New Customers Save $20 off $100+* with code AUGUSTNEW
New Customers Save $20* with code AUGUSTNEW
*For new customers only. Order must be placed by 8/31/2017. The $20 discount is given for a single order of $100 or more excluding shipping and tax. Some exclusions may apply. Promotion code does not apply to certain Champagne brands, Riedel glassware, gift certificates, fine and rare wine and all bottles 3.0 liters or larger. Promotion does not apply to corporate orders. No other promotion codes, coupon codes or corporate discounts may be applied to order. Not valid on Bordeaux Futures.
Chateau Pavie (Futures Pre-Sale) 2010
Painfully powerful, backward and super-concentrated, this 2010 is a blend of 70% Merlot, 20% Cabernet Franc and 10% Cabernet Sauvignon cropped at 26 hectoliters per hectare. The harvest, as usual, was late by the standards of the appellation, occurring between October 12 and October 19. The alcohols are surprisingly modest by 2010 standards, 14.2%. As usual, this is one of the top wines of the vintage, but it needs a good decade of cellaring. It is much more backward and restrained than the 2009 was at the same stage, and seems even more tannic and structured than the 2005. It is a monumental wine for true connoisseurs who have the patience and discipline to cellar it for a good decade. Anticipated maturity: 2025-2060+.
This is really gorgeous, with a flamboyant display of spice, warm linzer torte, blueberry and plum confiture aromas giving way to fleshy dark fruit and anise notes. Never overly weighty, with great cut and purity on the finish thanks to a superstrong graphite note. Shows power, precision and drive.
Barrel Sample: 94-97 Points
Very powerful. It sneaks up on you. It doesn’t show its strength at first but then takes off with excellent ripe fruit, spices, chocolate and nuts. So long and exciting. I prefer the style to the 2009 by a hair.
Barrel Sample: 96-97 Points
Very deep, opaque purple. Aromas of plum jelly, cassis, truffle and underbrush on the flamboyant, exotic nose and palate. A very pure Pavie, with enough acidity to carry the ripe fruit flavors through a long finish. Tannins are substantial and chewy but not dry, although one other sample I tried was marred by astringent tannins. This should age effortlessly.
Barrel Sample: 93-96 Points
Since 1998, Chantal and Gérard Perse have owned this estate, which boasts the largest vineyard of all Premier Grand Cru Classés in Saint-Emilion. The old fermentation cellar has given way to twenty temperature-controlled wooden vats, and the quarries have been replaced by a modern aging cellar.
A vast appellation covering Sonoma County’s Pacific coastline...
A vast appellation covering Sonoma County’s Pacific coastline, the Sonoma Coast AVA runs from the San Pablo Bay to the Mendocino County border. The region can actually be divided into two sections—the “true” Sonoma Coast, marked by high rainfall, marine soils, cool temperatures, and saline ocean breezes, from which one can actually see the ocean—and the warmer, drier vineyards further inland, creating a diversity of wine styles. Contained within the appellation is the much smaller and more focused Fort Ross-Seaview AVA.
Sonoma Coast is highly regarded for elegant Pinot Noir, Chardonnay, and, increasingly, cool-climate Syrah, with high acidity, moderate alcohol, firm tannin, and fruit that is rarely overripe. One of the most favorable sites within the region is the Petaluma Gap, where a break in the coastal mountain range allows Pacific winds and fog to funnel through and cool the vineyards.
One of the most difficult yet rewarding grapes to grow...
One of the most difficult yet rewarding grapes to grow, Pinot Noir is commonly referred to by winemakers as the “heartbreak grape.” However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. More reflective than most varieties of the land on which it is grown, Pinot Noir prefers a cool climate, requires low yields to achieve high quality, and demands care in the vineyard and lots of attention in the winery. It is an important component of Champagne and the only variety permitted in red Burgundy. Pinot Noir enjoys immense popularity internationally, most notably in Oregon, California, and New Zealand.
In the Glass
Pinot Noir Is all about red fruit—strawberry, raspberry, and cherry. It is relatively pale in color with soft tannins and lively acidity. It ranges in body from very light to the heavier side of medium, typically landing somewhere in the middle—giving it extensive possibilities for food pairing. With age (of which the best examples can handle an astounding amount), it can develop hauntingly beautiful characteristics of fresh earth, autumn leaves, and truffles.
Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon, ocean trout, and tuna. Its mild mannered tannins don’t fight with spicy food, and give it enough structure to pair with all sorts of poultry—chicken, quail, and especially duck. As the namesake wine of Boeuf Bourguignon, it can even match with heavier fare. Pinot Noir is also very vegetarian-friendly—most notably with any dish that features mushrooms.
Pinot Noir is dangerously drinkable, highly addictive, and has a bad habit of emptying the wallet. Look for affordable but still delicious examples from Germany (as Spätburgunder), Italy (as Pinot Nero), Chile, New Zealand, and France’s Loire Valley and Alsace regions.