2014 Domaine Pavelot (Jean-Marc et Hugues) Savigny-lès-Beaune 1er Cru La Dominode
Community Tasting Note
Philbeagles wrote:
Saturday, August 7, 2021 - Hmmm.... I am not sure about some of these ratings and the drinking windows. This seems to be waning but yet the window is not supposed to open until 2024.... and last until 2060...WTAF is JG saying (93+). Maybe I do not understand burgundy yet, I thought I was getting the hang of it... Its a stretch to give it an 89 .. I do not see this getting better. I do understand that tertiary flavours do evolve but I do not see this changing chemical compostion and becoming that. My reference point for tertiary flavours is a 1996 De Vogue Musginy VV when it had about 8 years on it. It was sublime. I have 6 more of these with which to experiment. Fingers crossed.I guess its is the in same category as someone giving at $12 burgundy a 100 point rating. It still makes it into CT scoring.
Caveat emptor.
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Comment posted by gilrbo:
8/8/2021 12:38:00 AM - Hard to comment on other people experiences, but it sounds weird to mention a Vogue Musigny 1996 with 8 years of age as an example of tertiary flavors. Both the producer as well as the vintage are not known for having a fast evolution, and with 8 years of age you shouldn't expect a Grand Cru of this caliber to have developed tertiary flavors, not to speak about having reached maturity.
Comment posted by Philbeagles:
8/8/2021 8:25:00 AM - PS: the de Vogue Musgny VV comment may seem off.. but it is from a distant memory and was my ephiphany moment for Burgundy) to migrate away from Bordeaux.) The comment was less about de Vogue and more about BH giving this Dominode a 93+ rating with users estimating its drinking window from 2026 - 2060. I just doen see this wine blooming in 5 years or so.
Comment posted by gilrbo:
8/8/2021 2:35:00 PM - Thanks, that makes sense.
Comment posted by fitzi:
8/10/2021 5:14:00 PM - Hey, Phil, thanks for the notes. It's very early days to open a 2014 Pavelot Dominode; I normally wouldn't touch one in under 12 years or so. Unexpected development of flavor and aroma is the essence of well-cellared wines, none more so than red Burgundy. Be patient and hang in there. try to hold your remaining bottles another 6-7 years.
Comment posted by Philbeagles:
8/10/2021 7:04:00 PM - Thanks everybody, for all the feedback. I have to admit I am slowly getting my sea legs with Burgundy (reds). It is an easy place to get lost. I do have to admit Pavelot was my first foray into buying in bulk (so to speak). It can be intimidating when I do not see what others are seeing. I would appreciate any insights into Burgundies in my cellar. The oddest one I have yet is a 2018 Aurelien Verdet Chambolle-Musginy "Les Condemennes". (sorry off topic here). I thought it was outstanding, but the only reviews I see are on WineDecider giving it an 88. Makes you question your sanity (or theirs). The 2012 Condemennes was the wine that got me into Verdet.
I will hold off on any more '14 Pavelot Dominodes. (I have 15's, 18's and 19's laying down). I do have to admit the 2012 Pavelot "Aux Guettes" are drinking nicely now so there are possibilities for sure.
Feel free to DM.
Comment posted by Mag357:
10/12/2021 11:59:00 AM - Hey Phil. I appreciate your honesty. Personally I do read Burghound scores, but beware they are to be read at full maturity. Then AM has a certain taste, he overrates and likes complex, elegant and airy aromas without too much oak, and powerful, dense and mouthful wines , relatively sleek and always without austerity....different taste than Neil Martin who likes oak, sweetness and structure...whoever you read, high ratings often means lots of cellar time, so read critically ! Your only guide should be your level of pleasure on your palate, and also training your palate for the nuances. Looks like you may be better off with more approachable 'lighter' climate and lighter winemaker style, with a ''weaker'' rating (which actually means friendlier for your palate and your purse too) that will give you more immediate pleasure: in Savigny, Bize is often open for business sooner, or for instance Hudelot Noellat or Anne Gros at the Vosne village level, Claire Naudin in Cotes de Nuits or Bertheau in Chambolle or Duroche in Gevrey or Chantereves, always open for business...but if you instead go for Lafarge, Pavelot, Trapet, Grivot, or Dujac...well be prepared that the required maturity is often 8 years for village wines, 12 years for 1er cru, and 12 to 20 for grand cru. And by maturity I do not mean here tertiary notes but just balance, power with lightness, complexity and grace, which is what Burgs are about ! ....anyway taste as much as you can, even if too early, but then decant those for 6 or 8 hours....often find that the young guns are even better the day after. Good luck in the search!
Comment posted by Philbeagles:
10/12/2021 12:30:00 PM - @Mag357: Appreciate the commentary. I am optimistic.
Comment posted by Mag357:
10/13/2021 12:51:00 PM - Hey Phil, it happened that your post made me open the two Dominodes 14 hidden somewhere on the shelves, just to try :)
Comment posted by Philbeagles:
10/13/2021 1:23:00 PM - @Mag357 (again). How did your 2014 Dominodes turn out? What was your decant time, if any and what was your food pairing, if any. Having an engineering background, all my tasting notes tend to be instructional in nature rather than descriptive in nature (i.e. best technique to maximize chances for a good tasting experience). Maybe I am just trying to show others how to avoid all the "red burg" pitfalls that I have encountered. I am still cyphering things out as you can tell.
Comment posted by Mag357:
10/15/2021 8:49:00 AM - A little disjointed at first - (grumpy nose, and slightly rough mouth) but good after 5 hours of air, and very fine the day after. This wine is going to be ready in 5 years, or decant. I Posted a note on the wine.