The 2011 Pavie is composed of 70% Merlot, 20% Cabernet Franc and 10% Cabernet Sauvignon (14.3% alcohol). It possesses a certain approachability, which is somewhat disarming for the big, robust, super-concentrated and ageworthy style Pavie has favored since 1998. The opaque purple-hued, full-bodied 2011 offers a sweet kiss of kirsch, blackberry, cassis and licorice, but no evidence of toasty oak despite the fact it is bottled about six months after most other premier grand cru classes in St.-Emilion. One of the most complete wines of the vintage, this superstar possesses gorgeous texture and opulence, and can be drunk in 3-4 years, or cellared for two decades. 95+ points – Robert Parker (Wine Advocate #212, April 2014)

The 2011 Pavie is deep garnet in color. It slowly emerges from the glass with notes of cast-iron pan, black olives, garrigue, and damp soil giving way to a core of juicy blackcurrants, prunes, and black truffles. The full-bodied palate is very tightly wound with bright black fruits and ferrous sparks, supported by firm, fine-grained tannins and beautiful tension, finishing long and minerally. Lisa Perrotti-Brown Dec 2023 - The Wine Independent

Offers ripe raspberry coulis, crushed plum and macerated red currant fruit, showing excellent definition, with racy, well-embedded notes of singed apple wood and incense. Fine-grained and long on the finish, this has ample reserves for cellaring. Not nearly as bombastic as some previous vintages. Best from 2016 through 2030. 7,330 cases made. – James Molesworth (WineSpectator.com, March 2014)

Wow. The smoky, berry, nut and ripe-fruit character is impressive in this wine. It’s full-bodied, with velvety tannins and a loads of oak on the finish. Some might find it too much, but it will come together with age. Try in 2018. – jamessuckling.com, Feb 2014

The Pavie was picked from 20th until 30th September. Usually there is an explosion of fruit from the glass...but not this time. It is more succinct in 2011, drawing you in to the seductive, pure, cassis and dark berry fruits laced with blueberry and a touch of soy. The palate is full-bodied and very well balanced with ripe tannins, good acidity and great harmony. There is less of a vice-like grip than the 2010 and of course, great persistency and purity on the mouth, though those tannins are drying on the finish (as usual.) will require a decade in bottle. Note the plus sign. T– eRobertParker.com, May 2012

Always a wine made in a particular style, Pavie is pretty hard to penetrate en primeur. Inky, intense, extracted and with a wallop of massive, full-throttle tannins, it is however possessed of rich texture and if anything, more fruit than usual at this stage of life. Whilst at first glance it doesn’t appear to display the life and energy of the best 2011s, at this point we defer to our more experienced tasters who suggest that in fact this is in fact a lithe and balanced Pavie, and when the heaviness falls away (as it usually does) there will be something extraordinary left. Only time will tell – definitely one for the patient.

Quality 771 | Brand 965 | Economics 962 | buzz brand
Quality: Below the average quality score of its peer group for the 2011 vintage, 817 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 £101 for the 2011 vintage Production: Higher production than its peer group average of 46,409 bottles

- www.wine-lister.com June 2017