2003 Château Péby Faugères

Community Tasting Notes (47) Avg Score: 91.2 points

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  4/4/2024 - Eric wrote: 93 Points

  Wow, this is drinking really well. Cocoa, cherry, earth and gravel. None of the maladies of 2003 are on display, just a quite delicious bottle of Merlot in a Right Bank frame. The color here is intense, still really dark, blackberry. Mmm, so juicy. Yeah, it's really modern, but 21 years in and it is fresh, silky and dusty tannins, quite full, wonderful tipicity. This is really quite good, loaded with pleasure, just nothing tired or overripe. Bravo.

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  7/30/2023 - aerosol Likes this wine: 93 Points

  My last bottle. The nose is spicy and strong notes of Sassafras and floral woodsy notes are prominent. After a 2 hour decant (the first sip was underwhelming) this great right bank Bordeaux, 100% merlot, starts to open up as a fresh wine with a good amount of fruit but a lot of mid palate body. There is sassafras on the nose, but Not on the palate. There is blackberry, boysenberry, black cherry, and a very dark spicy component that leaves you guessing. This is a very good wine and one of those gems that should be drank now instead of later. I friend of mine is telling everyone to drink their 2003 now because it's prime time for them; I agree. PS: I just love this wine.

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  7/10/2021 - TashNYC wrote: 93 Points

  Peby is always excellent -- and this was no exception. Cherry, raspberry, plum, espresso, cocoa and spicy tannins on the finish. We had the Peby first, which ruined us for all the other wines! It was also a great pairing with the rice with cinnamon and raisins -- and also the roast chicken and the slow-roasted duck. I managed not to have it with the baked potato (which also works well). Drink now or age. With Janet and Craig.

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  5/29/2021 - TashNYC wrote: 93 Points

  Cherry, raspberry, plum, espresso, cocoa and spicy tannins on the finish.Delicious on its own and with the marinaded flank steak.

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  5/15/2021 - TashNYC wrote: 92 Points

  Cherry, espresso, plum, raisins and spice. Not as good a pairing with the herbal rack of lamb as with other foods. Best on its own or with the baked potato.

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