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Chateau Pavie

2003 Chateau Pavie Premier Grand Cru Classe B, Saint-Emilion Grand Cru 1.5L

France Cabernet Franc Merlot Bordeaux Saint-Emilion Grand Cru Premier Grand Cru Classe B 1.5L

Wine Advocate

96

Vinous

89
/
2003 Chateau Pavie Premier Grand Cru Classe B, Saint-Emilion Grand Cru 1.5L
Chateau Pavie

2003 Chateau Pavie Premier Grand Cru Classe B, Saint-Emilion Grand Cru 1.5L

France Cabernet Franc Merlot Bordeaux Saint-Emilion Grand Cru Premier Grand Cru Classe B 1.5L

Wine Advocate

96

Vinous

89
/
5 In Stock

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The Wine Advocate

Wine Advocate

96

Certainly this was a wine born under considerable controversy, receiving accolades and kudos from me and several of my American colleagues, but generally excoriated by the British press. The French wine critics were very positive. This wine has calmed down considerably as it was a blockbuster, somewhat of a Bordeaux fruit bomb in its youth, and now has toned itself down to a serious candidate for one of the wines of this rather bizarre, but interesting, vintage. 2003 offered everything, from pathetically dilute and thin wines to some massive blockbusters. That was true especially in the Northern Médoc and from the limestone hillsides of St.-Emilion (where Pavie is situated). The color is a dark garnet, with a touch of amber beginning to appear on the edge. The wine has a stunning nose of roasted herbs, grilled meats, charcoal, blackberry and blackcurrant fruit, with some oak still present. Dense, full-bodied and very succulent and lush, this wine seems to be in late adolescence, ready to enter a relatively mature stage. There is always a suspicion because of the extreme heat in July and August that these wines will crack up very quickly, and certainly that will always be a worry, but this one looks set for at least another 10-15 years of drinkability.

Vinous

Vinous

89

The 2003 Pavie was the infamous vintage that caused a kerfuffle upon release, a kerfuffle that will not retread. It now shows a little bricking on the rim with a dark core. The bouquet with cherry liqueur, honey, potpourri and licorice is not unattractive. Yes, perhaps a bit Italian in style. The palate is medium-bodied with smooth tannins, cooked meat, clove, dried blood, red fruit, balsamic and white pepper, though it lacks some freshness on the finish. There's licorice on the aftertaste, candied and rounded, pleasant if missing some typicity. Tasted at the château.

What the Critics are Saying

The Wine Advocate

Wine Advocate

96

Certainly this was a wine born under considerable controversy, receiving accolades and kudos from me and several of my American colleagues, but generally excoriated by the British press. The French wine critics were very positive. This wine has calmed down considerably as it was a blockbuster, somewhat of a Bordeaux fruit bomb in its youth, and now has toned itself down to a serious candidate for one of the wines of this rather bizarre, but interesting, vintage. 2003 offered everything, from pathetically dilute and thin wines to some massive blockbusters. That was true especially in the Northern Médoc and from the limestone hillsides of St.-Emilion (where Pavie is situated). The color is a dark garnet, with a touch of amber beginning to appear on the edge. The wine has a stunning nose of roasted herbs, grilled meats, charcoal, blackberry and blackcurrant fruit, with some oak still present. Dense, full-bodied and very succulent and lush, this wine seems to be in late adolescence, ready to enter a relatively mature stage. There is always a suspicion because of the extreme heat in July and August that these wines will crack up very quickly, and certainly that will always be a worry, but this one looks set for at least another 10-15 years of drinkability.

Vinous

Vinous

89

The 2003 Pavie was the infamous vintage that caused a kerfuffle upon release, a kerfuffle that will not retread. It now shows a little bricking on the rim with a dark core. The bouquet with cherry liqueur, honey, potpourri and licorice is not unattractive. Yes, perhaps a bit Italian in style. The palate is medium-bodied with smooth tannins, cooked meat, clove, dried blood, red fruit, balsamic and white pepper, though it lacks some freshness on the finish. There's licorice on the aftertaste, candied and rounded, pleasant if missing some typicity. Tasted at the château.