Well, the Decanter article gives the basic information. The Jancis Robinson

Well, the Decanter article gives the basic information. The Jancis Robinson tasting note about the 2003 Château Pavie is the following (got from her purple pages):

Ch Pavie 2003 St-Emilion Premier Grand Cru Classé
Rating: 12/20 Drink: ?

";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.]";

Parker posted in his forum on April 09:

";I had Pavie four separate times, and,recognizing everyone’s taste is different,Pavie does not taste at all (for my palate) as described by Jancis. She has a lamentable and perplexing history of disliking not only all of Perse’s wines,but virtually all of the garagiste wines of St.Emilion. The irony is that she seems to be very fond of Le Pin, which some of these wines resemble, and is the inspiration for many of them. That is her opinion, and she will have to answer for it as all of us do that practice this rather whimsical craft.

These recent comments(assuming they are accurate) are very much in keeping with her nasty swipes at all the Pavies made by Perse(1998 onward),and mirror the comments of not only reactionaries in Bordeaux,but also segments of the wine trade that are furious with Perse over his pricing shenanigans...As most of you discussed, Francois Mauss and his jury of primarily Europeans reached different conclusions about the Perse wines in 1998 and 1999 because the wines are very classical,just more concentrated than many of their peers.Moreover, Perse is a lover of the great classic vintages of Bordeaux,and 1929 and 1947 right banks are his reference point...he would never drink or even produce a wine such as described by Jancis.

Moreover,the line about ";not knowing"; is funny....yes, one can do these tastings blind,but Pavie is the only premier grand cru estate to use an antique form of bottle that...even when covered up,stands out like a black sheep.Of course, she realizes as I do, that most consumers won’t even have a chance to offer their opinion until 2006...when the 2003 Pavie is bottled and released....two last thoughts to ponder...why do some people object so strenuously when dedicated young men and women try and take an obscure piece of property,and passionately attempt to produce something special? And somewhat related...what is wrong with these young Bordelais adopting time-honored Burgundy wine-making techiques...cold macerations, malolactic in barrel, an aging of the wine on its lees, and minimal fining and filtering in their efforts to maximize whatever terroir and vintage character that is available?";

http://fora.erobertparker.com/ubb/ultimatebb.php?ubb=get_topic;f=1;t=030597;p=2#000062

Finally, this is what Tanzer had to say about the 2003 Pavie in his forum:

";This is the last specific comment I will make before the publication of Issue 114, but I would like to briefly comment on the 2003 Pavie. Basically, Jancis Robinson’s note did not resemble the wine I tasted. (I did not taste the same sample she tasted, so I can’t tell you if her bottle was representative.) Yes, Pavie was picked extremely ripe and very late (until October 10), but it’s a hugely rich (14%+ alcohol) and impressive wine. I actually had the chance to retaste Pavie, blind, with the rest of the St. Emilion premiers crus classes (minus Cheval Blanc and Ausone, which do not participate in these group events) on Friday morning (yesterday), and it was the best of the bunch. What struck me at this second tasting was that despite its obvious superripeness and high level of ripe tannins, the wine had plenty of energy in the<