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Château Pavie Saint-Emilion 2004
The Pavie terroir produces wine which is characterized by remarkable power. Fermentation temperatures are kept moderate and the wine does not stay too long on the skins in order to preserve finesse. The wine's natural richness and strength nevertheless makes malolactic fermentation and ageing possible in 100% new oak barrels.
Wine Advocate
A brilliant effort from proprietors Chantal and Gerard Perse, Pavie’s 2004 (7,050 cases) exhibits an inky/ruby/purple color, a surprisingly soft, forward style for this hallowed terroir, full-bodied, and concentrated creme de cassis flavors intermixed with cherries, truffles, and subtle smoky wood notes. Beautifully-textured as well as expansive, this may be the most developed and forward Pavie made by Perse since his acquisition of the property in 1998. Anticipated maturity: 2009-2025+.
Score: 95.
—Robert Parker,
June
2007.
Wine Spectator
Intense aromas of mineral, mint and blackberry follow through to a full-bodied palate, with chewy yet velvety tannins and a long finish. Very firm. I would like just a bit more midpalate. Very extracted, but should come around. Fresh acidity. Gerard Perse, owner of Pavie, says that the acidity is higher than in recent vintages, but it may give the wines a bit of hardness. I agree. Score range: 89-91
Score: 91.
—James Suckling,
June
30,
2005.
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