2003 Sylvain Cathiard Romanée St. Vivant

Community Tasting Notes (2) Avg Score: 92.3 points

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  2/27/2017 - Paul S wrote: 94 Points

  2003 Burgundy Grand Cru Dinner (Iggy's, Hilton Hotel, Singapore): Another very impresive wine that drank rather differently from normal. This had a fabulous nose - dark cherries, dark wood spices and drifting wafts of dried floral notes alongside a touch of oaky vanillin. Lovely. The palate came across as rather bigger and brawnier than other vintages of Cathiard RSV, with lots of muscle underneath a full, lush and really quite lovely flavours of blue berries and black cherries, with a beautiful savoury counterpoint of earth and meat just starting to emerge on the midpalate. There was lovely purity here, and the wine also felt composed and balanced in spite of its size and strength. Like some of the other wines on show, it was only a twist of woody, slightly bittersweet bramble alongside the nice mineral notes on the finish that mark out the 2003 vintage. Otherwise, a lovely wine. I think it will be even better 3-4 years down the road as it loses some of the overt puppy fat on the fruit and integrates more fully.

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  9/8/2015 - Burgnick Likes this wine: 93 Points

  It took 3 hrs plus for this wine to open up a bit. Its super restrained reflecting cathiards style. When it slightly opened up, the fruit and body slowly released its potential. The nose also started showing a lovely bouquet with bright red fruit and a bit of flowers. After 5.5 hours of aeration, it was still tight. Give it at least 8-10 years before you open yours. The potential is there. Tonights performance was 90-91 but given cathiards style is tight..i think it would be 93-94 with aging. Dont open yours now!

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