Vintage
A cool, rainy spring made it tricky for the vines' flowering and pollination process. A very dry month of July led to a smooth veraison, while conditions continued to improve with an Indian summer that arrived just before the harvesting period. The cool nights and sunny days were just what were needed for the grapes to reach good ripeness levels. The quality of our soils, the exposure of our vine plots and, most especially, the work done by our teams in the vineyard were the keys to the success of this vintage.
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
13/10 to 21/10.
Aging
80% new oak , 20% 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
32 hl/ha.
Tasting notes
The color is an enticingly dense, inky black. On the nose, the wine shows well-defined aromas both varied and appealing. A fruity style of blueberry, black currant and blackberry has a focused, lightly cooked character. Barrel aging contributes spicy notes for a touch of nobility. Firm concentration appears in the mid-palate, complemented by a very fine texture of young, elegant tannins; a pleasant finish signals its youth. Give this wine some time—this massive, very generous Pavie is just hitting its stride. This terroir is truly unique in Saint-Emilion; one appreciates the quality of the Pavie plateau when tasting such cool vintages.
Commentary by David Biraud
World's Best Sommelier Competition 2016 - Best Craftsman of France Sommelier 2004
