Vintage
This was a remarkable vine cycle. It began with perfect weather and continued with pleasant conditions and high temperatures, tempered by cool nights, which preserved fruit character and aromatic quality in the grapes. After sunny weather throughout the summer and September, we looked forward to a very high quality vintage. The grapes were brought in at optimal ripeness and offered remarkable balance between ripe fruit, tannins, alcohol and acidity. It was this harmonious balance that ensured that 2009 would be a long-ageing 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
05/10 to 15/10.
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
Nature was generous with Pavie this year, giving the wine a deep and brilliant purple whose intensity already reveals the vintage's quality. Aromatically the wine is still rather reserved; nonetheless, there is an abundance of warm, jammy, juicy fruit which is underscored by the cream and vanilla notes of careful barrel aging. On the palate this Pavie is smooth and fine-textured, with roundness in the mid-palate joining power and structure. The tannins are well-bred, firm and still very lively; the wine remains young and shows the maturity of its fruit at harvest. The length and mineral character of Pavie's limestone bring a finish of impressive quality. A great Pavie which will age for decades to come and take its place among Saint-Emilion's great successes. This is a wine for aging that will reward patience with great enjoyment.
Commentary by David Biraud
World's Best Sommelier Competition 2016 - Best Craftsman of France Sommelier 2004
