2010 Pavie, St-Emilion

SKU #1148703 98 points James Suckling

 Amazing aromas of blackberries and chocolate. Then dried herbs and sweet tobacco. Wonderful. Full body, with a wonderful density and richness. It goes on for minutes. Tannic and structure but incredible. Very savory. This needs at least 10 years. Superb. This is not quiet as complex as 2005 or as harmonious, but it is super quality. Yes.  (11/2013)

98 points Robert Parker's Wine Advocate

 Painfully powerful, backward and super-concentrated, this 2010 is a blend of 70% Merlot, 20% Cabernet Franc and 10% Cabernet Sauvignon cropped at 26 hectoliters per hectare. The harvest, as usual, was late by the standards of the appellation, occurring between October 12 and October 19. The alcohols are surprisingly modest by 2010 standards, 14.2%. As usual, this is one of the top wines of the vintage, but it needs a good decade of cellaring. It is much more backward and restrained than the 2009 was at the same stage, and seems even more tannic and structured than the 2005. It is a monumental wine for true connoisseurs who have the patience and discipline to cellar it for a good decade. Anticipated maturity: 2025-2060+. This great terroir dominates the Cote Pavie, which is a combination of decomposed limestone and more gravelly soils at the bottom of the slope. Kudos to proprietors Chantal and Gerard Perse for continuing to push the envelope of quality and ignoring their jealous critics. 98+ Points (RP)  (2/2013)

94-97 points Wine Spectator

 An immense wine, with tiers of roasted fig, boysenberry confiture, warm plum sauce, Black Forest cake and raspberry ganache that flow authoritatively, while a terrific graphite underpinning provides support. The explosive finish is framed by roasted apple wood and licorice snap notes. Shows terrific muscle, but the purity and minerality is there as well. Needs time. Best from 2020 through 2040. (JM, Web-20150

95 points Stephen Tanzer's International Wine Cellar

 Saturated, deep ruby-red. High-toned, superripe aromas of black raspberry, cassis and caramel. Then dense, velvety and huge in the mouth, with great power and chew to the thick flavors of cassis, raspberry and crushed chalk. This improbably thick wine boasts terrific sweetness but its huge, building tannins will need a good decade of cellaring to harmonize. Interestingly, Gerard Perse picked this fruit in mid-October, yet the wine has been even higher in alcohol in some recent vintages.  (8/2013)

94 points Vinous

 (14.7% alcohol; 3.24 pH): Fully saturated deep red. Ripe aromas of spicy red cherry jam, plum, dried herbs, sweet spices and clove. Rich, ripe and dense on entry, then austere and precise in the middle, showing deep flavors of cassis, cinnamon, minerals and savory herbs. Finishes lush, floral and long, with a chocolatey note. This bright, seamless wine strikes me as a very ripe but not over-the-top style of Pavie Macquin. It improves noticeably with aeration, becoming more minerally and less obviously ripe, and I really didn't notice the high alcohol. Great wine. 94+ Points (ID)  (3/2014)

Jancis Robinson

 Blackish crimson. Juicy and clean and fresh. A little lacking in sheer density but there is great purity. And apparent longevity. Lots of mineral character. Great balance and potential. Dry appetising finish. Masses of ripe tannin. Long. Proper! 18/20 points  (1/2014)

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Varietal:

Cabernet Sauvignon and Blends

- Cabernet Sauvignon has come a long way from its role as a blending varietal, however dominant, in the wines of Bordeaux. Today it is the most planted red varietal in the world. Identified as a descendent of Cabernet Franc and Sauvignon Blanc, the late-ripening Cabernet Sauvignon needs to be planted in warmer climates to fully ripen. Its small berries can easily be identified for their distinctive blue color, thick skins and high tannins. And while the varietal has its own definitive characteristics: green pepper-like aromas and black currant flavors among them, it is perhaps most prized for its ability to convey terroir, vintage and winemaking. A relatively new varietal, Cabernet Sauvignon started making inroads into the wines of the M├ędoc and Graves in the late-18th century. Today it is also dominant in the up-and-coming Entre-Deux-Mers region of Bordeaux and can also be found in Southwest France. It is the companion varietal to Sangiovese in Italy's Super Tuscans and is planted all over Europe, stretching to lesser-known winegrowing regions like Russia and Lebanon. In the Americas Cabernet Sauvignon has found champions in every nook and cranny of California and among winemakers in Washington, where it complements plantings of Merlot. In South America, Cab thrives in Chile, but can also be found in smaller amounts in Argentina and even in Mexico.
Country:

France

- When it comes to wine, France stands alone. No other country can beat it in terms of quality and diversity. And while many of its Region, Bordeaux, Burgundy and Champagne most obviously, produce wine as rare, as sought-after and nearly as expensive as gold, there are just as many obscurities and values to be had from little known appellations throughout the country. To learn everything there is to know about French wine would take a lifetime. To understand and appreciate French wine, one only has to begin tasting them. Click for a list of bestselling items from all of France.
Sub-Region:

Bordeaux

- View our bestselling Bordeaux.
Specific Appellation:

Saint Emilion