Vintage
The new millennium got off to a brilliant start with this vintage. Spring was pleasant, and the mild temperatures settled nerves despite high rainfall. A hot, dry, almost sweltering summer allowed the vines to reveal their potential and shake off the threat of fungal disease attacks resulting from the previous wet conditions. Ideal weather in September enhanced the quality of the vintage, producing grapes that had reached perfect ripeness and were showing very fine balances. This vintage never ceases to amaze us with each passing year
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.
Aging
100% new oak barrels 26 months.
Surface area
32 hectares.
Average age of the vines
42 years.
Blend
70% merlot, 20% cabernet franc, 10% cabernet sauvignon.
Yields
31 hl/ha.
Tasting notes
A monumental wine and undoubtedly one of the best the château has ever produced. The dark, intense, ruby-red colour does not seem to have taken on any age at all. The nose is very fresh, with lots of very ripe and juicy berry fruit as well as refined toasty notes that fit in beautifully. This vintage shows us that a strong oak influence marries very well with Pavie's fruit in full-bodied vintages. 2000 Pavie is very smooth and suave on the palate with a great balance between tannin and acidity. The mouth feel is very pleasant, and there is a wonderful velvety sensation. The aftertaste is spicy, with a hint of cocoa and the unique flavour of a noble terroir, in a prime location on the Saint-Émilion limestone plateau. The finish is super long and very distinguished. It is a huge pleasure to taste this wine, which has quite a reputation around the world. Its stellar quality calls for more elaborate dishes such as veal chops with black truffle, pigeon with Burlat cherries, canon d'agneau (boneless filled and rolled loin of lamb), and lamb sweetbreads with artichoke.
Commentary by David Biraud
World's Best Sommelier Competition 2016 - Best Craftsman of France Sommelier 2004
