Pavie 2003

St Emilion, Premier Grand Cru Classé A

Units	Size	Case size	GBP Price:	Quantities	Buy
48	75cl Bottle	Case 12	£2,380 per Case	Cases	[Add to shopping basket]

Tasting Notes
At its release, the 2003 Pavie was somewhat controversial in wine tasting circles, but eleven years later it is obviously a great classic. Its deep purple color is accompanied by notes of vanillin, lead pencil shavings, crème de cassis, plums, black currants and kirsch. Full-bodied, youthful and rich with terrific purity and texture as well as a striking opulence, its 40+-second finish, stunning purity and wonderful perfume suggest it can be drunk now or cellared for 15-20 years. Score: 99 Robert Parker, Wine Advocate, RobertParker.com Maturity: 2014-2034 01 August 2014
This 92-acre vineyard, which enjoys an impeccable southern orientation, is composed of limestone on the upper slopes, clay and limestone in the middle, and sand and clay at the base. Proprietor Gerard Perse, who has done a brilliant job since acquiring the estate in 1998, continues to push the envelope of quality to higher and higher heights. Planted with 70% Merlot, 20% Cabernet Franc, and 10% Cabernet Sauvignon, the grapes receives kid glove treatment with hand-harvesting into small plastic lugs, two triage tables, and aging for 28 months in 100% new oak that is purchased in advance, then air-dried and coopered according to Perse’s specifications. In short, the man is a perfectionist, and the quality of all the estates he owns has soared dramatically. The 2003 Pavie (7,080 cases; 13.5% alcohol) is closest in style to the 2000, but slightly more evolved and exotic. Its dense plum/purple color is accompanied by an extraordinary perfume of charcoal, creme de cassis, melted licorice, espresso roast, and blackberries. The wine, which hits the palate with a dramatic minerality, comes across like a hypothetical blend of limestone liqueur intermixed with black and red fruits. With massive depth, richness, and body, this tannic 2003 should be forgotten for 4-5 years, then enjoyed over the next four decades. The integration of acidity, tannin, and wood is flawless, and the wine is incredibly pure, rich, and intense. Score: 98 Robert Parker, Wine Advocate, RobertParker.com Maturity: 2010-2050 30 April 2006
While not as massive and concentrated as the 2000, this is one of the vintage’s top efforts. A stunningly complete wine of irrefutable nobility as well as intensity, it boasts an inky/purple color along with an extraordinary perfume reminiscent of a liqueur of rocks, black cherries, creme de cassis, and flowers. Full-bodied with superb freshness, intensity, concentration, and length, this elegant offering reveals a striking minerality, which no doubt comes from the exceptional south-facing limestone and clay soils of this renowned terroir. Production will be about 7,000 cases, and the natural alcohol reached 13.5%. There are huge amounts of sweet tannin in addition to fresh acidity and a laser-like focus. Score: 97 - 100 Robert Parker, Wine Advocate, RobertParker.com Maturity: 2012-2030+ 30 April 2005
An off the chart effort from perfectionist proprietors Chantal and Gerard Perse, the 2003 Pavie was cropped at 30 hectoliters per hectare. A blend of 70% Merlot, 20% Cabernet Franc, and 10% Cabernet Sauvignon, it is a wine of sublime richness, minerality, delineation, and nobleness. Representing the essence of one of St.-Emilion’s greatest terroirs, the limestone and clay soils were perfect for handling the torrid heat of 2003. Inky/purple to the rim, it offers up provocative aromas of minerals, black and red fruits, balsamic vinegar, licorice, and smoke. It traverses the palate with extraordinary richness as well as remarkable freshness and definition. The finish is tannic, but the wine’s low acidity and higher than normal alcohol (13.5%) suggests it will be approachable in 4-5 years. Anticipated maturity: 2011-2040. A brilliant effort, it, along with Ausone and Petrus, is one of the three greatest offerings of the right bank in 2003. Score: 96 - 100 Robert Parker, Wine Advocate, RobertParker.com Maturity: 2011-2040 30 April 2004
A very attractive nose, albeit one like the last bottle I encountered, bears similarities to a top-quality Amarone. Baked black cherries, hot bricks, cassis and some warm alcohol. The palate is full-bodied but not overbearing with surprisingly good acidity and definition and attractive purity. Touch of chocolate on the concentrated finish that could do with more delineation and tension. What is surprising is that despite my allusions to Amorone, you wonder at how 'modest' this controversial wine is. Very fine if not my style of Saint Emilion, but at the same time superior to many of its neighbours. Drink 2013-2025. Tasted December 2007. Score: 90 Neal Martin, Wine Advocate, RobertParker.com Maturity: 2013-2025 01 December 2007
Dark purple. Shows intense aromas of raisin, coffee and treacle tart. Very, very ripe. Full-bodied, superrich and velvety. This is so layered and powerful. Blockbuster. Best after 2008. 7,500 cases made. Score: 96 James Suckling, Wine Spectator Maturity: 2008+ 31 July 2006
Impressive full medium ruby color. Quite locked up on the nose following the February bottling; hinted at currant, smoked meat and roasted nuts as it opened in the glass. Extremely powerful but a bit chunky today, conveying an impression of extraordinary solidity. One senses but does not taste the minerals and primary berry fruit. But this painfully closed wine already offers uncanny sweetness. The major mouthful of tannins calls for at least six to eight years of cellaring. A classic extreme 2003 that is currently in a sullen stage. This is sure to controversial-at least until it begins to recover from the bottling. My score may prove to be conservative, but today it's the dried fruit character that dominates. (92+ points) Score: 92 Stephen Tanzer, International Wine Cellar 01 May 2006
Deep blueish crimson. Completely unappetising overripe aromas. Why? Porty sweet. Oh REALLY! Port is best from the Douro not St Emilion. Ridiculous wine more reminiscent of a late harvest Zinfandel than a red bordeaux with its unappetising green notes. [I should make it clear that these notes, like the great majority, were written long before I knew what the wine was - and I have witnesses, necessary since I have been accused of being prejudiced against Monsieur Perse's wines.] Score: 12 Jancis Robinson MW, JancisRobinson.com 23 August 2005

Tasting Notes

At its release, the 2003 Pavie was somewhat controversial in wine tasting circles, but eleven years later it is obviously a great classic. Its deep purple color is accompanied by notes of vanillin, lead pencil shavings, crème de cassis, plums, black currants and kirsch. Full-bodied, youthful and rich with terrific purity and texture as well as a striking opulence, its 40+-second finish, stunning purity and wonderful perfume suggest it can be drunk now or cellared for 15-20 years.

Score: 99

Robert Parker, Wine Advocate, RobertParker.com Maturity: 2014-2034 01 August 2014

This 92-acre vineyard, which enjoys an impeccable southern orientation, is composed of limestone on the upper slopes, clay and limestone in the middle, and sand and clay at the base. Proprietor Gerard Perse, who has done a brilliant job since acquiring the estate in 1998, continues to push the envelope of quality to higher and higher heights. Planted with 70% Merlot, 20% Cabernet Franc, and 10% Cabernet Sauvignon, the grapes receives kid glove treatment with hand-harvesting into small plastic lugs, two triage tables, and aging for 28 months in 100% new oak that is purchased in advance, then air-dried and coopered according to Perse’s specifications. In short, the man is a perfectionist, and the quality of all the estates he owns has soared dramatically. The 2003 Pavie (7,080 cases; 13.5% alcohol) is closest in style to the 2000, but slightly more evolved and exotic. Its dense plum/purple color is accompanied by an extraordinary perfume of charcoal, creme de cassis, melted licorice, espresso roast, and blackberries. The wine, which hits the palate with a dramatic minerality, comes across like a hypothetical blend of limestone liqueur intermixed with black and red fruits. With massive depth, richness, and body, this tannic 2003 should be forgotten for 4-5 years, then enjoyed over the next four decades. The integration of acidity, tannin, and wood is flawless, and the wine is incredibly pure, rich, and intense.

Score: 98

Robert Parker, Wine Advocate, RobertParker.com Maturity: 2010-2050 30 April 2006

While not as massive and concentrated as the 2000, this is one of the vintage’s top efforts. A stunningly complete wine of irrefutable nobility as well as intensity, it boasts an inky/purple color along with an extraordinary perfume reminiscent of a liqueur of rocks, black cherries, creme de cassis, and flowers. Full-bodied with superb freshness, intensity, concentration, and length, this elegant offering reveals a striking minerality, which no doubt comes from the exceptional south-facing limestone and clay soils of this renowned terroir. Production will be about 7,000 cases, and the natural alcohol reached 13.5%. There are huge amounts of sweet tannin in addition to fresh acidity and a laser-like focus.

Score: 97 - 100

Robert Parker, Wine Advocate, RobertParker.com Maturity: 2012-2030+ 30 April 2005

An off the chart effort from perfectionist proprietors Chantal and Gerard Perse, the 2003 Pavie was cropped at 30 hectoliters per hectare. A blend of 70% Merlot, 20% Cabernet Franc, and 10% Cabernet Sauvignon, it is a wine of sublime richness, minerality, delineation, and nobleness. Representing the essence of one of St.-Emilion’s greatest terroirs, the limestone and clay soils were perfect for handling the torrid heat of 2003. Inky/purple to the rim, it offers up provocative aromas of minerals, black and red fruits, balsamic vinegar, licorice, and smoke. It traverses the palate with extraordinary richness as well as remarkable freshness and definition. The finish is tannic, but the wine’s low acidity and higher than normal alcohol (13.5%) suggests it will be approachable in 4-5 years. Anticipated maturity: 2011-2040. A brilliant effort, it, along with Ausone and Petrus, is one of the three greatest offerings of the right bank in 2003.

Score: 96 - 100

Robert Parker, Wine Advocate, RobertParker.com Maturity: 2011-2040 30 April 2004

A very attractive nose, albeit one like the last bottle I encountered, bears similarities to a top-quality Amarone. Baked black cherries, hot bricks, cassis and some warm alcohol. The palate is full-bodied but not overbearing with surprisingly good acidity and definition and attractive purity. Touch of chocolate on the concentrated finish that could do with more delineation and tension. What is surprising is that despite my allusions to Amorone, you wonder at how 'modest' this controversial wine is. Very fine if not my style of Saint Emilion, but at the same time superior to many of its neighbours. Drink 2013-2025. Tasted December 2007.

Score: 90

Neal Martin, Wine Advocate, RobertParker.com Maturity: 2013-2025 01 December 2007

Dark purple. Shows intense aromas of raisin, coffee and treacle tart. Very, very ripe. Full-bodied, superrich and velvety. This is so layered and powerful. Blockbuster. Best after 2008. 7,500 cases made.

Score: 96

James Suckling, Wine Spectator Maturity: 2008+ 31 July 2006

Impressive full medium ruby color. Quite locked up on the nose following the February bottling; hinted at currant, smoked meat and roasted nuts as it opened in the glass. Extremely powerful but a bit chunky today, conveying an impression of extraordinary solidity. One senses but does not taste the minerals and primary berry fruit. But this painfully closed wine already offers uncanny sweetness. The major mouthful of tannins calls for at least six to eight years of cellaring. A classic extreme 2003 that is currently in a sullen stage. This is sure to controversial-at least until it begins to recover from the bottling. My score may prove to be conservative, but today it's the dried fruit character that dominates. (92+ points)

Score: 92

Stephen Tanzer, International Wine Cellar 01 May 2006

Deep blueish crimson. Completely unappetising overripe aromas. Why? Porty sweet. Oh REALLY! Port is best from the Douro not St Emilion. Ridiculous wine more reminiscent of a late harvest Zinfandel than a red bordeaux with its unappetising green notes. [I should make it clear that these notes, like the great majority, were written long before I knew what the wine was - and I have witnesses, necessary since I have been accused of being prejudiced against Monsieur Perse's wines.]

Score: 12

Jancis Robinson MW, JancisRobinson.com 23 August 2005

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