95 -96 points,

James Suckling, jamessuckling.com, April 2011

This is so bright and beautiful with lovely aromas of dark fruits and flowers. Full and silky yet fresh and bright. Complex.

John Sweeney, JJ Buckley, April 2011

90% merlot, 10% cabernet franc. Produced from a tiny 3.65 hectare vineyard situated on the limestone plateau with vines at an average 48 years of age. Hand-harvested beginning on Oct. 16th and yields were only 24 hls/ha. Aged in 80% new French oak and 20% one-year-old barrels. Alcohol 14.5%. Ripe blueberry and blackberry are the primary fruit components on the nose, leading to a sweet perfume. With more fruit and plenty of spice, namely cinnamon, on the palate, the flavor profile is complemented by a chalky minerality. Full bodied but not heavy, the tannins are well concealed by the wine's richness and structure and lead to a long, focused finish. This will easily last 20 years.

93 -95 points,

Neal Martin's Wine Journal, April 2011

A blend of 90% Merlot and 10% Cabernet Franc, compared to the Monbousquet, there is just a slight jamminess on the nose that is denuding the Pavie-Decesse of a little freshness. The palate is full-bodied and dense, extraordinarily powerful with masculine, structure tannins and layers of black fruit. Good focus towards the finish, this will need 15 years to reach its drinking plateau. Drink 2022-

96 points,

Robert Parker's Wine Advocate, March 2013

A Blend of 90% Merlot and 10% Cabernet Franc, with 14.5% natural alcohol, the higher percentage of Merlot in this wine than in the Pavie gives it a stunning opulence, thickness and luxuriousness. Opaque purple, with notes of mulberry and kirsch liqueur leaning toward blacker fruits, subtle smoked meats and some lead pencil and vanillin, this is another brawny, full-bodied, yet remarkably precise and fresh style of wine despite its sensational extract and power. Give it 5-6 years of cellaring and drink it over the following 30-40 years.

93 -96 points,

Wine Spectator, March 2011

Hedonist alert-dense, fleshy layers of fig sauce, warm cocoa, dark currant confiture and exotic spice fill this red, which also shows plenty of grip, with a smoldering wood note on the back end. -J.M.

About Winery

Château Pavie Decesse, a St.Emilion Grand Cru Classé property is now producing wines the equal of its illustrious brother Chateau Pavie. Both properties were previously owned by the Valet family until they were purchased by Gérard Perse, owner of Château Monbousquet, in 1997. Pavie-Decesse is situated in the heart of the Côtes sub-district of St. Emilion, with the vineyards being planted on chalky, clay soils.

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