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Chateau Pavie Decesse 2011

  • RP94
  • WS93
  • JS93
750ML / 15% ABV
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750ML / 15% ABV

Winemaker Notes

Blend: 90% Merlot, 10% Cabernet Franc

Critical Acclaim

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RP 94
Robert Parker's Wine Advocate
This well-known estate situated on the limestone hillside above Pavie is produced from a blend of 90% Merlot and 10% Cabernet Franc. Another brilliant offering from the Perse family, the dense opaque purple-colored 2011 reveals plenty of floral notes intermixed with super-concentrated cassis and kirsch. The chalky limestone soils provide minerality to this full-bodied, powerful, concentrated St.-Emilion. Some tannins are noticeable, but they are sweet. This 2011 should be drinkable in 3-4 years and last for 15-20.

Rating: 94+ Points

WS 93
Wine Spectator
Offers driven fruit, with intense plum sauce, blackberry confiture and blueberry paste flavors, layered together and stitched with dark mocha and tobacco notes, all backed by a long, dense, velvet-textured finish. A showy style, but everything is in place.
JS 93
James Suckling
Wow. The smoky, berry, nut and ripe-fruit character is impressive in this wine. It’s full-bodied, with velvety tannins and a loads of oak on the finish. Some might find it too much, but it will come together with age. Try in 2018.
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Chateau Pavie Decesse

Chateau Pavie Decesse

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Chateau Pavie Decesse, France
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Chateau Pavie Decesse belongs to Gerard Perse, a man whose dogmatic pursuit of "modern style" Bordeaux wine, borrowing techniques advocated by the garagiste estates but on a larger scale, having entered the region in 1993 when he acquired Chateau Monbousquet. Although Chateau Pavie remains his flagship estate, Chateau Pavie Decesse was actually purchased one year earlier in 1997, in some ways a stepping-stone towards his consequent acquisition. Although in some ways Pavie Decesse is overshadowed by the more illustrious Chateau Pavie, this is a wonderful estate and many prefer it to Perse's jewel in the crown.

Pavie Decesse is a much smaller vineyard than its grander sibling Chateau Pavie with just 9.1 hectares of vines perched further up on the crest of the slope on a chalky/limestone soil. Unlike Pavie, the wine is more of a Monocepage with 90% of the vines being Merlot, the remaining 10% Cabernet Franc. The vines are a respectable 43 years old on average. A similar draconian level of green harvesting is practice at Pavie Decesse as at Pavie, with vines pruned down to six buds. The grapes are picked by hand, sorted and then fermented in nine temperature-controlled wooden vats for three weeks. Approximately 2,000 cases are produced per annum with no second label.

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St-Émilion

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Marked by its historic fortified village—perhaps the prettiest in all of Bordeaux, the St-Émilion appellation, along with its neighboring village of Pomerol, are leaders in quality on the Right Bank of Bordeaux. These Merlot-dominant red wines (complemented by various amounts of Cabernet Franc and/or Cabernet Sauvignon) remain some of the most admired and collected wines of the world.

St-Émilion has the longest history in wine production in Bordeaux—longer than the Left Bank—dating back to an 8th century monk named Saint Émilion who became a hermit in one of the many limestone caves scattered throughout the area.

Today St-Émilion is made up of hundreds of independent farmers dedicated to the same thing: growing Merlot and Cabernet Franc (and tiny amounts of Cabernet Sauvignon). While always roughly the same blend, the wines of St-Émilion vary considerably depending on the soil upon which they are grown—and the soils do vary considerably throughout the region.

The chateaux with the highest classification (Premier Grand Cru Classés) are on gravel-rich soils or steep, clay-limestone hillsides. There are only four given the highest rank, called Premier Grand Cru Classés A (Chateau Cheval Blanc, Ausone, Angélus, Pavie) and 14 are Premier Grand Cru Classés B. Much of the rest of the vineyards in the appellation are on flatter land where the soils are a mix of gravel, sand and alluvial matter.

Great wines from St-Émilion will be deep in color, and might have characteristics of blackberry liqueur, black raspberry, licorice, chocolate, grilled meat, earth or truffles. They will be bold, layered and lush.

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Bordeaux Blends

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One of the world’s most classic and popular styles of red wine, Bordeaux-inspired blends have spread from their homeland in France to nearly every corner of the New World, especially in California, Washington and Australia. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec and Petit Verdot, these are sometimes referred to in the US as “Meritage” blends. In Bordeaux itself, Cabernet Sauvignon dominates in wines from the Left Bank of the Gironde River, while the Right Bank focuses on Merlot. Often, blends from outside the region are classified as being inspired by one or the other.

In the Glass

Cabernet-based, Left-Bank-styled wines are typically more tannic and structured, while Merlot-based wines modeled after the Right Bank are softer and suppler. Cabernet Franc can add herbal notes, while Malbec and Petit Verdot contribute color and structure. Wines from Bordeaux lean towards a highly structured and earthy style whereas New World areas (as in the ones named above) tend to produce bold and fruit-forward blends. Either way, Bordeaux red blends generally have aromas and flavors of black currant, cedar, plum, graphite, and violet, with more red fruit flavors when Merlot makes up a high proportion of the blend.

Perfect Pairings

Since Bordeaux red blends are often quite structured and tannic, they pair best with hearty, flavorful and fatty meat dishes. Any type of steak makes for a classic pairing. Equally welcome with these wines would be beef brisket, pot roast, braised lamb or smoked duck.

Sommelier Secret

While the region of Bordeaux is limited to a select few approved grape varieties in specified percentages, the New World is free to experiment. Bordeaux blends in California may include equal amounts of Cabernet Franc and Malbec, for example. Occassionally a winemaker might add a small percentage of a non-Bordeaux variety, such as Syrah or Petite Sirah for a desired result.

CVY4050B1_2011 Item# 129063