2003 Pavie
France
Saint Émilion 1er Grand Cru Classé "A"
Bordeaux
Red
60% Merlot, 30% Cabernet Franc, 10% Cabernet Sauvignon
00
2023 - 2033
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According to owner Gerard Perse, sugar levels in his numerous properties were routinely 0.3% to 0.5% higher in 2003 than in 2002 (the Pavie '03 is 14.1% alcohol today), with pHs slightly higher. And virtually all of his wines were a good 10 IPT points higher than the same bottlings in 2002 and 2001. Perse carries out a ten-day pre-fermentation cold maceration, then ferments at relatively cool temperature. He did six weeks of post-fermentation maceration, for a total of eight to nine weeks of cuvaison "The great maturity we had in 2003 permitted very long cuvaison," he told me. "The pips were extremely ripe. Two thousand three was a great year for people who had the patience to wait to harvest late." This is already one of the most controversial wines of the 2003 vintage, even more so than in recent years. Critics of Pavie routinely refer to the wine's almost port-like ripeness, maintaining that the fruit lacks freshness or that the wine's terroir character has been lost to sheer extraction. But I find enough inner-palate energy to support the extreme ripeness of these wines. While it's too early to know whether Perse's Pavie will be a long-term ager, for at least the medium term this wine is a knockout. For his part, Perse considers 2000 and 2003 his two best vintages to date for Pavie.
Imports to: United States
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Phone: 888.242.1342
Email: info@massanois.com
Website: https://massanois.com/
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