Château Pavie Decesse

Château Pavie

Saint-Èmilion Grand Cru Red Bordeaux Blend 2005

Very big and intense. So much sediments in this not so old bottle, you need to decant to get rid of these... they will not come only at the end.
The wine: so big and dark, big dark fruit, leather. Big on alcohol too. Hard to get into nuances. It probably isn’t much my type of wine but I have to admit I question its current ratings...
— 21 days ago

Xavier Davila
with Xavier

Château Mouton Rothschild

Pauillac Red Bordeaux Blend 1977

This was rich & ripe but lacked the finesse & balance of the Pavie. — a year ago

Shay, Velma and 9 others liked this

Château Larcis Ducasse

Saint-Émilion Red Bordeaux Blend 2003

David T
9.2

I’m opening my last bottle of the 03 Larcis Ducasse after recently reading a couple of professional write ups about the wines fruit fading and to drink up. I did not find that to be the case w/ my last bottle. I found the wine to be around it’s peak form with another 5 years plus ahead. On the nose; menthol, eucalyptus, ripe; dark cherries, cherries, blackberries, plum, poached & candied strawberries, notes of blue fruits, black raspberries, cherry cola, touch herbaceous; sage & bay leaf, limestone & rich, moist, black, turned earth, crushed dry rocks, graphite, dry soil/clay with dry & fresh dark florals. The body is medium full. Tannins are 75-80% resolved. The length, structure, tension & balance are right where I’d expect them to be and are quite enjoyable. The palate is very similar to the nose. Menthol, eucalyptus, ripe; dark cherries, cherries, blackberries, plum, poached & candied strawberries, notes of blue fruits, black raspberries, cherry cola, touch herbaceous; sage & bay leaf, limestone & rich, moist, black, turned earth, crushed dry rocks, dry & very grippy, edgy minerals, Montecristo cigar, graphite, dry soil/clay with dry & fresh dark florals. The acidity is lovely and the long finish is well balanced with an even tug of war between fruit & earth with the dry earth dominate on the long set. Photos of; of their great southern exposed sunny hillside vineyard, the old craved stone entrance and Nicolas Thienpont & Stephane Derenoncourt. Producer notes & history...Chateau Larcis Ducasse began during the days of the ancient Romans, who valued the best hillside vineyards in the area. The early part of the modern era for Larcis Ducasse begins in 1893, when Henri Raba bought the Saint Emilion vineyard. After Henri Raba passed away in 1925, his wife and son Andre Raba continued managing Larcis Ducasse. His niece, Helene Gratiot Alphandery, inherited the property in 1941. She managed Chateau Larcis Ducasse until 1990. Then her son, Jacques-Olivier Gratiot took control of the property after she passed away and he remains in charge today. Chateau Larcis Ducasse remains the property of the Gratiot Alphandery family today. Prior to 2003, it had been years since the wines of Chateau Larcis Ducasse were prized by Bordeaux wine lovers. The wine had fallen out of favor, due to a lack of attention and effort. That changed in 2002 when they hired Saint Emilion consultants, Nicolas Thienpont and Stephane Derenoncourt to turn things around and manage the estate. One of the first improvements at the property suggested by them was to create a new drainage system. The next step was to change harvesting practices. Prior to 2002, the grapes were often picked too early and over a very short duration of 2 to 3 days. Now, the harvest takes place when the fruit is ripe and picking can take as long as 2 to 3 weeks. Starting with the 2005 vintage, all work in the vineyards moved to 100% organic farming methods. The 10.85 hectare St. Emilion vineyard of Larcis Ducasse is planted to 78% Merlot and 22% Cabernet Franc. This shows a slight change in the vineyard, as more Cabernet Franc has been added to the plantings since 2003. The vineyard is located just around the bend in the road from Chateau Pavie. In fact, their vines but up against each other. They are surrounded by more good producers. To the south, is Chateau Canon La Gaffeliere and La Gaffeliere, and as you move north, Chateau Troplong Mondot and Chateau Pavie. The terroir of Chateau Larcis Ducasse is a mixture of soils. The vines on the top of plateau and the slopes have a south facing exposure. At the higher elevations on the plateau, the terroir is limestone, clay and chalk soils. As you travel further down the slopes towards the terraces, the terroir is a blend of chalky limestone, marl, sand, silt and clay soil. At the base of the slopes, you find sand and clay soils. On average the vines are 35 years of age. While the older plantings were done at a vine density of 6,600 vines per hectare, as the vineyard continues to be slowly replanted, the vine density is increasing with each subsequent replanting. The new plantings are being done at 7,500 vines per hectare. They are also using budwood obtained through selection massale. The yields are kept low at Larcis Ducasse. In 2009, the effective yields were only 25 hectoliters per hectare.To produce the wine of Chateau Larcis Ducasse, the grapes are whole berry fermented. The fruit is transported by gravity flow into traditional, cement tanks for fermentation. Cuvaison takes between 25-28 days. There are no pump overs. Pigeages are conducted during fermentation. Malolactic fermentation takes place in barrel. The wine of Chateau Larcis Ducasse is then aged in 67% new, French oak barrels, which are mixed in size, between standard barrels and 500 liter French, oak casks. The wine is then aged for an average of 18 to 20 months in barrel before bottling. The production averages close to 4,000 cases depending on what the vintage gives. — 2 years ago

Ceccherini, Garrick and 25 others liked this
Antonio Galloni

Antonio Galloni Influencer Badge Premium Badge

Great write up!
David T

David T Influencer Badge

@Antonio Galloni Very nice of you to reach out and say so. Thank you.
Peggy Hadley

Peggy Hadley

Really enjoy you write ups and pictures. Thanks.

Château Pavie Macquin

Saint-Émilion Red Bordeaux Blend 1995

Black truffle. Mushroom. Leather. Minerality Limestone. Each wine has a moment. This one people usually either love or don’t love. — 15 days ago

Château La Clusière

Saint-Émilion Red Bordeaux Blend 1998

Not the first time a Clusiere wins a wine battle - totally unknown (absorbed by Pavie after 2000) but what a fine effort ! — 7 months ago

Stef, Peter and 8 others liked this

Harlan Estate

Napa Valley Proprietary Red Blend 2003

A completely different wine than the Dominus. This was full throttle and slams you back in to your seat with its G forces. So ripe, almost over the top; but it decelerates just in time and the finish is so succulent it lingers in your mouth forever. Filled to the tip of the cork with graphite and teeth staining purple fruit. This is the malevolent bastard child of a young Colgin IX Syrah and 2000 Chateau Pavie. Gobsmacker. — a year ago

Bill, P and 52 others liked this
Mike R

Mike R Influencer Badge Premium Badge

@Bill Bender you could sell ice to Eskimos 😂. ❤️ u bud
Mark Flesher

Mark Flesher

Awesome note. Had a 93 almost 4 months ago and noted that it was starting to lose its grip, although still had quite a bit of power. Sounds like this one was perfectly in the window!
Kimberly Anderson

Kimberly Anderson

You always find the right words @Bill Bender

Chateau Saint Georges (Cote Pavie)

St. Émilion Red Bordeaux Blend 2012

Way way too young! Massive oak, vanilla, and coconut on the nose. Very little fruit, but solid earth and tar. This will be really nice in a decade! Somewhat American like, but needs to mature. Not bad, I was aggressive in opening. — 5 months ago

Brooke Weaver Jakubowski
with Brooke
Hermes, David and 3 others liked this

Château Pavie Decesse

Saint Emilion Red Bordeaux Blend 2001

Nouvel an 2018 - Austin - Millesime 2001 — 9 months ago

Benoit liked this

Château Macquin (Saint Georges)

Saint-Georges-Saint-Émilion Red Bordeaux Blend 2015

Middle of the road Bordeaux. Next time I have a Macquin, I hope it has "Pavie" in the name. — 2 years ago

Craig, Hugh and 8 others liked this