Chateau Pavie Decesse 2005

THE WINE ADVOCATE: "Pavie Decesse, a much smaller vineyard (9 acres) than Pavie, produces just over 400 cases of wine. The vines average 45+ years of age, and the blend contains no Cabernet Sauvignon and much less Cabernet Franc than Pavie. Yields are similar for the two estates, but Pavie Decesse exhibits more espresso, chocolate, and caramelized Merlot-like flavors, and reveals a certain freshness and precision because of its exquisite limestone-based terroir. A blend of 90% Merlot and 10% Cabernet Franc, the blockbuster 2005 Pavie Decesse boasts an inky/purple color as well as a gorgeous nose of crushed rocks, acacia flowers, blackberries, blueberries, and a super-concentrated cranberry-like note. Its well-integrated toasty oak component is more noticeable than in the Pavie. Exceptionally concentrated, powerful, and long, it is meant for long-term aging in spite of the high percentage of Merlot. Anticipated maturity: 2018-2040+."

WINE SPECTATOR: "Displays stunning aromas of crushed blackberry, strawberry and raspberry, with hints of sandalwood. Full-bodied, with focused flavors of fruit, toasty oak, vanilla bean and cedar. Long and caressing, this is a powerful yet balanced red. Best after 2016. 550 cases made."

THE WINE CELLAR INSIDER: "Even with 2 hours of air, this was quite tight and not giving much. With effort, you could find the licorice and ripe, fruits, but that was well buried and still resting, waiting to wake-up. Concentrated and plush, I'd wait at least 5 more years for this to come around before popping a cork. The 2000 I had a few days earlier was just a beauty and showing itself with ease. If everything comes together as hoped for, this should score much higher."

WEINWISSER: "Tiefes Purpur-Blutrot. Reifes, nach gekochten Beeren und Honig duftendes Bouquet, zarter Rosinenton, sanft flüchtige Noten darin. Im Gaumen fett und süss wirkendes Extrakt (Restsüsse), geschliffene Textur, geschmeidig, sandige Tannine, Zinfandel-Affinität, fast siruphaftes Finale mit ziemlich brutal zugreifenden Gerbstoffen in der Adstringenz."

FALSTAFF: "Tiefdunkles Rubingranat, opaker Kern, violette Reflexe, zarte Randaufhellung, in der Nase feine Schlehennote, etwas Grapefruit, mineralische Nuancen. Am Gaumen sehr feste, prominente Tannine, lebendig strukturiert, frisch und rotbeerig, anhaltend, zeigt sich verspielter als Monbousquet, aber noch eine Spur härter. Das wird seine Zeit brauchen."