I think this just reached its plateau after 26 years. Very sweet and round. Tannins completely integrated, very nicely delineated. This wine just gets more and more intense on your palate. More than a minute burn. Great and will be for a long time. — 7 years ago
After about 2 hours in a decanter this wine is utterly delightful and I wish I had a second bottle. The color screams youth! The nose is soft and caressing with hints of blue and blackberry coupled with hits of cloves and cedar. The pallet is slightly acidic with very well balanced tannins. The tongue screams hits of wood and minearlality and the fruits just pass through the taste. So yummy and would definitely drink again! — 7 years ago
This wine is made in conjunction with consultant Michel Rolland. The blend is 81% Merlot, 15% Cabernet Sauvignon and 1-2% of both Petit Verdot and Malbec. It's meant to be made in a Pomerol style. On the nose; ripe, lush, sweet black currants, sweet tarry notes, black licorice, soft pepper, violets, understated mint and fresh, dark. fresh floral bouquet. The mouthfeel is stunning as are the fruits. Fresh, ripe, nearly candied, blackberries, dark cherries, notes of blueberries, black raspberries/cola, gentle spices, elegant minerals, loamy soils, liquid violets and a gorgeous, long finishing. Comparing other most quality wine prices, this a steal at $60. Photos of one of their vineyards, Gilles in the lab and a hand blown glass artwork in their tasting room. — 6 years ago
This is actually the Merlot, which I find to be superior to the red blend. For a lower price, so far, the best wine I've had from Pahlmeyer.
Liquid velvet. Gorgeous and sultry, with blueberry preserves, vanilla bean, mulberry and a touch of spice. Cooling blueberry pie with buttered crust. — 8 years ago
In a night of Merlot-based wines, all but one was Bordeaux, yet this was the crowd WOTN. This beast was alive, with tensing muscles and a viscous, beating heart. The nose had mint leaf that dazed and assaulted, on the palate the softest, most powerful tannins strung together dark chocolate, fig and a mineral essence in an elegant, silky string of pearls. So long, can go for years.
How crazy is it that on a night of several of the best wines I've enjoyed in a while - with a great group of brothers 'o the vine - I get home to see the inimitable @Martin G Rivard enjoy a night that made mine look like a plonk fest. And my first reaction: I love this guy and haven't even met him yet. Hilarious! Cheers, Martin. We all know it's not a competition but that doesn't mean you shouldn't swing for the fences every time and have fun doing it! — 6 years ago
Chateau Pavie 2000, I expected this to be rather powerful and over extracted, a wine, which regularly divides drinkers. The quality of the fruit was extraordinary, bordering on New World in its concentration. Still in its primary stage, slightly subdued and needing more time to reveal its complexity. I thoroughly enjoyed this wine, delicious and well balanced, would happily drink it again. Merlot/Cab Franc/Petit Verdot. 13.5% abv, anticipated maturity 2012 - 2050 — 8 years ago
I don't care what Sideways said, I love Merlot. Right Bank at heart. And it's done well in Tuscany too (hello, Masseto). Petrolo's top wine Galatrona from 2012 is a ripe Merlot. Mocha, cherries and spice come together deliciously. We enjoyed this wine at a terrific Japanese steakhouse in Williamsburg called Salt + Charcoal. Fatty, salty, juicy red meat with a big Merlot... kampai! indeed. — 5 years ago