The Story
A monumental Saint-Émilion Grand Cru Classé showcasing exceptional concentration and elegance. Rich layers of blackberry, cassis, licorice, cedar, graphite, and spice are supported by velvety tannins and remarkable depth, leading to an extraordinarily long finish.
Food Pairing: Pairs best with beef tenderloin, lamb, venison, duck, truffle dishes, and aged cheeses.
95 Points - James Suckling
Very ripe and powerful with spice, meat and walnut character. Full-bodied, deep and layered. Flamboyant and decadent. Long and flavorful finish. Drink now or hold.
93 Points - Wine Enthusiast
Under the regime of Gérard Perse, Pavie seems to have become more opulent, more extracted, and, dare I say it, more simplistic. The richness of the 2000 vintage lends itself to this technique. While it is a wonderful, immediately appealing wine, with its intense dark fruits, it seems to lack the complexity of other wines of similar status.
Description
A monumental Saint-Émilion Grand Cru Classé showcasing exceptional concentration and elegance. Rich layers of blackberry, cassis, licorice, cedar, graphite, and spice are supported by velvety tannins and remarkable depth, leading to an extraordinarily long finish.
Food Pairing: Pairs best with beef tenderloin, lamb, venison, duck, truffle dishes, and aged cheeses.
95 Points - James Suckling
Very ripe and powerful with spice, meat and walnut character. Full-bodied, deep and layered. Flamboyant and decadent. Long and flavorful finish. Drink now or hold.
93 Points - Wine Enthusiast
Under the regime of Gérard Perse, Pavie seems to have become more opulent, more extracted, and, dare I say it, more simplistic. The richness of the 2000 vintage lends itself to this technique. While it is a wonderful, immediately appealing wine, with its intense dark fruits, it seems to lack the complexity of other wines of similar status.
