Chateau Pavie 2010
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Item# 1666-10
Jeb Dunnuck
100pt
James Suckling
99pt
Robert Parker
100pt
Wine Enthusiast
92pt
Wine Spectator
98pt
Viticulture
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.
Estate
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.
- Terroir called « milieu de côte » (middle of the slope) located approximately 55 meters above the Dordogne and composed of very fine brown limestone.
Vinification
The way Chateau Pavie is fermented depends on the vintage. It is kept on the skins for three weeks in 20 temperature-controlled wooden vats. Malolactic fermentation in barrel and the wine is aged, depending on the vintages in 70% to 100% new oak, for 18 - 32 months.
