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Peter Michael les Pavots Red 2008
95 points Robert Parker: The 2008 Les Pavots, a blend of 67% Cabernet Sauvignon, 22% Cabernet Franc and 11% Merlot, offers up notes of roasted coffee, cocoa, chocolate fudge, black currants, licorice and a hint of truffles. This full-bodied, beautifully rich red boasts an opulent texture, impressive purity and a long finish. Impressively made with impeccable attention to detail (it is sorted berry by berry rather than grape bunch by grape bunch), this 3,500-case cuvee should drink well for two decades or more... (Feb 2011)
External Reviews for Peter Michael les Pavots Red
Presents a dazzling array of flavors, along with focus, style and authenticity. Dark, dense and spicy, with dark berry, mineral, cedar, sage, roasted caraway and tobacco flavors, this is full-blown yet graceful and detailed, with a tremendous finish that reverberates with the joys of ripe, stylish Cabernet. Cabernet Sauvignon, Cabernet Franc, Merlot and Petit Verdot. Drink now through 2024.
Glass-staining ruby. Alluring aromas of red- and blackcurrant, cherry compote, incense and pipe tobacco. Lush and creamy on entry, then firmer in the middle, offering sweet dark fruit flavors complicated by notes of candied rose, licorice and smoky herbs. Supple and palate-staining wine with superb finishing clarity and lingering sweetness.
Bordeaux-like in structure, this is pure, rich and focused on ripe, plush blackberry, wild berry, currant and cedar. Full-bodied, layered and structured, firming on the finish, where the cedary and minerallly notes take hold. Ends with drying tannins. Cabernet Sauvignon, Cabernet Franc, Merlot and Petit Verdot. Best from 2011 through 2022.
A wine of enormous intensity, concentration and complexity, itrsquo;s packed with crisp, firm currant, spice, cedar, tar and wild berry flavors, and the finish just goes on and on. Best on the aftertaste, where the flavors fold together ever so nicely. Best from 2001 through 2010.
The 1996 Les Pavots (a blend of 74% Cabernet Sauvignon, 20% Merlot and 6% Cabernet Franc) tips the scales at 14.2% alcohol. The saturated black/purple color is accompanied by a knock-out nose of violets, blackberries, licorice and pain grilleacute;. Full body and high extract levels are buttressed by sweet tannin as well as adequate acidity. About 2,800 cases were produces of this provocative, rich, distinctive proprietary red wine, which was aged in 50%ndash;60% new Taransaud barrels, and bottled unfined and unfiltered.
Full saturated ruby. Cassis, flowers, spicy oak and a hint of sassafras on the nose; a bit less obviously ripe than the rsquo;99. Then sweet and supple on entry, with some youthful astringency on the back currently shortening the winersquo;s fruit. Seems to possess less mid-palate density for its youthfully tough tannins.
Peter Michaelrsquo;s Les Pavots continue to go from strength to strength, with the 1997 Les Pavots the finest yet produced. This wine originates from a hillside vineyard overlooking the Knightrsquo;s Valley that has 23 acres planted with Bordeaux varietals. The 1997 blend consists of 79% Cabernet Sauvignon, 12% Merlot, and 9% Cabernet Franc. The wine was aged in French oak (50% new) and bottles without filtration. Fortunately, there are 4,351 cases of 750 ml bottles, as well as 330 cases of magnums. A blue/black/purple color is followed by an extraordinary bouquet of toast, blackberries, cregrave;me de cassis, licorice and cedar. Full-bodied, with silky tannin, low acidity, and layers of concentrated, pure black fruits judiciously wrapped in subtle toasty oak, this wine can be drunk early, but promises to hit its peak in 5ndash;7 years.
Food Pairings for Peter Michael les Pavots Red
The 2008 Les Pavots reveals a deep, layered bouquet of black cherry, licorice, black currant, blueberry pie, and blackberry combined with chocolate, vanilla, coffee, black tea, subtle spicy notes of cloves and cinnamon and its distinctive ‘garrigue’ touch. The complexity and intense character continue into the finish with a massive mouthfeel, lasting impressions on the palate and round, silky tannins. 2008 Les Pavots will benefit from three years of cellaring for near term enjoyment and will age gracefully for two decades or more.
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