2003
2003
Château Léoville Barton 2003 Saint-Julien
French Red
Blackberry, black cherry and cassis lead into liquorice, dark chocolate and sweet tobacco. The palate is full and concentrated, with firm yet integrated tannins carrying ripe fruit, leather and forest-floor complexity. Floral notes and mineral freshness keep the structure balanced through a long, focused and quietly powerful finish.
Château Puygueraud 2003 Côtes de Francs
French Red
Deep ruby colour accompanies a developing bouquet of fresh leather, spice and fruit preserved in spirit. Cigar box and forest-floor notes are also present, together with berry fruit. The palate is round and balanced, while red berry, earth and tobacco appear in the finish. Maturation took place in barrel, and production totalled ninety thousand bottles.
Quarles Harris 2003 Vintage Port
Portuguese Fortified
Vibrant red berry and cassis aromas accompany raisins and cloves. The palate is rich and full-bodied, with smooth, ripe tannins and a long finish. Ripe plum and spice meet concentrated sweetness in a clean, mouth-filling profile. The fortified wine comes from Portugal's Douro region, carries 20 percent alcohol and uses Touriga Nacional within its blend.
Duckhorn 2003 Three Palms Vineyard Merlot Napa Valley
American Red
Strawberry, raspberry, cherry, black olive, almond and spice accompany red fruit, cedar and oak. The texture is silky, with balanced acidity and ample tannins in a smooth, full-bodied profile. The blend is seventy-five percent Merlot, eleven percent Cabernet Sauvignon, seven percent Petit Verdot and seven percent Cabernet Franc. Maturation lasts twenty months in new sixty-gallon French oak barrels. The grapes were harvested over six days in September.
La Stoppa 2003 Stoppa Cabernet Sauvignon
Italian Red
Mature fruit and spices accompany a red with soft structure and good acidity. The blend is forty percent Cabernet Sauvignon, forty percent Merlot and twenty percent other Bordeaux varieties. Fermentation uses native yeasts, followed by roughly thirty days of maceration. The wine spends fourteen months in barriques and carries fifteen percent alcohol. Its regional origin is Emilia-Romagna in northern Italy.
Rudd 2003 Estate Grown Cabernet Sauvignon 375 mL
American Red
Dense ruby-purple colour accompanies blackcurrant, espresso roast, charcoal and cedar. Firm tannins are another characteristic of the wine. Cabernet Sauvignon makes up seventy-six percent of the blend, joined by Cabernet Franc, Petit Verdot and Malbec. Dried dark berry, crushed rock, cedar, graphite, nut and chicory add further detail to this Oakville Estate wine from Napa Valley.
Château de Fargues 2003 Sauternes
French Dessert
Deep gold with amber highlights introduces very ripe yellow fruit, candied apricot, roasted peach and mango. Honey, light caramel, vanilla and sweet spice add further aromatic detail. The palate is full and enveloping, with pronounced sweetness carried by structure. Candied fruit, honey, marzipan and spice continue into a long, warm and persistent finish, preserving the richness of the documented profile.
Leoville Poyferre 2003 Saint-Julien
French Wine
Ripe blackcurrant and dark plum lead a broad, mature profile, with tobacco ash, cedar and graphite bringing classic savoury detail. The palate is full and generous, shaped by powdery tannins and a measured mineral line. Warm-vintage richness is present, yet the wine remains clean and composed, with enough freshness to keep the fruit defined. The finish is long and complex, carrying cassis, plum skin and fine earthy spice.
Fonseca 2003 Vintage Port 1.5 L
Portuguese Fortified
Deep in colour with a brick-red rim, opening on ripe cherry, blackberry and blackcurrant. Dark chocolate and cocoa add depth, while mint and warm spice bring lift. The palate is rich and powerful but remains harmonious, with crisp fruit and firm, silky tannins carrying the wine without heaviness. A softening texture suggests maturity, yet the structure remains clear through a long, expressive finish.
Domaine François Lamarche 2003 La Grande Rue Grand Cru Monopole
French Wine
Black cherry is layered with dried herbs, tea leaf and discreet wood spice. The palate is medium-full and deeply ripe, yet the fruit remains precise and pure, with a dusty, sappy texture and enough freshness to keep the weight in balance. Savoury spice carries through the long finish. Decant carefully and serve with duck, venison, roast lamb or mushrooms.
Opus One 2003 Napa Valley
American Red
Blackberry, plum and dried cherry open into hazelnut, graphite, cocoa and a subtle olive note. The palate is broad yet balanced, with supple tannins and savoury herbal detail beneath the dark fruit. Dark chocolate and black liquorice linger on the finish, giving the wine a composed, mature profile. Decant carefully and serve with roast beef, lamb, braised short ribs or grilled mushrooms.
Cos d’Estournel 2003 Saint-Estèphe
French Red
Lush and concentrated, with cassis, black cherry and ripe dark plum framed by cigar box, tobacco and warm spice. The palate is full-bodied and velvety, carrying dense black fruit with freshness and finely polished tannins. Truffle, smoke and a mineral note add savoury depth as the wine opens. The finish is long and opulent, returning to dark berries, cedar, licorice and spice without losing definition.
Champalou 2003 Vouvray Cuvée CC Trie de Vendange 500 mL
French Dessert
Honey, brown sugar and baked pear form a concentrated, deeply inviting profile. Luscious sweetness gives the palate breadth, while fresh acidity keeps the texture balanced and remarkably clear. Generous and mature without feeling tired, it carries orchard fruit and caramelized depth through a long finish that pairs beautifully with blue cheese or fruit-based cakes.
Chateau Mouton Rothschild 2003 Pauillac Magnum
French Red
Dense and authoritative, with cassis, blackberry and black cherry framed by graphite, cocoa, smoke and a measured touch of cedar. The palate is powerful but controlled, combining deep fruit with firm, fine-grained tannins and a fresh line of acidity. Leather and dark spice build across a persistent finish. Give it generous air before serving with venison or braised beef.
Chateau Mouton Rothschild 2003 Pauillac
French Red
Rich and opulent, opening with intense blackcurrant, ripe dark plum and cassis before cedar, tobacco leaf, vanilla and warm spice emerge. Full-bodied and concentrated, the palate carries generous fruit on polished tannins with enough freshness to keep the texture poised. A subtle floral lift brightens the long, savoury finish. Decant and serve with roast lamb or beef.
Dominus Estate 2003 Red Blend Yountville Napa Valley
American Red
Violet, raspberry and worn leather open over plum-toned fruit. The palate builds gradually through cumin, dark red fruit, blackcurrant and cherry, with underbrush and black tea adding savoury complexity. Supple and full-bodied yet restrained, it carries tobacco and truffle through a long, fragrant finish shaped by fine tannins and fresh balance.
Silverado Vineyards 2003 SOLO Cabernet Sauvignon Napa Valley
American Red
Dark cherry, blackberry, cassis and blueberry lead, with eucalyptus, mineral and herbal notes emerging as the wine opens. The palate is rich and layered, balancing ripe fruit with fresh acidity and firm, resolved structure. A lightly earthy savoury edge adds maturity before the Cabernet carries into a long, composed finish.
Chateau Rieussec 2003 Sauternes
French Dessert
Marmalade, quince and vanilla open a rich, aromatic profile, followed by coconut, candied orange peel and dried mango. The palate is medium to full in body, with honeyed sweetness held in check by lively acidity and a fine mineral line. Spiced pear and toasted almond deepen the centre. The finish is long and precise, leaving citrus, stone fruit and warm spice.
Inama 2003 Oracolo Veneto Rosso IGT
Italian Red
Deep and nearly opaque in colour, with an explosive nose of black fruit, cherry, exotic spice and vanilla. The palate is powerful and concentrated, balancing firm but fine tannins with focused acidity. Rich fruit and savoury spice build through a polished finish, suggesting both depth and substantial ageing potential.
Hospitien 2003 Auslese Sss
German White
The palate is richly mature and silky, with dried apricot, honey, orange peel and a gentle caramelised-nut character unfolding around the sweetness. Fresh acidity keeps the texture from feeling heavy and draws the wine toward a long, composed finish. Serve lightly chilled with blue cheese, fruit tart or almond-based desserts, or enjoy slowly on its own.
Smith Woodhouse 2003 Vintage Port 1.5L
Portuguese Fortified
Violet, wild herbs and pepper lift a deep core of blackberry, black plum and dark cherry. Rich and powerful, the palate combines ripe fruit with tightly packed tannins, savoury spice and a measured mineral freshness. Dark chocolate and molasses add depth to the long, structured finish. The magnum should be stood upright and decanted carefully before serving.
Smith Woodhouse 2003 Vintage Port
Portuguese Fortified
Crushed violet, bergamot and wild herbs lift a brooding core of black plum, blackberry and boysenberry. Powerful and rich, the palate combines ripe perfumed fruit with peppery spice, cigar box and tightly packed tannins. Dark chocolate and molasses deepen the long, structured finish. Decant carefully and serve with blue cheese or dark chocolate.
Château Lafite Rothschild 2003 Pauillac
French Red
Generous and expressive, with ripe red berries, cassis and roasted dark fruit layered with cedar, herbs, tobacco leaf, truffle and spice. The palate is full and concentrated, combining silky polish with opulent richness and a long, harmonious finish. Bottle variation is possible, so stand upright and decant carefully, tasting as it opens. Excellent with roast beef or game.
Mouton Rothschild 2003 Pauillac
French Red
Rich and opulent, opening with intense blackcurrant, ripe dark plum and cassis before cedar, tobacco leaf, vanilla and warm spice emerge. Full-bodied and concentrated, the palate carries generous fruit on polished tannins with enough freshness to keep the texture poised. A subtle floral lift brightens the long, savoury finish. Decant and serve with roast lamb or beef.