2014 Château Pavie
Wine Advocate | Rating: 95The 2014 Pavie is clearly the star of Gerard Perse's portfolio this year. The aromatics are the most complex and absorbing, a mixture of red and black fruit, graphite and black truffle, a faint marine influence emerging as it unfolds in the glass. The palate is medium-bodied and demonstrates less substance and glossiness than the Bellevue-Mondotte. In fact, if you had this blind you might describe it as a more |classic| Saint Emilion, underpinned by quite firm tannin that provide this with impressive backbone. There is a toughness to this Pavie, but it retains balance. It has its sights set on longevity and for that we will have to wait, but it will be worth it.Author: Neal Martin
Wine Spectator | Rating: 96This gushes with boysenberry, acai berry and blackberry confiture notes, but they are quickly harnessed by fine chalky minerality that stays well-buried throughout, imparting mouthwatering cut despite the copious fruit. Features lavish spice and licorice, and the fruit and minerality is there. If you've got it, flaunt it. Best from 2026 through 2040. 6,665 cases made.Author: James Molesworth
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
- 129 bottles owned
- 4 collectors