Winemaker Notes
Deep ruby color with a red-purple rim, 2017 Les Pavots reveals abundant aromas of ripe black fruit and jammy black currant. The bouquet expresses nuances of vanilla bean, ‘garrigue’ and leather. Full-bodied and elegant on the palate, the wine offers generous, ripe, dried, red and black fruit flavors. The mouth feel is dense and round, with supple tannins and subtle mineral notes, loaded with blackberry, raspberry liqueur, fur and black pepper notes leading to a long finish. Approachable now, the wine provides a classic presentation of our estate’s terroir and will continue to age gracefully for two decades.
Blend: 60% Cabernet Sauvignon, 20% Cabernet Franc, 14% Merlot, 6% Petit Verdot
Professional Ratings
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Robert Parker's Wine Advocate
Composed of 62% Cabernet Sauvignon, 22% Cabernet Franc, 10% Merlot and 6% Petit Verdot, the 2017 Les Pavots comes from Knights Valley AVA. Deep garnet-purple in color, it leaps from the glass with vivacious notes of crushed black berries, Black Forest cake, blueberry compote and blackcurrant cordial with touches of camphor, lavender, tapenade and cigar box plus hints of mocha and pencil lead. Medium to full-bodied, the palate is packed with muscular black fruits, framed by firm grainy tannins and just enough freshness, finishing long and savory. 2,050 cases were made.
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James Suckling
Loads of blackberry and black-truffle aromas here with fresh flowers as well. Full-bodied, tight and focused. Soft, creamy texture. Some chocolate and vanilla, too. Savory. Give it another year or two to come together.
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Wine Spectator
This is marked by a core of lightly spicy cassis and plum fruit, accented by loganberry, mesquite and savory details. The structure is fine-grained, giving the finish good cut while an echo of violet curls around the fruit at the very end. Cabernet Sauvignon, Cabernet Franc, Merlot and Petit Verdot. Best from 2022 through 2035
One of the world’s most classic and popular styles of red wine, Bordeaux-inspired blends have spread from their homeland in France to nearly every corner of the New World. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec and Petit Verdot, the best of these are densely hued, fragrant, full of fruit and boast a structure that begs for cellar time. Somm Secret—Blends from Bordeaux are generally earthier compared to those from the New World, which tend to be fruit-dominant.
Home to a diverse array of smaller AVAs with varied microclimates and soil types, Sonoma County has something for every wine lover. Physically twice as large as Napa Valley, the region only produces about half the amount of wine but boasts both tremendous quality and variety. With its laid-back atmosphere and down-to-earth attitude, the wineries of Sonoma are appreciated by wine tourists for their friendliness and approachability. The entire county intends to become a 100% sustainable winegrowing region by 2019.
Sonoma County wines are produced with carefully selected grape varieties to reflect the best attributes of their sites—Dry Creek Valley’s consistent sunshine is ideal for Zinfandel, while the warm Alexander Valley is responsible for rich, voluptuous red wines like Cabernet Sauvignon. Chardonnay and Pinot Noir are important throughout the county, most notably in the cooler AVAs of Russian River, Sonoma Coast and Carneros. Sauvignon Blanc, Merlot and Syrah have also found a firm footing here.