Vintage
This vintage is remembered for its scorching summer and a heat-wave that lasted several weeks. Our king grape variety, Merlot, is vulnerable to extreme heat and was rescued on the one hand by water tables that had filled over the damp, rainy winter and on the other by our clay-limestone soils. The harvest proved successful, and though the grapes were small, they were very ripe. The vinification also went very smoothly, aided by high-performing sorting equipment and meticulous plot-by-plot fermentations. This 2003 vintage, which will also be remembered for its very early harvesting dates, offered us wines with great richness and depth. Over time, the coolness of our terroirs has come through well in the fresh character found in our wines.
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
16/09 to 26/09.
Aging
100% new oak barrels for 24 months.
Surface area
37 hectares.
Average age of the vines
43 years.
Blend
70% merlot, 20% cabernet franc, 10% cabernet sauvignon.
Yields
25 hl/ha.
Tasting notes
This wine will long be remembered because there was a controversy surrounding its degree of ripeness. The colour is deep crimson, bordering on black. The nose reflects the hot summer, with a very concentrated bouquet of blackberry, juicy cherries, jam, and a touch of understated toasty aromas that take a back seat to the ripe fruit. 2003 Pavie is powerful and rich, with a very suave texture with a certain overripe quality that gives the impression of sweetness on the aftertaste. However, it is important to point out that great terroirs always do well during heat waves, which is borne out in the natural equilibrium of this wine. There is also lively acidity on the palate which gives added depth. The excellent, firm tannin beautifully underpins the concentration and richness of this incredible wine. The aftertaste is mouthwatering and impressively long. 2003 Pavie absolutely must be decanted ahead of time in order to unveil its many charms. It would be a shame to open such a great bottle too soon, but you will be able to appreciate much of what it has to offer in 3-5 years, and its full ageing potential is at least 10-15 years.
Commentary by David Biraud
World's Best Sommelier Competition 2016 - Best Craftsman of France Sommelier 2004
