External search
Google (images)
Wine Advocate
Wine Spectator
Burghound
Wine-Searcher
Vintages
2023
2022
2021
2020
2019
2018
2017
2016
2015
2014
2013
2012
2011
2010
2009
2008
2007
2006
2005
2004
Show more
From this producer
Show all wines
All tasting notes
|
| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.9 pts. and median of 92 pts. in 468 notes) - hiding notes with no text | | | Tasted by Philip_Bundpropperne on 5/10/2024 & rated 95 points: Rating: 4,5/5,0. (391 views) | | | Tasted by amateur62 on 4/30/2024 & rated 93 points: Cabernet Sauvignon 73% and Merlot 27%, aged in oak (50% new), total acidity 3.14 g/l, 13% vol.
Decanted an hour before dinner and highly enjoyed with bred and a selection of French cheese. Starts like a very classic Pauillac, gets more power and fruit with additional air. On the nose dark berries, tobacco and with more air underwood and a suggestion of funky notes, on the palate it started fresh and dry with some edges, gets quite powerful and rounded up with more time in the glass, ends very long.
In a great spot now and with ages to go. Recommendation to decant for more than an hour at the current stage. (546 views) | | | Tasted by empire80 on 4/12/2024 & rated 91 points: Warm fruit, still some tannin in the background, gentle spice. Slightly atypical for Pauillac, no doubt related to the year. No rush but won't improve from here. (785 views) | | | Tasted by Rieslingfan on 4/1/2024: Hard to believe this is a 2003. Maybe it’s the effect of later, climate changed wines, but this does not feel so outsized or “solar.” There is definitely a lot of runway left, as the fruit is still prominent, and there’s a finishing dash of tannin that does more than just provide structure. Some developed character is creeping in around the edges, with hints of leather and cedar, but overall this still feels youthful, which is hard to believe for a 21 year old wine. Glad I have more. (920 views) | | | Tasted by Deryl on 2/24/2024 & rated 95 points: Tasted after 2 hrs in the decanter.
Youthful fruit, resolved tannins, nice complexity. Medium body.
Ready now, no room to improve.
Loving this now. (1111 views) | | | Tasted by Flatrate on 2/2/2024 & rated 94 points: 10 December 2022
Intense ruby red. Komplex Grand Cru casis nose, Elegant and well developed after 19 years. It is a very elegant Pauillac. Great wine on a pritty high level. Taste is intense, Cabernet driven, mocca, ripe. Great pleasure to drink it now. Drunk this wine over years. Started to open arround 2020. Now it is a perfect Pauillac Gand Cru. It will stay at this level over the next years.
Update 2 February 2024:
Still in good shape. Drinking window is still open, 2026+.
Cassis, mocca, classic Cabernet Sauvignan driven Bordeaux. Need 2h to show its beauty. Value Pauillac. Realy great wine now!!! (1717 views) | | | Tasted by WineGuyFL on 1/7/2024 & rated 93 points: Continues to be a great value and drinks above its original price point. Classic Pauillac (the auction price keeps rising). I have had 2024 down as the last year in the drink window for this wine. I do not recall where I picked up this drink window. The wine shows no sign of tiring. It might make sense to move that window back a little. (1520 views) | | | Tasted by LHH001 on 1/1/2024 & rated 94 points: Really enjoyable and smooth (1263 views) | | | Tasted by jonphillips on 12/25/2023 & rated 90 points: Muted (1184 views) | | | Tasted by Dr Ivan on 12/18/2023 & rated 93 points: 10th bottle over the last few years. This has become my benchmark and go-to bottle for nice "high-end" Bordeaux. It is always appreciated by guests not so used to drink much wine. Some slight bottle variation but the last one was showing great with no signs of being over the hill. Drank with friends at dinner alongside Duhart Milon 1985 & 2009. First bottle empty and tastiest wine of the night. 2009 was fantastic, a more velvety palate but the 2003 has the mix of maturity paired with strong fruit that the 2009 will have some day in the future. 1985 is one to avoid imo. (1273 views) | | | Tasted by ifishtoo on 11/24/2023 & rated 93 points: Consistent with my previous notes. Fully mature and very good. (1344 views) | | | Tasted by varun01 on 10/23/2023 & rated 90 points: Think this is just barely over the hill. Tannin integrated, cedar and leather there but it gave way to the air quickly and became muted after an hour. (1478 views) | | | Tasted by Vino Me on 10/3/2023 & rated 89 points: Opened by Mark. 3rd time I have had this wine. It was part of a 4 bottle mini horizontal of 2003 Bordeaux. I ended up scoring this the lowest of the 4 bottles. Crimson color. Lighter tannins than the other wines. This had some bitter black fruit with plum, olive and tar notes. Medium bodied with some charcoal on the finish. 89 points. (1651 views) | | | Tasted by Wine Spam on 9/2/2023 & rated 94 points: Expressing considerable depth, even with the hot vintage. Soft red fruit is definitely giving way to tertiary flavors of cedar, old leather, and earth. A beauty. Finishes long and plenty of life left. (1566 views) | | | Tasted by ifishtoo on 7/24/2023 & rated 94 points: In a great place now. Slightly overripe due to the year but I like it. Excellent nose, rich fruity palate and lingering aftertaste. An excellent wine. (1938 views) | | | Tasted by empire80 on 7/23/2023 & rated 92 points: Lovely stuff, plenty of black fruit and cassis, cedar notes, nice depth and a gentle warm finish. Don't think this will improve. (1626 views) | | | Tasted by nkirsch on 7/20/2023 & rated 89 points: took a long while to open up. Was better on the second night. (1539 views) | | | Tasted by alamoave on 7/14/2023 & rated 93 points: Drinking quite well. Tannins fully integrated but still vibrant. Plenty of fruit. Long finish Excellent (1456 views) | | | Tasted by TexasBob on 6/21/2023 & rated 89 points: Beautiful bright clear ruby color showing zero signs of degradation. Bright ripe raspberries and a faint pastry note on the nose. Notes of ripe raspberries, stronger oak than I remember from the last bottle, bramble, and some vanillin with strong tannins. It feels like this wine had entered a closed stage, though I wouldn’t normally expect that at this stage in the evolution. Still quite tasty. (1586 views) | | | Tasted by eudora on 6/5/2023 & rated 94 points: Beautiful, fully mature, no decline. (1374 views) | | | Tasted by Deryl on 6/3/2023 & rated 93 points: Pulled cork at home before a dinner out. Cork in perfect condition. Explosive nose on pour into the decanter. It sat there for about an hour before I put it back in the bottle and we left. Went to a great French restaurant. We passed on the pairing menu and drank this with courses 2-3. Awesome and beautiful. Halfway through the bottle it's absolute red velvet. Want more. (1302 views) | | | Tasted by AllRed on 5/27/2023 & rated 92 points: 4th Saturday Group: Old & Young (J&S): Blind. Some bricking with a lovely bouquet of black currant, leather, tobacco and violet, becoming more red-fruited as it opens in the glass. Medium-bodied with softened tannins and flavors of red fruit, tobacco and spice.
In a really nice place, this had been decanted for an hour and then rebottled, ending up in the first flight a little over two hours after the cork was first pulled. With seven bottles remaining in the cellar I think I may pull a bottle or two each year over the next three to five years. (1581 views) | | | Tasted by Tao on 4/26/2023 & rated 90 points: Rather shy at the moment! Deep core of fruits, dense palate! I'm not sure if it is in a sleepy stage or not!! (1670 views) | | | Tasted by 1999 on 3/26/2023 & rated 92 points: Cigar box, black cherry, lavender notes. Reminds me of wisps of campfire smoke in northwest forest wilderness in early summer, not long after a heavy rain. (1764 views) | | | Tasted by Deryl on 3/6/2023 & rated 92 points: Decanted a couple hours. Delicious and definitely drinking well now. Tannins resolved, plenty of fruit, great nose and mouth. Great with pan roasted beef filet. (1881 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Jancis Robinson, MW
JancisRobinson.com (10/13/2021)
(Ch Duhart-Milon Pauillac Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (7/15/2021)
(Ch Duhart-Milon Pauillac Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (11/23/2019)
(Ch Duhart-Milon Pauillac Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (6/4/2018)
(Ch Duhart-Milon St-Estèphe Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (2/21/2017)
(Ch Duhart-Milon Pauillac Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (10/1/2010)
(Ch Duhart-Milon Pauillac Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (5/28/2009)
(Ch Duhart-Milon Pauillac Red) Subscribe to see review text. | By Julia Harding, MW
JancisRobinson.com (1/23/2008)
(Ch Duhart-Milon Pauillac Red) Subscribe to see review text. | The World of Fine Wine, December 2007, Issue #18
(Château Duhart-Milon) Login and sign up and see review text. | By Jancis Robinson, MW
JancisRobinson.com (4/7/2005)
(Ch Duhart-Milon Pauillac Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, May/June 2004, IWC Issue #114
(Chateau Duhart Milon Rothschild Pauillac) Subscribe to see review text. |
NOTE: Scores and reviews are the property of JancisRobinson.com and The World of Fine Wine and Vinous. (manage subscription channels) |
| Château Duhart-Milon Producer website - Read more about Chateau Duhart Milon
Grape varietals : Cabernet Sauvignon 80 to 85%, Merlot 15 to 20%.
Length of ageing in oak barrels : 18 months, including from 50 to 55% in new barrels.
Average annual production : 20,000 cases per year.
Vineyards on weinlagen-info
2003 Château Duhart-MilonWinery tasting notes at bottling
TASTING NOTES (AT BOTTLING)
A fine wine with a deep ruby red colour and wonderful aromas of fresh fruit and black fruit. Excellent structure, elegance, remarkable balance with sophisticated, supple tannins leading to a long fruity finish. A great success for this rather atypical year.Red Bordeaux BlendRed Bordeaux is generally made from a blend of grapes. Permitted grapes are Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot, Malbec and rarely Carménère.Today Carménère is rarely used, with Château Clerc Milon, a fifth growth Bordeaux, being one of the few to still retain Carménère vines. As of July 2019, Bordeaux wineries authorized the use of four new red grapes to combat temperature increases in Bordeaux. These newly approved grapes are Marselan, Touriga Nacional, Castets, and Arinarnoa.
Wineries all over the world aspire to making wines in a Bordeaux style. In 1988, a group of American vintners formed The Meritage Association to identify wines made in this way. Although most Meritage wines come from California, there are members of the Meritage Association in 18 states and five other countries, including Argentina, Australia, Canada, Israel, and Mexico.France Vins de France (Office National Interprofessionnel des Vins ) | Pages Vins, Directory of French Winegrowers | French Wine (Wikipedia)
Wine Scholar Guild vintage ratings
2018 vintage: "marked by a wet spring, a superb summer and a good harvest"
2019 vintage reports
2021: "From a general standpoint, whether for white, rosé or red wines, 2021 is a year marked by quality in the Rhône Valley Vineyards. Structured, elegant, fresh and fruity will be the main keywords for this new vintage."
2022 harvest: idealwine.info | wine-searcher.comBordeaux Bordeaux Wine Guide
Vins Bordeaux (Conseil Interprofessionnel du Vin de Bordeaux)
History of Bordeaux
History of 1855 Bordeaux Classification
"2009 is all about ripeness, with wines impressively packed with ripe fruit and high alcohol levels. They are showy, in-your-face, and full of pleasure. The 2010s have the fruit and alcohol levels of the 2009s, but with a compelling freshness on the finish that balances the fruit and provides a perfect sense of structure." - Ben Nelson
"2016 is a landmark vintage in certain spots of Bordeaux and it should be remembered as one of the most inspired campaigns of the last 40-50+ years." -Jon Rimmerman
"The quality of red Bordeaux in 2016 was universally lauded – although the response to the en primeur campaign was muted. Quantity was high too, with the equivalent of 770 million bottles of wine produced. An exceptionally dry summer with cool nights eventually, thanks to mid September rain, resulted in small, thick-skinned, ripe grapes, and the wines are marked by high tannin and acidity, with superb aromatic fragrance." - Jancis Robinson
"2017 was complicated, but there are some excellent wines. Expect plenty of freshness and drinkability from wines that will offer excellent value, and others that will rival 2016 in terms of ripeness and ageability. But they are likely to be the exception not the rule, making careful selection key." - Jane Anson
"In the past, a vintage such as 2022 may have been overripe, raisined and low in acidity but 2022 had a sneaky little reservoir in its back pocket - a near perfect marriage of cool/cold/rain the previous winter and the previous vintage that literally soaked the soils (a key to why 2022 is not 2003...or 1893)." - Jon RimmermanMédoc Vins du Médoc (Conseil des Vins du Médoc) - Read More about the Medoc
VdB
The eight precisely defined appellations of the whole of the Médoc (from Blanquefort Brook to the north of the Bordeaux built-up area, almost to the Pointe de Grave) may claim the Médoc appellation. But there is also a specific territory in the north of the peninsula which produces exclusively wines with this appellation. In the great majority, the Médocs come from the north of the peninsula. The great individuality of this region is that the number of vines has increased more recently here than elsewhere, apart from a few isolated spots where vines have grown for many years. Today, the size of the small estate has brought about the development of a powerful co-operative movement. Four co-operatives out of five belong to the group called Unimédoc which ensures aging, bottling and marketing a large proportion of their wines.Pauillac Read more detailed information about Pauillac Looking full onto the river from the earliest days, with an important port activity, traces of which go back to ancient times (shipment of bronze as long ago as 2000 B.C.), Pauillac's life has always been intimately linked to the history of wine. Although port activities were at the root of its prosperity, Pauillac had to wait until the eighteenth century when Bordeaux ceased to hold its privileged position to become a wine port. The town then became the natural outlet for the wine production of neighbouring cantons before reaching its zenith in a period when the vineyards were exceptionally prosperous.
The characteristic of the Pauillac terroir is its exceptional relief: the many undulating ridges make it unique morphologically speaking. Highly favourable conditions facilitate the dissection of the layer of gravel. This thin, Garonne gravel from whose very poverty springs great richness, has an extremely effective natural drainage.
With their velvet red colour with a hint of amber, the wines from the Pauillac appellation, full-bodied and rich in tannin, are vigorous. Powerful when young, their aromas of red fruits (black-currant, raspberry) or flowers (violets, roses, irises) melt with the passing of time into a bouquet which is long in the mouth.
Rich and complex, the wines of Pauillac deserve to be laid down for a little longer.
Production conditions (Decree dated November 14, 1936)
In order to have the right to the Pauillac appellation of controlled origin, red wines must:
- come from the commune of Pauillac and from precisely defined parcels in the communes of Cissac, Saint-Julien, Saint-Estèphe and Saint-Sauveur, "excluding the parcels situated on recent alluvium and sand on impermeable subsoils",
- satisfy precise production conditions : grape-varieties (Cabernet-Sauvignon, Cabernet-Franc, Carmenère, Merlot Noir, Petit Verdot, Cot or Malbec), minimum of sugar (178 grammes - 6.27 oz. - per litre of must) degree (an acquired 10°5) base yield (45 hectolitres per hectare). |
|
