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coffeemuse , Roger S835 , RossW

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Avg Auction:
(of 6 listings - 12 months )
$221.28 Details
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Avg Marketplace:
(of 1 listings - last 12 months)
$285.00Details
Date Quantity Sale Price  
 
 
 
 
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1999 Pavie Bordeaux Blend - France - Bordeaux - St Emilion - Red - Premier Grand Cru Classe B

France - Bordeaux - St Emilion

Red Bordeaux Blend - Premier Grand Cru Classe B
Producer Notes

Chateau Pavie, the largest St.Emilion 1er Grand Cru Classe (Class B), is located on an old peach orchard, known as pavies. Vines have been cultivated at Pavie since the 4th century, making it one of the two oldest estates in St. Emilion. The chateau produces about 15,000 cases per year made from Merlot, Cabernet Franc, and Cabernet Sauvignon. The vines have an average age of 45 years and grow on... More »

Score
95
JR ...
IWC ...
Drink Dates
Comm: 2008-2025
Go

IWC ...
Source International Wine Cellar
Issue Issue 102
JR ...
Source Jancis Robinson
Author RDV
Site / Blog   Trust Rating 94.345%
Tasted On 03/16/2013
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Comments
Author NC
Site / Blog   Trust Rating 95.952%
Tasted On 05/20/2012
Drink Dates 2012-2025

The 1999 Pavie according to Parker a candidate for "wine of the vintage". Wonderful deep ruby red color with enticing aromas of cherry liqueur and black currants. The 1999 Pavie exceptional. There is minimum tannin. An excellant investment quality wine. Buy more and hold for 10 years. It is a winner!

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Comments
Author wineme.310
Site / Blog   Trust Rating 95.429%
Tasted On 01/01/2011

Decanted 1 1/2 hours before serviing. Paired with braised short ribs and polenta.

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Comments
Author Miguel L
Blogger
Site / Blog   Trust Rating 100%
Tasted On 11/05/2010
Drink Dates 2010-2025

Auction bottle, decanted 3 hours. Rich and deep aromas, plums blackberries and cedar. Medium bodied, not a heavy or coating Pavie, but very nice length, balance and long life.

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Comments
Author Jeane Malfeasance
Site / Blog   Trust Rating 94.444%
Tasted On 10/28/2010

omg. i am sooo bad, hiding under my desk at work ... sipping on ... NO WAY! ... more pavie.

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Comments
Author Butler wan
Site / Blog   Trust Rating 100%
Tasted On 10/09/2010
Drink Dates 2008-2030

This was the first Pavie I have actually enjoyed.Is not an overblown caricature. Rather, it was instantly identified by the group (blind) as a modern Bordeaux, but an excellent one. I agree. Definitely on the black fruit side of the spectrum. Ripe and plush, but not dessicated. Creamy mouthfeel. For those who only like "classic" Bordeaux, this might still be too much. But for those who don't mind a bit more modern style, this is a very fine example. Mouthcoating and with a long, smoky finish

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Comments
Author riffmaker
Site / Blog   Trust Rating 96%
Tasted On 08/29/2010
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Comments
Author taipanli
Site / Blog   Trust Rating 97.835%
Tasted On 11/02/2009

Typically Pavie. Harmonious, fruitful, hints of oak. Less expansive than the 98 or the 2000 but still displays plenty of balance. A little drying and short on the finish but it's still a very nice drink.

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Comments
Author Anon
Site / Blog Trust Rating 99.346%
Tasted On 01/12/2009

Double decanted to remove sediment. Hickory smoke, plum and grilled bread. Graham cracker. Fantastic balance. Elegant and long. Raspberry, salt and iron. Delicious. Black licorice. Consumed very slowly and still improving at the end.

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Comments
Author Daniel B
Site / Blog   Trust Rating 99.286%
Tasted On 10/20/2003
Drink Dates 2008-2018

I hate the bottle Perse is using on his 2000s. Using a sloped shoulder modern bottle on a Bordeaux of this quality is roughly akin to painting a Bentley hot pink. In any event, what is inside the bottle is quite special indeed. The wine is brought up entirely in new oak and bottled unfined and unfiltered. Very darkly colored wine with lots of thickly pigmented legs. An already fairly giving nose of sweet oak and blackberry. Frankly delicious in the mouth with graham cracker, dark fruits, Oreo cookies, and oak. Full of sweet powerful fruit but still shows grace and elegance. Awesome stuff but it is unclear if it will age as well as past vintages of Pavie. (The '61 was still going strong last year.)

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A flawed bottle may be affected by cork taint, heat (maderized), oxidation, or excessive sulfur. Additionally, some people consider wines tainted by Brettanomyces (Brett), a non-spore forming genus of yeast, a flaw although there is much controversy surrounding the subject.
 
 
 
 
 
 
 
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Drink date is averaged using VinCellar members' most recent start and end drink date submissions for this wine.