2005 Pavie, St-Emilion (Scuffed Label)

SKU #1429539 100 points Jeb Dunnuck

 Even more flamboyant and sexy than the 2000, the 2005 Pavie has everything you could ever want from a wine. Deep, inky purple-colored, an awesome perfume of cassis, blackberries, toasty oak, graphite, and incredible minerality, full body, sweet tannin, and a blockbuster finish all make for an extraordinary Saint-Emilion. It’s still a baby but offers incredible pleasure today. It’s going to last for another 3-4 decades.  (8/2018)

100 points James Suckling

 This is monumental. Just a baby with a fresh and intense mouthfeel and density. Full-bodied, velvety and layered. Decadent and rich. A folly of a wine. Drink or hold.  (3/2018)

100 points Robert Parker's Wine Advocate

 Gérard Perse believes this is the greatest Pavie he’s made to date, although certainly I would argue that list includes the 2000, as well as the 2009 and 2010, among his superstars. This wine, which I had both in the 2005 horizontal report in the Wine Advocate, and at a mini-vertical with Perse at the restaurant Maison Boulud in Montreal, looks to be a 75- to 100-year wine. Dense, opaque purple to the rim, with a gorgeously promising nose of blackberries, cassis, graphite and cedar wood just beginning to emerge, it tastes more like a three-year-old than a wine that is already a decade old. This beauty is intense and full-bodied, with magnificent concentration, a majestic mouthfeel and a total seamless integration of tannin, wood, alcohol, etc. Beautifully rich, full and multidimensional, this is a tour de force in winemaking and certainly one of the top dozen or so 2005 Bordeaux. Forget it for another 3-5 years and drink it over the following 50-100 years! (RP)  (8/2015)

99 points Vinous

 Explosive and sumptuous in the glass, the 2005 Pavie captivates all the senses with its extraordinary beauty. The flavors are deep, racy and boldly sketched throughout. Tobacco, roasted coffee beans, smoke, black cherries and plums are some of the notes that are pushed forward in this seductive, flamboyant wine. Immensely powerful and gratifying, the 2005 has it all. This is an especially youthful bottle of the 2005, a wine that will drink well for decades. There is an immediacy to Pavie that makes it pretty much impossible to resist today. It is one of the showiest wines of this night. (AG)  (11/2015)

96 points Wine Spectator

 Bright and fresh, with raspberry, blackberry and black currant fruit still showing vibrancy, while a racy mineral edge and mouthwatering acidity course underneath. Flashes of anise, apple wood and black tea chime throughout. Integrated and melded now, but still quite primary. A wine of precision. (JM, Web Only-2017)

95 points Stephen Tanzer's International Wine Cellar

 (14.8% alcohol; 3.39 pH): Fully saturated deep ruby-red. Brooding aromas of cassis, plum, violet, minerals and aromatic herbs hint at knockout depth and purity. Dense, rich and multi-layered, showing great precision and a seamless texture to the painfully young blackberry, cassis, truffle and mineral flavors. Finishes rich, pure and long, with hints of cocoa and balsamic vinegar. This Pavie Macquin is developing at a snail's pace. The product of a very gentle extraction and a longer cuvaison than usual, this is an absolutely memorable, outstanding wine. (ID)  (3/2014)

K&L Notes

97+ points, Neal Martin's Wine Journal: "The Château Pavie 2005 has a gorgeous bouquet, very pure and refined with intense blackberry, blueberry, baking powder, violet and mineral-scented bouquet that is utterly entrancing. The palate is full-bodied with lavish ripe black cherries, blueberry and cassis fruit that lacquer the mouth. There is amazing volume and intensity here, a voluminous Pavie and yet it does not stint on precision or elegance on the finish. This is a sumptuous, ravishing, seamless wine that is irresistible and unlike Pavie-Decesse, it is just beautifully proportioned, the terroir starting to seep through as the winemaking recedes. One of the finest wines on the Right Bank."


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Varietal:

Cabernet Sauvignon and Blends

- Cabernet Sauvignon has come a long way from its role as a blending varietal, however dominant, in the wines of Bordeaux. Today it is the most planted red varietal in the world. Identified as a descendent of Cabernet Franc and Sauvignon Blanc, the late-ripening Cabernet Sauvignon needs to be planted in warmer climates to fully ripen. Its small berries can easily be identified for their distinctive blue color, thick skins and high tannins. And while the varietal has its own definitive characteristics: green pepper-like aromas and black currant flavors among them, it is perhaps most prized for its ability to convey terroir, vintage and winemaking. A relatively new varietal, Cabernet Sauvignon started making inroads into the wines of the Médoc and Graves in the late-18th century. Today it is also dominant in the up-and-coming Entre-Deux-Mers region of Bordeaux and can also be found in Southwest France. It is the companion varietal to Sangiovese in Italy's Super Tuscans and is planted all over Europe, stretching to lesser-known winegrowing regions like Russia and Lebanon. In the Americas Cabernet Sauvignon has found champions in every nook and cranny of California and among winemakers in Washington, where it complements plantings of Merlot. In South America, Cab thrives in Chile, but can also be found in smaller amounts in Argentina and even in Mexico.
Country:

France

- When it comes to wine, France stands alone. No other country can beat it in terms of quality and diversity. And while many of its Region, Bordeaux, Burgundy and Champagne most obviously, produce wine as rare, as sought-after and nearly as expensive as gold, there are just as many obscurities and values to be had from little known appellations throughout the country. To learn everything there is to know about French wine would take a lifetime. To understand and appreciate French wine, one only has to begin tasting them.
Sub-Region:

Bordeaux

Specific Appellation:

Saint Emilion