Vintage
The 2006 vintage is a contrasted one, alternating very favorable periods to good viticulture and more complicated ones, particularly with a cool and fairly rainy month of August. Fortunately, a nice Indian summer sets in early September: the grapes benefit from a nice sunshine to blossom and refine their maturity. This cooler vintage guarantees excellent ageing potential and gives us wines that are proving to be magnificent today.
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
29/09 to 02/10.
Aging
85% new oak , 15% one year old barrel for 24 months.
Surface area
37 hectares.
Average age of the vines
44 years.
Blend
70% merlot, 20% cabernet franc, 10% cabernet sauvignon.
Yields
28 hl/ha.
Tasting notes
This premier cru wine is adorned with a beautiful, deep violet color. The aromas are explosive, with smoky notes of roasted coffee and a range of rich, jammy black fruit typical of a great wine. Further signs of quality are evident on the palate, where a fresh attack and rich body are supported by elegant tannins that are very noticeable, yet fine. The mid-palate has an extraordinary volume and presence. The finish is long and flavorful, with a liveliness which gives balance to this wine made for long aging. Aromatically, the richness of this Pavie is already evident, but the wine's texture requires time to polish tannins which are still immature. This is a wine whose greatness will become more evident in the future as time brings out the expression of its excellent terroir. With a potential for aging 10 years—or even 20—this Pavie will go from strength to strength.
Commentary by David Biraud
World's Best Sommelier Competition 2016 - Best Craftsman of France Sommelier 2004
