Vintage
After a cold winter, the vine cycle began late but normally in early April. Typical Bordeaux weather arrived during spring with alternating sunshine and rain showers. Fine summer weather then set in with hot and sunny days with temperatures that never reached heatwave levels and cool nights, which helped the grapes to reach very good ripeness levels and maintain excellent conditions of health. The harvest was able to begin in very good conditions with the promise of a great vintage in the making.
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
20/09 to 30/09.
Aging
80% new oak , 20% one year old barrel for 24 months.
Surface area
37 hectares.
Average age of the vines
46 years.
Blend
70% merlot, 20% cabernet franc, 10% cabernet sauvignon.
Yields
28 hl/ha.
Tasting notes
The color is concentrated, intense. Aromas of fresh black currant, sweet and ripe, bring great intensity to the wine's fruity youthfulness. Careful barrel aging shows well. This 2010 vintage is fresh and powerful on the palate, with an evolution focusing on tight and firm tannins. The mid-palate is very fleshy, finishing on a slightly dry note produced by the wine's youth and the harvest's maturity. This wine has great power with very good aromatic length. Grapes harvested at full ripeness give fruity retro-olfactive aromas which fully express the potential of Pavie's terroir. Wait at least another five to 10 years, and this wine will make a memorable meal all the more special.
Commentary by David Biraud
World's Best Sommelier Competition 2016 - Best Craftsman of France Sommelier 2004
