Chateau Pavie 2024

WEINWISSER: "51 % Merlot, 32 % Cabernet Franc, 17 % Cabernet Sauvignon, 24.07 hl/ha, pH 3.69, Alkohol 13.71 vol %. Dicht verwobenes Bouquet, frische Alpenheidelbeere, Lakritze und getrocknete Veilchen. Im zweiten Ansatz Grafit, Szechuanpfeffer und edle Cassiswürze. Am vielschichtigen Gaumen mit seidiger Textur, engmaschigem Tanningerüst, balancierter Rasse und durchtrainiertem Körper. Im konzentrierten fein aromatischen Finale blaue Beeren, tiefschürfende Terroirwürze und erhabene, feinmehlige Adstringenz."

VINUM: "Schon der Arômes de Pavie hat überzeugt, hier ist noch einmal deutlich mehr Tiefgang drin; was für ein Duft, Kirschen, Cassis, Brombeeren, Kräutertee, subtil Mokka, schwarze Schokolade, kandierte Orangen; dicht, vollmundig, reichhaltig, fast schon zwei Mund voll Wein, ausladende Frucht, umgarnt von einer Chinesischen Mauer an seidigen Tanninen, top strukturiert, sehr gute Balance, lang und hocharomatisch im Abgang. Ein gewohnt mächtiger, jedoch deutlich frischerer Pavie als in anderen Jahren."

FALSTAFF: "Tiefdunkles Rubingranat, opaker Kern, violette Reflexe, zarte Randaufhellung. Feine reife Herzkirschen, ein Hauch von Cassis und Pflaumen, zart nach Nougat und Edelholz, ein Hauch von Orangenzesten ist unterlegt. Kraftvoll, engmaschig, reife Frucht, feiner Säurebogen, mineralisch, bleibt haften, kalkige Nuancen im Abgang, sicheres Reifepotenzial."

LISA PERROTTI-BROWN: "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."

JAMES SUCKLING: "A very precise Pavie, this has a compacted palate of blue fruit as well as raspberries and hints of sandalwood. Medium-bodied with a tight, linear finish. Racy and fresh at the end. A blend of 51% merlot, 32% cabernet franc and 17% cabernet sauvignon."

DECANTER: "Floral aromatics and dark fruits with liquorice, cola and clove aspects - almost seductive. Smooth and vibrant, this is assured despite being quite tight and a touch austere at this point. You can feel the tension and the direction but you can't fault the detail and the definition. Finessed tannins, slick and suave with ripe fruit but at the moment this is all in one line, direct and a little strict. Amazingly perfumed. Less accessible now with real bite and tang of limestone, liquorice and clove, although this carries the Pavie signature and is built for the long haul. I really like the work they're doing here and this is a success in 2024. A yield of 24.07hl/ha. Ageing 65% new oak, 35% one fill. Optical sorting. 3.69pH."

JEB DUNNUCK: "Based on 51% Merlot, 32% Cabernet Franc, and the rest Cabernet Sauvignon, the 2024 Château Pavie is still aging in 65% new barrels. It's tight and focused at this stage, with medium-bodied aromas and flavors of black raspberries, juicy cassis, graphite, violets, and crushed stone. I love its overall purity. It has beautiful tannins, a layered, elegant mouthfeel, and a great finish. It plays in the fresher, more focused style of the vintage, yet still brings classic Pavie texture, depth, and richness."

THE WINE CELLAR INSIDER: "The darkest colored wine of the vintage opens with a bouquet of flowers, licorice, chocolate, black cherries, plums, espresso, and crushed stones. The palate is even better, showcasing depth, opulence, freshness, length, and energy, culminating in layers of dark, black pit fruits and an intense minerality that adds a salty edge, enticing you to take another sip. The wine blends 51% Merlot, 32% Cabernet Franc, and 17% Cabernet Sauvignon, 13.71% ABV. Harvesting took place September 27 - October 9. Drink from 2030-2050."

ANSON: "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."

JANCIS ROBINSON: "Purple-black hue. Lift and complexity on the nose with dark-fruit, spice and citrus notes. Firmly structured with present but well-honed tannins. Has the natural power of Pavie so potential. Slightly hard, chalky finish."