2008 Pavie-Decesse, St-Emilion

SKU #1067558 94 points Jeb Dunnuck

 From pure limestone soils and a blend of 90% Merlot and 10% Cabernet Franc (I believe brought up in new oak), the 2008 Château Pavie Decesse offers a thrilling perfume of ripe black cherries, white truffle, cedary spice, and high-class cigar tobacco. With full-bodied richness, incredibly purity and elegance, and fine tannins, it’s relatively accessible today and just now on the early slopes of its drinking plateau. Enjoy bottles any time over the coming two decades.  (2/2019)

94 points James Suckling

 Lovely fruit with chocolate and berries and raspberries. Full and round fine silky and elegant. Very fresh and long. Beautiful. I like the freshness.  (12/2010)

94 points Robert Parker's Wine Advocate

 Another top-notch effort, the 2008 is a blend of 90% Merlot and 10% Cabernet Franc produced from yields of 30 hectoliters per hectare. It reached 14% natural alcohol, no doubt because of the extremely late harvest. A deep purple color is accompanied by massive notes of blackberries, incense, fruitcake, camphor and toasty oak intermixed with a crushed chalk-like minerality (a hallmark of this vineyard). The wine has softened considerably in bottle, and while it seems more structured than the 2010, it reveals a degree of accessibility. (RP) 94+  (5/2011)

93 points Decanter

 Pavie is all about digging in for the long haul, and at 10 years old it starts to make sense. Those tannins are still chewy but not ferocious, the fruit savoury and concentrated. It has far more power than a typical limestone St-Émilion for at least four of its five beats, until that salted almond taste kicks in on the finish and the slate wall appears before you and you start to ascend, and then you think, hang on, in another 10 years this might just be reaching its peak! (JA)  (12/2017)

92 points Stephen Tanzer's International Wine Cellar

 Saturated medium ruby. Blackberry, licorice, violet and graphite on the nose; became more liqueur-like and exotic with air. Dense, chewy and sweet, with highly concentrated flavors of dark berries, violet and minerals. At once lush and gripping, and not at all overly exotic. Finishes very long, with a major load of tannins that will require at least six to eight years of cellaring. (ST)  (8/2011)

92 points Wine Spectator

 This is exotic and ambitious, with tiers of anise, violet, roasted fig, melted licorice and racy graphite offset by lush spice and blackberry confiture notes. The powerful finish lets everything play out with excellent definition. Unabashedly modern. (JM)  (4/2011)

Jancis Robinson

 Dark and inky. Black core. Rich, dark, intense and spicy. Very slightly raisined but not porty. Powerful, dense, full-blooded Merlot. Firm grip but in balance with the fruit weight. A way to go. (JH) 17/20 points  (5/2009)

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Price: $119.99

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Cabernet Sauvignon and Blends

- Cabernet Sauvignon has come a long way from its role as a blending varietal, however dominant, in the wines of Bordeaux. Today it is the most planted red varietal in the world. Identified as a descendent of Cabernet Franc and Sauvignon Blanc, the late-ripening Cabernet Sauvignon needs to be planted in warmer climates to fully ripen. Its small berries can easily be identified for their distinctive blue color, thick skins and high tannins. And while the varietal has its own definitive characteristics: green pepper-like aromas and black currant flavors among them, it is perhaps most prized for its ability to convey terroir, vintage and winemaking. A relatively new varietal, Cabernet Sauvignon started making inroads into the wines of the Médoc and Graves in the late-18th century. Today it is also dominant in the up-and-coming Entre-Deux-Mers region of Bordeaux and can also be found in Southwest France. It is the companion varietal to Sangiovese in Italy's Super Tuscans and is planted all over Europe, stretching to lesser-known winegrowing regions like Russia and Lebanon. In the Americas Cabernet Sauvignon has found champions in every nook and cranny of California and among winemakers in Washington, where it complements plantings of Merlot. In South America, Cab thrives in Chile, but can also be found in smaller amounts in Argentina and even in Mexico.


- When it comes to wine, France stands alone. No other country can beat it in terms of quality and diversity. And while many of its Region, Bordeaux, Burgundy and Champagne most obviously, produce wine as rare, as sought-after and nearly as expensive as gold, there are just as many obscurities and values to be had from little known appellations throughout the country. To learn everything there is to know about French wine would take a lifetime. To understand and appreciate French wine, one only has to begin tasting them.


Specific Appellation:

Saint Emilion