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Pavie 2005 (6.0L)

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Saint Emilion
Right Bank
Stock Status:
In Stock

Critic Scores, Reviews & Descriptions

100 RP / 100 JD / 100 WI

Gérard Perse believes this is the greatest Pavie he’s made to date, although certainly I would argue that list includes the 2000, as well as the 2009 and 2010, among his superstars. This wine, which I had both in the 2005 horizontal report in the Wine Advocate, and at a mini-vertical with Perse at the restaurant Maison Boulud in Montreal, looks to be a 75- to 100-year wine. Dense, opaque purple to the rim, with a gorgeously promising nose of blackberries, cassis, graphite and cedar wood just beginning to emerge, it tastes more like a three-year-old than wine that is already a decade old. This beauty is intense and full-bodied, with magnificent concentration, a majestic mouthfeel and a total seamless integration of tannin, wood, alcohol, etc. Beautifully rich, full and multidimensional, this is a tour de force in winemaking and certainly one of the top dozen or so 2005 Bordeaux. Forget it for another 3-5 years and drink it over the following 50-100 years! Robert Parker

Even more flamboyant and sexy than the 2000, the 2005 Pavie has everything you could ever want from a wine. Deep, inky purple-colored, an awesome perfume of cassis, blackberries, toasty oak, graphite, and incredible minerality, full body, sweet tannin, and a blockbuster finish all make for an extraordinary Saint-Emilion. It’s still a baby but offers incredible pleasure today. It’s going to last for another 3-4 decades. Jeb Dunnuck

The 2005 Pavie is made up of 70% Merlot, 20% Cabernet Franc, and 10% Cabernet Sauvignon. Deep garnet-brick in color, it slowly unfurls in the glass to reveal the most tantalizing nose of Black Forest cake, boysenberry preserves, prunes, and dark chocolate with hints of Indian spices, violets, and licorice. Full-bodied, rich, and absolutely seamless, it delivers taut, velvety tannins and amazing acidity, finishing with a long, lingering firework display of exotic spices. It makes for a stunning glass right now, yet should continue to evolve over the next 10-15 years and hold steady for a further 10-15 years+. Purchased by Gerard Perse in 1998, Pavie's vineyard has been undergoing a slow replanting process with the intention that it should eventually be composed of 50% Merlot and 50% Cabernets. Lisa Perrotti-Brown, Wine Independent

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