2007 Pavie Bordeaux Blend

Out of stock

  • Bordeaux Blend
  • 1.5L
  • WA 95
  • IWC 93
  • WS 90

Reviews for 2007 Pavie Bordeaux Blend

WA 95
Robert Parker's Wine Advocate - Robert Parker's Wine Advocate, April 2008
Rated - No tasting note given.
IWC 93
Stephen Tanzer's IWC - Stephen Tanzer's IWC, May 2008
Good full red-ruby color. Musky raspberry licorice and bitter chocolate on the nose. Broad full and ripe with an enticing restrained sweetness to its flavors of black raspberry and minerals. Finishes vibrant and long with... Good full red-ruby color. Musky raspberry licorice and bitter chocolate on the nose. Broad full and ripe with an enticing restrained sweetness to its flavors of black raspberry and minerals. Finishes vibrant and long with sweet tannins enrobed by the wine's fleshy fruit. This is around 14% alcohol-and a great success for the vintage.
WS 90
Wine Spectator - Wine Spectator, March 2010
Sweet blackberry and mulberry aromas lead to a full body with chewy tannins and berry tobacco and wet earth aftertaste. Will come around nicely with age. Best after 2013. 7335 cases made. -JS
JJB 93
Alex Lallos - JJ Buckley, April 2008
70% Merlot 20% Cabernet Franc10% Cabernet Sauvignon. 37 hectare vineyard with due south orientation planted on the limestone plateau with clayey slope and sandy-clay at the base. Average age of vines is 45 years. Yields... 70% Merlot 20% Cabernet Franc10% Cabernet Sauvignon. 37 hectare vineyard with due south orientation planted on the limestone plateau with clayey slope and sandy-clay at the base. Average age of vines is 45 years. Yields were 30 hls/ha. Hand harvested between Oct 8-10. Malo and aging in 70% new oak for 26 months. In a year where many stumbled Pavie turned out another exceptional product. This may not be as long lived as some other examples of Pavie but it is rather enjoyable nonetheless. Bright acidity good minerality and a nice tannic structure define this wine in the mouth while ripe berry flavors and vanilla seem to dominate the nose. The berry flavors continue to expand through the mid-palate with a round and delicate finish full of chocolate and light coconut. Very well done. Michel Rolland consults.