Castle Pavie - Saint-Emilion Grand Cru 2004

Wine Advocate

92 / 100

byNeal Martinthe8/1/2014

Tasted blind at Farr Vintners 2004 horizontal tasting. The Pavie 2004 has a well defined bouquet with plenty of clean and ripe blackberry and boysenberry aromas, laced with tobacco and marine influences. It is nicely defined and unfolds in the glass. The palate is medium-bodied with a saline entry. The acidity is nicely judged and offsets the sinewy black fruit. A bullish wine with firm dry tannins underpinning the finish, I can see this aging nicely over the next decade and possibly longer. Tasted March 2014.

La Revue du Vin de France

18 / 20

the9/3/2007

Wine Advocate

95 / 100

byRobert Parkerthe7/2/2007

A brilliant effort from proprietors Chantal and Gerard Perse, Pavie’s 2004 (7,050 cases) exhibits an inky/ruby/purple color, a surprisingly soft, forward style for this hallowed terroir, full-bodied, and concentrated creme de cassis flavors intermixed with cherries, truffles, and subtle smoky wood notes. Beautifully-textured as well as expansive, this may be the most developed and forward Pavie made by Perse since his acquisition of the property in 1998. Anticipated maturity: 2009-2025+.

Wine Advocate

95-97 / 100

byRobert Parkerthe6/30/2006

The 2004 Pavie (7,050 cases) tips the scales at 13.5% alcohol. One of the stars of the vintage, it boasts a dense purple color as well as a penetrating, fragrant perfume of creme de cassis, black cherry liqueur, licorice, Asian spices, and incense. Full-bodied and powerful with silky tannin, a multi-layered attack as well as mid-palate, and a fabulously long finish that lasts for nearly a minute, this beauty needs 5-7 years of cellaring, and should age for 40-50 years.

Wine Advocate

95-97 / 100

byRobert Parkerthe5/2/2005

This is a compelling effort. A blend of 70% Merlot, 20% Cabernet Franc, and 10% Cabernet Sauvignon (cropped at 30 hectoliters per hectare), the 2004 Pavie represents the Lafite Rothschild of St.-Emilion. A wine of great intensity, irrefutable minerality, a wonderful fragrance, and a tremendously long finish, this black/purple-colored, medium to full-bodied, vibrant effort boasts wonderful sweetness, but more minerality and definition than the blockbuster 2003 (which appears to be taking on more minerality as it ages). The 2004 is similar to the 2001, with additional focus and elegance. A profound effort, copious quantities of black raspberries, cherries, crushed rocks, and violets are followed by medium to full body, a precise palate with laser-like precision, beautiful fruit, a multilayered texture, and a long, sweetly tannic finish. Anticipated maturity: 2008-2025+. 95-97+

TAST

17.50 / 20

by Bettane & Desseauvethe4/28/2005

Comme on s'y attend le plus plein et le plus corsé de tous, onctueux, long, impérial, très travaillé, mais j'avoue un petit faible pour la fraîcheur aomatique supérieure encore de l'Angélus. La réussite de ces deux premiers crus rend évidemment difficile la dégustation de nombreux crus classés ou non classés de l'appellation.

Carnets de dégustation RVF

8.50 / 10

the4/22/2005

"Robe incroyablement sombre, très intense, nez intense, mentholé ; bouche dense, superbe volume, grosse matière, tanins souples, petite dilution : un millésime mûr et plein."

Wine Spectator

89-91 / 100

byJames Sucklingthe3/30/2005

Intense aromas of minerals, mint and blackberries follow through to a full-bodied palate, with chewy yet velvety tannins and a zlong finish. Very firm. I woold like just a bit more on the midpalate. Very extracted but should come around. Fresh acidity. Gerard Perse, owner of Pavie, says that the acidity in this wine and others is higher than recent vintages, but it may give the wines a bit of hardness. I agree.