1998 Pavie - Saint-Emilion, Bordeaux, France

1998 Pavie: A somewhat hot nose with strong toast notes indicating a dominance of oak-derived aromas preceded a very powerful and full-bodied palate with what seemed to be overly extracted tannins. A wine that seemed to lack enough fruit to match the tannin, with a somewhat dry finish. Perhaps simply too young? 

(Tasted by Panos Kakaviatos)

1999 Pavie - Saint-Emilion, Bordeaux, France

1999 Pavie: deep, dark colour. Closed nose with hints of jam and petrol. Huge tannins and a very tight structure. 1999 Pavie  literally explodes in mouth and goes on with a long mineral finish. Very (over?) extracted to my view. At this point one wonders which will win out - the tannins or the fruit? Hard to judge at this stage. 86/100 for now but this 1999 Pavie could possibly deserve a much better score if the wine turns right within a few years from now. 

2000 Pavie - Saint-Emilion, Bordeaux, France

2000 Pavie: More oak than fruit but very pure and ripe red cherry precedes a full bodied texture and somewhat jammy richness. Finish is intense and long, but I get the feeling of it being a bit too much for my taste... Though two people liked this wine, including Emile Jung, some found it “hard and austere” while others
(Tasted by Panos Kakaviatos)

2001 Pavie - Saint-Emilion, Bordeaux, France

2007 April - Dark garnet colour. Solid core of red fruit, vanilla spices, tobacco and a nice fresh touch which reminds me eucalyptus. The texture is bulky and concentrated, complex and round. The tannins are tight and delicate. Impressive strain with a beautifully well balanced finish. 2001 Pavie is a splendid wine. My WOTN!

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Glossary of wine terms

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