Red Wines

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The 2002 boasts an inky/purple color along with notes of graphite, violets, blackberries, creme de cassis and hints of charcoal and barbecue in addition to a full-bodied, multilayered mouthfeel that builds incrementally with great purity, staggering fruit concentration, and a long, velvety, 50+-second finish. This prodigious effort should continue to drink well for 20+ years.One of my all-time favorite vintages for Napa Cabernet Sauvignon, 2002 was warmer overall than 2001, but was cooler in May and throughout the summer. Unusually foggy conditions were apparent in July and August, and by September, when a warming trend began, the weather became remarkably dry and beautiful. That was followed by cool weather in early October, which allowed the grapes to be harvested under textbook conditions. Napa’s 2002 Cabernet Sauvignon-based wines tend to be flamboyant, All-American, juicy and extroverted with relatively high alcohols. There are 15,000 cases of the 2002 Insignia, a blend of 78% Cabernet Sauvignon, 14% Merlot, 7% Petit Verdot and 1% Malbec that hit 14.4% alcohol. Eighty-five percent of the fruit came from the estate vineyards and the balance from growers. I wish I had purchased more of this spectacular wine for my personal collection.Robert Parker | 100 RPRich flavors fan out, the way you hope for, coating the palate with layers of currant, fresh earth, mineral, cedar, tobacco, mocha, black licorice and espresso. The tannins are firm and the structure built for a longer haul. Very much in its infancy still at age 10, it finds that unusual bridge between dense Napa fruit and a Bordeaux build. Cabernet Sauvignon, Merlot, Petit Verdot and Malbec.--2002 California Cabernet blind retrospective (May 2012). Drink now through 2032. 15,000 cases made.Wine Spectator | 96 WSA luscious vintage of Insignia, this ’02 has the sleek feel of fine Napa Valley cabernet. There’s fragrant red berry and forest-floor character at the center of the wine, then blacker currant flavors and tannin softened by luxurious oak in the end. Touches of super-ripeness add to the richness without diminishing the wine’s freshness. Readily enjoyable now, and balanced to mature through 2010.Wine & Spirits | 93 W&S(from a year featuring three heat spikes in September): Full red-ruby. Slightly roasted, high-toned black raspberry nose show a slightly pruney ripeness (the VA here was a relatively elevated 0.85). Creamy, plush and sweet, displaying excellent breadth and still-considerable baby fat. This was quite flashy on release but now seems to be in an adolescent phase. Big, building tannins saturate the tongue and front teeth. Winemaker Hepworth described it as "like a teenager, and without the suavity of tannins of the 2001." I’d leave it alone for at least a couple more years, at which point it may well merit a higher score.Vinous Media | 92+ VMThis celebrated wine is not mind-blowing right now. It’s dry, oaky, tannic and soft. There’s a wealth of cassis and moo shu pork flavors, and huge new oak. Yet it holds itself back, teasing but withdrawing into its tannic cloak. Collectors, be reassured it’s worth stashing. Drink now through 2010, but after that, it’s a gamble.Wine Enthusiast | 92 WE

The wine of the vintage? There are only 10,000 cases of this extraordinarily rich, dense 2002 that is as powerful as the 2003 (even the alcohol levels are nearly the same, 12.85%) . It is dark ruby/purple to the rim, with notes of English walnuts, crushed rocks, black currants, and forest floor, dense, full-bodied, and opulent, yet classic with spectacular aromatics, marvelous purity, and a full-bodied finish that lasts just over 50+ seconds. Huge richness and the sweetness of the tannin are somewhat deceptive as this wine seems set for a long life. Administrator Frederic Engerer seems to be more pleased with what Latour achieved in 2002 than in any other recent vintage. Hats off to him for an extraordinary accomplishment in a vintage that wouldn’t have been expected to produce the raw materials to achieve something at this level of quality. Anticipated maturity: 2012-2045.Robert Parker | 96 RPOne of the most pleasant surprises in this tasting, the 2002 Latour is just beginning to show the full breadth of its aromatic complexity, but it is also has more than enough depth to drink well for several decades. Tar, graphite, incense and smoke open up in the glass in a Latour that leans towards the more delicate, feminine side of things. Silky tannins add polish and creaminess through to the finish. The 2002 is surprisingly delicious today for a young Latour, but it also has the pedigree and density to age nicely for decades.Antonio Galloni | 96 AGLoads of ripe currants, licorice and toasted oak on the nose. Subtle yet impressive. Full-bodied, with a solid core of ripe fruit and chewy tannins. Big and juicy. Deep midpalate for a 2002. This is the wine of the vintage. A solid, classic Latour that needs bottle age. Best after 2012.Wine Spectator | 96 WS

Produced from a tiny parcel of old vines (80-85 years old), the 2002 Clos St.-Denis explodes from the glass with delectable aromas of sweet blueberries and cherries. Medium to full bodied, it is broad, ample, expansive, and well-structured. Ripe blackberries, cassis, blueberries, leather, and herbs can be found in its flavor profile. This effort’s copious fruit envelopes an enormous quantity of ripe yet firm tannin. Projected maturity: 2009-2018.Robert Parker Wine Advocate | 92-94 RP(Maison Louis Jadot Clos St. Denis Grand Cru Red) Much more deftly oaked with complex, elegant and beautifully pure red and black fruit aromas and sweet, deep, rich and mouth coating flavors that possess a spicy, powerful and extremely long finish. This is more understated than a number of the grands crus in the range though there is more muscle and punch than usual though about the same degree of structure. A terrific effort and the best since the extraordinary ’99 that should improve for up to a decade and last for another. (Drink between 2010-2017).Burghound | 91-93 BH(these vines are between 80 and 90 years of age, notes Lardiere) Dark red. Musky aromas of red fruits, chocolate and mocha, with complicating notes of herbs and underbrush. In a drier style than the Amoureuses, but with complex, well-defined flavors of red fruits, herbs and mint. Here one senses the vinification with the stems. Finishes with ripe, chewy tannins and lingering notes of earth, mocha and spice. An atypically strong showing for this cuvee.Vinous Media | 89-92 VM

The 2002 Opus One is a big step up from the 2001. Freshly cut flowers, juicy raspberries, anise and sweet spices literally jump from the glass in an Opus One that is all about opulence and huge, voluptuous fruit. Juicy, vibrant and impeccably balanced, the 2002 is firing on all cylinders today. The creamy, layered finish is simply impeccable. This is a fabulous showing. In 2002 Opus One is 86% Cabernet Sauvignon, 6% Merlot, 3% Cabernet Franc, 3% Malbec and 2% Petit Verdot.Vinous Media | 95 VMI tend to think that recent vintages of Opus One are even greater than vintages made during this era, but the 2002 is certainly one of the top wines Opus has produced during the early part of this century. It boasts a dense plum/purple hue along with a striking bouquet of graphite, toasty oak, creme de cassis and acacia flowers. Full-bodied, opulent and young, it offers accessibility as well as silky tannins. A thoroughly complete wine that is pure and rich, it tastes like a hypothetical blend of a great Napa Valley Cabernet Sauvignon married to a Bordeaux Pauillac. Bravo! It will benefit from 2-3 more years of cellaring and should keep for 20-25 thereafter.Robert Parker | 94 RPConcentrated, rich layers of black cherry fruit, with savoury spice, anise and ground coffee bean, black chocolate and deep blackcurrant and bilberry fruits. This is intense, perhaps a little too much in that it ends a touch abruptly. Lowest yield of the decade, which explains this tight feel. It's got years ahead of it, will be interesting to see it evolves from here. 3% Malbec and 2% Petit Verdot completes the blend. 32 days skin contact. Drinking Window 2019 - 2034.Decanter | 93 DEC

The nearly perfect 2002 Proprietary Red Wine is a blend of 75% Cabernet Sauvignon, 22% Merlot and the rest dollops of Cabernet Franc, Petit Verdot and Malbec. This exotic, full-throttle, nearly over-the-top red wine’s intensity, richness and smoky coffee notes intermixed with notions of chocolate, graphite, and jammy blackberry and black currant fruit ooze from the glass. This rich, concentrated beauty tastes more like a top-notch, young Right Bank Bordeaux from a vintage such as 2009 than a wine dominated by Cabernet Sauvignon. With stunning purity and awesome potential, it can be drunk now or cellared for another two decades.Robert Parker | 99 RPDisplaying extraordinary aromatics, this shows a wealth of flavor, finesse, richness and grace. Pure, sleek cherry, berry and pomegranate notes are woven together with enticing floral scents. Keeps gaining depth and dimension without weight. Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot and Malbec. -- 2002 California Cabernet blind retrospective (May 2012). Drink now through 2022. 2,621 cases made.Wine Spectator | 95 WS(75% cabernet sauvignon, 22% merlot and 1% each cabernet franc, petit verdot and malbec) Full medium ruby. Brooding, medicinal aromas of black fruits. Sweet, chewy and deep, with flavors of dark berries, violet, minerals and game freshened by harmonious acidity. Finishes long and ripe, with fine, sweet, building tannins. Green notes that the merlot in this blend is actually tighter and less fleshy than the cabernet.Vinous Media | 94 VM

(Domaine Ponsot Clos de la Roche Vieilles-Vignes Grand Cru Red) There is even more aromatic complexity with similar and brilliant red and black fruit notes though not the spice with superbly sappy, concentrated and very pure flavors that display flat out incredible length and impeccable balance. This will join the ranks of some of the best vintages of Ponsot’s Clos de la Roche, which is saying something. It is however built for the very patient. (Drink starting 2017)Burghound | 93 BHPonsot’s 2002 Clos de la Roche was exotic and intriguing, but also rough around the edges.Antonio Galloni | 91 AG

Amazing density; the aromas billow up from the glass and weave together sinuously, taking you on a magic carpet ride before the wine even hits your mouth. This wine has the power of a monster California Cab while retaining the subtlety of a first-growth Bordeaux. It is just a massive blast of dark fruit, incredible viscosity, silky textures and soft herbs, pepper and spice. The oak—all new, all French—is unobtrusive and perfectly integrated.Wine Enthusiast | 97 WEThe 2002 Cabernet Sauvignon is mature and near-term in the glass with earthy and funky tones that resonate with the remnants of a once-sweet fruit frame that has shifted almost fully into a stewed fruit core. Full-bodied, I recommend drinking this in the next few years, as it currently offers elements of dried blackberries and tar across the mid-palate. For a generous wine, it’s starting to wind down and only has a few years left. I recommend enjoying this bottle with an aged ribeye steak.Robert Parker | 96 RP(bottled in August of 2004; includes bits of merlot and cab franc) Bright ruby-red. Superripe aromas of cassis, black raspberry, minerals and chocolate. Rich, lush and expressive; superconcentrated but not at all heavy. In fact, this broad, suave wine offers a compellingly silky texture. Finishes impressively rich, dry and long, with firm but fine-grained tannins. Wait until 2010 before drinking this superb cabernet, by which time it may merit an even higher rating.Vinous Media | 93+ VMFirm and taut, with dusky spice and freshly ground pepper nuances to the dark berry, currant and cherry aromas and flavors, lingering impressively on the chewy finish. Doesn’t have the pure fruit of previous vintages, but it should soften and broaden, developing more depth with cellaring. Best from 2008 through 2015. 3,400 cases made. —Wine Spectator | 93 WS

Here is heaven in glass. The 2002 Grands Echezeaux possesses one of those bouquets that stops you in your tracks and makes you wonder whether it is worth ever drinking another Pinot Noir again. Sensational red cherry, wild strawberry and bergamot scents abound with a sense of translucency that could bring a tear to the eye, so have your tissues ready. The palate is tense and shimmers in the glass, the acidity nigh on perfect, the texture satin-like and the finish brimming with energy undimmed by bottle age. There is no greater way to remember the late Philippe Engel. Simply fabulous.Robert Parker Wine Advocate | 97 RPThe 2002 Grands-Echézeaux Grand Cru is one of the finest wines that Philippe Engel released towards the end of his life. It has a transcendental bouquet that exudes shimmering red cherries and bergamot, so precise that you have to sit down and get your breath back. The palate is medium-bodied and imbued with balletic precision. As I have remarked before, the acidity is nigh perfect and the silky texture is to die for. Tasting this wine, I am tinged with sadness thinking how many more Engel could have made if it were not for his untimely passing. Tasted at dinner in Tokyo.Vinous Media | 97 VMThe rich vibrant, still almost purple, colour is noticeably deeper than the Echezeaux of the same vintage. The idea of youth continues with a fair whack of new oak showing on the bouquet. Dense and brooding, with considerable unresolved structure, quite high-toned acidity at first. Later on the fruit expands in volume to match and indeed subdue the acidity but the message from this bottle was to hold the wine for several more years before trying again. Tasted: January 2019.Jasper Morris | 95 JMLoads of sweet fruit here and the depth and class of a grand cru. Very stylish oak spice is well-integrated into the berry, mineral and smoke flavors of this concentrated, silky red. The acidity and tannins are harmonious and it finishes with a sandalwood aftertaste. Best from 2007 through 2025.Wine Spectator | 94 WSCool and reserved aromas are composed of spice, a hint of the sauvage, a touch of sandalwood and still largely primary dark currant scents. There is evident power, intensity and mid-palate concentration to the beautifully textured and delineated medium weight plus flavors that terminate in a still relatively tightly wound, firm and mildly austere finish. While it would no longer be a vinous crime to crack a bottle of this now, I would continue to advise holding the ’02 GE for another 4 to 6 years and it may need up to another decade before this reaches its ultimate apogee. Be that as it may, this is a really lovely effort of obvious class and grace.Burghound | 94 BH

The 2003 has a very different oak management in style with toasted notes intertwined with a delicate array of dark berries, spices, graphite, and liquorice. It’s medium to full-bodied with nicely integrated oak aromas and delivers immense complexity and character. Black berries and spices with aeration. The palate is fleshy and has velvety tannins and long, penetrating finish. It’s already approachable yet will keep for 20 years. Drinking Window: 2022 - 2042.Decanter | 95 DECA hot, dry summer resulted in a tiny production of under 10,000 cases of 2003 Ducru Beaucaillou from yields of 35 hectoliters per hectare. This beauty boasts a deep plum/ruby/purple color with a touch of lightening at the edge. Aromas of licorice, creme de cassis, incense and spring flowers are followed by a full-bodied, opulent wine with loads of fruit and glycerin as well as a plush texture. It is just entering its plateau of maturity where it should remain for another 10-15 years.Robert Parker | 94 RPAlluring aromas and flavors of warm fig bread, espresso, roasted mesquite and blackberry confiture are fleshy and impressively rendered, with a noticeable plum skin and toothy loamy edge. Shows a bit more juicy energy than most in this retrospective, but doesn’t quite reach next-level quality.—Blind ’01/’03/’05 Bordeaux retrospective (December 2017). Drink now through 2032. 17,500 cases made.Wine Spectator | 94 WSLots of aromas of roasted fruit, such as blueberries and raisins, and spices. It has full body with plenty of velvety tannins and a long, slightly chewy finish. Needs another two or three years to come together but outstanding now.James Suckling | 94 JSRuby-red. Sexy nose offers superripe currant, raspberry, graphite and coconut. Lush, very rich and fine-grained, with an almost confectionery sweetness and thickness for this St. Julien. Atypically powerful on the back end, but not hard. Bruno Borie took over direction of this property with the 2003 and immediately switched to a heavier bottle with a longer neck that could accommodate a 55-millimeter cork. A terrific showing-but I’d still give this wine another four or five years of aging.Vinous Media | 92 VMThis is a solid, powerful wine packed with tannins and heavy black fruits. As so often, Ducru is taking its time, and this wine is still knitting itself together. But in future years, watch for the generosity, the richness as well as the finesse and freshness. Imported by Diageo Chateau & Estates.Wine Enthusiast | 91 WE The initial scents of molasses and sweet fruit give way to an equally black, but more complex and potent wine with air. It’s extremely ripe, with the scent and feel of fruit skin in the tannins-almost pruney. But there’s also a sense of stature and elegance, a supple wine that should prove itself around ten years of age.Diageo Chateau & Estate Wines, NY | 91 W&S

The 2003 Lafite Rothschild comes as close to perfection as any of the great Lafites made over the past three decades (1982, 1986, 1996, 2000, 2005, 2008, 2009 and 2010). This sensational effort came in at 12.7% natural alcohol, it is made in the style of one of this estate’s great classics, the 1959. Composed of 86% Cabernet Sauvignon, 9% Merlot and the rest Cabernet Franc and Petit Verdot, it exhibits a dense ruby/purple color to the rim along with a luxurious bouquet of cedarwood, lead pencil shaving, white chocolate, cocoa and cassis. Fat, rich, opulent and full-bodied with low acidity and stunning seductiveness and complexity, this noble wine possesses a bountiful, generous, heady style. It is just coming into its plateau of maturity where it should hold for 20-25 years. This is one of the candidates for the wine of the vintage – make no mistake about that.These are two great successes in this vintage that have aged well and surprised me by their intensity and overall complexity.Robert Parker | 100 RPSpicy and rich, with a tobacco and berry character on the nose and palate I love the nose. Full bodied, with soft velvety tannins that give you so much. This goes on and on. Sexy and exciting right now, but leave this for five or six years.James Suckling | 98 JSThis is a splendid wine. Yes, it is more powerful than the usual aristocratic Lafites, but it still manages to retain a special air of great elegance and presence. The fruits are black, the tannins immensely powerful, the flavors are of black figs, dates, cocoa. At the end, there is a vibrant acidity that shows through, which promises a great life for this great wine.Wine Enthusiast | 97 WEThe 2003 Lafite-Rothschild famously shrugged off the merciless heat of that infamous summer when the temperature at the estate nudge 42° Celsius. It has a lovely bouquet of black plum, pressed iris, a touch of glycerin and (for Lafite) exotic scents of blood orange. The palate is powerful and intense as you would expect. There is great depth and volume with glossy black fruit laced with orange zest, smoke and melted tar. You can almost feel the summer in this Lafite-Rothschild but unlike many of its peers, it has requisite acidity to maintain freshness and avoid cloyingness on the finish. Whilst not my pick of modern-day Lafites, I have to doff my cap because it was and still is, one of the finest Left Banks of the vintage. Tasted at the Lafite-Rothschild 150th anniversary dinner at the estate.Vinous Media | 96 VMSubtle, complex aromas of berries, licorice and currants. Full-bodied, with well-integrated tannins and a long finish. Very well-integrated wine. Lovely stuff. Wonderful length and finesse. Best after 2012. 20,000 cases made.Wine Spectator | 96 WS

This is more exotic and monstrous than the 2000. It is like a muscle builder, with lots of round and rich tannins and a core of dark fruits like black cherries and blueberries. Still very young, but structured and in need of five more years. Don’t touch this until 2015.James Suckling | 97 JSA record temperature of 48 degrees was recorded at the estate's weather station during the baking summer of 2003. There were more than 50 days of record heat, not even dropping below 30 degrees during the night. The pH climbed up to 3.62, compared to its usual 3.5 but as you might expect, even this hasn't entirely tamed the bite of Léoville. But it works - there isn't a trace of the heat you feel in many 2003 wines from Bordeaux. It's still full of life and tasting absolutely delicious right now. If you have reservations about Léoville's ability to welcome you in, this is the vintage to try. Pencil lead and slate give the character of the soils, while liquorice, black cherry, blueberry and bitter dark chocolate add gourmet notes that you rarely see in a 15-year-old Léoville. An excellent wine, not with the staying power of some years but still head and shoulders above most 2003s. Drinking Window 2019 - 2036Decanter | 96 DECThe 2003 Château Léoville Las Cases comes from what is still the hottest vintage on record for Bordeaux. (Others that are close are 2006, 2011, 2018, and 2019.) A blend of 70% Cabernet Sauvignon, 17% Merlot, and 13% Cabernet Franc that hit 13.5% alcohol and a pH of 3.62 (IPT was 75), its deep ruby/plum color is followed by a terrific, almost Pauillac-like bouquet of ripe blackcurrants, freshly sharpened pencils, chocolate, violets, and a touch of chalky minerality. It builds beautifully with time in the glass and is full-bodied on the palate, offering ripe tannins, a round, expansive mouthfeel, plenty of mid-palate depth, and a great finish. Hats off to the team at Las Cases for such a gorgeous wine from a challenging vintage!Jeb Dunnuck | 96 JDAn incredibly fresh, lively 2003 (the pH is only 3.6 and the alcohol is 13.1%), this wine offers a dense ruby/purple color along with full body and a remarkable nose of black currants, kirsch, lead pencil shavings and vanilla. Opulent, full-bodied and close to full maturity, it is a seamless classic that will age for 15-20 more years. Kudos to the Delon family for such a brilliant achievement in a tricky vintage.Robert Parker | 96 RPThere's a lovely backdrop of charcoal and paving stone notes here, offset by juicy black currant, fig, melted licorice and ganache flavors. Sweet tobacco hints course through the finish, where the cold charcoal steadily turns to lit embers. Impressively maintains some austerity in this vintage.—Blind '01/'03/'05 Bordeaux retrospective (December 2017). Best from 2020 through 2040. 10,833 cases made.Wine Spectator | 96 WSThis is massive, hugely concentrated, topped with wood and intense tannins. Flavors of bitter chocolate are dominant, heavy fruits, blackberries and texture that fills the mouth with dark, dense flavors. Big in all senses.Wine Enthusiast | 94 WEFull ruby-red. Plum, tar, cedar and nutty oak on the nose; less exotic than most '03s. Then massive and full on the palate; almost too big for the mouth. As silky as this is, it also possesses very good acidity for the vintage. Finishes with huge but lush tannins and superb length. The IPT here is 74, compared to 70 in 2005, and the alcohol is a tad higher, at 13.2%. A perfect vintage of Las Cases for tasters who normally find this wine too rigorous, but this still promises to be long-lived.Vinous Media | 93+ VM

The spectacular 2003 Leoville Poyferre exhibits a dense purple color with a touch of lightening at the edge as well as notes of creosote, barbecue smoke, jammy black currants, licorice and spice box. This intense, voluptuously textured, full-bodied St.-Julien possesses low acidity and ripe tannin. Still fresh and exuberant, it is just entering its plateau of full maturity where it should remain for 10-15+ years.Robert Parker | 96 RPPure cassis on the nose. Impressive. Full-bodied, thick and powerful, with loads of fruit and big, velvety tannins. Goes on for minutes on the palate. Huge wine. Very, very impressive. This is one of the big surprises of the vintage. Best after 2012. 19,165 cases made.Wine Spectator | 95 WSI love the rich and opulent nose to this with flowers, plums and currants. Full and powerful with great freshness and balance. Still a little tight, yet dense and intense. Wonderful wine through and through. Leave it alone for five or six years still. Pull the cork after 2016.James Suckling | 95 JS(Château Léoville Poyferré, Cabernet Sauvignon, St-Julien, Bordeaux, France, Red) Smells really lovely, you get that burnt caramel note, cola, sour cherry, some bramble blackcurrant and dried flowers in the background. Really chewy and mouth filling, I love the texture - tannins, fruit and acidity are well integrated and gently mouth filling - a charming success without the markers of the hot vintage. You get the minerality on the tongue, the soft cinnamon and turmeric spice with blackcurrant and blackberry fruits and a cooling, lifted finish. Excellent expression. A joy to drink now, and perfect with food. A fantastic 2003. 70% Cabernet Sauvignon, 25% Merlot, 5% Petit Verdot. (Drink between 2022-2036)Decanter | 94 DECA huge, opulent wine that packs sweet, rich tannins and spicy fruit. In the midst of all this decadence, though, is a kernel of tannic dryness. This estate, long the weakest of the three Lèoville wines, is now back in top form. Wine Enthusiast | 93 WEVibrant red in color, reserved behind a wall of new oak, this wine offers concentrated black cherry and damson plum flavor with delicious richness. Then the tannins strike, mostly mineral in the end, fine, but not fresh (as the color and fruit had initially led me to believe). Give it a few years to mature, then serve it with a steak for pure hedonism.Wine and Spirits Mag | 92 W&SThe 2003 Léoville-Poyferré has always been one of this infamous vintage’s success stories. Perhaps in recent years it has lost some of its vigour on the nose with black plum, brown spices, leather and that light Bovril aroma, but there is better delineation than many others. The palate is medium-bodied with supple tannins and quite savoury. It is beginning to show some dryness and little monotony on the finish. I wonder whether its best days are behind it? Still a very decent showing however. Tasted at the Léoville-Poyferré vertical at the château with Sara Lecompte Cuvelier..Vinous Media | 91 VM

This was the finest performance by this wine that I have seen since it was released. I did not expect the 2003 Chateau Margaux to show this well in a vintage where the southern part of the Medoc was clearly less impressive than the north. However, it is a beautiful, dark plum/purple-tinged effort with sensational aromatics, a full-bodied mouthfeel, and a youthfulness, precision and freshness that belie what one generally associates with this vintage. It can be drunk now and over the next 15-20 years. Kudos to Chateau Margaux.Robert Parker | 98 RPA wine with spices, meat, and very ripe fruit on the nose, with hints of dried flowers. Full bodied, and deeply layered, with loads of fruit and spices. Long and decadent, very complex. Pull the cork after 2013. Find the wine.James Suckling | 97 JSFull, saturated red-ruby. Knockout nose combines redcurrant, tropical chocolate, leather, woodsmoke and nutty oak with exotic chocolate mint and coffee liqueur; still manages to retain floral lift even in this beastly vintage. Then wonderfully fat, sweet and full, even if it comes across as almost heavy following the ineffable 2005 and 2004 examples. But "relatively inelegant" for Margaux still suggests a degree of refinement that few chateaux can match in the greatest vintages. A hugely rich and dense wine that finishes with elevated but ripe tannins and great length, with a subtle suggestion of dry spices. Pontallier says the terroir will take over in 20 years, "like with the ’82." Splendid.Vinous Media | 96 VMThis may be from the exceptional vintage of 2003, but Château Margaux remains true to form. First and foremost, it is a refined, elegant wine, with complex layers of flavors. But, yes, the hot summer is there the dense, dry tannins, but somehow they seem to float through the wine rather than sitting heavily in the middle. Acidity and freshness come to finish, giving the wine a delicious lift. Imported by Diageo Chateau & Estates.Wine Enthusiast | 96 WEShows a note of torrefaction typical of the vintage, but uses it to its advantage, coupling it with accents of ganache and dark tobacco leaf along with rich plum, currant and fig compote flavors. The finish is slightly firm, with alder and plum skin details, but this has pretty impressive composure considering the vintage.-Blind ’01/’03/’05 Bordeaux retrospective (December 2017). Drink now through 2035. 10,833 cases made.Wine Spectator | 95 WSNo written review provided. | 93 W&S

A heady, exotic wine, the 2003 Mouton Rothschild takes hold of all the senses. The ripeness and exuberance of the year comes through in spades as this dramatic, opulent wine shows off its radiant personality. The 2003 can be enjoyed now, but it could also use another few years for the tannins to soften. Still, the 2003 is pretty hard to resist today. This is an exceptional, deeply satisfying Mouton endowed with notable richness but also exceptional balance. Hints of toffee, torrefaction and dark spices are laced into the finish. In 2003 the blend is 76% Cabernet Sauvignon, 14% Merlot, 8% Cabernet Franc and 2% Petit Verdot, all brought in between a fairly narrow window of ten days between September 15 and 25.Antonio Galloni | 95 AGShows the heat of the vintage, as well as the slightly extracted feel of Dhalluin’s predecessor, with a hint of jamminess to the mix of raspberry, plum and fig fruit, along with melted licorice, charred cedar and singed vanilla bean accents and a very light echo of caramel through the finish. Even with all that, there’s a flash of minty freshness lurking throughout. There’s lots here, but it’s a bit atypical.--Non-blind Mouton-Rothschild vertical (March 2017). Drink now through 2031. 23,330 cases made.Wine Spectator | 94 WSThis wine is dominated by new wood, which goes right through the big, dark fruit flavors and tannins. Very ripe cassis flavors are under this wood, waiting likely for many years before the wood flavors subside. This is very much in the modern, polished style of Mouton today, made even more pronounced by the heat of the 2003 vintage.Wine Enthusiast | 94 WETasted at Bordeaux Index’s "10-Year On" tasting in London. Comparing the Lafite-Rothschild and Latour with the Mouton-Rothschild, it is clear that it is lagging behind in terms of complexity and nuance, the growing season impinging upon the aromatics and dampening the fruit expression. The palate is medium-bodied with a supple, graphite tinged entry. It is nicely balanced but seems a little smudged towards the cedar-infused finish. This is a decent Mouton, though I prefer Latour and Lafite-Rothschild in this year. Robert Parker Neal Martin | 93 RP-NMThis has lots of phenolic character. Full-bodied and chewy with very ripe nuances. So much coffee and walnut character. A big and slightly overdone wine. Shows the extreme heat of the vintage. Drink now.James Suckling | 92 JS

For the fourth time, the Chateauneuf du Pape Cuvee da Capo has been produced, and for the fourth time, it has received a perfect score although I might back off the 2000's perfect score based on the fact that it seems to be more of an upper-ninety point wine than pure perfection these days. The 2003 Chateauneuf du Pape Cuvee da Capo has distanced itself ever so slightly from the 2003 Cuvee Reservee. Before bottling and immediately after bottling, these two wines’ differences were not as evident. At present the Capo reveals that extra level of flavor, power, complexity and richness. It is a big wine (16.1% alcohol – less than in the 1998, but more than in the 2000 and 2007) boasting a dark plum/garnet color as well as a stunning bouquet of aged beef intermixed with pepper, herbes de Provence, and steak au poivre. This unctuously textured, full-bodied Chateauneuf possesses enormous body, huge flavors and sweet, velvety tannins. Still youthful, it has not yet begun to close down, and I’m not sure it ever will given this unusual vintage. It is a modern day classic that should continue to provide provocative as well as compelling drinking for 20-30+ years.Robert Parker | 100 RPVery tight on the nose with dark, fantastically rich and dense fruit, spice, black pepper (lots) and meaty notes; the 2003 Domaine du Pégaü Châteauneuf-du-Pape Cuvée Da Capo continued to open up on the nose over the course of the evening but still remained slightly backward. The palate, however, is as good as it gets and is bursting at the seems with extract, fruit, and structure. Full bodied, absolutely massive and with a finish that goes on and on; this is really just a beast of a wine.Jeb Dunnuck | 99 JDEnormously concentrated, with notes of mushroom demi-glace, licorice, tar and hoisin sauce, but also marvelously textured, with additional layers of raspberry, fig and currant paste--all supported by thick, ripe tannins. The slashing finish leaves you both winded and begging for more. Best from 2008 through 2035. 455 cases made, 47 cases imported.Wine Spectator | 99 WSDeep, dark red. Multidimensional bouquet of kirsch, cassis, red plum, pipe tobacco, grilled meat, licorice pastille and roasted coffee; this has nearly all of the Chateauneuf food groups. Utterly mouthfilling in its richness, with tremendous concentration of red and dark berries, garrigue, bittersweet chocolate and aged beef. Finishes with a velvety lushness, round tannins and palate-staining persistence. A simply remarkable wine: it finished at 16.2% but the alcohol only shows in the wine's unctuous, almost oily palate feel.Vinous Media | 95-97 VM

This has very ripe fruit, but not over ripe. Hints of prunes, but mostly currants and spices on the nose, mainly cinnamon. Full-bodied, with firm tannins yet polished and velvety. This still has incredible freshness, I love this. Try it after 2015, but enjoy this now if you can’t wait.James Suckling | 95 JSMade from a blend of 65% Cabernet Sauvignon, 31% Merlot and 4% Petit Verdot, this spectacular 2003 hits all the sweet spots on the palate. A glorious bouquet of cedarwood, jammy black currants, cherries, licorice and truffle is followed by a dense, opulently textured, full-bodied wine with terrific purity and freshness as well as deep, velvety textured tannins. Enjoy this beauty over the next 10-12 years.Robert Parker | 95 RPOne of my favorite estates, Pichon-Longueville Comtesse de Lalande have turned out a beautiful 2003 that shows none of the negative characteristics of this dry, incredibly hot vintage. Cassis, cedar wood, lead pencil and loads of spice give way to a full-bodied, surprisingly elegant, ethereally textured beauty that has notable purity and balance. It’s drinking great today and will keep for at least another 10-15 years.Jeb Dunnuck | 94 JDNormally one of the most elegant of Pauillacs, the 2003 is big and dense. These dark tannins mask delicious black fruit, flavors of spice and layers of acidity. This is going to develop relatively fast, despite the density of the wine, just because it is so rich. Imported by Diageo Chateau & Estates.Wine Enthusiast | 94 WEVery pretty aromas of plum, blackberry, chocolate, espresso and cherry follow through to a full-bodied palate, with ultrasilky tannins, refined fruit and a long, caressing finish. This is fine and refined with a wonderful texture. Not quite the 2000, but excellent. Best after 2011. 18,330 cases made.Wine Spectator | 93 WSThe 2003 Pichon-Lalande is a decent if not exceptional wine. I found it horrendously inconsistent just after bottling, swinging from excessively ripe to green within the space of two bottles; it has since settled down. The nose of black currant and crème de cassis is a little smudged but offers satisfying purity and not too much warmth. The palate is rounded in texture, presenting fleshy dark plum and fig notes and commendable acidity given the growing season. The harmonious finish is starting to become a little ferrous with age. Tasted at a private lunch in London.Vinous Media | 91 VM

The 2003 Rayas Chateauneuf du Pape has gone from strength to strength and now looks to be the finest vintage since the monumental 1995. Deep ruby to the rim with that classic Rayas nose of flowers, kirsch liqueur, black raspberries, crushed rocks, and minerals, the wine is dense and concentrated, with a broad, savory mouthfeel, sweet yet silky tannin, fabulous persistence, and a blockbuster finish that just goes on and on. This is a reassuringly profound Rayas that seems to suggest that Emmanuel Reynaud has finally figured out this cold-climate terroir in a warm climate appellation. This wine should be given 3-4 years of bottle age, and drunk over the following 20+ years.Robert Parker | 95 RPSilky and perfumed as well as not showing any of the over-ripeness of the vintage, the 2003 Château Rayas Châteauneuf-du-Pape Reserve possesses beautiful aromatics of kirsch, black tea, garrigue, and green peppercorn that are wrapped around loads of sweet Grenache fruit. Perhaps less intense than other top vintages of this wine, it still shows the telltale Rayas aromatic profile. Medium to full bodied on the palate, the wine is stunningly textured, well balanced and fresh, firming up nicely on the finish with subtle tannin and good energy. Drinking well now, I see nothing that would keep this from continuing to deliver over the next 10 to 15 years.Jeb Dunnuck | 94 JDLovely perfume, with tightly woven red and black cherry, graphite, incense, mineral and sous bois notes that stay fresh and focused thanks to finely imbedded acidity. Stylish finish. Drink now through 2025. 1,500 cases made.Wine Spectator | 93 WS

One of the highlights in the evening, the 2004 Solaia (magnum) is the first wine that represents a move towards more finesse and elegance. There is plenty of explosive richness, but the 2004 is also incredibly nuanced. Graphite, licorice, leather and layers of dark fruit build in a powerful yet incredibly refined Solaia. The 2004 is such a beautiful wine.Vinous Media | 97 VMAromas of currants, plums and hints of mint. Full-bodied, firm and silky with a dusty, tannic background. Very long and intense. Beautiful now but shows lots of life still.James Suckling | 97 JSThe thrilling 2004 Solaia (75% Cabernet Sauvignon, 20% Sangiovese and 5% Cabernet Franc) is clearly one of the highlights of this great vintage. Endowed with massive amounts of concentration as well as structure, it is a big, powerful Solaia that does not sacrifice elegance or balance in its full-bodied personality. Packed with the essence of blackberries, chocolate, tar, smoke, cassis and menthol, this layered beauty exhibits great length and a persistent, warmly alcoholic finish. It has been stunning on the three occasions I have had it so far and is not to be missed. Anticipated maturity: 2011-2024.Robert Parker Wine Advocate | 96 RPShows beautiful, complex aromas of flowers, currant and Christmas cake. Full-bodied, chewy and powerful. Cabernet Sauvignon, Sangiovese and Cabernet Franc. Best after 2010. 5,830 cases made.Wine Spectator | 96 WSThe 2004 Solaia is dense and concentrated with loads of character and defining aromatics: plump blackberry, chocolate fudge, exotic spice, peppercorn and smooth balsam notes. The real pleasure comes in the mouth where it delivers smooth elegance and an extra long finish.Wine Enthusiast | 96 WENo written review provided. | 91 W&S

A big wine, with bitter chocolate flavors, and packed ripe fruit. It is intense and very dark, a great success.Wine Enthusiast | 94 WEVery grapey and fresh on the nose, with hints of flowers. Full-bodied, with very well-integrated tannins and a complex, subtle aftertaste of vanilla, blueberry and cream. Long and refined. Best after 2012. 5,416 cases made.Wine Spectator | 92 WSA strong effort from the Becot family, this blend of 70% Merlot, 24% Cabernet Franc, and 6% Cabernet Sauvignon exhibits a saturated dense ruby/purple color, sweet notes of creme de cassis, cherries, earth, and subtle herbs, a spicy, medium to full-bodied, soft, opulent style, and a fleshy, long finish. Enjoy this hedonistic yet complex wine over the next 12-15 years. Just under 6,000 cases were produced.Robert Parker | 91 RPThe 2004 Beau-Séjour Bécot was picked between 2 September and 15 October. It has an attractive bouquet with redcurrant and cranberry fruit, flanked by a subtle floral and confit-like aromas. The palate is medium-bodied with fine delineation, quite cohesive with a strict and linear second half. This is one of the more saline vintages from the estate in the 1990s, nevertheless it represents a commendable 2014 with just a touch of bitterness surfacing right at the finish. Otherwise this is a fine contribution to the vintage. Tasted at the château.Vinous Media | 90 VMNo written review provided. | 90 W&S

Saturated ruby. Remarkably deep nose combines cherry, raspberry, licorice, smoked meat and mineral notes, all lifted by an intense floral quality. A stunning example of freshness and precision married to power, with deep cassis, bitter cherry and candied licorice flavors enlivened by zesty minerality and framed by firm but harmonious tannins. "This is not about extraction," notes Perrin. The endless finish echoes the mineral and floral tones, showing a persistent lavender note. This was not yet bottled when I tasted it.Vinous Media | 96-98 VMA powerful, modern style, delivering a torrent of cassis and cocoa notes backed by a second wave of tar and fig paste. Densely structured from start to finish, with floral and mineral hints in the background. Pure and driven, this is steel-plated for the long haul. 60 percent Mourvèdre, with Grenache, Syrah and Counoise. Best from 2008 through 2027. 500 cases made.Wine Spectator | 96 WSThe 2004 Châteauneuf du Pape Hommage À Jacques Perrin continues to show well, and was even more open from this bottle than from one earlier this year. While still youthful, it has beautiful complexity and depth on the palate, and certainly offers plenty of pleasure. Dark fruits, spice, cured meats, truffle and licorice all flow nicely to a full-bodied, concentrated, lively feel on the palate. It has bright acidity and fine tannin, and while it will never have the sheer decadence of a bigger year, it shines for its complexity, elegance and length.Robert Parker Wine Advocate | 95 RPShowing beautifully (as are most wines from this vintage), the 2004 Châteauneuf du Pape Hommage A Jacques Perrin is reminiscent of the 1994, 1995, and 1999, as it relies more on complexity, elegance, and length than sheer richness and depth. Blackcurrants, cured meats, black truffle, licorice, and peppery garrigue notes all emerge from this full-bodied, rich, concentrated effort that has the higher acidity of the vintage, yet backs it up with beautiful fruit. It’s going to continue drinking nicely for another 10-12 years.Jeb Dunnuck | 95 JDAromatically speaking this isn’t quite as detailed and precise as most other vintages of Hommage, but there is plenty of squished blackberry fruit among polished wood and beeswax notes. It’s only medium-bodied on the palate, but then builds on the finish. Still plenty of slightly drying tannin, 2004 is a very tannic Hommage. The alcohol sticks out a bit, so not the most harmonious year; it feels a bit unsure of itself at this stage. I would give it another couple of years, it can’t do any harm. Drinking Window 2022 - 2036Decanter | 94 DEC(Châteauneuf du Pape “Hommage à Jacques Perrin”- Château de Beaucastel) Interestingly, the 2004 Hommage à Jacques Perrin is another full point lower in alcohol than the 2005, coming in at 13.5 percent octane. The wine is a step up in complexity on both the nose and palate, with the bouquet wafting from the glass in a still youthful blend of cassis, leather, licorice, tree bark, dark soil tones, cedar and a topnote of cigar smoke. On the palate the wine is deep, full-bodied, nascently complex and ripely tannic, with a fine core, good structure and the first vintage in this series that shows some serious soil signature on the long finish. Good juice and much more in keeping with the high reputation of this bottling. (Drink between 2022-2040)John Gilman | 93 JG

The 2004 St. Eden, which comes from a valley floor vineyard in Oakville, is another dead ringer for a great Pauillac, possibly a young Mouton. Dense bluish/purple in color with stunning notes of cedarwood, unsmoked high-quality cigar tobacco, crème de cassis and espresso roast, this wine has fabulous fruit, density and a full-bodied, youthful mouthfeel, wonderful balance and purity, and a terrific finish that goes on for close to a minute. This is also relatively open, but slightly more structured than the Melbury. There’s no sense deferring gratification, so I would suggest drinking it over the next 15-20 years, possibly longer.Robert Parker | 98 RPBrilliant aromatics here, just stupendously attractive. Among the sweetest and most approachable of Harlan’s current stable, it’s also complex and ageworthy. Fairly tannic now, with a refined sandpapery grittiness coating pure flavors of ripe cherries, plums and blackberries and their associated liqueurs. The finish is so long, balanced and harmonious. It’s hard to imagine that this won’t be one to age 12–15 years.Wine Enthusiast | 96 WEDark red. Very ripe aromas of plum, currant and cocoa powder, complicated by a balsamic note and dusty minerality. At once savory and sweet, with the element of balsamic development carrying through onto the palate. Suave in texture but doesn’t show the energy or delineation of the 2005 version. These tannins are finer-grained than I recall but the finish is a touch warm.Vinous Media | 93 VMSuperripe yet supple and balanced, with deep, enticing blackberry, ripe plum and wild berry fruit that’s rich and concentrated, with a long, persistent finish. The tannins are firm and structured. Best from 2009 through 2015. 600 cases made.Wine Spectator | 93 WS

The 2004 Chianti Classico Vigneto Bellavista impresses for its length and gorgeous inner perfume. This understated wine shows the finessed side of Bellavista. Sweet red fruit, flowers, mint and spices wrap around the silky, eternal finish. The 2004 is all about class and personality, both of which it has in spades. The only weak spot for the 2004 is the naturally high yields of the vintage. Still, it seems quite clear the 2004 has a bright future ahead of it. Anticipated maturity: 2014-2029.Robert Parker Wine Advocate | 96+ RP(80% sangiovese and 20% malvasia nera; 4.9 g/l total acidity; 3.59 pH; 30.3 g/l dry extract; 13% alcohol; spent 14 months in 40% new oak): Good bright red. Very ripe black cherry complicated by minerals, dark chocolate and spices on the nose; I wanted a bit more freshness. Supple on entry, then richer but less refined than the 2006 in the middle, with a chocolatey ripeness to the creamy black and red fruit flavors. There’s a delicacy to the mid-palate but the finish features substantial ripe tannins that will require patience. A very big, almost fat style of Chianti from Ama: as good as this wine is, I find the 2004 Bellavista to be a little too ripe and chunky for my taste. Hopefully, time in the cellar will help this Bellavista develop more finesse and style. Should be at its best between 2016 and 2024.Vinous Media | 92+ VMImpressive, with lots of blackberry and dark chocolate character and hints of coffee. Full-bodied, with silky and refined tannins and a long, flavorful finish. Best after 2008. 400 cases made, 50 cases imported.Wine Spectator | 92 WS

Like so many 2004s, the 2004 Dominus is a full-bodied wine showing brilliantly at age ten, with loads of complex cedar, kirsch, Christmas fruitcake, black currants and spice box. It has a creamy, opulent texture, but remains light on its feet. This sexy wine is showing exceptionally well and is best drunk over the next 10-15 years. Not one of the longest-lived wines from Dominus, but it is certainly at a wonderful point in its evolution right now.Robert Parker | 97 RP(14.1% alcohol): Bright, dark red with ruby highlights. Superripe but highly complex nose exudes scents of blueberry, violet, minerals, licorice, game and cocoa powder. Plush and seamless on the palate, conveying a wonderfully silky mouth feel to the dark fruit, coffee and licorice flavors; less animal in character than some other very ripe vintages of Dominus. This wonderfully suave, sweet, youthful wine finishes with slowly mounting, very fine-grained tannins and considerable class.Vinous Media | 94 VMThis is fleshed-out, engagingly seductive, creamy-textured and rich in flavor, with purity, focus and depth, made special by supple, graceful nuances. Long, intricate and delicate on the finish. Cabernet Sauvignon, Cabernet Franc and Petit Verdot.—2004 California Cabernet blind retrospective (August 2014). Drink now through 2022. 5,600 cases made.Wine Spectator | 93 WS

The 2004 Cannubi is the oldest vintage I have yet tasted from this bottling at G. B. Burlotto (though I have every intention of rectifying this situation as soon as I cross paths with an older vintage or two of this great wine!) and the wine is a superb example of this outstanding vintage. The deep and vibrant nose soars from the glass in a constellation of red and black cherries, incipient notes of gamebird, bitter chocolate, camphor, a touch of fresh almond, cherry skin and a beautifully complex base of soil. On the palate the wine is deep, full-bodied and nascently complex, with outstanding balance, a superb core of pure fruit, ripe tannins and superb length and grip on the young and perfectly balanced finish. This will be a great bottle of Cannubi in the fullness of time! (Drink between 2018 - 2050)John Gilman | 93+ JG