Third label Pavie Right Bank Bordeaux. Big and plush. Blend of Merlot (65%), Cabernet Franc (20%) and Cabernet Sauvignon (15%). Dark cherry and cassis fruit dominate with hints of purple flowers and dark chocolate. Full bodied and softened tannins. Seems a bit New World in style. Fruit from younger vines? Thanks Kase. — 3 months ago
2014 vintage. This historical estate with great terroir surrounded by famous neighbours like Angélus, Ausone, Pavie etc. is going from strength to strength after it was bought by Denise and Stephen Adams (also owners of Château L'Enclos in Pomerol and ADAMVS in Napa Valley). 2014 vintage. 90% Merlot and 10% Cabernet Franc. Biodynamically farmed (since 2009, certification in 2020). Intriguing attractive nose with an amazing minerality, intertwined with cassis and a hint of truffle. In the mouth it is initially a bit severe, if classy. I would recommend decanting or taste it over several hours. After a few hours the fruit shines through compensating the tight tannic structure and the acidity. Built to age, I feel this will deserve a higher score in 5 or 6 years. It's a very classic restrained wine that definitely has an understated class. Nice value at under 50 euros if you like this style. — 9 months ago
Very good value! I enjoyed this with a homemade Filet steak with wine and wild mushroom reduction along with grilled asparagus. Fantastic!!! — 7 days ago
Welcome back Dady with sister and wife — 3 months ago
2016 vintage. Nicolas Thienpont is a great winemaker at 3 Saint-Emilion Premier Grand Cru Classés Beauséjour HDL, Pavie Macquin and Larcis Ducasse +Grand Cru Classé Berliquet + a few estates in the Côtes de Bordeaux). This Côtes de Francs is probably the most humble in his stable, but it's a very serious wine. A blend of 88% Merlot and 12% Cabernet Franc, it features a dark red colour colour with a purplish rim, a complex nose with blueberry and strawberry fruit, flowers and cocoa powder. The fruit is packed in a tight ripe tannic structure, with balancing acidity and serious length. I would recommend to give this overachiever a few years of bottle age. Abv. 14,5%. Great value at 12,90 euro. — 8 months ago
My review did not post previously for some reason. This is a very impressive wine. Even over several hours it was continuing to open up and show additional layers. I wish we had saved some for the following night but we couldn’t help but finish it! From a small lieu-dit on the right bank next to Pavie and Troplong-Mondot. I had specific thoughts last month but they will have to wait for the next bottle. But I HIGHLY recommend Component wines. Actually, I recommend anything by Michael Kennedy. He has a Napa and Bordeaux line, along with the newly announced Gagnon-Kennedy brand from historic Napa sources. Come along for the ride! — 9 months ago
I have said for many years, buy good Bordeaux second or other producers wines in great vintages. St. Emilion was very good in 2005, just not as good as Left Bank. Pavie’s other (or some would say a second wine-yet not technically true-more just another) wine.
Allen Brothers Ribeye. Not as good as their Ripcap but, none the less excellent.
I would have thought on another wine from Pavie would have been perfect at 13 years in bottle. It’s nice (good steak wine) but, still needs 5-8 yrs.
Out of the decanter & on the nose, beautifully ruby & floral fruits of; blackberries, black raspberries, dark cherries, black plums, raspberries & strawberries. Cinnamon stick, dark spice, dark, sweet tarriness, anise to black licorice, mid dark to dark cola, limestone minerals, dry crushed rocks, steeped fruit tea, soft herbaceousness-bay leaf with sage dominant, dry stone, forest floor, leather, dry tobacco, cedar to shoe leather, incense, burnt ambers, used, dark roast coffee grounds with candied florals that are fresh & withering; dark, red, purple& blue.
The palate is still big with tarry meaty tannins yet, round & juicy. Good first look but, better things in 5 plus years. The structure, tension is still grippy. The length & balance are rounding out of adolescence. Ruby, candied & floral fruits of; blackberries, black raspberries, dark cherries, black plums, raspberries & strawberries. Cinnamon stick, dark spice, clove, some nutmeg, vanillin, dark, sweet tarriness, anise to black licorice, mid dark to dark cola, limestone minerals, dry crushed rocks, steeped fruit tea, soft herbaceousness-bay leaf with sage dominant, dry stone, forest floor, dry top soil, dry, crushed rocks, used leather, dry tobacco, cedar to shoe leather, incense, burnt ambers, used, dark roast coffee grounds with candied florals that are fresh & withering; dark, red, purple& blue. The acidity is nicely round. The long; elegant, well balanced finish loads juicy fruits, sliding into earth and spice that persists endlessly. — 5 months ago