The Pavie terroir produces wine which is characterized by remarkablepower. Fermentation temperatures are kept moderate and the wine doesnot stay too long on the skins in order to preserve finesse. The wine'snatural richness and strength nevertheless makes malolacticfermentation and ageing possible in 100% new oak barrels. A brilliant effort from proprietors Chantal and GerardPerse, Pavies 2004 (7,050 cases) exhibits an inky/ruby/purple color, asurprisingly soft, forward style for this hallowed terroir,full-bodied, and concentrated creme de cassis flavors intermixed withcherries, truffles, and subtle smoky wood notes.
Wine,
