2005 Chateau Pavie Decesse 6.0 L

Year: 2005
Appellation: Saint-Emilion
Country: France
Wine Spectator: 96
Wine Advocate: 96+
Vinous Media: 94
Jeff Leve: 96
Red Wine
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Price :
$1,199.95

"Displays stunning aromas of crushed blackberry, strawberry and raspberry, with hints of sandalwood. Full-bodied, with focused flavors of fruit, toasty oak, vanilla bean and cedar. Long and caressing, this is a powerful yet balanced red. Best after 2016. 550 cases made. –JS" (WS)

"Pavie Decesse, a much smaller vineyard (9 acres) than Pavie, produces just over 400 cases of wine. The vines average 45+ years of age, and the blend contains no Cabernet Sauvignon and much less Cabernet Franc than Pavie. Yields are similar for the two estates, but Pavie Decesse exhibits more espresso, chocolate, and caramelized Merlot-like flavors, and reveals a certain freshness and precision because of its exquisite limestone-based terroir. A blend of 90% Merlot and 10% Cabernet Franc, the blockbuster 2005 Pavie Decesse boasts an inky/purple color as well as a gorgeous nose of crushed rocks, acacia flowers, blackberries, blueberries, and a super-concentrated cranberry-like note. Its well-integrated toasty oak component is more noticeable than in the Pavie. Exceptionally concentrated, powerful, and long, it is meant for long-term aging in spite of the high percentage of Merlot. Anticipated maturity: 2018-2040+." (WA)

"($295-$300) Saturated, deep ruby-red. Superripe black fruits, licorice, graphite and violet on the nose. Wonderfully sweet and scented on the palate, with terrific aromatic lift to the explosive dark fruit, mineral and floral flavors. The wine's powerful rocky minerality and high-pitched berry fruit nicely leaven the almost exaggerated ripeness of the vintage, giving this wine terrific freshness and extending its finish. An outstanding combination of sweetness and power. I can see this improving in bottle for 20 years." (VM)

"Truffle, earth, Porcini mushroom, stone and black fruit aromas create the primal aromatics. On the palate the wine is rich, full bodied, concentrated and tannic, demanding time in the cellar before the tannins subside and come completely together. It’s going to be worth the wait. 96 points - Tasted May 19, 2013" (JL)