Dinner at the Bannockburn Hotel, Cromwell: The summer for the 2018 harvest in Central Otago was a record, hot one. I thought a 2003 would be interesting to show the winemakers. Recently I have found that most top 2003 red Burgundies have not been overripe or overdone however this wine was a bit of an exception … Deep, bright red colour. A bouquet of opulent red cherries, red plums, kirsch and a touch of cassis. A very sweet-seeming entry to the palate. Very red fruited: cherries, plums and raspberries. Some fresh red fruit but also some dried and even stewed fruit. Concentrated and sappy. The oak was well integrated but the fruit, to me anyway, was a little overripe. For drinking relatively soon.
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Scott's Wine dinner at Honeysuckle, a bit of everything! (Honeysuckle, Washington DC): Not obvious but a hint of the 03 roasted fruit, blackberry, anise, dark spices, licorice, root beer and earth. Excellent concentration, good acidity and medium finish with a hint of dry black fruit as the end note. Still very youthful. It is quite promising.
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2003 was a year of extremes in Burgundy, with spring frosts and crippling heatwaves later in the summer, so how did the Lucien le Moine Chambertin-Clos de Bèze fare? Extremely well. Penetrating aromas of cherry and black raspberry, dried leaves, forest floor, woodspice, and anise lead into firm structure and a brooding, sensual intensity. Mineral notes, exotic spice, and black tea add dimension. My only criticism is that the finish is slightly short, and it is a touch more advanced than expected.
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4/12/2019 - robferguson1 wrote: 90 Points
This tastes poorly stored , there is quality there, the depth of Chambertin , but it is perm aged
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3/23/2019 - robferguson1 wrote: 90 Points
My palate was bad with flu when I drank this so benefit of the doubt but seemed heavy without much else
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4/28/2018 - HowardNZ Likes this wine:
Dinner at the Bannockburn Hotel, Cromwell: The summer for the 2018 harvest in Central Otago was a record, hot one. I thought a 2003 would be interesting to show the winemakers. Recently I have found that most top 2003 red Burgundies have not been overripe or overdone however this wine was a bit of an exception … Deep, bright red colour. A bouquet of opulent red cherries, red plums, kirsch and a touch of cassis. A very sweet-seeming entry to the palate. Very red fruited: cherries, plums and raspberries. Some fresh red fruit but also some dried and even stewed fruit. Concentrated and sappy. The oak was well integrated but the fruit, to me anyway, was a little overripe. For drinking relatively soon.
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4/28/2016 - dcwino wrote: 93 Points
Scott's Wine dinner at Honeysuckle, a bit of everything! (Honeysuckle, Washington DC): Not obvious but a hint of the 03 roasted fruit, blackberry, anise, dark spices, licorice, root beer and earth. Excellent concentration, good acidity and medium finish with a hint of dry black fruit as the end note. Still very youthful. It is quite promising.
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5/28/2015 - Christine Havens Likes this wine: 94 Points
2003 was a year of extremes in Burgundy, with spring frosts and crippling heatwaves later in the summer, so how did the Lucien le Moine Chambertin-Clos de Bèze fare? Extremely well. Penetrating aromas of cherry and black raspberry, dried leaves, forest floor, woodspice, and anise lead into firm structure and a brooding, sensual intensity. Mineral notes, exotic spice, and black tea add dimension. My only criticism is that the finish is slightly short, and it is a touch more advanced than expected.
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