A blockbuster with a silk lining.
Château Pavie is one of the top estates of Saint-Émilion. The 2009 is bold and sun-filled, but keeps the estate’s elegance: muscular but velvety, structured but sensual. The kind of bottle you plan a dinner around.
Tastes like: Blackberry compote and dark plum, with violets, espresso, graphite and cigar box.
Feels like: Full-bodied and dry, with firm, drying grip, balanced freshness and obvious oak, toast and vanilla.
Great with: Roast lamb, truffle risotto, duck confit, aged Comté.
Singapore and Asian favourites: Cantonese roast goose, wagyu sukiyaki, braised beef brisket.
The geeky bit: Merlot with Cabernet Franc and Cabernet Sauvignon, from south-facing terraced limestone slopes in Saint-Émilion.
Accolades: 100 pts Wine Advocate · 100 pts Jeb Dunnuck · 98 pts James Suckling · 97 pts Wine Spectator
Why we like it: A wine that makes time stop. Every sip is an experience.
Serve: 16 to 18°C. Room temperature in Singapore is too warm for red wine, so give it 20 minutes in the fridge first. Stand upright for a day, decant gently off any sediment and serve soon after.
Alcohol: 14.5%
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