Wine Spectator | Rating: 98A 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: 2025-2050Author: James MolesworthIssue: Web Only - 2017
Wine Advocate | Rating: 100What 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 - 2100Author: Robert ParkerIssue: 220
Vinous | Rating: 94The 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 - 2060Author: Neal MartinIssue: Jul 2018
James Suckling | Rating: 99This 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 SucklingIssue: Thursday, October 17, 2019
White Bordeaux blends are most commonly composed of and , 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 .
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 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 , , and in and . 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