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Pavie Decesse 2014 (750ML)

$112.89
SKU:
PAVIEDECB4B
 ?  Estimated Time of Arrival:
Pre-Arrival
Minimum Purchase:
6 unit(s)
Available Inventory:
48
Quantity:

Other Details

Vintage:
2014
Format:
750ML
Appellation:
Saint Emilion
Region:
Right Bank
Stock Status:
Pre-Arrival

Critic Scores, Reviews & Descriptions

96 VM / 96 JS / 94 WS / 92 WA

The 2014 Pavie-Decesse is laced with inky blue/purplish fruit, crème de cassis, lavender, violet and cloves that all flesh out in the glass. This is one of the most unctuous, powerful 2014s readers will come across. There is plenty of underpinning of structure to balance things out, but still, my impression is that Pavie-Decesse could be a materially better wine with less pushed extraction and less oak influence overall. There is more personality here than at Pavie, but it needs a different approach to fully come through.-Antonio Galloni, Vinous Media

Formidable aromas of blueberries and raspberries as well as blackberries. Chalk undertones. Full-bodied, very intense and focused with salt, chalk and berry character and a savory undertone. Wonderful potential. Better in 2022.-James Suckling

Shows lots of flash and panache, with layer upon layer of fig, boysenberry, raspberry and blackberry confiture notes, enhanced by vibrant anise and sweet singed apple wood details. Don't be fooled by the sizzle though—there's a very serious graphite edge delivering the steak. This may not be your style but it remains a very serious wine. Best from 2020 through 2032. 335 cases made.-James Molesworth, Wine Spectator

The 2014 Pavie-Decesse has an attractive bouquet that has improved since I tasted it from barrel: notes of black cherries, cassis, a touch of kirsch and crushed violets, the new oak neatly integrated. The palate is smooth on the entry and is clearly much more approachable than the Pavie. There are still quite firm tannins beneath those layers of pure black fruit, yet it is undeniably much more harmonious than say the 2014 Monbousquet, with a lovely velvety finish that lingers in the mouth.-Neil Martin, Wine Advocate

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