It needs a little swirling to unleash its exuberant scents of stewed black plums, black cherry compote and boysenberries, plus hints of tar, sautéed herbs and chargrill.
The full-bodied palate packs in the black fruit layers, framed by soft tannins and tons of freshness, finishing long and earthy. A little more of a monolith than the main estate wine of Pavie - something that you find often this year, where the tannins seem to go to the second wines.
Château Pavie has diverse terroirs:
- Terroir typical of the Saint-Emilion limestone plateau composed of clay-limestone soil on an asteriated limestone subsoil. Located at an altitude of approximately 85 meters above the Dordogne River.
- Terroir called « milieu de côte » (middle of the slope) located approximately 55 meters above the Dordogne and composed of very fine brown limestone.
Many plots have been re-planted. The vines are trained high to increase the leaf canopy. Pruned to six spurs for old vines and two for young ones, green harvesting leaf thinning, as well picking and sorting by hand.
It is kept on the skins for three weeks in 20 temperature-controlled wooden vats. Malolactic fermentation in barrel.
The wine is aged, depending on the vintages in 70% to 100% new oak, for 18 - 32 months.
Deep purple-black in color.