Chateau Pavie Decesse is located in the Saint-Emilion region on the right bank of Bordeaux, France, and is one of the Grand Cru Classe wineries in Saint-Emilion.
Chateau Pavie Decesse has a deep connection with Chateau Pavie, a Premier Grand Cru Classe A winery in Saint-Emilion. The vineyards of the former were originally owned by Chateau Pavie. In 1885, Mr. Ferdinand Bouffard, the owner of Chateau Pavie, decided to reorganize the vineyards and separated a plot called "Pigasse", and Chateau Pavie Decesse was born. Later, the winery was sold to Mr. Marzelle. Mr. Marzelle devoted a lot of effort to the development of Chateau Pavie Decesse, and led it step by step to the throne of the Saint-Emilion Classified Winery. In 1970, Mr. Maazel passed away, and his wife entrusted Chateau Paffi dessès to the Valette family, the owner of Chateau Paffi at the time. In 1990, the Valette family officially acquired Chateau Paffi dessès. In 1997, Gerard Perse bought the ownership of the winery, and the following year, he incorporated Chateau Paffi into his family. After becoming an industry under the Perse family, Chateau Paffi dessès enjoyed the same treatment as Chateau Paffi, and the quality of its wine continued to improve.
The vineyard of Chateau Paffi dessès is located on the limestone plateau of Saint-Emilion, covering an area of 3.65 hectares, adjacent to the vineyard of Chateau Paffi, with similar terroir conditions but different characteristics. The soil in the vineyard is mainly composed of limestone and clay, planted with 90% Merlot and 10% Cabernet Franc, and the average age of the vines is 43 years. Limestone gives the wine a fresh taste, floral aroma and mineral flavor, while clay can provide a good structure for the finished wine.
In winemaking, Chateau Pavillon de Ses has always followed the modern winemaking concept of the Paes family and shares the same winemaking team with Chateau Pavillon de Ses. Grapes are harvested manually after maturity and can only enter the next process after strict manual screening. Grapes from different plots will be placed in three temperature-controlled large wooden barrels for separate fermentation to facilitate fine-tuning during the final blending. The maceration lasts for three weeks, and then the wine is transferred to oak barrels for malolactic fermentation. After fermentation, the wine will be matured in French oak barrels with a new barrel ratio of 80% for 18-24 months, and ratching will be performed every three months during this period. Then it will be blended and bottled. In order to maintain the pure flavor of the wine, Chateau Pavillon de Ses red wine is not clarified and filtered before bottling.
Benefiting from the superior terroir, the wine produced by Chateau Pavie Decesse has a rich and complex taste, full body, delicate tannin structure and excellent aging potential. The red wine of Chateau Pavie Decesse (Chateau Pavie Decesse, Saint-Emilion Grand Cru Classe, France) is of excellent quality and is not only favored by consumers, but also has repeatedly won high praise from famous wine critics and authoritative magazines.
🏅 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.
