Château Pavie Decesse - Saint-Emilion Grand Cru 2011

Decanter Magazine

13,25 / 20

the12/31/2014

Stephen Tanzer's International Wine Cellar

89 / 100

byIan D'Agatathe8/31/2014

Deep ruby.  Very ripe aromas of blueberry syrup, dark chocolate and licorice, with an exotic liqueur-like quality.  Tightly wound and penetrating but heavily extracted, with the dark fruit and spice flavors presently kept under wraps.  Finishes firmly tannic and slightly bitter, with a note of licorice.  Much less expressive and showy than it was at the Primeurs:  I wouldn't even think about opening a bottle for at least another six or seven years. (89(+?) points)

Wine Advocate

94 / 100

byRobert Parkerthe5/2/2014

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.

Jamessuckling.com

93 / 100

byJames Sucklingthe2/19/2014

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.      

Wine Spectator

93 / 100

byJames Molesworththe2/11/2014

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. Best from 2016 through 2028.

La Revue du Vin de France

17-18 / 20

the5/31/2012

90% merlot, 10% cabernet franc, 80% fûts neufs. Poivre frais, baies noires, touche florale (rose et lys), l'échantillon était ouvert, expressif, ce que confirme une bouche aussi dense que douce en tanins qui se termine avec une rare densité crayeuse et saline. Il mettra 6,7 ans à s'affiner. Une grande réussite.

Stephen Tanzer's International Wine Cellar

91-93 / 100

byIan D'Agatathe5/12/2012

Bright ruby. Enticing nose of crystallized blackberry, violet and minerals. Pure and vibrant on the palate, with mineral-driven blackcurrant and blackberry flavors dominating. Finishes sweet, creamy and very long. One of the best wines of the vintage; competent winemaking aside, Pavie-Decesse benefits from amazing, first-rate terroir and that advantage is never more apparent than in challenging vintages like 2011.

Decanter.com

17 / 20

the4/30/2012

Purple-black colour. Powerful, concentrated and atypical for the vintage. Tighter than sister Pavie. Will need time. Admirable but hard work. Drink 2020-2030.

Wine Advocate

92-94 / 100

byRobert Parkerthe4/30/2012

The 2011 Pavie Decesse exhibits an inky/purple color along with notes of crushed chalk, black raspberries, blackberries, licorice, charcoal and toasty oak. Full-bodied, thick and unctuous (atypical for this vintage) with high tannin, this cuvee had just come out of malolactic fermentation when I tasted it, which undoubtedly accounts for its primary, infantile showing. Nevertheless, it is loaded, multidimensional and impressive, and will require 6-8 years of cellaring. It should keep for 25-30 years. From the plateau on the limestone hillsides of the Cote Pavie, this blend of 90% Merlot and 10% Cabernet Franc is fashioned by proprietors Chantal and Gerard Perse. There was no problem with ripeness at this estate as the natural alcohol came in at 14.3%.

TAST

16-17 / 20

by Bettane & Desseauvethe4/30/2012

Robe profonde, prise de bois encore assez sévère, de l'amertume en finale, le vin s'exprime encore tout d'un bloc. Il faudra le revoir même si le potentiel est important.

Wein Wisser

17 / 20

byRené Gabrielthe4/30/2012

2016-2029

The Wine Cellar Insider

92-93 / 100

byJeff Levethe4/27/2012

Blackberry liqueur, mocha, stone, chocolate, floral, coffee and truffle scents create the perfume of this inky black/purple wine. Dense and concentrated, the wine is very tannic and leaves a strong mineral sensation along with a wealth of ripe fruit. This will require time to soften. Pavie Decesse was one of the last wines to finish harvesting in St. Emilion in 2011. 92-93 Pts

Wine Advocate

92-94 / 100

byNeal Martinthe4/27/2012

The 2011 Pavie Decesse is a blend of 90% Merlot and 10% Cabernet Franc cropped at 26hl/ha at 14.3 degrees alcohol. It has an extremely ripe bouquet with macerated dark cherries, fig, a touch of fresh prune in the background and an intriguing oyster shell note. The palate is full-bodied with layers of ripe toasty black fruit with sufficient acidity to keep it balanced. It is fresh in the mouth, has a firm grip, but says “Come back after ten years.” Huge persistency on the finish! Tasted April 2012

Jancis Robinson

16,5 / 20

byJulia Harding MWthe4/24/2012

Drink 2019-2030 3.5 ha. 90% Merlot, 10% Cabernet Franc. Very dark with a rich black cherry rim. Anthocynanins came out easily. Powerful and dark and dense. Very ripe but no overripeness and really nice acidity. Not as dry as the Monbousquet, a little more rounded. Very dense but not hard. Lots of chew but has fruit depth too, and persistence. (JH) 14.3%

Wine Spectator

92-95 / 100

byJames Molesworththe4/10/2012

Very sleek and primal, with mouthcoating boysenberry and plum sauce notes pushed by extra fig, ganache and toasted spice. Long and velvety through the finish, with a depth and mouthfeel that sets this apart. An impressive effort.—J.M.

Jamessuckling.com

93-94 / 100

byJames Sucklingthe4/1/2012

This is wonderful on the nose with floral, blackberry and blue berry aromas. Full and very silky with a long finish. This was very late harvested around the third week of October. Excellent wine for the vintage.