Peter Michael les Pavots Proprietary Knights Valley Sonoma Premier 2009
96 points Robert Parker: The 2009 Les Pavots, a 3,440-case blend of 66% Cabernet Sauvignon, 22% Cabernet Franc, 10% Merlot and 2% Petit Verdot, comes from Knights Valley. It exhibits a distinctive truffle, chocolate, blackberry and cassis-scented bouquet, a full-bodied mouthfeel, and fabulous concentration, purity and density. This magnificent effort's open-knit style was surprising as most Northern California 2009s made from Bordeaux varietals are somewhat austere and closed at present. This wine should drink well for another two decades or more. (Dec 2013)
The most elegant wine ever!
Great example of what age can do for rim variation, color, and leather and must on the nose
External Reviews for Peter Michael les Pavots Proprietary Knights Valley Sonoma Premier
Opaque ruby. Smoky, deeply pitched aromas of cassis, blueberry and dark chocolate, with a hint of truffle adding a musky, earthy nuance. In a substantial style for the vintage, offering sweet dark fruit preserve flavors and a touch of candied licorice. Tangy acidity adds lift to the round, gently tannic, persistent finish, with the blue fruit note echoing.
The 2011 Les Pavots (3,086 cases) is composed of 73% Cabernet Sauvignon, 14% Cabernet Franc, 10% Merlot and 3% Petit Verdot. Its chocolaty fudge-like notes intermixed with espresso roast, black and red currants, smoky barbecue and underbrush are followed by a deep, rich, full-bodied, outstanding red wine that should drink well for 10–15 years.
Notably complex, with pure, ripe currant and blackberry fruit that’s dense, focused and firmly tannic, ending with a burst of espresso, cherry rhubarb and black licorice flavors and firm, dry tannins. Shows more grace and refinement than most 2011s. Cabernet Sauvignon, Cabernet Franc, Merlot and Petit Verdot. Drink now through 2022.
The 2010 Les Pavots (3 000 cases produced) is composed of 67% Cabernet Sauvignon 17% Cabernet Franc 14% Merlot and 2% Petit Verdot. More backward and firmer than the 2009 it exhibits copious notes of chocolate fudge creme de cassis blackberry liqueur graphite and licorice as well as stunning concentration full body perfect balance and a massive personality. Still unevolved it will benefit from several more years of bottle age and should keep for three decades. 95+ - Robert Parker
The 2010 Les Pavots is a huge, dark wine. Blackberry jam, mocha, chocolate, espresso, savory herbs and new leather all positively explode from the glass. Initially quite exciting, the 2010 loses some of its depth through the mid-palate and finish. Overall, this is a solid showing from the Pavots in a vintage that was far from easy. The blend is 67% Cabernet Sauvignon, 17% Cabernet Franc, 14% Merlot and 2% Petit Verdot. Anticipated maturity: 2015–2025.
The 2010 Les Pavots (3,000 cases produced) is composed of 67% Cabernet Sauvignon, 17% Cabernet Franc, 14% Merlot and 2% Petit Verdot. More backward and firmer than the 2009, it exhibits copious notes of chocolate fudge, creme de cassis, blackberry liqueur, graphite and licorice as well as stunning concentration, full body, perfect balance and a massive personality. Still unevolved, it will benefit from several more years of bottle age, and should keep for three decades.
Dark purple. Heady, floral-accented aromas of dark berry preserves, vanilla, mocha and black truffle, with a smoky overtone. Sappy, palate-staining blackberry and cassis flavors are lifted and braced by zesty mineral and spice notes and show excellent clarity. Becomes sweeter with air and finishes with superb energy, focus and persistence, with just a whisper of dusty tannins.
Food Pairings for Peter Michael les Pavots Proprietary Knights Valley Sonoma Premier
Spinach & Herb Risotto Recipe
Orzo & Grilled Vegetable Salad with Feta, Olives & Oregano Recipe
Butternut Squash Risotto with Bacon & Sage Recipe
- Show more recipes
Roasted Butternut Squash & Caramelized Onion Casserole Recipe
Roasted Brussels Sprouts with Brown Butter and Lemon Recipe
Arroz Verde (Green Rice) Recipe
Delicata Squash with Caramelized Shallots & Sherry Recipe
Wild Rice & Cornbread Stuffing with Pears & Cranberries Recipe
Olive Tapenade Tart with Caramelized Red Onions Recipe