The filling level of the bottle was ideal (upper part of shoulders). The cork broke, but came out in two pieces without crumbling. The wine looked youthful dark brick, almost ruby in colour, with a small orange rim. We poured the wine into a small decanter and served the first glass immediately. It improved with moderate aeration (about 15 minutes) and started to decline after about 1 1/2 hours.
On the nose the wine offered dried flowers, hints of dark berries and dried fruits, some balsamic notes, leather, earth, mushrooms, grilled meat, a hint of espresso, and after forty minutes also some minty eucalyptus. It was medium-bodied and showed cherry, beetroot, blueberry, strawberry, leather, earth and a hint of tobacco on the palate, paired with mouthwatering acidity and very good length. We drank the wine on its own, but it screamed for food. It should pair well with roast with herb crust or with braised meat. Roast beef might also work well.
I guess I was lucky as the condition of this bottle seemed as good as the condition of a bottle of 1977 Bordeaux can be. I have no doubt that the 1977 Château Pavie drank even better ten years ago, but I was pleasantly surprised how alive and drinkable this 35 year-old Bordeaux from a poor vintage was.