(2006 Vintage) 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. Pavie-Decesse is fermented in new oak barrels for 18 to 24 months with racking every 3 months. Final blending takes place just before bottling, without fining or filtering.
Robert Parker(2006 Vintage) Rating: 94-96 - As reviewed by Robert Parker
Wine Advocate(2001 Vintage) Rating: (92-94) - As reviewed in Wine Advocate # 140 on Apr-02
Wine Spectator(2001 Vintage) Rating: 93/100 - As reviewed by Wine Spectator on 3/04
Robert Parker(2007 Vintage) Rating: 93/100 - As reviewed by Robert Parker on 04/21/2010