2007 Chateau Pavie Premier Grand Cru Classe A, Saint-Emilion Grand Cru

Tasting Notes and Scores

94 RP

Along with Lafite Rothschild, Ausone, and l’Eglise Clinet, Pavie is one of the wines of the vintage. An inky/purple color is accompanied by notes of creme de cassis, kirsch, graphite, and toast. A massive wine for the vintage, the 2007 Pavie is very full-bodied with extraordinary intensity, power, and richness. Its structure and tannin suggest 2-4 years of cellaring is required, and it should evolve for 25 years thereafter ,an unusually long aging curve for most 2007s. Yields were 25 hectoliters per hectare, and the wine is a classic blend of 70% Merlot, 20% Cabernet Franc, and 10% Cabernet Sauvignon. The natural alcohol level came in at 14%.

Robert Parker (Wine Advocate #188, Apr 2010)

Wine Advocate

931 WL

Quality 893 | Brand 965 | Economics 957 |

buzz brand, investment staple
Quality: Above the average quality score of its peer group for the 2007 vintage, 745 Brand: We found this wine on 20 of the world's top restaurant wine lists, including Helene Darroze at the Connaught Economics: Above its peer group average price of £93 for the 2007 vintage Production: Higher production than its peer group average of 46,409 bottles

- www.wine-lister.com June 2017

Wine Lister

93 NM

Tasted at BI Wine & Spirits' 10-Years-On tasting, the 2007 Pavie has a very clear, almost refulgent color in the glass. The bouquet is well defined with plush crushed strawberry, raspberry, cedar and mint aromas on the nose, almost Margaux-like in style thanks to a floral tincture. The palate is medium-bodied with grainy tannin, cedar and graphite-tinged black fruit that gently grips the mouth. There is impressive structure here, a Pavie that seems to have firmed up in recent years. As I suggested in my previous note, this is one of the few Saint Emilion wines that merit cellaring. Tasted February 2017.

– The Wine Advocate#231, June 2017

Neal Martin

93 TA

The 2007 Pavie is deep garnet with a touch of brick. It is a little broody to start, offering notes of charcoal, fertile loam, and crushed rocks before opening out to a core of stewed cherries and baked plums plus a hint of truffles. The medium to full-bodied palate coats the mouth with black and red berry layers plus loads of savory sparks, framed by lightly chewy tannins, and finishing on a lingering chalky note. Lisa Perrotti-Brown Dec 2023 - The Wine Independent

Tim Atkin MW

Chateau Pavie Premier Grand Cru Classe A, Saint-Emilion Grand Cru