Vintage
After a cold, very dry winter, which allowed the vines to come out of their dormant period at the right time, spring provided the right conditions for the vines to bud around the normal dates. This vintage, which began in cool conditions during the early phase of the cycle, was enhanced by wonderful September weather, which enabled the grapes to reach very good ripeness levels. All the conditions were met to produce a vintage of very high quality and amazing homogeneity. 2004 is a great classic and excels in its aromatic precision, freshness and the silky texture of its tannins.
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
04/10 to 15/10.
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
34 hl/ha.
Tasting notes
This Pavie has begun showing an evolved color: intense ruby with a hint of aging in its deep maroon highlights. The aromatic palette is very open, displaying great intensity befitting a vintage beginning to taste well. Aromas of mocha, roasted coffee, jammy black fruit and macerated black currant create a very pleasing nose of great complexity. In the mouth the wine is smooth and its generously round structure gains depth as it develops; the pleasing tannins require a little aeration to show their best. The finish is firm, with a mineral quality from Pavie's terroir contributing to its great aromatic length. This vintage is becoming fully drinkable, still showing great power which will be excellent with meats like a rich duck dish, veal kidneys in pepper sauce, or seven-hour lamb.
Commentary by David Biraud
World's Best Sommelier Competition 2016 - Best Craftsman of France Sommelier 2004
