Tasting Notes Pavie 2001
One of the candidates for wine of the vintage ... again, the 2001 Pavie, from a magnificent south-facing vineyard planted primarily on limestone soil, is a blend of 70% Merlot, 20% Cabernet Franc, and 10% Cabernet Sauvignon. After a six week maceration, it spent nearly 24 months in new oak prior to being bottled unfined and unfiltered. Some Bordeaux brokers think it might be even better than the 2000 Pavie, but I do not agree. The inky/ruby/purple-colored 2001 exhibits a tight but promising nose of crushed stones, a liqueur of blackberries, cherries, and black currants, and subtle smoke and licorice in the background. Powerful, with impressive elegance, fine harmony among its elements, a multi-layered texture, it has a finish that lasts for 50+ seconds. There is considerable tannin, but it is well-integrated. Give it 3-4 years, and drink it over the next two decades. A profound effort for the vintage, it is an example of a perfectionist proprietor pushing the envelope of quality.
Tasted at the Fine Wine Experience’s Pavie vertical. A garnet core with a ruby rim. The bouquet is showing very fine definition with more Saint Emilion character coming through than recent vintages. Blackberry, raspberry, pine, sage, allspice and a touch of liquorice. The palate is medium-bodied with fine delineation, lovely balance and focus, supple tannins with a dense black cherries, blueberry, cassis and espresso- and mocha-infused finish. There is something almost Pomerol like developing in the ’01. This is an intriguing Chateau Pavie, one of the most cerebral under Perse. Tasted June 2010.