2006 Chateau Pavie, 1er Grand Cru Classe, St Emilion
£350.00
11 in stock
The 2006 Château Pavie, Premier Grand Cru Classé from Saint-Émilion, is a magnificent expression of Bordeaux winemaking.
This vintage offers a deep, garnet hue and a nose brimming with ripe blackberries, plums, and hints of espresso, licorice, and earthy minerality. On the palate, it’s opulent and full-bodied, with velvety tannins and layers of dark fruit, cocoa, and a touch of spice.
The wine boasts a remarkable structure and balance, ensuring it ages gracefully for decades. Perfect for collectors or special occasions, this is a standout bottle that pairs beautifully with roasted meats, truffle dishes, or aged cheeses.
Reviews
Another sleeper of the vintage from Perse, this wine shows lots of licorice, underbrush, blackcurrants and black cherries, cedary wood spice, a round, expansive, full-bodied mouthfeel, beautiful texture and again, stunning purity, all while remaining relatively youthful. This wine probably won’t hit its prime for at least another 4-6 years and is certainly capable of lasting a quarter of a century afterward.
Pavie is widely acclaimed as one of Bordeaux’s greatest terroirs, of largely limestone and clay soils. Brilliantly situated with a sunny, southern exposure and exceptional drainage, Pavie potentially rivals nearby Ausone, the oldest and possibly the most famous estate in Bordeaux. Pavie’s other nearby neighbors include, Pavie-Macquin and Troplong-Mondot to the north, Larcis-Ducasse to the southeast and La Gaffelière and Saint-Georges Côte Pavie to the west.
Until 1978, previous owners rarely produced great wine, but of course that all changed with the acquisition of the 92-acre, single vineyard by Chantal and Gérard Perse. In short, they dramatically raised the quality. Currently, the vineyard is planted with 60% Merlot, 25% Cabernet Franc and 15% Cabernet Sauvignon, but the actual blend for each vintage tends to possess slightly higher amounts of Merlot. A perfectionist, owner Gérard Perse is flexible with the percentage of new oak, as well as how long the wine is aged in cask. Great vintages can get 100% new oak and spend up to 32 months in barrel. Lesser years are bottled after 18 months and see at least 30% less new oak.
There is no fining or filtration. The resulting wine has been considered one of the superstars of Bordeaux since 1978. 95 Points Robert Parker
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