Château Pavie Decesse

Saint-Emilion Grand Cru

1998

Blend

Wine designation

Château Pavie Decesse, Red, 1998
Category: Saint Emilion Grand Cru,
Grand Cru Classé, Bordeaux

Food pairing

Pan-fried duckling with black olives, roast lamb fillet rubbed with rosemary, or rare beef served with seasonal morels.

Château Pavie Decesse

Saint-Emilion Grand Cru

1998

Tasting notes

The color of this vintage is a brilliant dark ruby. It’s already pleasing to the eye. The aromas are still in reserve, but as soon as you aerate the wine, it speaks to us much more. Lots of fruit, blackcurrant, cherry, juicy, fresh blackberry, but also a hint of roasted coffee. Beautiful concentration, well controlled and delicate. On the palate, the wine is straightforward, its tannins are present and form an imposing structure, but the mouthfeel of this wine is very pleasant. The mid-palate is both velvety and savory.

Vineyard

Vineyard size: 3.65 hectares
Soil composition: Clay-limestone slopes

Winemaking

Fermentation container: Thermo-regulated wooden vats.
Maceration technique: Three weeks vatting time. Malolactic fermentation in barrels.
Aging: Oak Barrels
18 to 24 months in new barrels.
Type of oak: French
Bottles produced: 33 000

Heritage in the vineyard

Domaine

Up until 1855, Pavie and Pavie Decesse were one and the same vineyard. Then owner Ferdinand Bouffard separated the vineyards, with both properties ultimately ending up in the hands of the Perse family in 1997. The two are, however, very different properties, with their own unique terroir and wine styles.

Green in the vineyard

Environmental practices

Their work is entirely manual. The Château Pavie Decesse team attachs great importance to green harvesting.