2003 Château Pavie Decesse St. Émilion Grand Cru Wine Tasting Note

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2003 Château Pavie Decesse  (St. Émilion Grand Cru) 92

Not headed in the right direction, the wine is lighter and less interesting than in previous tastings. Texturally, it is round, but the fruit continues to drop. If you are holding any bottles, it is time to drink up as the wine is only going to continue fading from here.

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Oak, licorice, coffee and jammy berries open to a lush, plush, polished, sensuous wine that is close to maturity, yet there is no real hurry to drink it.

3780 Views   Tasted 93

Fresh flowers, crushed stone, mint, espresso and dark berry aromas lead to a mineral driven wine, finesse styled, medium/full bodied wine with a tannic structure that will take a decade or more to come around.

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Licorice, black and red plum, espresso, stone, spice and cocoa scents paired well with the round textures and plush, oaky, dark berry filled finish. There was a moderate sensation of dryness in the finish from the tannins that might not dissipate with time.

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Pavie Decesse Wine Tasting Notes, Ratings

When to Drink Chateau Pavie Decesse, Anticipated Maturity, Decanting Time

Chateau Pavie Decesse is much better with at least 10-12 years of aging in good vintages. Young vintages can be decanted for 2-3 hours, or more.

This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment. Chateau Pavie Decesse offers its best drinking and should reach peak maturity between 10-30 years of age after the vintage.

Serving Chateau Pavie Decesse with Wine and Food Pairings

Chateau Pavie Decesse is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift.

Chateau Pavie Decesse is best paired with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised and grilled dishes. Chateau Pavie Decesse is also good when matched with Asian dishes, rich fish courses like tuna, mushrooms and pasta.

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