All Vintages of this wine
Available sizes
Food pairing
  • Beef
  • Cheese
  • Game Meat
  • Hearty Stews
  • Pasta with Tomato Sauce
  • Pizza
  • Pork
  • Poultry
  • Veal

2010 Pavie Bordeaux Blend

  • Bordeaux Blend
  • 1.5L
  • JS96
  • WA95
  • WS94
  • NM93
  • JR
  • JS

Reviews

JS96
James Suckling - jamessuckling.com, April 2011
Very powerful. It sneaks up on you. It doesn't show its strength at first but then takes off with excellent ripe fruit, spices, chocolate and nuts. So long and exciting. I prefer the style to the 2009 by a hair.
WA95
Robert Parker's Wine Advocate - Robert Parker's Wine Advocate, May 2011
2010: Along with several other Medoc first-growths as well as Ausone in St.-Emilion and possibly Petrus and Lafleur in Pomerol, few estates have such a record for consistent quality as Gerard Perse's Chateau Pavie... 2010: Along with several other Medoc first-growths as well as Ausone in St.-Emilion and possibly Petrus and Lafleur in Pomerol, few estates have such a record for consistent quality as Gerard Perse's Chateau Pavie. Made from a classic blend of 70% Merlot, 20% Cabernet Franc and 10% Cabernet Sauvignon, the 2010 was cropped at a ridiculously low 26 hectoliters per hectare, and the harvest occurred between October 12 and 19. Surprisingly, the alcohol is only 14.2% which is actually less than the 2008 and 2009. Since Perse acquired this estate in 1998, most Pavies have possessed off the charts richness and the 2010 is no different. It also reveals an opaque purple color, abundant notes of roasted coffee, blackberries, cassis, full-bodied power and sensational density, texture and length. There is also a boatload of tannin, so do not expect this 2010 to provide near-term consumption. Somewhat reminiscent of the 2005 in its freshness, precision and intensity, it requires 7-10 years of cellaring and should keep for 3-4 decades thereafter. I had this wine on four separate occasions and would rank it slightly behind the 2000, 2005 and 2009.
WS94
Wine Spectator - Wine Spectator, April 2011
This is really gorgeous, with a flamboyant display of spice, warm linzer torte, blueberry and plum confiture aromas giving way to fleshy dark fruit and anise notes. Never overly weighty, with great cut and purity on the... This is really gorgeous, with a flamboyant display of spice, warm linzer torte, blueberry and plum confiture aromas giving way to fleshy dark fruit and anise notes. Never overly weighty, with great cut and purity on the finish thanks to a superstrong graphite note. Shows power, precision and drive.
NM93
Neal Martin's Wine Journal - Neal Martin's Wine Journal, March 2011
The Chateau Pavie 2010 is a blend of 70% Merlot, 20% Cabernet Franc and 10% Cabernet Sauvignon, cropped at 28hl/ha. There is just a slight touch of over-ripeness on the fig tinged nose. Again, its is very dense and... The Chateau Pavie 2010 is a blend of 70% Merlot, 20% Cabernet Franc and 10% Cabernet Sauvignon, cropped at 28hl/ha. There is just a slight touch of over-ripeness on the fig tinged nose. Again, its is very dense and opulent. The palate is incredibly powerful with mouth-coating dry tannins, good acidity and attractive purity coming through on the finish. Very difficult to taste now, perhaps due to the late malolactics, an impenetrable Pavie that will demand serious ageing. Drink 2022-
JR
Jancis Robinson - Jancis Robinson, April 2011
Very dark crimson. Much more lift and savour than its stablemates. Much more obvious fruit than the rest of the Perse stable so it can stand up to all that late picking and structure that bit more, though I'd love to... Very dark crimson. Much more lift and savour than its stablemates. Much more obvious fruit than the rest of the Perse stable so it can stand up to all that late picking and structure that bit more, though I'd love to know how it would have tasted if picked a week or two earlier. Still pretty demanding in terms of all those painfully dry minerals on the finish. But it has been miraculously sculpted so that it has a certain smoothness on the mid palate, even if it dries out terribly on the end. Strictly for modernists, with a hint of dark chocolate powder. Very much a long distance runner.
JS
John Sweeney - JJ Buckley, April 2011
70% merlot, 20% cabernet franc, 10% cabernet sauvignon. Aged in 80% new French oak and 20% one-year-old barrels. Produced from a 37 Hectare mid-hillside vineyard from vines that average 45 years of age. The nose is... 70% merlot, 20% cabernet franc, 10% cabernet sauvignon. Aged in 80% new French oak and 20% one-year-old barrels. Produced from a 37 Hectare mid-hillside vineyard from vines that average 45 years of age. The nose is reminiscent of a fresh raspberry pie, also revealing chocolate, coffee and mineral notes. Seamless structure and well-defined minerality are the hallmarks of this wine, and this vintage stays true to form. Full bodied and concentrated, supple tannins lead to a tremendous silky texture. Give this a few years to come together fully and begin drinking around 2018.

Comments