Vintage
After moderate conditions over the winter, a quite dry month of May was followed by a rather rainy June and July. August went by almost without rain, enabling an excellent start to the ripening process and leading to the production of tiny grapes packed with sugar. Early September weather was dry, but rainy spells occurred during the latter part of the month. Our Merlot stood up well to the conditions and reached very good ripeness levels. The Cabernet Franc on Bordeaux's right bank was also of very high quality, making this 1998 a long-ageing vintage that will continue to gain in complexity.
Growing methods
Pruning down to 8 buds for the old vines and to 6 buds for the young vines. Thinning, leaf-stripping. Grapes picked and sorted by hand.
Vinification
Temperature-controlled wooden vats. Malolactic fermentation in barrels.
Harvest
03/10 to 13/10.
Aging
100% new oak barrels for 18 months.
Surface area
37 hectares.
Average age of the vines
47 years.
Blend
70% merlot, 20% cabernet franc, 10% cabernet sauvignon.
Yields
32 hl/ha.
Tasting notes
This vintage marks an important change in Pavie's taste profile. The colour is still a very deep and shimmering ruby red. The nose is very concentrated, with a multitude of aromas such as spice, cinnamon, cherry jelly, candied morello cherry, and a hint of cocoa one often finds in Pavie's bouquet. 1998 Pavie is very charming on the palate with elegant, tight-knit tannin and a rich, opulent body that coats the palate for a very long time. The obvious ripeness of the grapes confirms the superb reputation of this vintage in Saint-Émilion. A very long, fresh aftertaste gives an added dimension to this wine. This is a very great vintage at Pavie which has tremendous ageing potential. This great wine makes a wonderful match for pot au feu, roast wild duck with blackcurrant, an entrecôte steak cooked over vine cuttings, or wild mushrooms in puff pastry.
Commentary by David Biraud
World's Best Sommelier Competition 2016 - Best Craftsman of France Sommelier 2004
