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Esprit de Pavie 2012, 2015 and 2017

2015 is fresher than 2012, and of course, 2017 is even fresher. All are deep purple- dark and dense for a St. Emilion. Tight, pink rim for 2017, deep-garnet for 2015 and matured brick-red for 2012 for now.

The alcohol on the palate seems slightly higher for all three vintages. The structure is tannic on manifestation for a third wine. Except 2012 which is on the tertiary side, the nose of 2015 and 2017 is still fruity enough, complete, and fully gourmand, showing a solid mid-palate. All give tones of blackcurrants with delicate notes of small black berries, plum, touches of liquorice, and a hint of violet. The palate reflects the nose and is fruity, offering grip, tension, freshness, and suavity. The finish is medium with notes of dark fruit and coffee beans(delicate oak). All vintages are blends of 65% Merlot, 20% Cabernet Franc and 15% Cabernet Sauvignon in the ratio and were aged for 15 months in one-year-old barrels. All three vintages are formed from a blend of vines in Côtes do Castillon and young vines from Pavie and Monbousquet.

2012 is long gone, so writing on the non-fruity palate is unfair for a third wine over 12 years of bottle ageing. 2015 is still well commented, though. So, while JS thought highly of this layered wine, awarding JS93, saying it is a juicy and rich red with blackberry and truffle aromas and flavours, as well as body for a 3rd wine, Parker et al., on the other hand, Robert Parker accorded 90 points and says that the 2015 Esprit de Pavie is expressive red and black plums note plus touches of baking spices, vanilla pod, dark chocolate and dried Provence herbs. Medium to full-bodied, the bright fruit fills the mouth with plenty of spicy red and black fruits, supported by chewy tannins and finishing with a refreshing lift. 2017 Esprit de Pavie is fruity, balanced with a chalky finish, which has power for a third wine.The nose is of cassis, black cherry, and, more slightly, blackberry, associated with delicate touches of crushed strawberry and small touches of spices. Tannins are fine and slightly dry. Adequate length.


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