(1998 Vintage) Pruned to six spurs, green harvesting, with an initial leaf thinning on the eastern side of the vines on late June and a second in mid-August in the western side. Hand picking and hand sorting of grapes. Pavie-Decesse is fermented in 3 wooden temperature-controlled vats to keep different lots of wine separate in order to fine tune the final blend. The wine stays on the skins for 3 weeks. Malolactic fermentation in barrel.
Wine AdvocateRating: (92-94) - As reviewed in Wine Advocate # 140 on Apr-02
Wine SpectatorRating: 93/100 - As reviewed by Wine Spectator on 3/04