Chateau Pavie Decesse 2007 gives integrated sweet, jammy black fruit, boysenberry, coffee, and minerals. On palate, dense and concentrated with layers of opulent ripe fruit. The tannins are ripe as well. Nose opens up. Very long finish. We are told that not much wine is made at Chateau Pavie Decesse. In 2007, the production is close to 650 cases of Chateau Pavie Decesse.
Chateau Pavie Decesse 2007 seems to be fleshy with more tannins and a little more back-ward than the bigger and famous sibling Chateau Pavie 2007, now a Premier A of St Emilion Grand Cru Classe . It would seem that Chateau Pavie Deccess 2007 is more opened up on nose and riper by now. Both wines are made by the same team, consulted by the same persons, situated in the same limestone ridge in the south close to bigger styled St. Emilions such as Arrosee, Le Tertre Toteboeuf, Ausone. While we are reluctant to say Chateau Pavie Decesse 2007 is better than Chateau Pavie 2007, they share some hedonistic similarities .
The vineyards of Chateau Pavie Decesse are situated on the St. Emilion limestone plateau. The soils have deposits of clay and limestone. The St. Emilion vineyard is planted to 90% Merlot and 10% Cabernet Franc , with a vine density of 5,500 vines per hectare. The estate has old vines. Many are at an average age of over 40 years. Yields are always kept low. Following a period of cold maceration, Chateau Pavie Decesse is vinified in three, temperature controlled, oak vats. The wine is aged in 80% new French oak for between 18 and 24 months, depending on the character and quality of the vintage.
Some improvements have been done for Pavie Decess. First reduction of production to creat better quality grapes: 55 hl/ha to 30 hl/ha with severe pruning and green-harvesting and encouraged malolactic fermentation in the wine. The result has seen the wine become much more concentrated and intense.
Famous write-up from Parker et al:
93.0 / 100 by Robert Parker
Gerard Perse’s tiny vineyard was cropped at 26 hectoliters per hectare, and the final blend was 90% Merlot and 10% Cabernet Franc (14.5% alcohol). It boasts great intensity, a dense purple color, and beautiful aromas of sweet mulberries, black cherries, cedar, crushed rocks, and white chocolate as well as a chalky character (which gives the wine superb minerality). The wine is expansively flavored, and the tannins are remarkably sweet and well-integrated. An atypical blockbuster for the 2007 vintage, it should drink beautifully for 15-20 years.
[ Source: Wine Advocate #188 Apr 2010 ]
Another famous analysis from The Wine Cellar Insider to undertand more about Chateau Pavie Decesse:
The style of wine produced at Pavie Decesse combines opulent, rich, sensuous textures with minerality, freshness and concentration. This special Bordeaux wine is a hedonistic treat. Due to its lush style, it drinks well young, yet it develops additional complexity when aged. 2000 was the first sublime vintage for this wine during the Perse era. Previous Perse era vintages like 1998 are light in comparison. The wines made before Perse took over the property are undistinguished.