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coffeemuse , RossW

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Average Retail:
No Data Available
W.Searcher Avg.: No Data Available
W.Searcher Low: No Data Available
W.Searcher High: No Data Available
Avg Auction:
(of 9 listings - 24 months )
$171.51 Details
Date   Listing Low High Avg
Date Merchant Price  
Avg Marketplace:
(of 1 listings - last 12 months)
$160.00Details
Date Quantity Sale Price  
 
 
 
 
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2004 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
94
IWC ...
JR ...
Drink Dates
Comm: 2010-2017
Go

IWC ...
Source International Wine Cellar
Issue Issue 132
JR ...
Source Jancis Robinson
Author Walker Wine Ranch
Site / Blog   Trust Rating 94.118%
Tasted On 03/18/2011
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Comments
Author DoThinking
Site / Blog   Trust Rating 100%
Tasted On 02/05/2011
Drink Dates 2011

Just yesterday I had a chance to enjoy a bottle with a few friends smoking cigars in the local den. I had the bottle opened for 1 hour before consuming it. Well, the wine is actually ready and quite matured to enjoy it at this age! This is not a blockbuster wine but has a deep but linear aroma and an immediate sense "what we call Bordeaux nose". It's smooth and tannin is fully integrated but i's not a multi-layered but rather a drinking table wine that has the best I have encountered alcohol level. Meaning, it's high but just at the right level giving a such crystal clear buzz! The finish is short but intense. It was probably a mistake to have it with cigars instead of a heavy meal! All my friends have given a high mark. At $100 this could be a best table wine of a top Bordeaux finesse that allows to pair it with a variety of spicy foods. I have had a full case of this 2004 but sold a half being forced to open up an original wooden case (my heart was bleeding). I think I will keep the rest for a such price to enjoy rather with food over the next few years that will make it only better.

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Comments
Author TopLabels
Site / Blog   Trust Rating
Tasted On 01/17/2011
Drink Dates 2010

It has a beatiful aroma and long finish. Could be consumed now or benefit from another 10 years of a controlled cellaring. The wine is a "victim" of its 2005 vintage that overshadows a real value but still scoring 95.

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Comments
Author Toby Thomas
Site / Blog   Trust Rating 92.558%
Tasted On 02/27/2010
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Comments
Author gd10102
Site / Blog   Trust Rating 81.457%
Tasted On 09/30/2009
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Comments
Author StefanBoedeker
Site / Blog   Trust Rating 100%
Tasted On 07/04/2009
Drink Dates 2009-2030

Very intense, dark purple color. The nose started developing after around three hours of decanting with vibrant dark berries, cherry and plum mixed with some smokiness, spices and roasted coffee. On the palate it was a pleasant interplay of all the aromas and in addition developed a nice chocolate taste as well. The finish was not a spectacular burst but rather a long lingering experience. This wine will be great for at least 20 years.

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Comments
Author dwilson
Site / Blog   Trust Rating 97.917%
Tasted On 09/22/2008
Drink Dates 2015-2035

Cool; extremely deep cassis extract - this is very intense and seems like it will need a lot of age. The extreme density feels almost specious. There is also a funky reductive note, some terracotta, and strange incense. This note was made blind.

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Comments
Author Brad Coelho
Site / Blog Unidentified Appellation Trust Rating 97.255%
Tasted On 06/18/2008
Drink Dates 04/01/2008

Ambitious, as always, w/ a waterfall of scents including BBQ spice, smoked game and cherry cordial liqueur brought immediate attraction to the wine. The palate is currently in a tight focus and very reserved, but copious amounts of sweet leather, fig and tobacco flavors can be discerned. The one hang-up is that the wine is currently showing its heat, most likely due to the palate not being as expressive as it eventually will be. Because of the track record Pavie has for showing irregularly post bottling, I am willing to bet dollars to doughnuts that the heat will dissipate and it will be a classic quality wine. I actually prefer to current potential of the 2004 to the 2003. Drink 2012-2030.

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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.