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Average Retail:
$211.70 Details
W.Searcher Avg.: $211.70
W.Searcher Low: $198.65
W.Searcher High: $287.10
Avg Auction:
(of 14 listings - 12 months )
$153.56 Details
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1982 Pavie Bordeaux Blend - France - Bordeaux - St Emilion - Red - Premier Grand Cru Classe A

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France - Bordeaux - St Emilion

Red Bordeaux Blend - Premier Grand Cru Classe A
Producer Notes

Chateau Pavie, the largest St.Emilion 1er Grand Cru Classe (Class B), is located on an old peach orchard, known as pavies. Vines have been cultivated at Pavie since the 4th century, making it one of the two oldest estates in St. Emilion. The chateau produces about 15,000 cases per year made from Merlot, Cabernet Franc, and Cabernet Sauvignon. The vines have an average age of 45 years and grow on... More »

JR ...
IWC ...
Drink Dates
Comm: 1997-2001 IWC: 2002-2007

IWC ...
Source International Wine Cellar
Issue Issue 103
JR ...
Source Jancis Robinson
Author Walter Z
Site / Blog   Trust Rating 98.993%
Tasted On 07/23/2013
Drink Dates 1986-1990

Good color and fill. Nose is very thin with a hint of black fruit. Wine is thin with a little fruit left but really not much to offer. Wine is not spoiled or off.

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Author CdB Boston
Site / Blog   Trust Rating
Tasted On 02/06/2013

Not a great wine. Get rid of. Caviste Tasting Meeting, 2/5/13.

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Author Chandog
Site / Blog   Trust Rating 100%
Tasted On 03/12/2011

Upon opening, the nose produced smells such as barnyard, green pepper and red fruit. As the wine was sat for a few hours the nose develope more of a "older wine" smell;more of a traditional bordeaux nose. On the palet it was a bit closed and I would say past it's prime but still had good red berry notes and a medium finish. color was still a strong purple with some lightness around the edge.

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Author Sheky
Site / Blog   Trust Rating 90%
Tasted On 07/04/2009

took 2 hours to open. smooth, soft, delicious

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Author NC
Site / Blog   Trust Rating 96.52%
Tasted On 06/03/2009
Drink Dates 2009-2012

Much better after being in the glass for an hour. Not want i expected for a 1982

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A flawed bottle may be affected by cork taint, heat (maderized), oxidation, or excessive sulfur. Additionally, some people consider wines tainted by Brettanomyces (Brett), a non-spore forming genus of yeast, a flaw although there is much controversy surrounding the subject.
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