I’d hold (for a bit). IMO right now it is between its plushy glycerin driven youth and an integration of secondary round texture/flavor. Of course, this window is predicated upon storage/temperature etc…
While it will be very nice (imo between a 92-93 pt level with air), I think one should wait until 2013 for the 03 PC, but you run the risk of any 03 BDXs that they’d fall apart. I don’t think this one will anytime soon. If you do open, I suggest pop and pour or extended double decant. I posted a TN on ebob from a few months ago that chronicled the evolution of the bottle over an evening fwiw.
Faryan, I don’t think that the '03 PC will run the risk of prematurly falling appart. It just doesn’t have the OTT and overoaked characterisics that plague many of the wines from the vintage. The bottle I had last Friday was decanted for six hours prior to being served and I had the pleasure of being able to check in on it over that period…it just continued to put on weight and gain complexity. It’s truly some impressive juice. As far as popping it now, well, it’s very enjoyable with a long decant, but it’s best years are 10-15+ years down the road. I keep popping mine because I backed up the truck after the UDG tasting. I 'm heavy on the wine with still over three cases…
Pre-maturely, no, but when stacked against, for example, the 05, it’s evolutionary curve is far less demanding. Just something to realize about the vintage in general (save St. Estephe!) I think it will be in prime drinking sometime between 2013 and 2020, whose scope will be exacted to a narrower band with more time. The 05 may not be accessible until 2020 and may drink well for 2+ more decades. This is all anecdotal and can change very rapidly and of course dependant on storage. It’s nice to have more accessible BDX around when you go deep on the big vintages.