2024 Pavie

Auslieferung bis zum Herbst 2027!
Delivery until Fall 2027!

There is no better way to discover the power of the Pavie terroir than to see how it has peformed in 2024 - a naturally cooler and slimmer vintage, and yet you still have a wine here that has depth, energy, intensity and concentration, squid ink, fennel, oyster shell salinity. The fruit is sappy, for sure a brighter and slimmer version of Pavie compared to many vintages but this is still unmistakeable estate signature. 42ha in production, now including Pavie Decesse and Bellevue Mondotte (as of 2022). 24hl/h yield, September 27 to October 9, 3.69 pH. 65% new oak, with lower toast.
94/100 Jane Anson

(Saint-Émilion; 51% Merlot; 32% Cabernet Franc; 17% Cabernet Sauvignon; a final yield of 24.1 hl/ha; pH 3.68; 13.6% alcohol; tasted at the property). Very limestone in its aromatic profile and signature contributing to the sense of verticality and lift. Blueberries and black berries, brambles and fruits of the forest and, of course, those Pavie cherries. Graphite and freshly grated dark chocolate. A hint of heather. Violet. And also just a suggestion of ferrous minerality. This is more ample than Arômes but not massively so. Very spherical in form in the mouth with almost a blackhole density at the core. Yet this is, above all, gracious, quite fluid and almost sinuous for Pavie. It tapers gently on the finish after the grip and release of the crumbly chalky tannins. Fabulous. The southern exposition of the parcels on the famous Côte Pavie make this feel more sunny (solaire) than almost all other wines of the vintage.
95-97/100 Colin Hay; The Drinks Business

Deep garnet-purple colored. Comes barreling out with ready-to-go notes of red currant jelly, fresh black plums, and boysenberries, plus suggestions of tilled soil, cardamom, black olives, and lavender oil. Medium-bodied, the palate is tightly wound with intense red and black berry layers, supported by firm, fine-grained tannins and bold freshness, finishing long and minerally. Pure energy.
95-97/100 Lisa Perrotti-Brown; The Wine Independent