2007 | Chateau Pavie-Decesse | Saint-Emilion Grand Cru

Good deep ruby. Blackberry, minerals, violet pastille, licorice and pepper on the nose, along with a rocky quality characteristic of this calcaire-rich site. Juicy and very intense but youthfully imploded, with a restrained sweetness and terrific precision and grip to the mineral and crushed cassis flavors. Finishes firmly tannic and very long, with terrific energy.

Reviews:

• Wine Advocate: 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.

• Vinous: Good deep ruby. Blackberry, minerals, violet pastille, licorice and pepper on the nose, along with a rocky quality characteristic of this calcaire-rich site. Juicy and very intense but youthfully imploded, with a restrained sweetness and terrific precision and grip to the mineral and crushed cassis flavors. Finishes firmly tannic and very long, with terrific energy. This should evolve slowly.

Producer Information

Château Pavie-Decesse is a wine estate situated in Saint-Émilion in the Bordeaux wine region. It produces a single Saint-Émilion grand cru classé wine made predominantly from Merlot, with a small quantity of Cabernet Franc. Château Pavie-Decesse acquired its Grand Cru Classé title in the original 1955 Classification of Saint-Émilion and has remained in the list of grands crus through the subsequent iterations. Unlike its neighbors, châteaux Pavie (to the south) and Pavie-Macquin (to the north) it has not broken into the ranks of the premiers grands crus classés in recent years. The château's history is closely linked to that of Château Pavie – a Bordeaux estate dating back to the Fourth Century. The four-hectare (10-acre) estate was separated from Château Pavie in 1885 by the then owner, Ferdinand Bouffard. French businessman Gérard Perse acquired Pavie-Decesse in 1997 and Pavie in 1998, and has reunited the two through a joint vineyard management system. The wines, however, remain separate, and each has a distinctive terroir. The vineyard at Château Pavie-Decesse lies solely on the Saint-Émilion limestone plateau largely characterized by its clay and limestone soils. Pavie-Decesse is planted with 90 percent Merlot and 10 percent Cabernet Franc, with vines averaging around 50 years old. The grapes are harvested and sorted entirely by hand. In terms of vinification, Château Pavie-Decesse spends approximately 18-24 months in new oak barrels and undergoes racking every three months. The estate produces around 4000 bottles of wine a year.

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