2003 Château Pavie

Community Tasting Notes

Community Tasting Notes (122) Avg Score: 93.8 points

  • Plums, raspberry, cigar box nose. Still very young and the fruit is fresh. Good acidity, red fruits on the palate, high tannin. This will go for ages.

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  • Dark fruit, bold, heavy tannins - needs decanting

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  • big, jammy, chewy, blackberries,
    still a baby in the bottle
    fresh, perfect acidity
    tried a sip or two and decided to decant to let open up
    delicious
    not sure how other Cellartracker reviewers has issues with this wine.
    it is spectacular.
    i expect they had storage issues (one said like "see thru" pinot in the glass?? this wine is dark, opaque...no "see thru" so not sure what happened to their wine.)
    this is a great wine with many years (decades) of life left
    enjoy!

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  • This wine is just okay. I am disappointed. Tannins a bit sharp, fruit is negligible, it's like a "see thru" Pinot in the glass. It's definitely drinkable, and maybe my expectations were too high.

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  • Great nose, just intoxicating! It's still young but very drinkable right now, great balance and still waiting for some secondary characteristics to show up.

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  • I don't get this wine, and simply don't like it. The group was divided about 50/50. Either loved it or hated it. I was in the later camp.

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  • - Medium forming legs and aromas of blackberry. It's balanced and has flavours of fig and blackberry with a medium/full body. Linear texture with a medium finish - Perfect time to drink this. I have 5 left and they'll be gone within a year.

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  • Consistent with previous note from 2012. This is quite hot, and I can't get past that.

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  • Monthly Tasting Group: Right Bank Bordeaux (Levain, Mpls): Very dark/purple red color. Decanted for 3 hours. Drank 1 glass over 2 hours. Probably the most disappointing wine of the evening given its pedigree. I had hoped for much more. This was young, tight, oaky, hot, overripe black fruit. The palate has full body, deep black fruit, good concentration, spicy but currently is shrouded in tannin and oak and suffers from its alcohol. Will 5-10 years soften this and bring forth an attractive wine? Maybe... 90pts(?)

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  • Relative to the '05 also served, this showed more appropriate typicity. Still not my style though... I found this to be drying and oaky with red fruits, somewhat lacking in structure. Does finish long and savory.

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  • Out of the bottle excellent. After 1/2 hour blossomed into cherries and rhubarb. Great accompaniment to a summer fare of veal chops, corn on the cob and heirloom tomatoes.

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  • Outstanding wine! Still so young and fresh. Could still benefit from more cellaring but amazingly enjoyable now. Very powerful deep dark ruby color in the glass. But very smooth and fantastic fruit forward wine. Finished a bit short but was WOTN!

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  • With a little time to breathe, this wine opens up very nicely. I'm enjoying this one with a cigar.

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  • After a fantastic showing last week with another bottle, this bottle was pretty closed and a bit of a clunker...

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  • Amazing nose, great fruit and an elegant finish.

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  • Interestingly mature, clear colour. Beguiling nose of cassis. On the palate kirsch, hot cherries, sweet cassis. Probably missing some acidity for the long run but still great.

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  • Mike declared this to be the best California wine he's ever had. Damning with faint praise, to be sure. Dark fruit, very soft palate, hardly any definition. Not for me. Fairway Cafe with the guys.

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  • Crushed stone, fennel, smoke, caramel and black cherry liqueur. The mineral essence is starting to show through on the palate and in the nose. Packed with layers of ripe, sweet berries, spice and earth, this is fat, lush and mouth filling with good intensity of flavor.

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  • popped and decanted for 30 min
    nose - boysenberry, blueberry, mint, cocoa. fragrantly full and sweet
    mouth - absolutely exploding with luscious and mouthwatering dark fruit, wow!, tastes amazing, really very nicely balanced, with great minerality, and not overdone. Has lovely red licorice/liqueur quality on the midpalate with a long and round tannic finish. Much riper in style than the '01 Pavie consumed several days prior. I would say, drink on its own, without food, and savour every sip. Perhaps that might sum up the brouhaha ten years out. I never tasted this in its youth, so I dont know what else to say about the controversy surrounding this. ' Port is best from the Douro not St.Emilion' actually raises an interesting question. Is wine about the pleasure that it brings or is it supposed to be true to some other ideal in addition(terrior? tradition?). While I agree this is not a very typical bottle of Bordeaux, or St. Emilion for that matter, I really dig it. If I had tasted this blind and had to guess its origin, I might suspect it to be a mid-aged high end Napa cabernet with a unusual smack of minerality.

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  • Intense, thick, lush, rich, fresh and packed with intense levels of sweet, pure fruits, minerality, oak, and frankly, pleasure, this is still young and is only going to get better with age.

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  • Opened and decanted about 2 hours ahead. Although drinking well with no tannin showing, another 5 years to mellow wouldn't hurt, Beautiful purple plum in color. Nice nose of cassis, blackberry, rose and camphor. Big palate of blackberry, cassis, earth, cherry and licorice. Delicious, but needs some time to soften.

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  • Great 2003 Bordeaux (Wine Road Tel-Aviv): blind tasting
    dark red-brown
    nose: ripe cherries, earthy
    palate: rich ripe cherries, woody, grip tannins, long quality finish

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  • Drank @ Bin 54 in Chapel Hill

    Wonderful wine. Tight and tannic when first opened, however, with a hour to breathe really opened up.

    Wonderful fruit, aromatic beyond belief. Great example of Pavie. Better than the 2004 and 1999. Closer stylistically to the 04. Very concentrated. Would say this is a perfect wine, however, compared to 03 Latour and 89 Haut Brion, just have to dial it back a few notches.

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  • Wonderful fruit and spice on the nose. Loaded with black current, blueberry and ripe cherry favors. Evolved over two hours. One of my more memorable Merlot based Bordeauxs that I have had. Did not buy many 03's, but other than 03 Latour this has so far surpassed the others.

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  • Lovely wine, rich and sweet fruit but perfectly balanced. Nose and back palate of minerals that only the best Bordeaux's have. Still young, but drank well after popping cork and drinking 4 hrs later.

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  • Purple color with a bouquet and flavor of black currants, but not enough oomph at this point. It may be in a closed period and will revive. I hope so. The 1998 was magnificent.

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  • Port-achtige neus met enorm dik fruit, rozijnen, vijgen. In de mond overdreven alcoholisch, overextractie, balans moet je zoeken met een telescoop. Harde tannines, eigenlijk gewoon een akelige wijn.
    Ik had het niet verwacht, maar Jancis heeft hierbij de spijker op de kop geslagen.

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  • Served blind and after it was revealed a great disappointment. Remembering the polemic between Parker and Robinson, tasting the wine at this moment, I think Robinson was right. My blind notes were limited, because the wine was out of balance. They were: Bouquet with chocolate, very ripe black fruits and tar. On the palate overripe blackberry juice and almost port-like. Although there are luxurious elements, the wine is unbalanced and lacks refinement. Not sure what to say about future expectations. Or is it the bottle? Probably not, but I would like to retaste blind again in a few years from now.

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  • An opaque red-black, this wine was less evolved than I anticipated—and less evolved than a bottle of 2003 Cos d'Estournel I had in June of this year. Compelling and complex aromas of coffee grits, charcoal, licorice, plums, tar, truffle, cola and blackberry/blueberry liqueur are followed by an impression of amazing textural impact on the palate, low acidity and abundant glycerin. Interestingly, the aromatics with their coffee grits characteristic reminded me of nothing so much as... the 1961 Pavie. So I for one am convinced that this controversial wine is faithful to its terroir as well as its vintage.

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  • Not the wine I remember, still rish, and meaty, extra dark roast, its put on some muscle and is letting its tannins peek through.

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  • 2003 Bordeaux Horizontal (San Antonio, TX): Only right bank at BWC event. Very rich aromas of blackberries, oak, raisins. Very sweet, as expected for such a hot vintage, with black cherries, figs. Acidity not up to par with the '04 vintage, which I prefer.

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  • Still young, tight and not showing it's full potential. Great fruit and structure, just needs much more time. I'll wait another 5+ years before trying my next bottle.

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  • 94-95: followed an 03 Cos d'Estournel and made a heck of a 1-2 punch on the palate. Massively fruit and young, this wine had decidedly more acidity than the Cos. Heavy, silky, and pleasing all the way around, the finish was good but not stellar. At the time, this wine stood above the Cos.

    The next day, however, the Cos remained on my mind and the Pavie receded. Both wines stand out, particularly in this challenging vintage. The Pavie has years of life left, but not at my house -- I'd drink them all now if I could!

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  • Day 1 - Tasted right out of the bottle and it was very tight, stubborn and slightly green with a ton of woody notes. Two hours later it opened slightly, but still not yielding - 85 points.
    Day 2 - fully opened up and very enjoyable. No green notes, no wood, and full of fruit - 93 points. Don't touch these for another 10 years and if you have any double magnums try and pawn them off on someone in their twenties.

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  • - Crimsom color.

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  • Although this has always been a good early drinker, this has gotten better as of late. Dark fruit, chocolate, some pencil shavings, tobacco and long creamy finish.

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  • Intense nose of beef, chocolate, soy sauce, black fruits and wet leaves. Tense and large scaled on the palate. Ripe fruits with solid acid, soy, dense and chewy. A wine I wish we sat with for six hours. As it was we killed it in two. I like it a lot.

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  • Nice sweet sour black cherry nose.
    Great density with wonderful structure, showy black cherry fruits. Toasty, vanilla finish. Packed and creamy dark sweet fruits with impressive balance.

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  • Big wine, got better as the evening progressed. Decanted and then drank over several hours. Very dark color. Initial impressions were of a closed wine, with lots of dark fruit, hints of forest floor, and lots of oak and tannins. After the wine warmed and aerated, it was very smooth, with black fruits, tobacco, and cedar. Big and intense wine, but very enjoyable.

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  • Dinner at Goosefoot (Goosefoot, Chicago IL): Nose: Very big nose with extracted tones of black fruits, black cherry compote, spices, black tar, and cedary oak tones. It's rich, but with depth and a larger quality to it.

    Taste: Full bodied, but smoother than I would've imagined with tones of black cherries, oak, spices, and black fruits.

    Overall: This is a full throttled wine, but there is a balance in its largeness. While the oak is prominent, it doesn't fully take over the nose or palate.

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  • Decanted and served blind, I liked this a lot; it was smooth, luscious and so satisfying; really nice fruit showing through including ripe plum, blueberry and black cherry and it left such a wonderful coating on the palate from its long finish; I guessed it to be a Masseto.

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  • Decanted 3 hours I think. I read Jancis Robinson's review right before drinking it, confident that she had missed the mark. Well, she didn't miss by much. Lots of tannins, LOTS of alcohol. I can feel the burn on the finish. This is either Parkerized or not ready.

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  • St. Emilion Grand Cru-ing (Our House): Dark purple color. Decanted around 3 hours. Nose is tight, anise, cardamom, indistinct black fruits, spice. The palate is very dense, brooding, layered but hidden behind a wall of oak and tannin, prune, cranberry, mineral. Black fruit is here too but still way in the bakcground. Very backward and in need of serious cellar time. 92(+) pts.

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  • St. Emilion Tasting featuring Pavie, Pavie Decesse and Troplong Mondot (Kevin's House (Minneapolis)): Wonderful out of the bottle into the decanter. Licorice, spices, cigar, clove and dust. Finishing the last pour over the course of 3 hours. Complex wine and super age worthy. No doubt this will continue to evolve. Nice earth quality on the finish and long. Decanted 3 hours and 2 vinturi.

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  • With an attention seeking perfume filled with licorice, smoke, coffee, black cherry liqueur, truffle and stone, the wine is really starting to drink well. The rich, fat, sweet, pure, opulently textured fruit feels great on your palate. An hour or two in the decanter improve the experience. But if you do not have time to decant, do not worry, you'll get a lot of bang for the buck if you pop and pour.

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  • The 03 Bordeaux dinner at RIS in DC (RIS Restaurant, Washington DC): Wine No. 11 - Sexy, opulent, big, ripe, excellent concentration. Cool impression. By process of the elimination, it has to be ducru but I doubt it.

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  • 03 Bordeaux (Pavie, Poyferre, Troplong) (Out to dinner): Contrary to my expectations, this is still youthful and while perhaps more advanced the the 00, still a puppy and in need of five years at least. Splash decanted for about 20 minutes. The nose has lots of cassis, coffee, some cigar tobacco and the slightest stewed fruit note. On the palate, this is big with firm tannins. Lots of black cherries, some dark chocolate, again, a slight raisin note, but not enough to be an issue. This is really delicious if atypical. If it is too big for some, it seems like it has the stuffing to last 20 more years when it should be tamer. Gone quickly.

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  • See Leve's note - I am not in total agreement since I don't pick uo on orange rind, limestone, or truffles. But there is a lot of dark fruit, licorice, smoke, coffee and chocolate. This is a big wine - borderline over the top - just a touch jammy - won't appeal to many who like their Bords tamer. 2003 was one of the hottest Bord vintages on record so what do you expect? If you like California wines you will love this. I agree that holding is indicated - this may settle down to something simply sublime.

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  • The wine was decanted about an hour. The wine opened up but we wish we could have given it a little more time. It was big and ripe with dark fruit, mineral and oak. The wine was full-bodied with soft, chewy tannins and dark fruit on the palate. We all enjoyed the wine but agreed that it still needed more age

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  • Silky smooth, color lighter then 2000, classy stuff! No rush to drink, but nice to serve if you're in a jam

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  • An intoxicating aroma of smoke, licorice, earth, black cherry, orange rind, incense, limestone, truffles, fresh cut herbs, coffee bean and blackberry demand to get noticed. Deep in color, with visible glycerine in the tears that stain the glass, the wine offers fat layers of ripe, juicy, sweet, pure, black plum, blueberry, dark chocolate and spice. The wine continued to improve in the glass for at least 4 hours. It might have kept going, but I could not keep my hands off it. The delicious finish lasts for at least 45 seconds. While some tasters found this wine to be over the top when young, it's calmed down and offers a great, tasting experience. If you have multiple bottles, it's worth popping a bottle to see how 2003 Pavie is developing.

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  • from 375 ml. bloody horrid. spoofililated cubed.

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  • Decanted and consumed at our favorite local option, Garibaldi's. Paired with a well prepared filet garnished with fingerling potatoes, roasted shallots, sautéed spinach and horseradish. Still young, but I think the 70% merlot makes it very approachable now. I didn't get the sense of port although it is definitely mouth-coating wine. I also did not notice much oak as noted in other reviews. I'm not a big fan of oak.

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  • Hmm, I really wanted to like this, but, quite honestly, it is pure spoof. I have a heck of a lot left in the cellar and hope this comes around.

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  • Inaugural Great Steak-Off (Clarksville, Maryland): I had my share of the 03 Pavie and it is a chameleon. Every bottle seems to be slightly different. This is one of the best showings as the fruit expression is cool. Certainly ripe and big but not overdone. Blue to black fruits, crème de cassis, licorice, mineral and lavender. Very cool palate impression, silky but precise and noticeable tannins. Extremely impressive showing.

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  • GJE CRD 2008 and EP 2011; 3/29/2012-4/4/2012 (Bordeaux, France): In this vertical, this shined. Certainly bigger and riper but not overdone and overripe. Mocha, coffee, some vegetal but not bothersome. Dense, chewy yet silky palate and well integrated tannins. A great showing.

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  • Terroir of St Emilion (Roberson Wine, South Ken, London): Ah! The Famously controversial 2003 Pavie. Dark red. Sweet red fruit nose, and lots of oak. Mocha notes. Tannins are very much alive yet approachable. Lots of extraction. To us this felt like a well round wine, well built but wrapped in an unnecessary cloak of oak which sort of takes so much away. 90-91.

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  • tight, thick, not giving much at this stage. a real monster. not really my style

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  • Bdx and others (Bin 555): Showed the '03 vintage. Nose was rich and roasted with strong coffee and mocha edge and hint of heat. Palate was raisiny, dark currants, low acidity and strong prominent chunky tannins. Adds a touch of peppermint with air to the medium length finish. Doesn't come across as bdx at all. I doubt time will benefit this wine. Not flawed, per se, but really showing the ripeness and roasted nature of '03 while remaining complex. Well below the '01 and '05. Not my style.

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  • Hafif çe mat,mor röfleli derin yakut renkli.Hafifçe tatlımsı izlenim bırakan ön burnunda erik,kiraz gibi meyveler,is,tütün,deri,silik zeytin,sigara kutusu,baharat notaları mevcut.Arkada kuru yaban mersini,kuru meyve bukeleri de mevcut.Tam gövdeli,ortanın biraz üstü seviyede aside sahip.Konsantre yapısı ile iskeleti sağlam.Burundaki tatlımsı izlenim damaktada sürüyor.Baharat ve siyah meyve hissediliyor.Tanenler belirgin ama oldukça entegre.Yine siyah olgun meyvelerin gücünün hissedildiği bitimi uzun ama ılık bir bitim.

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  • Dark ruby with brick highlights. Tight at the very start, the nose easily opens up to display liqueur like aromas of cassis and damson along with mocha, licorice and a touch of sweet spice. Some floral accents like violets add up to its complexity. As the nose also suggests, this is bold and still a bit aggressive, almost spirity making me think in blind tasting that this is from the New World.

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  • Decanted for two hours and it was very approachable. Kind of a new world Bordeaux. A wonderful easy to drink, full bodied wine. Not much controversy here...excellent.

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  • Pretty nice nose, but not incredibly aromatic. The front palate of this wine was rather stunning...a big gush of nice, structured ripe fruit, but then it almost instantly fell off into nothing for the mid and back palate. This wine clearly would be in the 95+ territory had the initial flavors carried on, but I still gave it a 91 solely because of how enjoyable the initial couple seconds was.

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  • Porty, over-ripe nose that reminds me of an aged Turley zinfandel! Certainly not a style that I associate with St. Emilion! Tastes of aged brambly fruit - surprisingly, not over-ripe in the mouth but fells pretty hot. I get the hype in terms of its amazing fruit and structure but it really is forging new territory. As a zin, I would give this 94+ points, but as a bordeaux, I do have a difficult time understanding the wine. I imagine this wine will age for decades and may come right in a manner that allows its opulence to become a vibrant factor in the wine's dotage, but for now, I can't score this. I felt similar misgivings with the 2007 Clos des Papes - but at least the Clos des Papes is a CNdP!

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  • soooooooooooooo big. In the rarefied world of fine wine, this is vin diesel to rousseau's ralph fiennes. All caps and exclamation marks. The glass half full view is that this will age into something beautiful, akin to the famously porty 1947 Cheval Blanc. The glass half empty view is that this is not very different from a $40 barossa. Only took three sips and left it on the side (and we were at a steakhouse, for christ's sake!!!!). Made the 01 grange des peres 01 look like burgundy...

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  • Decanted 90 minutes. A massive and powerful wine with great balance. One of the nicest wines I've tried in a while.

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  • Blind Night (Kevin): My guess was right bank Bordeaux. Quite green and tannic. What a monumental disappointment. How can this wine show so badly. Was much better a few years ago. Either an off bottle or just going through a very bad phase. 14% alcohol. Brought by Josh.

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  • double blind. not decanted, which i presume will be the ready criticism of the following: could there be a more over rated piece o crap wine ever vinified? doubtful. everything that is wrong with the parkerization of the so called hedonistic drinking experience. anti-flavor elite? proudly. you couldn't pound an ounce of decent fruit out of this with a jackhammer. while a couple of lumberjacks saw thru the trunk of a tree, lie underneath and allow the wood shavings and chips to fall on your tongue; and then for good measure, lick a volcanic rock as a chaser. pure torture to drink.

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  • After all the glowing CT reviews I decided to open another one and was disappointed. It was good but still closed down. Saved some for tomorrow and hope it will open up some more. Drank with an 88 Mouton and Margaux.

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  • Incredibly powerful Wine ! Amazing how this normally very jammy wine has got so strong character,
    like a left bank Bordeaux ! Very YOUNG, loaded of coffee dark concentrated fruit, loads of wood,
    forest flor, but: too YOUNG for this time to really enjoy ! Needs 2-3 years to become
    the very well known Pavie in its best shape of entchanting JOY ! 94 / 100 but has got more potential to come !!!

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  • This is not the Macquin! I hope you do not end up with the wrong one. It is the "Pavie, Pavie" and what a delight! I thought I would try it, and I just couldn't wait to be sure that the Christmas dinner had a great wine and this is so luscious that I may not share them. What a long finish with many, many layers. It will last cellared for many, maybe 30 or more years. I was worried about the 14% but it is not hot, just full and fabulous. A new wine for me. Now the 2002 Pichon is my second favorite. Noticed it was $235 in the shop.

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  • A stunning wine. Massive nose, the type you don't want to pull your nose out of the glass. Huge on the palate but perfectly balanced. The finish reveals several layers of secondary flavors and goes on and on and on. Drank with a group and we were all stunned. Believe the hype.

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  • tight and unyielding. needs a few more years.

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  • Horizontale 2003
    Bouche droite, riche mais fine, dense et très savoureux, il survole le groupe avec insolence. Je crois y voir un peu de poivron rouge et pense ainsi qu’il s’agit de Valandraud. Dense, long et authentique, sans lourdeur malgré le millésime. Je n’aurais pas pensé que Pavie me paraitrait le moins moderne du groupe!
    Superbe. 94-95 pts

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  • Black cherry, blueberry, licorice, crushed stone, espresso and cherry liqueur get the perfume going. This potent elixir is rich, fat, round, and lush in the mouth. The powerful finish is filled with intense, ripe, licorice coated black and blue fruits. This exciting Bordeaux wine, does not show any signs of over ripeness that is found in some wines from this hot, dry vintage.

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  • Decanted 3 hours, drank over the following 2. The colour kind of gives this away in the sense that there's nothing tame or reserved about this wine. I can see from other tn's that many have thought this extraordinary (according to RP's scale). I on the other hand prefer the '02 over the '03 as I enjoy detail versus raw power and heft. The wine comes across as dense, and pure but at the price of extraction, which makes the silkiness seem contrived. I was pleasantly surprised by the acidity, given that it was able to provide lift to so much sheer density. This was missing the character and sense of place I've come to enjoy in previous vintages; the polish having been replaced by sheer size. A hedonist's dream come true. Drink 2013-2021, approx $170

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  • Once again with Pavie 2003 ( Testing with Margaux '98, La Mouline '84 and Le Puy 2006 )

    Still seductive, tempting, full and delicious, deep impact finished.

    Drink now - 2030................96+/100.....................

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  • Chateau Pavie vertical 1959 to 2006 (Institute of Directors, London): Browning, elusive nose, fresh, smooth and milky, but then unpleasantly grippy - not at all what I'd expected - not hot or porty at all, just amazingly extracted and tannic

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  • Ah, the infamous 03' Pavie. This wine is opaque purple in the glass with a maroon robe. The nose explodes with mostly dense fig, black currant, cooked red fruit, and port-like notes (yes, strange for a St. Emilion) followed by leather, smoked meat, tea leaf, and cocoa dust. There is no sutblety here. The wine enters the palate with a round, creamy mouthfeel, thick on the tongue with flavors of dark berries, dried herbs, and black olives. This is huge, but manages to remain elegantly structured with pitch perfect acidity and fine grained tannins. The finish is a bit smoky, a bit spicy, and a bit sweet with smoldering campfire and kirsch notes. Alcohol doesn't show and oak is somewhat restrained. All controversy aside, the wine loses points for reminding me of a heavily extracted, old-worldy Barossa Shiraz (Elderton Command anyone?), but it is still complex, interesting, and above all delicious. I imagine its immaculate structure and purity of fruit will give this one alot of legs.

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  • very young, too young in fact but dark plummy fruit, followed by a long tight massively tannic finish. Very pleasant and to be returned to in a few years (at least 3)

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  • Let me position this wine for you, I like MD Velvet Glove for big fruit, and SQN for perfect harmony, this is neither, but the French version of both, very very pleasant, easy to enjoy, sips or gulps, I like the balance of fruit and tanin, the finish is short but noticeable, last time I enjoyed this wine was on release, its changed in a nice way
    probably would have made 100pts with a few hours of air time, but it was a BYOB pop and pour VD dinner, the girls loved it

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  • Great wine built for the long term. Delicious now but will be much better after another few years in bottle.

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  • Considerably different and settled from how I remember this a couple of years ago. Bold coffee notes. Medium-grain tannins turn surprisingly raw on the finish. Dark fruits. Good elements, hard to see where this will go; tannin structure makes me a bit nervous.

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  • Decanted five hours. Gorgeous dark garnet that will stain anything; quite dense. Exotic and opulent. The finish sails for decades and the palate is coated, coated and coated again. There's definitely acid that is evident and really adds to the perfection of this. She is full figured, voluptuous, and dressed in velvet. What a head turner! The nose is a ripe bouquet of raisin, black berry, dark dried cherry, black tea, jam and leather. Fresh and complete. The cherry and black tea are outspoken on the finish. This is exuberant, ostentatious and provocative, yet elegant. I can see why the "Claret Elite" did not appreciate it as much. It is a new world wine in style with it's essence breaking through, alluding to a St. Emilion Bordeaux from another ripe year in the same vein as '29, '45, '47 and '82. Admirers of Tignanello would appreciate this. One of the best of the vintage and will last for decades. Still could use a few more years and will probably go through a backwards phase at some point. Stupefier. Drink 2014 - .

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  • Did not disappoint. Sleek sexy wine staying true to Bordeaux, but with sexy feminine edge. Rich round ripe dark cherry fruit with sweet dark chocolate. Creamy mouthfeel with nice concentration and nearly lush quality. Silky smooth filled with nice minerals. Great balance featuring well integrated acidity and soft tannins. A bit one dimentiosnal, but loads of enjoyment with further potential on aging quite clear. Each pour improved over the hour it was opened and consumed. Recommend a couple hours of decanting, but was open knit with a simple pop and pou into decanter.

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  • Big Name : A Night of St.Emilion 2003

    One true thing about great vintage of a great wine is...

    The wine is always elegant, Pavie 2003 represents the very nice cool and panorame scent of St.Emilion aroma. I hardly believe this is from 2003 vintage. The body is quite full, firm tannin, lovely dense, delicious.

    Aftertaste is deep and long, powerful finished but I prefer La Mondotte.

    Drink 2011 - 2027.......................94-96/100.........................

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  • Pavie Vertical: Concentrated, red with hints of brick color.
    Complex, compact, deep smell with blackcurrant, cherry, tobacco, cedar and some dried fruit. Also, actually, hints of port. (Hints, I said...)
    Very, very concentrated taste. Huge. Smooth tannins but gazillions of them. This wine is definitely on the border of being too much... But what a wine!

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  • When opened, flowers, wet stones and wheat/brown rice. After a few hour decant, the nose turned towards menthol, iodine, and smoke, similar to a Chave. The tannins are big, drying and slightly chewey. There is also good acidity, better than many of the '03's that I have had. The palate is shut down at this point, no fruit, but given the vintage, you know it has to be there. There are only dark flavors at this point including tobacco, espresso and leather. Reminds me of the '00 few years ago. I think this will age well, but it will take patience.

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  • Ruby color. Very tight and closed, though after a couple hours it was giving up an excellent nose of currant, dark fruits and sweet oak. You could just feel everything in the right place on the palate, wanting to shout out how great it is, but instead just got whispers of future potential. This will be great down the road.

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  • Still a nice wine but I prefer the 98,99,00,01,02. Black center with dark rim, charcoal, crème de cassis, melted licorice, espresso roast, and blackberries. The heat of the vintage really shows thru right now making the wine a bit over the top but don't see any reason this will not improve over time. The limestone is really expressive in this vintage.

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  • Deep ruby color. Black fruit with a nice french oak component on the nose. Tastes of blackberry, currant, violet, leather and earth. Rich mid palate with good balance. Firm tannins. Wound up tight. Completely closed down and not giving an inch. It's difficult to evaluate at this stage but evident this will be a very nice wine with some bottle age.

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  • a wine with huge concentration, but need some more time to develop. a great wine but give it 10 more years.

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  • This is an awesome huge wine. I don't know what the controversy is all about. This is great stuff. Give it 5 more years or so to really blossom.

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  • Grand Bordeaux Tasting w/ Jill (Binny's South Loop - Chicago, IL): Binny's South Loop October Bordeaux Wine Tasting.
    Rich dark chocolate and dark fruit.
    Very Old World in style.
    Tremendous effort. Absolutely in love with Pavie on my first experience.

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  • Initially closed, tannic and oak-dominated. After a couple of hours, notes of spice and coffee emerge on the nose along with blackberry fruit. Tart earthy finish.

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  • Tasted at The Sampler. While I didn't quite get the Jancis R. portyness, this is pretty ridiculous stuff. No signs of structure whatsoever, just masses and masses of primary fruit. I by no means hated it as a taste, but nothing to do with what Bordeaux should be like. Completely outclassed by both Pavie 85 and in a totally different way Canon La-Gaffilere 70. Although there is obviously body to the fruit here, I don't think it has the structure to age either. If you want this kind of wine, look to the New World and pay a fifth of the price....

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  • Big ripe fruit just bursting in the mouth. Coffee notes and opulence all around. Decanted for two + hours. Very nice wine, really young, but glad I was able to try it at an early age

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  • Young, grapey bubble gum type flavors. Plush, heavily Merlot influenced. Distinctly modern St. Emilion in character. Big, ripe wine that needs time to show what it's about.

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  • 14% alcohol. 60% merlot, 30% cab franc, 10% cabernet. 375ml. decanted. this was as hard as nails. my first taste of this, so i will presume it is closed/ shut down. nice nose, but angular and tannic on the palate. beyond that, there is no value in discussing it.

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  • Sad that this was my only bottle. I think this is the finest Bordeaux I've ever had. Nice balance, with a great finish.

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  • Dinner at Bistro 607 with a large crowd. Dark, deep, rich purple color. This is a big, brawny young Bordeaux with huge fruit on the palate and searing tannins on a very long finish. To me it drinks more like Cabernet Sauvignon that either Merlot or Cabernet Franc. I can see where the Port-like comparisons come from, and it was getting to be dessert time by the time this was opened. Probably best with a cheese plate and also probably best 20 years down the road. 50+13+13+8+8 = 92+

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  • Stacked and packed but giving just a little glimpse of it's potential. Hold. While enjoyable now these are not ready and will be much better down the road!

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  • Controversy? what controversy, quick decant after 15 min this was singing...Jeb's notes from 9/29/07 are on the money. Nose was full of fabulous dark ripe fruit almost like a top notch Ausi. cab. but the taste & finish is all Bordeaux.... bottle sucked down in under 1 hr...As good a young Bordeaux as any...

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  • Just another weekend in leadville..; 9/28/2007-9/30/2007 (Leadville, CO): Pop and pour and then consumed over the evening. An absolutely stunning bottle of wine that while exotic and massively structured, is perfectly balanced, pure and amazingly precise. The nose is dark and meaty with ripe fruit, herb, flowers and pot roast aromas mixed with wood and full bore coffee aromas. Full bodied, balanced, pure and filled to the brim with sweet tannins, this has a finish that won’t quite. Quite happy to have another one of these and have no idea how this could be a controversial wine.

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  • Very smoky nose (cigarettes, not oak). Some raisin on the palate.

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  • House Cleaning; 6/21/2007-6/24/2007 (Home Sweet Home): Difficult to evaluate at this point, but a nice wine with lots of potential. Smoky, meat, graphite nose. Signficant fruit with tremendous unresolved backbone. Notable tannins put hair on the tongue. Obviously much too early, but an interesting experiment nevertheless. Update Day 2 - it came together nicely, with a rich smokiness on the palate. Long finish. Still too early, but easier to see where its going. Not being one to wish the years away, but I do look forward to seeing what this is like 10 years out.

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  • Red Carpet: Blk as coffee, dark, powerful, understated too; silky silk!! dry leaves, forest; licorice-coffee flavors; well-bal, FINE t’s; long fin. tons of pedigree here. But to me just probably too big, or not in right to drink this without a big expensive fatty steak.

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  • Very young -- the last time I had this wine I was able to decant for over 12 hours. I believe this was only decanted for a few hours. Amazing potential. Very fragrant, with blackberries and blueberries mixed with some cigar box. 92-96

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  • Day 2: Bottle emptied halfway and re-corked and left for 24hrs. Dark ruby red colour. An obvious sweet nose of strawberry and eucalyptus with underlying sweaty socks. A Very potent nose—a little overripe. The monstrous tannins lightened up only a fraction with 24hrs to breathe. Flavours difficult to extract due to the tannins once again, but got dark cherry flavours with a woody and smoky finish. Id give this 15-20 years.

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  • Day 1: Opened and served right away. Deep dark ruby red/purple in colour. Sweet nose at first, with aromas of sweet sweaty socks, cigar, cotton candy and underlying sour cherries. Huge mouth feel. A mountain of tannins that grip your entire palate. This is a monster wine. It was difficult to extract flavours from this wine as the tannins were almost mouth numbing. 2 minutes and 2 sips of water later I could still taste and feel the tannins. Sour cherry flavours was all I could distinguish. After being open for an hour, the sweetness simmered down and the nose became more earthy and dirty. The flavour profile expanded a tad on this second glass and gave me flavours of sour cherries and pine cones. A long 1 minute finish with cigar and mocha flavours. I can’t wait for those tannins to settle down because this muscular wine will be exceptional.

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  • Amazingly fragrant, powerful wine, with great complexity and strong tannins at the moment. A wine that will need time for the tannins to relax, but the backbone is amazing and it should be even better in the future. 92-97

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  • 2003 Bordeaux Tasting at Wine Watch (Ft. Lauderdale, FL): This was decanted for 3.5 hours before tasting. Very concentrated and needs much more time to fully integrate all the components. Should wait 6 years before attempting tasting again. Has a good bit of structure and some acidity despite the vintage. Of course, plenty of fruit to match the tannins. Should be very interesting down the road.

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  • 12 hour decant. Heavy roasted meat, espresso, and dark fruits. Showing to much oak at this time to be great.

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  • CFTG Dinner at Mark Pecken's (Mark Pecken's): No detailed note.

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  • Opened 2PM, immediately showing strong aromas and flavors of mixed berries, just short of jamminess. Strong tannins, not overwhelming, no hint of alcohol, balanced in mouth.

    By 10 PM, showed all of the good characteristics of the vintage, i.e. the smokiness, sweet fruit and concentration.

    I don't know what the controversy is about this juice— it is very very fine now, and in 10-20 years, I imagine spectacular.

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  • 2003 Bordeaux Horizontal at Post House, NYC

    Tannic, but with nice plush sweet fruit. Lots of tobacco. Long finish with very classy toasted oak. Smooth & clean.
    B+/A-

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  • Dare I disagree with Bob and Jancis?
    First wine I headed for at the Farr Xmas Tasting at Vintners Hall EC4.
    Decanted from a double magnum - the colour was extraordinary - deep, rich, almost impenetrable.
    Bouquet of red fruit, but not the powerhouse I'd heard about.
    Taste a little closed up: fine, but not extraordinary. I found the Pichon Baron 1996 every part it's equal (actually superior).
    I suspect it will improve, but I'm not good at predicting the future, so on this I defer to RP.
    Wasn't worth over £1000 a case in bond, which was what I really wanted to find out, but also certainly wasn't the Ribena that JR described.

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  • A think there is some serious upside here - that is the reason for the high rating. Give this five to seven years and I think it will be really really excellent.

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  • Hard to judge - Very subtle nose of red fruit, dense with big silky tannins that never seem to let up, however, lacking complexity, even given its young age, very long finish with hints of dark chocolate, cedar and tea leaf

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  • Deep red. A classic dusty nose of blackcurrant, minerals, tobacco and vanilla. It is even more intense than Montrose, but a lot more accessible. I couldn't help but just stand and smile like some kind of a silly person... Rating: 95

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  • My first try of this wine -purchased from WineEx. This was incredible -very young-but incredible. Not heavy or hot at all, but very concentrated. Not over-ripe or zin-like. Very obviously Bordeaux. Deep color, some strong tannins, but it drank well the day it arrived. I assume it will shut down but worth trying if you have enough.

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  • Big blast of violet and mocha. A touch less velvety than I expected and a bit light on the extract and sweetness for 03. This reminds me of the young 98, before it shut down, at least on the nose. On the palate, tannins are fine, but acidity seems a bit hollow. Eager to see where this goes, but have to wonder if secondary fruit will have any structure left to hang on. Tasty as can be tonite...for the fatailist, this is a wine to enjoy now.

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