Vintage
Summer arrived in early April with particularly high temperatures and very little rain. The flowering process and fruit set took place around three weeks ahead of a normal year. July and August were cool and rainy and, as a result, vine vegetation growth slowed down. Meticulous tending of the vines enabled us to cope with these weather conditions in which everything seemed to be happening in the wrong order. September then began with gloomy skies, but around the 15th of the month an idyllic phase set in which encouraged us to be patient and wait. The grapes were in good health, and so we were able to give the fruit enough time to reach optimal ripeness before beginning the harvest. In order to reveal all the qualities of this atypical and hugely promising vintage, careful monitoring of the vines and patience were essential.
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 18 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
Youthfulness characterizes this 2011 Pavie, with a black color reminiscent of Burlat cherries. There are abundantly intense, concentrated fruit aromas like crushed fresh black currant, along with fine spices such as nutmeg and cinnamon; additional notes from barrel aging continue to be felt. This is a very young wine displaying power and concentration, with a generous character which will emerge with time. A good future awaits this fresh and balanced vintage destined to become a Pavie of finesse with a delicate mouthfeel.
Commentary by David Biraud
World's Best Sommelier Competition 2016 - Best Craftsman of France Sommelier 2004
