This is a producer that I am not familiar with although I believe they still produce wine today. That said, this was a very good showing for a 41 year old Medoc wine. Purple/ruby/brown in color, mostly opaque and flat. The nose is nice; earthy with black cherry fruit. Medium bodied. Good balance. On the palate, the fruit seems ripe/sweet. Cherries, slight tobacco notes. Deep-ish complexity. Moderate finish. This worked well with a Truffle Risotto.
We were told that this is 95% Merlot and 5% Cabernet Sauvignon (which is very different from today's wines). I am not sure that at age 42 that matters so much. Ruby/brown in color, mostly clear and bright. The nose is nice with cassis, dried currents, dust and slight earthiness. On the palate, light cherries and slight milk chocolate notes. Some depth. This wine is alive nd has some interest, but, to paraphrase the Princess Bride, "It is mostly dead". Still this was pleasant enough and fun to drink.
This is made from grapes donated by wineries who are members of the Commanderie in Bordeaux. Really fun to start the Edwin's 1980's Bordeaux tasting with this wine. Many in the crowd seemed to enjoy the wine (not me), the atmosphere (absolutely) or the opportunity to taste something cool while supporting a great charity (Edwin's)! This was brown in color (think a bit darker than a wet tootsie roll). The nose offered up some balsamic vinegar and warm attic dust. Medium bodied. On the palate, this was thin and dilute. Not acidic or tart or off. Really just not much of anything. With
Another wine to turn to when looking for value in top vintages of Bordeaux. Purple in color, ruby at the rim, opaque and bright. The nose is nice with cassis and plums and slight leather and char. Medium to full bodied. On the palate, this is firm tannins. A velvety texture. Lots of cassis fruit with underlying leather and slight char. Good acidity. Nice finish. This needs another five to eight years to approach maturity and should drink well for ten to fifteen after that. This will work well with grilled or roasted meats (or vegetables).
This is certainly not today's Pavie. A very different style of Bordeaux. Whether that is good or bad is subjective. Ruby/brown in color though clear if a bit muted. The nose is all about the earthy funk. There is some slight mine and slighter cherry fruit. Tart acidity. On the palate, this starts out with thin cherries. As it blows off bottle stink, it adds some weight but tastes old and past prime. Certainly no sin for a 37 year old wine. There is a lot of funk on this wine. One of the people sharing this wine called it "dirty" which might (or might not) be a bit strong. Still,
