http://s7/middle/60cd0466gb35328b687f6&690Pavie 帕菲 2008 【Saint Emilion Premier Grand Cru Class B】" TITLE="【已售完】Chateau Pavie 帕菲 2008 【Saint Emilion Premier Grand Cru Class B】" />

    ★★★★★ 被PARKER GUIDE 评为五星级酒庄

     Robert Parker所欽點的世界155個偉大酒莊之一

     Saint Emilion Premier Grand Cru Class B

     在St Emilion(聖艾美濃), Ch.Pavie可以說是當紅炸子雞! 事實上, Pavie從1998年起到2009年為止, RP分數都超過95以上 (除了2002和2007的94分）, 尤其2000年的100分, 更是達到無法超越的巔峰. 聖愛美濃除了A級的Ausone外, 沒有一個酒莊能保持如此成績, 就連另一支A級酒莊Cheval-Blanc也難望其項背.
    作為一支Premier Grand Cru Classé B, Pavie的知名度大概不輸Ch. Angelus, 很多人都知道Pavie, 特別是2003年份Pavie, 讓酒界兩大宗師-J.Robison與R.Parker幾乎是正面衝突. 同一支酒兩個人的評價, 簡直南轅北轍, 有人把它看成英國派酒評VS.美國派酒評之戰, 甚至是葡萄酒的大西洋戰爭, 不過事實上, Pavie的爭議不是2003年才出現, 早在1967年, 葡萄酒大師Clive Coates就認為Pavie的酒非常好, 但其他評論家卻興趣缺缺.

    以近代而論, Pavie的重大轉向是出現在1998年. 超市大亨Gérard Perse自Jean-Paul Valette買下Pavie後, 對酒莊進行了大規模改造, 酒窖與釀酒設施幾乎是重建. 少見的木槽溫控發酵取代了水泥槽, 多用於布根地白酒的攪桶也出現在製程中, 產量低到30 hl/ha (僅為過去1/2), 最後是24個月新桶, 不過濾也不澄清（因为这个原因，Perse家族的酒瓶底部凹槽都是特别深的）. 結果是自1998年起, Pavie在Parker分數的表現就是無比響亮, 市場價格扶搖直上.
    Pavie拥有约86.5英亩的酒园，是整个Saint Emilion区最大的酒园。种植了60%梅洛，30%品丽珠和10%赤霞珠，是Auson规模的七倍。平均树龄43年，年产量约100000瓶。

    95 points, Robert Parker's Wine Advocate

    May 2011

    A remarkable success in this vintage, Pavie’s 92 acre vineyard situated on the limestone soils of the spectacular south-facing Cote Pavie (one of the greatest terroirs of Bordeaux) was cropped at 30 hectoliters per hectare. A blend of 70% Merlot, 20% Cabernet Franc and 10% Cabernet Sauvignon, with an atypical (for a 2008) alcohol level of 14.5% that is higher than in its 2010 counterpart, the opaque purple-colored 2008 exhibits sweet, smoky barbecue notes intermixed with creme de cassis, black cherry, toast and crushed chalk. Deep, intense and full-bodied with surprisingly civilized tannins for such a young Pavie, it reveals wonderful breadth of flavor, a savory texture and a layered mouthfeel. It should drink beautifully in 2-4 years and keep for 25 or more.

   94 Points，WE

    Apr 2011

    Dry tannins dominate this wine. Pavie’s style has become less exuberant, more restrained, which allows the terroir to show through in its tannins and concentration. This is for long-term aging.

    17.5+/20，Julia Harding MW, JancisRobinson.com

    Apr 2009      

    70% Merlot, 20% Cabernet Franc, 10% Cabernet Sauvignon. Only 65% new oak this year. Inky with barely a rim. Dark and firm, dry but with more freshness and the tannins a little more melted than in previous vintages. Gerard Perse described as 'more feminine' than in the last few years, though I think he must like his women to have worked out! Harvested last week in Oct to 2 Nov. Lovely dark fruit. Roasted but not cooked. Dark and intense but much more. Savoury and concentrated but not the bitterness of some previous vintages.

   93 points, Wine Spectator
    December 2010
    This is lavishly oaked, with dark espresso, mocha and bittersweet cocoa notes proudly leading the way, while the core of fig sauce, melted licorice snap and blackberry confiture waits in the wings. Dense and grippy through the finish, with powerfully rendered fruit matching the dense toast. A huge wine that will need some time. Best from 2013 through 2022. From France.—J.M.

   93-95 Points，Neal Martin, eRobertParker.com

    Apr 2009     

    A blend of 70% Merlot, 20% Cabernet Franc and 10% Cabernet Sauvignon, cropped at 32hl/ha and aged in 65% new oak, 35% one-year wooden barrels, the '08 Pavie has a super-ripe, cassis-driven nose, hoi sin, spice and a touch of sloe. The palate is full-bodied with very fine tannins, lovely caressing texture, good acidity, just a little more refined than say Bellevue-Mondotte. Very pure on the finish although those tannins linger longer afterwards. Excellent - a ravishing Pavie.

    95 Points，Stephen Tanzer International Wine Cellar 

    (70% merlot, 20% cabernet franc and 10% cabernet sauvignon):  Saturated deep ruby.  Sexy, nuanced nose combines black raspberry, graphite, mocha and flowers.  Thick, sweet and powerfully concentrated; wonderfully rich, broad, seamless wine with fruit of steel.  Flavors ofkirsch, licorice and minerals saturate every square millimeter of the mouth.  Huge, broad tannins will carry this outsized wine through at least a couple decades of life in bottle.