<object width="425" height="350"><param name="movie" value="http://www.youtube.com/v/noGRmLF8gEg"></param><embed src="http://www.youtube.com/v/noGRmLF8gEg" type="application/x-shockwave-flash" width="425" height="350"></embed></object> In the glass a dark almost black cores is edged with maroon hints and surrounded by a fuchsia rim. Sweet fresh red fruits lead the aromas and are underlined by a hint of fresh mint cooler clay and minerals and a toasty cedar/leather component. The wine makes a soft entry into the mouth and quickly builds on the mid-palate to an enourmous chewy wine. The bold depth of fruit balances the tannic strength with flavors of raspberry blueberry cinnamon and vanilla lingering on through the finish. A truly fantastic effort showing the success that could be achieved in 2006 with careful planning and hard work. Tasted twice with consistent notes. 10% Cabernet Sauvignon 70% Merlot 20% Cabernet Franc.For the first time ever Gerard Perse did not use 100% new oak in any of his wines. While this is a sign that the fruit was not as full and rich in 2006 as previous vintages his choice to use less shows to be a fantastic decision by the end result of his wines. The 2006 Pavie uses 65% new oak.

Tasted at Bordeaux Index's annual 10-Year On tasting in London. The 2006 Château Pavie has a rich, generous, almost opaque bouquet with raspberry coulis, crushed strawberry, vanilla and melted tar, very well-defined and focused - perhaps more so than the 2006 Angelus? The palate is well balanced with fine tannin, a keen line of acidity, very harmonious in the mouth with black cherries, wild strawberry, citrus fruit, a touch of tar and tobacco developing towards the finish. It leans towards Cheval Blanc in style, but whatever its semblances, it remains a very well-crafted Saint Emilion with a long future ahead. Tasted January 2016. - Neal Martin

Deep garnet with a touch of brick, the 2006 Pavie storms out of the glass with powerful scents of baked plums, boysenberry preserves, and licorice leading to hints of tar, unsmoked cigars, and garrigue. The medium to full-bodied palate delivers youthful black fruits and earthy/minerally accents with firm, fine-grained tannins and bags of freshness, finishing with a chalky lift. - Lisa Perrotti-Brown