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2010 Chateau Pavie Futures 750ML

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Tanzer Score: 93
Score: 95-98 RP

Country: France
Region: Bordeaux
District: Saint Emilion
Type: Still Wine
Color: Red
Varietal: Red Bordeaux
Vintage: 2010

Futures Item: Yes
Available: 6
Brand: See more from Chateau Pavie
Sku: 139419
Price: $386.99


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Wine Spectator Review:
This is really gorgeous, with a flamboyant display of spice, warm linzer torte, blueberry and plum confiture aromas giving way to fleshy dark fruit and anise notes. Never overly weighty, with great cut and purity on the finish thanks to a superstrong graphite note. Shows power, precision and drive. Score range 94-97.

Parker Review:
Along with several other Medoc first-growths as well as Ausone in St.-Emilion and possibly Petrus and Lafleur in Pomerol, few estates have such a record for consistent quality as Gerard Perse's Chateau Pavie. Made from a classic blend of 70% Merlot, 20% Cabernet Franc and 10% Cabernet Sauvignon, the 2010 was cropped at a ridiculously low 26 hectoliters per hectare, and the harvest occurred between October 12 and 19. Surprisingly, the alcohol is only 14.2% which is actually less than the 2008 and 2009. Since Perse acquired this estate in 1998, most Pavies have possessed off the charts richness and the 2010 is no different. It also reveals an opaque purple color, abundant notes of roasted coffee, blackberries, cassis, full-bodied power and sensational density, texture and length. There is also a boatload of tannin, so do not expect this 2010 to provide near-term consumption. Somewhat reminiscent of the 2005 in its freshness, precision and intensity, it requires 7-10 years of cellaring and should keep for 3-4 decades thereafter. -Robert M. Parker Jr., The Wine Advocate

Tanzer Review:
Very deep, opaque purple. Aromas of plum jelly, cassis, truffle and underbrush on the flamboyant, exotic nose and palate. A very pure Pavie, with enough acidity to carry the ripe fruit flavors through a long finish. Tannins are substantial and chewy but not dry, although one other sample I tried was marred by astringent tannins. This should age effortlessly.
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