Chateau Pavie 2003
2003 Pavie is powerful and rich, with a very suave texture with a certain overripe quality that gives the impression of sweetness on the aftertaste. However, it is important to point out that great terroirs always do well during heat waves, which is borne out in the natural equilibrium of this wine. There is also lively acidity on the palate which gives added depth. The excellent, firm tannin beautifully underpins the concentration and richness of this incredible wine. The aftertaste is mouthwatering and impressively long. 2003 Pavie absolutely must be decanted ahead of time in order to unveil its many charms.
It would be a shame to open such a great bottle too soon, but you will be able to appreciate much of what it has to offer in 3-5 years, and its full ageing potential is at least 10-15 years.
Critical AcclaimAll Vintages
Since 1998, Chantal and Gérard Perse have owned this estate, which boasts the largest vineyard of all Premier Grand Cru Classés in Saint-Emilion. The old fermentation cellar has given way to twenty temperature-controlled wooden vats, and the quarries have been replaced by a modern aging cellar.
Marked by its historic fortified village—perhaps the prettiest in all of Bordeaux, the St-Émilion appellation, along with its neighboring village of Pomerol, are leaders in quality on the Right Bank of Bordeaux. These Merlot-dominant red wines (complemented by various amounts of Cabernet Franc and/or Cabernet Sauvignon) remain some of the most admired and collected wines of the world.
St-Émilion has the longest history in wine production in Bordeaux—longer than the Left Bank—dating back to an 8th century monk named Saint Émilion who became a hermit in one of the many limestone caves scattered throughout the area.
Today St-Émilion is made up of hundreds of independent farmers dedicated to the same thing: growing Merlot and Cabernet Franc (and tiny amounts of Cabernet Sauvignon). While always roughly the same blend, the wines of St-Émilion vary considerably depending on the soil upon which they are grown—and the soils do vary considerably throughout the region.
The chateaux with the highest classification (Premier Grand Cru Classés) are on gravel-rich soils or steep, clay-limestone hillsides. There are only four given the highest rank, called Premier Grand Cru Classés A (Chateau Cheval Blanc, Ausone, Angélus, Pavie) and 14 are Premier Grand Cru Classés B. Much of the rest of the vineyards in the appellation are on flatter land where the soils are a mix of gravel, sand and alluvial matter.
Great wines from St-Émilion will be deep in color, and might have characteristics of blackberry liqueur, black raspberry, licorice, chocolate, grilled meat, earth or truffles. They will be bold, layered and lush.
One of the world’s most classic and popular styles of red wine, Bordeaux-inspired blends have spread from their homeland in France to nearly every corner of the New World. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec and Petit Verdot, the best of these are densely hued, fragrant, full of fruit and boast a structure that begs for cellar time. Somm Secret—Blends from Bordeaux are generally earthier compared to those from the New World, which tend to be fruit-dominant.