2003 Château Léoville Barton
Community Tasting Note
aagrawal wrote:
Saturday, September 28, 2013 - Coravin 9/28/13: One glass removed. Color is deep ruby, very minor appropriate bricking; nose of red fruit, black fruit, wood, underlying sweet fruit comes out with air, black currant, slight mint, very bordeaux-styled nose; palate is full bodied, black fruit, dense midpalate, tannins are smooth but prominent and youthful, not rough at all, huge structure, fabulous acidity that gives it a freshness, no heat at all; finish is medium-long length, good fruit. Based on this initial taste, this is a very young, fabulously balanced bordeaux, ripe (2003 character), but not at all overripe, recognizably left bank bordeaux (though still looking for St. Julien minerality, which I hope it will pick up as the fruit recedes), without any secondary development whatsoever. Will reassess after a bit of air, but I think this wine has at least decade to go before peak drinkability and a life much longer than that. 93-96++ (difficult to assess but large upside potential)
Update: 90 min air- nose is even more expressive with green vegetal notes, asparagus, mint, fresh, palate is similar to initial impression. This is a superb wine but very young. Glad I tried one now, but my next bottle will wait at least 5 years, probably longer. 95-96++
Coravin 10/4: Similar to initial note. Still very young, dense. Palate has a streak of minerality through it now.
Coravin 10/10: It's like starting over every time. Needs time to open up again. The tannins are quite grippy and prominent. On one hand, that's kind of cool, but it's also annoying to know that the best is 90 minutes from now when I'm ready to get at it now... Still an excellent wine.
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2 comments have been posted
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Comment posted by Papies:
9/29/2013 10:36:00 AM - Does the Coravin work well? worth it in ur view?
Comment posted by aagrawal:
10/3/2013 10:05:00 PM - Yes, definitely works well for short time periods (<30 days). Probably the best preservation system on the market. I've had less luck with preserving much longer than that, as it becomes more variable.