Château Pavie - Saint-Emilion Grand Cru 2006 11166fe81142afc18593181d6269c740

Jancis Robinson

16 / 20

byJancis Robinsonthe1/27/2010

Extremely dark purple. Light and slightly grassy nose. Very hard work. All structure rather than fruit. Very tough and ambitious. Austere at the moment. Drying tannins on the finish. Drink 2018-2030

Decanter Magazine

17 / 20

the4/1/2009

Concentrated black fruit nose, rich, spicy and suave. Rich, plum smoothness and ripeness with a little vineyard expression and finesse. Impressive and will last well. From 2010.

Wine Advocate

96 / 100

byRobert Parkerthe2/1/2009

The 2006 Pavie, a blend of 70% Merlot, 20% Cabernet Franc, and 10% Cabernet Sauvignon, is cropped low as the viticultural work is impeccable, the winemaking is thoroughly Burgundian in style, and bottling is accomplished with no fining or filtration. With over 90 acres in vine, this is one of the larger of the premier grand cru classes in St.-Emilion. A prodigious effort, the 2006 does not have the sucrosite of the 2005, 2003, or 2000, but it would not be embarrassed if tasted side by side with either of those two titans. A dense purple color as well as an extraordinary perfume of crushed black currants, licorice, wet stones, and subtle background oak are found in this tannic, dense, masculine-styled 2006. Backward and extraordinarily pure, it is built like a Manhattan skyscraper with exceptional focus, depth, texture, and length. It’s all here, but 5-10 years of patience will be warranted. Anticipated maturity: 2015-2035.

Stephen Tanzer's International Wine Cellar

92-94 / 100

byStephen Tanzerthe6/30/2008

Good full medium ruby. Blackberry, black cherry, licorice and minerals on the nose. Suave on entry, then cool and minerally in the middle palate, with brooding black fruit flavors. Today this comes across as less fleshy than the 2007, with the result that the tannins seem a bit tough. But there's plenty of sweet fruit lurking and a very solid spine for aging.

Decanter Magazine

17.50 / 20

the6/30/2007

Less extreme for Pavie these days. Yes, the ripeness is there with a generous volume of textured fruit. The pedigree of the terroir shows, with fresness and minerality on the finish. 2016-30

La Revue du Vin de France

17.50-18.50 / 20

the6/27/2007

Ses détracteurs devront s'y faire : une fois encore, l'ambitieux Gérard Perse produit un Pavie qui tanscende le millésime, offrant une richesse et une densité hors norme avec un équilibre qui défiera le temps. Puissant, riche, alcooleux, il possède aussi une grande trame acide et des flots de tanins. Amateurs pressés, passez votre chemin.

Falstaff

88-90 / 100

the5/23/2007

Tiefdunkles Rubingranat, fast opaker Kern, violette Reflexe. In der Nase zart vegetal unterlegte Weichsel-Schlehenfrucht, Am Gaumen mineralisch, zarte vegetale Nuancen, etwas Nougat, dunkle Beerenfrucht, vollreife Kirschen, aber ein überaus präsentes und austrocknendes Tannin, das sich so wohl nicht wirklich einbinden wird können.Bleibt vetegal und recht adstringent im Finish.

Wein Wisser

18 / 20

byRené Gabrielthe5/7/2007

2018-2050

Wine Advocate

96-98 / 100

byRobert Parkerthe5/3/2007

Another brilliant offering from Pavie, the 2006 reveals more sweet fruit and forwardness than the out-of-this-world yet more massive 2005. Low yields of 28 hectoliters per hectare, a blend of 70% Merlot and the rest Cabernet Franc and Cabernet Sauvignon, a 37-day maceration, malolactic in barrel, and aging on its lees have resulted in a stunningly rich, dense purple-colored wine displaying a smorgasbord of red and black fruits intermixed with notions of crushed rocks, spring flowers, and subtle wood. Full-bodied, dense, and more fruit-forward than most Pavies, it possesses layers of flavor as well as a stunning finish that lasts for more than a minute. It should serve as a more approachable complement to the enormously endowed, monumental 2005. As he has done in 1999, 2000, 2001, and 2005, Perse has served up another candidate for the “wine of the vintage.” Anticipated maturity: 2012-2030+.

Wine Advocate

88-90 / 100

byNeal Martinthe5/1/2007

This has an ultra-ripe, almost port-like nose with blackberries, macerated cherries and a touch of prune. The palate is almost understated on the entry with surprising restraint and a modicum of poise, very cohesive and smooth. A sumptuous Pavie, perhaps lacking the breeding that I was expecting and I still find the finish unbalanced with excessive tannins in proportion to the fruit concentration. If it was toned down, this would be a marvellous wine, but compared to Angelus, it lacks freshness and poise on the finish.

TAST

18 / 20

the4/30/2007

Corps très imposant, difficilement comparable aux autres tant il est dominateur, tannin mordant, mais, à l’aération, il développe une telle complexité et diversité de saveur qu’encore une fois, il se classe à part et très haut dans la hiérarchie locale. Il ne sera certainement pas du goût de tous, sauf dans vingt ans !

Vinum

19 / 20

the4/30/2007

On n'hesite plus à classer ce château au niveau des 2 premiers crus classés. En tout cas, sur le millésime 2006, le vin ne peut pas nous démentir. La robe est noire bleutée, d'une belle intensité. La concentration de l'oeil se retrouve également au nez avec une matière dense dans laquelle se mêlent des arômes de cerises, de mûres, de réglisse et de menthe. L'élevage commence à s'introduire voluptueusement dans la matière. En bouche, l'impression tactile est veloutée et riche. L'acidité, présente, s fond dans la richesse de la matière. La finale est longue sur des notes de réglisse et de violette. On adore. A boire avant 2030

Jancis Robinson

17 / 20

byJancis Robinsonthe4/18/2007

Blackish crimson. 13.8%. Lacks a bit of freshness on the nose – rather cooked, like molasses syrup. I’m sorry but I’m afraid I just don’t like this cooked character. Then the greenness of the tannins hits. Promise it’s not an idée fixe! If only that wine tasted blind that turned out to Angélus had been Pavie… But very green finish. I find a hole 2/3 the way along the palate at the moment. Opulent nose but then it just cuts off. Very tough at the moment – dry, mineral, almost volcanic notes. Like sucking lava…. So dry on the finish. Certainly one of the vintage’s most distinctive wines, and much less exaggerated than some of its predecessors. I’m sure it has a long life ahead. Unfortunately it was impossible to taste this wine blind as it was not submitted with other Premiers Grands Crus Classés. 17+++

Wine Spectator

95-100 / 100

byJames Sucklingthe4/4/2007

Full-bodied yet balanced and silky. Solid and rich, but not aggressive. Long and beautiful, with pure fruit. Less muscular than typical Pavie, but seductive. A beauty.