Wine Advocate
byRobert Parkerthe2/28/1997
I am an admirer of proprietor Valette, so it has given me no pleasure to write so-so reviews for recent Pavie vintages. I was pleased in this blind tasting to see how strongly both the 1989 and 1990 Pavies performed. Both slightly eclipsed my scores given immediately after bottling. The impressive 1990 Pavie exhibits a deeper, more saturated ruby/garnet color, as well as a sweeter, more expressive bouquet of truffles, Asian spices, black-cherries, and smoked herbs. Full-bodied and powerful, with a meaty, beef blood-like richness, this backward, intense, deep, concentrated, muscular St.-Emilion needs 3-4 more years of cellaring; it should age well through 2018.