柏菲德賽斯酒莊（Chateau Pavie Decesse，又稱：柏菲德凱斯酒莊）位於法國波爾多右岸的聖埃美隆（Saint-Emilion）產區，是聖埃美隆列級莊（Grand Cru Classe）之一。
柏菲德賽斯酒莊與聖艾美隆一級A等酒莊（Premier Grand Cru Classe A）－柏菲酒莊（Chateau Pavie）淵源深厚，前者的葡萄園原為柏菲酒莊所有。 1885年，柏菲酒莊（Chateau Pavie）的擁有者費迪南德·布法德（Ferdinand Bouffard）先生決定重組葡萄園，便把一個名為“Pigasse”的地塊獨立了出來，柏菲德賽斯酒莊由此誕生。後來，酒莊被轉手給馬澤爾（Marzelle）先生。馬澤爾先生為柏菲德賽斯酒莊的發展傾注了大量心血，一步步帶領其登上了聖埃美隆列級酒莊的寶座。 1970年，馬澤爾先生去世，他的夫人把柏菲德賽斯酒莊委託給當時柏菲酒莊的所有者瓦萊特（Valette）家族打理。 1990年，瓦萊特家族正式收購柏菲德賽斯酒莊。 1997年，傑勒德·佩斯（Gerard Perse）買下酒莊所有權，隔年，他又將柏菲酒莊納入旗下。成為佩斯家族旗下產業後，柏菲德賽斯酒莊享有與柏菲酒莊相同的待遇，葡萄酒品質持續提升。
柏菲德賽斯酒莊的葡萄園坐落於聖艾美隆石灰岩高地上，佔地3.65公頃，與柏菲酒莊的園地相鄰，風土條件相近而又各有特色。園內土壤主要由石灰岩與黏土構成，種植有90%梅洛（Merlot）與10%品麗珠（Cabernet Franc），葡萄樹的平均樹齡為43年。石灰岩賦予了葡萄酒清新的口感、花香以及礦物質氣息，黏土則可為成酒帶來良好的架構。
在葡萄酒釀造上，柏菲德賽斯酒莊始終遵循佩斯家族的現代化釀酒概念，與柏菲酒莊分享同一支釀酒團隊。葡萄成熟後全部由人工採收，經過嚴格的人工篩選後才能進入下一道工序。來自不同地塊的葡萄會分別置於三個溫控大木桶中單獨發酵，以便於最終混釀時進行微調。浸皮時間持續三週，接著再將酒液轉入橡木桶中進行蘋果酸-乳酸發酵（Malolactic Fermentation）。發酵結束後，葡萄酒會在新桶比例為80%的法國橡木桶中熟成18-24個月，期間每三個月會進行一次倒灌（Racking）。而後再進行調配與裝瓶。為了保持葡萄酒的純正風味，柏菲德賽斯酒莊紅酒在裝瓶前一律不經澄清過濾。
受惠於優越的風土，柏菲德賽斯酒莊出品的佳釀口感豐富複雜，酒體飽滿，單寧結構精巧，陳年潛力卓越。柏菲德賽斯酒莊紅酒（Chateau Pavie Decesse, Saint-Emilion Grand Cru Classe, France）品質優異，不僅深受廣大消費者的青睞，更屢次獲得著名酒類評論家和權威雜誌的高度讚譽。
🏅 Wine Advocate 95+
From Chantal and Gérard Perse, this St.-Emilion is a blend of 90% Merlot and 10% Cabernet Franc. It is interesting that the small vineyard of 8.5 acres (which I have walked) sits above Pavie on a steep, pure limestone outcrop. This is the quintessential limestone-based wine, with a liquor of powdered chalk mixed with cassis and blackberry. Very concentrated (almost painfully so), this highly extracted, full-bodied, massive, rich and powerful wine needs cellaring. Everything is present for a great future. This is one of the superstars of the vintage. Unfortunately, production of Pavis Decesse is minuscule, as a large section of the vineyard was incorporated into Pavie. This wine, with its opaque purple color and great density and richness is a connoisseur’s dream. Forget it for 5-8 years and drink it over the following three decades.
🏅 Vinous 94 pts
Radiant and sexy in the glass, the 2012 Pavie-Decesse is the most graciousof the three top wines in Gérard Perse's lineup. Dark red cherry, plum,smoke, menthol and licorice are some of the notes that fused together inthis beautifully focused, layered wine. Hints of violet and lavender add theclosing shades of nuance. Silky tannins give the Pavie-Decesse plenty ofearly appeal, but there is also more than enough depth for the 2012 todrink well for a number of years. The 2012 is 90% Merlot and 10%Cabernet Franc, from vines that are 50 years old on average.
🏅 James Suckling 92 pts
This is really decadent with intense fruit as well as vanilla and coffee character. Full body, velvety tannin and a long finish. Layered and intense. Savory. Needs three or four years to come together.
