Vintage
Un millésime qui commence en beauté avec un hiver généreux qui ne brusque pas l'éveil de la vigne. Le cycle végétatif bien qu'avec un léger retard sur la floraison et la véraison, reste dans les grands standards. L'été, plus capricieux, renverse la balance et laisse le soleil se jouer des vignes. Une année compliquée durant laquelle nous nous adaptons afin de contrôler les moments décisifs et d'en tirer le meilleur. En 2007, la qualité de nos terroirs nous permet de récolter notamment des Merlots plus délicats et plus fins offrant un soyeux et une rondeur aux vins
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
8/10 au 13/10.
Aging
80% new oak , 20% one year old barrel for 24 months.
Surface area
37 hectares.
Average age of the vines
45 years.
Blend
70% merlot, 20% cabernet franc, 10% cabernet sauvignon.
Yields
28 hl/ha.
Tasting notes
Mature first impressions from this Pavie 2007, with its intense ruby color and violet highlights, reveal a carefully crafted structure and concentration. The aromatic range is very expressive, showing ripe and juicy aromas of pepper, abundant spice, licorice and black cherry jam. The wine is smooth and supple in the mouth, with a tight and powerful texture from well-presented tannins; the mid-palate is worthy of a great terroir. This dense wine from a rather difficult vintage with a hint of severity needs time and aeration for greater accessibility. A long finish of flavorful, complex aromas with pepper and cinnamon notes. Prepare rich meats for this wine, like flank steak, beef cheek stew, thyme-scented lamb filet, or a winter dish of feathered game.
Commentary by David Biraud
World's Best Sommelier Competition 2016 - Best Craftsman of France Sommelier 2004
