1999 Pavie Decesse, St-Emilion (Previously $110)

SKU #999978 93 points Robert Parker's Wine Advocate

 This is a strikingly delineated St.-Emilion with an opaque ruby/purple color, and aromas of black currants, blackberries, and wet steel/liquified minerals. The layered, rich, intense 1999 possesses superb fruit purity and medium to full body. This is one of the most concentrated and potentially longest-lived wines of the vintage. (RP)  (4/2002)


 Very fresh pure fruit nose. Gorgeous fruit quality and fine fruit. Pretty, well balanced, elegant wine which has well-matched, good fruit. Good polish, origin and class.  (4/2002)

Stephen Tanzer's International Wine Cellar

 Deep red-ruby. Currant, mocha, game, coffee and smoky oak on the nose. Silky-smooth and sweet on entry, then less expressive in the mouth, and not currently showing much complexity. Today the tannins have the upper hand, but the wine's concentration and structure suggest it will harmonize with five to seven years of bottle aging. (ST)  (6/2002)

Wine Spectator

 Offer loads of new wood, but ripe fruit comes through as well. Full-bodied, with mouthpuckering tannins. A bit too much new wood, but impressive and opulent. (web only, 2010) (JS)

K&L Notes

91 points Neal Martin's Wine Journal: "Served with one of La Tupina’s famous steaks, this Pavie-Decesse has a delectable nose of blackberry, plum and cassis albeit still layered in toasty new oak. The palate is predictably still very backward and the oak more prominent than I would prefer at this stage, so I hope they melt away soon. Modern in style, it would not please those seeking a more traditional style of Saint Emilion, but it remains undoubtedly impressive given the mediocre vintage." (04/2007)

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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