in new oak and display a full-bodied richness with concentrated nutty flavors overlaying the fruit.

    Due to its freshness and flavor profile, dry white Bordeaux blends pair well with almost any white food, including all types of fish, poultry, veal, and pork. The sweet wines of Bordeaux pair well with foie gras, oysters, blue cheese, spicy food (particularly Asian cuisines), any dish with sweet notes, and of course, dessert.

    Collector Data For This Wine

    • 2 bottles owned
    • 1 collectors