2023, Château Pavie, SAINT-ÉMILION, 1er Grand Cru Classé

Last Year EP $650.00-

Gérard Perse has created a modern winery of marble, stainless steel and new oak barrels and, with very low yields, and a magnificently situated vineyard on the south-facing slopes of St Emilion. The vineyard is now up to 42 hectares with the recent addition of Pavie Decesse (3 hectares) and Bellevue Mondotte (2 hectares) into the blend. There is also more Cabernet than before and the oak is less toasted and no longer 100% new.
The 2023 is 51% Merlot with 32% Cabernet Franc and 17% Cabernet Sauvignon. 72% new oak.

The depth and intensity is really out of this world. The richness is there, but it's all in balance and has an almost weightless feel to it. It's medium- to full-bodied with purity and definition, and the magic of limestone soils keeps the pH low, giving energy, bright acidity and verve. Terrific young red.
99-100 James Suckling.

The 2023 Pavie is fabulous. Rich, dense and explosive in the glass, it offers up generous dark red fruit, cedar, spice, pipe tobacco, menthol and mocha. The 2023 impresses with its notable density and sheer palate presence. Naturally, this needs time to be at its best, but it is already incredibly expressive. This is a superb vintage for Pavie.
95-97+ Antonio Galloni, Vinous.

Damson and black cherry fruits, rich and ripe but balanced by tomato leaf, pumice stone. This is intense and concentrated, skilfully constructed showing fragrant cumin and turmeric spice that lifts through the palate, opening to show black tea, blood orange, cocoa bean, mint leaf, totally delicious and speaks clearly of its limestone soils. Feels at the top of its game. Gerard Perse owner.
96 Jane Anson.

The 2023 Pavie has a very well-defined and fresh bouquet that articulates the terroir with some style. It is completely different from the Pavie wines I tasted at the estate 10 to 15 years ago—more classical and sophisticated. The palate is medium-bodied with a clean and precise entry. It's lightly spiced with a subtle marine influence—shucked oyster shells and seaweed are embroidered through the black fruit. There's a dash of black pepper toward the finish that remains focused and feels long in the mouth. This is an excellent Pavie in the making.
95-97 Neal Martin