Tasting Notes Pavie 2006
The 2006 Pavie, a blend of 70% Merlot, 20% Cabernet Franc, and 10% Cabernet Sauvignon, is cropped low as the viticultural work is impeccable, the winemaking is thoroughly Burgundian in style, and bottling is accomplished with no fining or filtration. With over 90 acres in vine, this is one of the larger of the premier grand cru classes in St.-Emilion. A prodigious effort, the 2006 does not have the sucrosite of the 2005, 2003, or 2000, but it would not be embarrassed if tasted side by side with either of those two titans. A dense purple color as well as an extraordinary perfume of crushed black currants, licorice, wet stones, and subtle background oak are found in this tannic, dense, masculine-styled 2006. Backward and extraordinarily pure, it is built like a Manhattan skyscraper with exceptional focus, depth, texture, and length. It’s all here, but 5-10 years of patience will be warranted. Anticipated maturity: 2015-2035. Since 1998, no other Bordeaux estate except Ausone has had such a superlative record of quality. Pavie’s wines are usually among the top half-dozen in every vintage, including such challenging years as 2004, 2003, 2002, and 1999. Proprietor Gerard Perse’s flagship vineyard is situated on a gorgeous, south-facing slope possessing three distinct soil types, limestone, clay, and a sand/clay mixture.
Tasted at the Fine Wine Experience’s Pavie vertical. A clear deep garnet core. The nose is very intense with pure blackberry and cedar fruit, still a lot of oak to be subsumed into the wine but fine definition. Just a warmth of alcohol and then a touch of black olive with further aeration. The palate is medium-bodied with thick chewy tannins on the entry, very dense and backwards, enormous weight and concentration, a broad-shouldered sinewy Pavie that attacks from the front. At the moment, this has better delineation on the finish compared to the 2005 although nowhere near the same bravura or unashamed decadence. Tasted June 2010.