(2009 Vintage) The way Château 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.
Wine AdvocateRating: 86/100 - As reviewed in Wine Advocate # 85 on Feb-93
Wine SpectatorRating: 82/100 - As reviewed by Wine Spectator on 11/30/98
International Wine CellarRating: 95/100 - As reviewed by International Wine Cellar