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Average Retail:
$246.33 Details
W.Searcher Avg.: $246.33
W.Searcher Low: $224.91
W.Searcher High: $281.52
Avg Auction:
(of 7 listings - 96 months )
$181.43 Details
Date   Listing Low High Avg
Date Merchant Price  
Avg Marketplace:
(of 2 listings - last 12 months)
Date Quantity Sale Price  
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2001 Peter Michael - Les Pavots Proprietary Blend - USA - California - Sonoma - Knights Valley - Red

USA - California - Sonoma - Knights Valley

Red Proprietary Blend
Producer Notes

Peter Michael's estate vineyards (founded in 1982) are what make his wines truly exceptional. Sugarloaf Ranch sits high above Knights Valley in eastern Sonoma County, and from its rocky volcanic soil come Sauvignon Blanc, Chardonnay, Cabernet Sauvignon, Merlot and Cabernet Franc. The Alexander Mountain Estate Vineyard, above Alexander Valley, provides additional Chardonnay. All Peter Michael... More »

IWC ...
Drink Dates
Comm: 2009-2015 VF: 2004-2020

IWC ...
Source International Wine Cellar
Issue Issue 114
Author Gogoli
Site / Blog   Trust Rating 96.97%
Tasted On 03/16/2012
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Author Lulu SF
Site / Blog   Trust Rating 98.588%
Tasted On 08/01/2011

Original Note - 15.2% alc. 72% C, 16% M, 10% CF, 2% PV

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Author Daniel B
Site / Blog   Trust Rating 99.286%
Tasted On 08/01/2005
Drink Dates 2009-2015

Les Pavots Vineyard was planted in 1989 and sits at elevations ranging between 1,300 and 1,500 feet above sea level. The vineyard faces generally toward the south. Vines are planted on 23 acres. 18 of those acres have Cabernet while the remaining five acres grow Merlot (3 acres) and Franc (2 acres). The 2001?s assemblage consists of 72% Cabernet, 16% Merlot, 10% Franc, and 2% Petit Verdot. The grapes received a four day cold soak before being fermented on their wild yeasts. The wine aged for 14 months in French oak before being bottled without fining or filtration. The 2001 Les Pavots is the most impressive red wine I have tasted from Peter Michael. It is black as night with a huge, sappy, and toasty nose of blackberry, oak, and vanilla spice. Enormous in the mouth with seemingly undying waves of fruit to go along with polished and cascading tannin. There is plenty of acid to handle the intensity.

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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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