Chateau Pavie-Decesse 2016

SKU
PDCM201610 UCAU
  • "This has beautiful presence and finesse..." James Suckling
  • "The 2016 Pavie-Decesse is sumptuous, succulent and beautifully resonant on the palate." Antonio Galloni
  • "Gorgeous - the best that I remember." Jane Anson, Decanter
  • 1 or more bottles
    $325.00
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  • James Suckling
    99* points
  • Antonio Galloni
    97* points
  • Wine Enthusiast
    95* points
  • Decanter
    94 points
  • Neal Martin
    94* points

Editors notes

The 2016 Pavie-Decesse is a blend of 90% Merlot and 10% Cabernet Franc.

"It has a very flamboyant nose for the vintage, eschewing the classicism you might find elsewhere in Saint Emilion with luscious macerated black cherries, blueberry and vanilla pod aromas, a hint of iodine developing in the glass. The palate is full-bodied with succulent, juicy ripe blue and black fruit, the acidity maintaining the freshness and with an almost viscous finish due to the concentration." Neal Martin

Details

Tasting Profile

  • Light (Light)
    Full (Full)
  • Low Tannin (Low Tannin)
    Tannic (Tannic)
  • Sweet (Sweet)
    Dry (Dry)
  • Low Acidity (Low Acidity)
    High Acidity (High Acidity)
  • Aroma
    • Blueberry
    • Boysenberry
    • Herbal
  • Palate
    • Blue Fruits
    • Cassis
    • Graphite

Food Pairings

  • Pork
  • Red Meat

Critic Scores & reviews

  • James Suckling

    99*
    "This has beautiful presence and finesse with lovely fruit, mineral and light walnut character. Center palate is gorgeous. Long and refined. Perhaps better than the superb 2015. 98-99 points."
  • Antonio Galloni

    97*
    "The 2016 Pavie-Decesse is sumptuous, succulent and beautifully resonant on the palate. Plum, lavender, spice and licorice are all nicely pushed forward. Time in the glass lets the flavors gain in both brightness and focus. Round, supple and textured, the 2016 possesses exceptional balance. Silky tannins and creamy, voluptuous fruit add to the wine's appeal. 94-97 points."
  • Wine Enthusiast

    95*
    "Barrel Sample. This wine, from vineyards up the hill from Château Pavie, is perfumed with a higher proportion of Cabernets than in previous vintages. It is rich and structured, but also juicy. The tannins are spicy while the black currant fruit is crisp and refreshing. 93-95 points."
  • Decanter

    94
    "A Perse wine from up on the limestone plateau where the vines never suffered from dry water stress in 2016, and so this has juice, tension and depth, plus a quite amazingly low 3.43pH. Gorgeous - the best that I remember. 90% Merlot and 10% Cabernet Franc. Drinking Window 2025 - 2038 Tasted by Jane Anson"
  • Neal Martin

    94*
    "The 2016 Pavie-Decesse is a blend of 90% Merlot and 10% Cabernet Franc cropped at just 26 hectoliters per hectare and delivers 14.63% alcohol with a pH of 3.43. It was picked on 12 October and will be matured in 100% new oak. It has a very flamboyant nose for the vintage, eschewing the classicism you might find elsewhere in Saint Emilion with luscious macerated black cherries, blueberry and vanilla pod aromas, a hint of iodine developing in the glass. The palate is full-bodied with succulent, juicy ripe blue and black fruit, the acidity maintaining the freshness and with an almost viscous finish due to the concentration. It is atypical for the vintage, hedonistic and creamy in texture. Go for this if you seek fruit and concentration in 2016. 92-94 points. Drink 2026 - 2050"

Other vintages

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Locations

France

Wine is being produced throughout France and has been done for over 2,500 years with certain Châteaux dating their history back to Roman times, around 6th Century BC. Ranking second in the world in per-capita consumption and first in total production quantity. More so than the overall quantity of wine is the quantity of truly great wines coming out of France makes the nation the envy of wine-making nations worldwide.

Two concepts pivotal to the higher end French wines, in particular, are the idea of 'terroir' and the Appellation d'Origine Contrôlée (AOC) system. Terroir refers to the way the geography, geology and climate find their way into the glass, telling a story of the origin of the wine. The AOC was set up in 1935 and has the primary goal of protecting the authenticity of the wines and the livelihoods of the producers. Appellation rules strictly define which varieties of grapes and winemaking practices are approved for classification in each of France's several hundred geographically defined appellations, which can cover entire regions, individual villages or in some cases, like in Burgundy even specific vineyards.

Classic wine regions in France include Champagne (home of Champagne), Burgundy (Pinot Noir and Chardonnay), Bordeaux (Cabernet Sauvignon, Merlot, Malbec, Petit Verdot), Alsace (Aromatic varietals), Loire Valley (Chenin Blanc, Crémant) and the Rhône Valley (Syrah, Grenache Mourvedre)

The Bordeaux classification of 1855 is still in use, as is the Sauternes and Barsac Classification of the same year. Wines from certain regions can be bought En Primeur, which is when the wine is sold prior to it being bottled.

Bordeaux

Bordeaux produces some of the most highly sought after and revered wines in the world. Located close to the coast, in the south-west of France the town and is divided by the Gironde River. Wines to the west of the river are referred to as left bank, and are Cabernet dominant. To the East of the river, on the right bank Merlot is the dominant grape variety. Throughout the 57 appellations, over 10,000 wine-making châteaux grow the red grapes; Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot and Malbec. These are commonly blended and collectively referred to as clarets. Smaller amounts of Semillon and Sauvignon Blanc is also grown in Bordeaux.

In 1855, due to the high export demands of Bordeaux wines, Emporer Napoleon III requested an official Bordeaux classification system, based on market costs of the wines at the time. The Chateaux were classified in to five ‘growths’ from first growth to fifth growth and cru Bourgois. Also in 1855 The Sauternes and Barsac classification covered the sweeter wines, with Chateau d’Yquem the only Superior First Growth, followed by Premiers Crus and Deux Deuxièmes Crus.

Saint-Emilion

Saint-Émilion is a historic, World Heritage-listed red-wine-only appellation on the right bank of the Gironde river in Bordeaux, France. A bit inland from the Atlantic Ocean, the maritime influence is not as pronounced here as it is in other sections of Bordeaux but still factors in to this cool, humid region. It’s well-suited to growing early-ripening grapes. The primary grape variety is Merlot, followed by Cabernet Franc; some châteaux also grow small amounts of Cabernet Sauvignon. Wine styles can vary widely – from simple wines made for drinking in their youth to premium Grand Cru Classé – depending on location and winemaking techniques. The best expressions generally have intense, concentrated aromas and flavours of red and black plums, along with vanilla and clove notes from new oak. They are usually full-bodied, with high alcohol content and often high acidity and high tannins. They have great ageing potential, and bottle ageing will soften tannins over time. Saint-Émilion also boasts its own classification system for Premier Grand Cru Classé and Grand Cru Classé wines – a system that goes under review every 10 years.

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About the brand Chateau Pavie Decesse

Chateau Pavie-Decesse, is situated on top of the St. Emilion limestone plateau, just above Chateau Pavie (with both estates sharing similar terroir, histories and even owners)!

Chateau Pavie-Decesse can be traced all the way back to ancient Roman times. Historians are aware that vines were planted here at the estate in the fourth century, and they clearly knew what they were doing in those days because Chateau Pavie-Decesse now produces one of the top Right Bank wines today. Until 1855, the year of the classification of the Medoc , Pavie and Pavie-Decesse were part of the same vineyard. That all changed when Ferdinand Bouffard, the owner at the time separated the vineyards and created 2 new vineyards. It was in this moment that Chateau Pavie-Decesse was born.

In 2002, Chateau Pavie-Decesse became a little bit smaller with 6 hectares of Pavie-Decesse’s estate becoming a part of Pavie. This merge took place because of the similarity of terroirs, and a request from Gerard Perse who purchased the Chateau in 1997. He was already the owner of Chateau Monbousquet and after the sale concluded, Gerard Perse ordered extensive work in the vineyards and in all the wine making facilities. This included restoring the barrel cellar to the design that was originally created by Ferdinand Bouffard in the 1800’s. Along with allowing a portion of Pavie Decesse to become part of Pavie, the I.N.A.O also authorized the integration of the La Clusiere vineyards to Chateau Pavie.

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.

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