(1998 Vintage) Pruned to six spurs, green harvesting, with an initial leaf thinning on the eastern side of the vines on late June and a second in mid-August in the western side. Hand picking and hand sorting of grapes. Pavie-Decesse is fermented in 3 wooden temperature-controlled vats to keep different lots of wine separate in order to fine tune the final blend. The wine stays on the skins for 3 weeks. Malolactic fermentation in barrel.
International Wine CellarGood full, healthy ruby-red. Superripe aromas of raspberry, currant and cocoa powder; more liqueur-like and less minerally than the 2004 or 2005. Then fat, sweet and exotic, but with superb concentration and retention of fruit. A rather powerful and very broad version of this wine. Finishes with huge but ripe tannins that call for at least a few years of patience. Gerard Perse bottled this, the Bellevue-Mondotte and the Pavie very late, in February of this year, due to the sheer magnitude of the ...