Vintage
Particularly mild weather during February and March favoured a very early bud-break in the vines. But at the end of April, a serious spell of frost put a stop to the fast vegetation growth of the vines. Around 40% of the Bordeaux vineyard was hit. Mostly planted on naturally protected terroirs, our vines were largely spared frost damage. High temperatures during May brought about an early and even flowering. A hot and dry summer followed which favoured the development of high quality grapes. The conditions for grape health were good, and we were able to look forward without fear to achieving the desired ripeness levels. The harvest began in fine weather, and grapes of pure, vibrant fruit character were brought in.
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
25/09 to 03/10.
Aging
80% new oak, 20% one year old barrel for 18 months.
Surface area
37 hectares
Average age of the vines
48 years
Blend
60% merlot, 22% cabernet franc, 18% cabernet sauvignon
Yields
32 hl/ha
Tasting notes
This wine gives us a glimpse of a new aspect of the Pavie terroir and the great quality it can produce. Deeply colored, powerful and intense, its garnet hues are inky rich.
Currently, the initial aromas skew toward the toasted range, where the oak's louder voice overshadows the black fruit. At the moment of this tasting, the wine expresses itself with classic style; it is finding its footing, pulling itself together. Aromas of burlat cherry jam and good, old-fashioned preserves are integrating with age. In the mouth, this vintage is still firm with a fresh first impression, substantial, with robust tannins in the mid-palate which transition to a rounder, more generous expression.
This wine remains rich and powerful, leaving a mouth-watering, spicy impression in the mouth. A good effort for this still-young wine, which will continue to improve with time as it further develops its Pavie character.
Commentary by David Biraud
World's Best Sommelier Competition 2016 - Best Craftsman of France Sommelier 2004
