2003 Château Pavie

FRANCE / BORDEAUX / SAINT-ÉMILION
abv 14.5%
  • 96 WA
  • 96 WS
  • 92 IWC
  • 60 JR
  • Variety
    Red Bordeaux Blend
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SKU: 55985-2003

This item is available by the case only

Total:
$265.00

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  • International Wine Cellar | Rating: 92

    ($150-$175) 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.
    Author: Stephen Tanzer
    Issue: May/June 2006
  • Wine Advocate | Rating: 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 Medoc 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.
    Author: Robert Parker
  • Wine Spectator | Rating: 96

    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. 7,500 cases made.
    Author: James Suckling
  • Jancis Robinson | Rating: 12

    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.]
    Author: Jancis Robinson
  • Self | Rating: 99

    Author: dave1161
  • Self | Rating: 99

    Author: Cary B579
  • Self | Rating:

    Drink Dates: 2009
    Author: Richard P
  • Self | Rating: 95

    Drink Dates: 2010-2025
    Author: tiberite
  • Self | Rating: 99

    Drink Dates: 2011-2040
    Author: CBS Wine
  • Self | Rating: 89

    Author: raphaelmatias
  • Self | Rating: 12

    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.] Aug 05
    Author: Loude
  • Self | Rating: 94

    The nose initially struck me as somewhat blowzy, but became more attractive in time. Violet, currant and exotic rose petals came to light...hell, it was flower central! She picked up a healthy dose of black pepper to balance the crushed berry fruit. Although the heavy duty tannins need a few more years to settle down, Pavie had sweetly supple texture and should drink well fairly young. No controversy here Jancis, she's prune free.
    Drink Dates: 04-01-2008
    Author: Brad Coelho
Chateau Pavie, the largest St.Emilion 1er Grand Cru Classe (Class B), is located on an old peach orchard, known as pavies. Vines have been cultivated at Pavie since the 4th century, making it one of the two oldest estates in St. Emilion. The chateau produces about 15,000 cases per year made from Merlot, Cabernet Franc, and Cabernet Sauvignon. The vines have an average age of 45 years and grow on clay, limestone and sand soils. Chateau La Gaffeliere and Chateau Pavie-Decesse border Pavie's vineyards. The wine undergoes malolactic fermentation in barrel and then ages in new oak. The wine's style is elegant with good depth of fruit on the palate. In recent years, Pavie has become richer and more concentrated. Chateau Pavie also produces a Bordeaux AC rose called La Rosee de Pavie.
Located in the southwest of France, Bordeaux is the single largest fine-wine-producing region in the world, with more than 15,000 growers spread over 57 appellations and more than 700 million bottles produced annually. The region boasts a two-thousand-year winemaking history and some of the wine world's most recognized and highly sought-after names. Red Bordeaux blends comprise eighty percent of production, but dry and sweet whites are also well-known. The region is divided into the Left and Right Banks (of the Dordogne River); Cabernet Sauvignon prevails in the former and Merlot in the latter.

Collector Data For This Wine

  • 6880 bottles owned
  • 667 collectors
  • Average collector rating: 91
    (Out of 667 collectors)