January 9, 2023 - Bottle was in great condition, still very nice ruby red and ullage just under capsule.
No complains for this great 2003 bottle. Still fresh, oozed with vivacity despite being a bit tight to start with. First pour is tight, nothing much going on but you know you're in for a treat. Decanted for an hour, very pleasing scents of red fruits, rose petals, potpourri, hint of smokey earth, palate was then smoothed out, seamless mouthfeel, finish was a tad short but reasonable given the vintage.
Great fresh 2003 bottle despite the heat wave. Plus the great condition helped
December 14, 2022 - A medium depth of colour, mid-red/garnet; quite intense, with a mixture of red fruit flavours, a slight creaminess and a touch of blueberry; elegant, harmonious and with a very long finish. A little more complexity and it would be a great wine. As it is, it is very fine and drinking perfectly now.
August 17, 2022 - Soft, lush, elegant, nicely mature and long on the finish. Very fine and showing little age, but excellent now.
August 2, 2022 - Candied fruit, sweet berries and spice on the nose. Palate shows the vintage sunshine but there is enough acidity to lift its freshness. Darkish red fruit spectrum. Outperformer for the vintage.
June 4, 2020 - Modest floral aromatics, surprisingly lifted. Huge, bitter fruit palate.
July 15, 2019 - Though very good indeed, the 03 Rousseau Beze is still very young. Full of blueberry and black cherry, suave and slightly floral, this remains quite primary. Nothing hot or cooked though the fruit profile is a shade darker than usual for Rousseau's Beze. I'd be inclined to give this lots of time.
September 1, 2018 - A deep colour; full, supple, ripe fruit, with notes of mushroom and fennel; quite intense, well rounded and long on the finish. This is developing well. A bit more acidity would help, but this is otherwise excellent.
February 4, 2018 - Rousseau Chambertin Clos de Bèze: 1964 - 2014 (Per Se): Open, ripe, and opulent red fruit nose. Palate is somewhat roasty, but is fine drinking right now. The fruit isn’t stewed as this is still stylistically clean, but it is overheated.
February 27, 2017 - 2003 Burgundy Grand Cru Dinner (Iggy's, Hilton Hotel, Singapore): A very good wine, even if it is not amonsgt the better Rousseau Beze's. Still though, very commendable quality for the vintage. It had the most typically Gevrey character on the nose out of the trio of Grand Cru from the village, with lifted tones pure red berries shading into intense blue fruit aromas; a touch volatile at first, edged with acetone notes, but when that calmed down, the fruit was met with a gentle earthiness and some nice floral accents. The palate had a surprisingly lovely texture - it was silky and balanced and drinking beautifully, showing a really nice purity to its red cherry expression in spite of the vintage, along with a good sense of length and intensity. The finish did show a strange buttersweet hint at the edges at first, but this faded behind the fruit quite quickly. I though the Serafin Charmes Chambertin drank just a bit more charmingly on the night, but this has a touch more stuffing in it and should age better over the next few years.
March 3, 2016 - Deeply coloured, dark cherry, with a slightly furry rim.
Beautiful ripe dark fruits, intense, sweetly fragrant, blueberries and cherries with a lovely cherry pip spice.
Fleshy, lush middle, excellent weight of rich ripe fruit. A dark mineral spicy edge to the fruit, finishing very clean and long with fine powdery tannins. Quite a broad open structure although with decent acidity and a solid set of tannins. Drinking beautifully.