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  • 2001
  • David Biraud

    Meilleur ouvrier de France 2004
    Meilleur sommelier de France 2002


    This wine has a very young, purple color with violet highlights. The aromas are clean, with very good intensity. Fresh notes of blackberries and black currants dominate an aromatic profile of great character and complexity. On the palate the wine is powerful, with pronounced tannins forming the foundation of a still-young structure that is massive and balanced. The wine's freshness will be long-lasting, as has been seen in older vintages of Pavie Decesse. The finish is long and generous, displaying the mature character typical of wines that age gracefully; with sufficient time to breathe, its full dimension becomes evident.

  • David Biraud

    Meilleur ouvrier de France 2004
    Meilleur sommelier de France 2002


    The wine's color is a very deep and intense violet which is normal for this vintage. There is a well-developed and complex aromatic palette of chocolate, cacao, and black currant that is typical in wines touched by the sun, joined by an attractive spiciness. Supporting all this is a balanced woody character which is elegant and striking. The wine is somewhat paradoxical: it has an aromatic style reminiscent of those from the south of France; but the palate is surprisingly different, with still-developing, tight tannins, and the particularly dense and elegant body characteristic of a mature Bordeaux harvest. The long finish shows very good balance. This is a wine for long keeping which will develop fully only after five to 12 more years.

    Winter foods like tasty game dishes will perfectly accompany this wine at table.


  • David Biraud

    Meilleur ouvrier de France 2004
    Meilleur sommelier de France 2002


    In 2003, this tiny vineyard belonging to Vignobles Perse produced a wine with a beautifully intense ruby-red colour that is still quite young. The bouquet is complex, with hints of juicy black fruit jam as well as overtones of cocoa and a certain smoky quality that comes from ageing in new barrels. The palate is straightforward and powerful, and the tannin is beautifully rich and ripe. Full-bodied and suave. There is something of a Mediterranean style to this wine due to the heat wave that summer. This is why it is best served at cool room temperature (16-18°C). 2003 Bellevue Mondotte has a very long aftertaste, the sign of a great terroir. It has much to gain by decanting and needs a further 1-2 years to come together, and will keep 5-10 without any problem. This is a beautifully made wine full of promise.

  • David Biraud

    Meilleur ouvrier de France 2004
    Meilleur sommelier de France 2002


    Dark crimson and purplish-red colour as well as an intense bouquet of smoked bacon and ripe berry fruit. These aromas are both rich and complex, but still youthful and strongly marked by barrel ageing at this stage. 2002 Bellevue Mondotte is straightforward and round on the palate, with elegant, fine-grained tannin. The texture and mouth feel are very attractive, while the aftertaste is both long and subtle. This wine is enjoyable now, but will greatly benefit from decanting. There is every likelihood it will keep for at least 5-7 years based on this estate's track record. It makes an ideal partner for meat dishes, especially beef, duck, venison, and boar (roasted in order to bring out the wine's character and finesse).

  • David Biraud

    Meilleur ouvrier de France 2004
    Meilleur sommelier de France 2002


    This wine's regal crimson colour leads one to expect considerable concentration from the very first. The nose is still closed-in and takes time to come out, but its wonderful potential is revealed after aeration. The bouquet is complex and beautifully elegant, with overtones of overripe black fruit, roast coffee, and strong spice, especially pepper. In fact, the aromatics are definitely on a level with the greatest wines of Bordeaux. The first impression of 2001 Bellevue Mondotte on the palate is fairly massive, with tight, well-knit, elegant, and ripe tannin. What tremendous structure! The balance is fully worthy of the best great growths and there is a delicious, mouth-watering freshness on the finish. The complexity of the terroir is beginning to come through, and there is every indication that this wine will age beautifully over the next 10-15 years. However, it is also enjoyable young with rare meats such as grilled rib of beef or roast pigeon.


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