seeking clarification on aged bordeaux question

[newsguy]

i started thinking about the idea of grapes being picked before fully ripening resulting in the green pepper taste.

is this something that only becomes apparent as the wine ages, the green pepper taste for this reason?

i ask because i recall WS gave the 96 ch. cantemerle a 90-plus score, and i can't imagine that would have been the case of green pepper was the overpowering flavor in the wine.

just trying to understand this better...