TN: 2004 Pavie

OK, first things first…I’m a Pavie slut. There, I said it.

Opened the bottle at 5PM last night and put into a captain’s decanter. This bottle threw a huge amount of sediment for such a young bottle. Waited until almost 8PM to take the first taste as we enjoyed it with a nice USDA Prime Strip Loin au poivre and some HdP roasted Yukon Gold Potatoes.

In the glass, the wine looks like a young vintage port. Nose of violets, vanilla and spice just jumps from the glass. Loads and loads of glycerin that coats the mouth. Still a BIG wall of tannin there with some serious wood. Not for the faint of heart or those seaking a dainty wine. The fruit isn’t covered up though. Concentrated chocolate covered cherry is how I would best describe it, with a hint of the anise/licorice on the mid palate. Finish lasts for a minute.

At this stage, I would rank the bottle right behind the 2001, even with the 2003 and ahead of the 2002. It just makes me want to pull the trigger on the 2005 when the price eventually softens, as well as get some 2006. I think that a few more hours in the decanter probably would help quite a bit.

Groovy baby, very groovy.

Sounds like how I described the 98 at a similar stage and the 99 and the 2000. Consistent or spoofilated that is the question???
Cheers, Keith Levenberg [emot-words.gif] [emot-words.gif]

Mike, since we are free to make comments here without fear of DS comments…

This is a dead ringer for high end Napa Cab. Pure and simple.

Jack, I really don’t care one way or the other…honestly. It’s an amazing property and Perse is turning out probably my favorite wine in the world (sorry Mr. Krankle).

I gotta try me a bottoile de la pavie.

It’s good to have friends. I am sure we can work out something.

You truly are a Pavie slut, no question about it. That is, of course, until your tastes change, opening the door for making fun of others. It’s win-win.

Have you had Monbousquet? It’s a cheap version of Pavie, essentially, at least in my book, and Nancy’s, and Cris’, and Jan’s. Charlie thinks something else, but nobody cares what he thinks.

Je dois essayer Pavie
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Yup, loading up on Monbo as well. I got a case this week of '03 for stupid money. Also sitting on a 3 liter of '95 that will be opened soon enough.

You and Bill can get all of my Monbo, if I ever get some. It’s all yours. Swap it with some legit Bordeaux or a Barolo. [dance.gif]

Todd and I shared a 98 Monbo at a recent OL. To me it was at the bottom of the food chain that evening. I have a lot of Monbo. I bought a case of splits of the 05. I like splits of the wine since they can vary so much from bottle to bottle and I have been forced to go Otto on a few.

‘go Otto’ - [rofl.gif]

Too much oak still?

Too ‘engineered’ to me. As in ‘let’s make it taste like X, from vintage Y’

How do you tell an 11 year old wine has been engineered?

Because it tastes like a 30 year old wine.

Just like '01 Pavie tastes like an early 80’s Bordeaux. It shouldn’t. It should taste like an '01

You are obviously mistaken…2001 Pavie tastes like a ripe 2002 Napa Cab.

Thanks for the note. I have a few mags of this. When do you think the wall of tannin will start to subside? 5 years?

Rich

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