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Charles Funk , RossW

Market Pricing

Average Retail:
$74.48 Details
W.Searcher Avg.: $74.48
W.Searcher Low: $59.28
W.Searcher High: $100.32
Avg Auction:
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2005 Pavie - Les Aromes de Pavie Bordeaux Blend - France - Bordeaux - St Emilion - Red - Grand Cru

France - Bordeaux - St Emilion

Red Bordeaux Blend - Grand Cru
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 »

Drink Dates
Comm: 2013-2023 VF: 2015-2035

Author Charles Funk
Site / Blog   Trust Rating 92.857%
Tasted On 09/07/2015
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Author Jito72
Site / Blog   Trust Rating 99.16%
Tasted On 05/19/2012
Drink Dates 2013-2023

This tastes younger and less evolve than previously tasted. Had a great core of fruit, it seems more a 2nd growth than a 2nd label. After 6 hrs in decant were like new! amazing. Full body, great and distinctive nose plus a plush tannins makes this a great value.

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Author Jeffrey M989
Site / Blog   Trust Rating 97.57%
Tasted On 03/12/2012

I liked this wine. Nice fruit and Bordeaux character, very good price.

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Author Jeane Malfeasance
Site / Blog   Trust Rating 94.444%
Tasted On 10/04/2010
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Author TLR
Site / Blog   Trust Rating 93.333%
Tasted On 04/01/2009

This is a very nice wine. Big beautiful blackberries come across with some plum sauce and a hint of slate. I decanted this wine for 2.5 hours and after the initial tasting we had a roasted lamb chops with rosemary. This wine went beautifully with the meal and at the 4 hour mark it blossomed into rich velvety liquid ambrosia. this wine has sweet but very firm tannins and it is just a baby... Decant this a minimum of 3 - 4 hours and you will see get a taste of its full potential!

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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.