Chateau Pavie Decesse 2008

  • 96 Robert
    Parker
  • 92 Wine
    Spectator
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Chateau Pavie Decesse  2008 Front Label
Chateau Pavie Decesse  2008 Front Label

Product Details


Varietal

Region

Producer

Vintage
2008

Size
750ML

Features
Collectible

Boutique

Your Rating

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Somm Note

Winemaker Notes

Professional Ratings

  • 96
    Like all the Perse wines, the 2008 Pavie Decesse is a backward, unevolved effort that just recently finished malolactic fermentation. An amazing effort (90% Merlot and 10% Cabernet Franc) that was cropped at 30 hectoliters per hectare, it emerges from an 8+ acre vineyard planted in pure limestone whose vines average 47 years (relatively old by Bordeaux standards). The 2008 is another huge, massive, full-bodied St.-Emilion that is even more concentrated than the 2005 or 2000. Sweet notes of blackberries, kirsch, licorice, and crushed rocks are accompanied by an awesomely concentrated, pure, unevolved wine that appears set for 30-40 years of cellaring. It is best purchased by those who are willing to wait at least 10-15 years. This is another brilliant offering from Gerard and Chantal Perse. Are they obsessed? Yes. Are they perfectionists? Yes. As consumers, are we the beneficiaries? Yes. Range: 94-96
  • 92
    This is exotic and ambitious, with tiers of anise, violet, roasted fig, melted licorice and racy graphite offset by lush spice and blackberry confiture notes. The powerful finish lets everything play out with excellent definition. Unabashedly modern. Best from 2013 through 2021.

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2022
  • 93 James
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2021
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2020
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2019
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2018
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2017
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2016
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2015
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2014
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  • 93 Wine
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2011
  • 94 Robert
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  • 93 James
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  • 93 Wine
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2010
  • 97 James
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2009
  • 98 Wine
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2006
  • 94 Robert
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2005
  • 96 Robert
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  • 96 Wine
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2004
  • 94 Robert
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  • 91 Wine
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2002
  • 93 Jeb
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  • 93 Robert
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2001
  • 95 Robert
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  • 93 Wine
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2000
  • 96 Robert
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  • 90 Wine
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1999
  • 93 Robert
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1998
  • 93 Wine
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  • 91 Robert
    Parker
Chateau Pavie Decesse

Chateau Pavie Decesse

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Chateau Pavie Decesse, France
Chateau Pavie Decesse Château Pavie Decesse Winery Image

Château Pavie-Decesse was long hidden by the shadow of its older brother, Château Pavie. The two estates, Grand Cru Classé of Saint-Emilion, were separated in 1885 but keep a lot of similarities. Both own by Gérard Perse since 1997 and benefiting from an exceptional location on the limestone plateau of Saint-Emilion. With 3.5 hectares of prime land, it is planted with 90% Merlot and 10% Cabernet Franc. The vines are a respectable 43 years old on average and a draconian level of requirement is practiced in the vineyard to obtain the most beautiful and mature harvest each year. The grapes are picked and sorted by hand, then fermented in nine temperature-controlled wooden vats for three weeks to produce approximately 600 cases per year.

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One of the world’s most classic and popular styles of red wine, Bordeaux-inspired blends have spread from their homeland in France to nearly every corner of the New World. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec and Petit Verdot, the best of these are densely hued, fragrant, full of fruit and boast a structure that begs for cellar time. Somm Secret—Blends from Bordeaux are generally earthier compared to those from the New World, which tend to be fruit-dominant.

Image for St-Émilion Wine Bordeaux, France content section

St-Émilion Wine

Bordeaux, France

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Marked by its historic fortified village—perhaps the prettiest in all of Bordeaux, the St-Émilion appellation, along with its neighboring village of Pomerol, are leaders in quality on the Right Bank of Bordeaux. These Merlot-dominant red wines (complemented by various amounts of Cabernet Franc and/or Cabernet Sauvignon) remain some of the most admired and collected wines of the world.

St-Émilion has the longest history in wine production in Bordeaux—longer than the Left Bank—dating back to an 8th century monk named Saint Émilion who became a hermit in one of the many limestone caves scattered throughout the area.

Today St-Émilion is made up of hundreds of independent farmers dedicated to the same thing: growing Merlot and Cabernet Franc (and tiny amounts of Cabernet Sauvignon). While always roughly the same blend, the wines of St-Émilion vary considerably depending on the soil upon which they are grown—and the soils do vary considerably throughout the region.

The chateaux with the highest classification (Premier Grand Cru Classés) are on gravel-rich soils or steep, clay-limestone hillsides. There are only four given the highest rank, called Premier Grand Cru Classés A (Chateau Cheval Blanc, Ausone, Angélus, Pavie) and 14 are Premier Grand Cru Classés B. Much of the rest of the vineyards in the appellation are on flatter land where the soils are a mix of gravel, sand and alluvial matter.

Great wines from St-Émilion will be deep in color, and might have characteristics of blackberry liqueur, black raspberry, licorice, chocolate, grilled meat, earth or truffles. They will be bold, layered and lush.

YAO103961_2008 Item# 103961

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