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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 89.8 pts. and median of 90 pts. in 39 notes) - hiding notes with no text | | | Tasted by SimonG on 2/16/2023 & rated 79 points: 2003 Bordeaux @ Piccolino (Piccolino, Liverpool Street Stn, London): Dense ruby. Flatter nose than the Terre R alongside. More savoury and almost something a little rusty metallic. Dense, slightly cloudy on the attack. Broad. Dry finish. Very dry in fact, and increasingly so with air. No, this doesn’t float my boat. * (975 views) | | | Tasted by Vinumming & Ahhing on 2/16/2023 & rated 87 points: Bordeaux 2003 Horizontal (Piccolino, Exchange Square, London): Ripe plum fruit and a leafy greenness to this on pouring, much more redolent of a left bank wine. Some cinders and caramel. Palate is quite clipped and imbalanced. There's a pleasant umami / nori note but otherwise not much to recommend it on the palate. (874 views) | | | Tasted by Brucie69 on 1/14/2023 & rated 90 points: Good not great.
After a couple of hours in the decanter.
A fairly evolved nose of leather, earth but then some sweet spice notes and then red fruits (cherries and strawberries).
On the palate predominantly red fruits, with dark chocolate and mint tones, followed by spice, earth and leather, with still chewy tannins and moderate acidity. Finish is slightly short.
It’s a nice wine, but there’s no wow factor. It’s well made and everything is in place, but it seems a little bit short and slightly lacking in substance.
No rush to drink but I don’t seeing it improving either. (653 views) | | | Tasted by sethm on 8/15/2021 & rated 93 points: Light to medium ruby. Smells of leather, tobacco, oak and dried fruits. Lovely balance of fruit flavors and tannins. Alcohol is well integrated.
This wine is still showing lots of life to me. This is the first of the bottles I have opened so I can't speak to how it has evolved. I think this wine will still be good for some more years. (1293 views) | | | Tasted by SteveVermeer on 1/5/2019 & rated 91 points: Great old time Bordeaux, probably will last another 5-10 years. (2478 views) | | | Tasted by Philippe_C on 11/13/2017 & rated 92 points: Huge nose of mokka, chocolate, hint of mint, very black fruit... Nice sappy and elegant tannin, red and black fruit, good freshness.... Absolutely no signs of hot vintage here, I can't believe this is the same wine I tasted 10 years ago!!! (3248 views) | | | Tasted by hiker_guy on 6/17/2017: A quick 30 minute decant had this open and ready for dinner.
Nose was soft and very nice with some secondary notes of leather and tobacco but still showing good fruit as well.
Palate was soft, full and long with very nice balance and interest. It was our wine of the night at a dinner party. (3402 views) | | | Tasted by Francophile1 on 6/8/2017 & rated 87 points: Consistent with my prior notes... like a slightly past it's prime Talenti Brunello. Good, but drink now. More like Brunello than like St. Emilion. (3490 views) | | | Tasted by Francophile1 on 3/24/2016 & rated 88 points: Consistent notes with my tasting note from September '15, with the exception that the stewed fruit and overipeness is much more evident tonight. A pleasant claret but definitely not the '90 or '09 Duffau. Drink now... This isn't going to improve with age. (4337 views) | | | Tasted by kwangeurng on 11/26/2015 & rated 93 points: คุ้มราคามาก ตอนแรกเหมือนจะเลยจุดพีค แต่ decant 1ชั่วโมงเริ่มมา ผ่านชั่วโมงครึ่งดีเลย (3780 views) | | | Tasted by Francophile1 on 9/18/2015 & rated 89 points: Unblinded, but I wish it had been because I would have called it a Brunello. This is a medium ruby with a pleasant nose of dried red berries, oak, burnt embers, herb and menthol. There is a touch of green stem in the glass. The finish has firm tannin, which again suggests Brunello over Right Bank Bordeaux at the age of 12 years from a ripe year. The only thing giving this wine a signature from 2003 is the slightly stewed fruit and over ripeness on the finish. Good, but not great. (3256 views) | | | Tasted by Philippe_C on 7/6/2014 & rated 91 points: Very concentrated nose of cassis and lead pencil, leather, cèpes de Bordeaux, cedar wood... Light red fruit, nice balance, ripe tannins, average lenght, good but not great (4059 views) | | | Tasted by Sunny10 on 5/8/2014 & rated 88 points: typical 2003 right bank, smells of black fruit, full body, jammy and sweet, soft tannins. (3905 views) | | | Tasted by Tubbs on 2/17/2014 & rated 91 points: This was really interesting - in a good way. Very definitely Bordeaux and very definitely Right Bank. I'm not generally familiar with this producer so I can't say how the heat of 2003 did/did not affect this. I do know there was plenty of fruit, gobs and gobs. The acid kicked in on the finish and the tannins were very soft. This wasn't as "big" as a recent 2000 Angelus I enjoyed, the mouth feel wasn't super thick, (nor was it particularly thin.) This is starting to cross the line where tertiary components will be evident. Drink now for fun or hold for a little more complexity. (3454 views) | | | Tasted by Jeff Leve on 12/18/2013 & rated 89 points: The aromatics are light, but there is a nice sweetness and silky texture to the fruit. The wine is not deep. This is all about the texture. It was a nice surprise to find this showing this well. (3600 views) | | | Tasted by IlonaN on 2/27/2013 & rated 90 points: Brought to a Merlot tasting. Showed very well, with the expected elegance of layered dark berry flavors, pencils and hint of oak. Still seems young. (3840 views) | | | Tasted by Stefanos T. on 12/3/2012 & rated 92 points: The wine is balanced, neither cooked nor jammy and tannins are perfectly ripe - so no problems often associated with 2003 vintage. On the nose besides the blackcurrant fruit there are inky and graphite nuances as well as some sweet spice and a touch of oak. Palate is smooth, elegance and quite sleek. Good if not very expressive at the moment. (3055 views) | | | Tasted by Yiannis on 12/3/2012 & rated 91 points: Wines on Top of the World Wine Tasting (Ampelosophies, Athens - Greece): Plums, dark cherry, spice and vanills on the nose. Medium-bodied and balanced with firm but juicy tannins, bright fruit given the vintage and balancing acidity. Long aftertaste. Solid and approachable with a long life ahead. (3759 views) | | | Tasted by ptmotr on 3/10/2012 & rated 88 points: Decanted and drank over about three hours. Still deep red, no orange rim yet. More sediment than expected made the last couple of glasses murky, so handle and pour carefully. Tannins not very evident even in first glass, and pretty much disappeared after an hour or two, as noted by others. The result, however, was a little bland - smooth, but not a lot of character or depth. The last glass or two developed a bit of a funky edge which wasn't very pleasant.
Drank with appetizers of cheese and slightly spicy Italian sausage, which were obviously not a perfect pairing for this wine. They may have overpowered the more subtle bordeaux flavours, but still this was a bit disappointing. (3760 views) | | | Tasted by skklam@hotmail.com on 2/28/2012 & rated 89 points: Decanted for 2 hours and 15 mins, the tannis finally dissolved. Red berry and classic merlot taste, smooth but not especially wonderful. (3559 views) | | | Tasted by RayOB on 12/11/2011 & rated 89 points: Drank at Parlour
Nice round St Emilion with all the classic notes of red berries and tobacco.
Slightly harsh in the mouth. Maybe too early to drink yet. (3548 views) | | | Tasted by steffenpelz on 10/31/2011: Very nice. This shows typically elegant and finessed. Blackberry and cherry fruit with plenty of earth, saddle leather, and a solid structure/backbone. What's perhaps most impressive, is that this wine managed to retain wonderful freshness despite 2003 being one of the hottest and driest years in Bordeaux, ever. Certainly a wine that will do well with another 10+ years in the cellar. One of my favorite producers from the right bank of Bordeaux. That said, this BSD is less exciting than it often is in other vintages. In the last two years, the baby fat has really disappeared from this bottling, and it is effectively a very different wine from the one that I tasted two years ago. (3534 views) | | | Tasted by hiker_guy on 10/3/2010: This took a couple hours to open up in breathable glasses.
Nose:
started out very funky and stinky. Progressed to chocolate covered cherries, raspberry preserves, earthy, some floral elements as well. Very Bordeaux like nose.
Palate:
Starts out soft but quickly the tannins kick in and send you on a ride that lasts for quite some time. Dark sour cherry, some dark chocolate, fabulous wine.
The finish lasts a very long time.
This paired up perfectly with a Kobe sirloin steak. Fabulous match.
Would definitely buy again. (4138 views) | | | Tasted by daver852 on 5/14/2010 & rated 93 points: Opened this at least five years too soon. There was a hint of green, vegetal odor when first opened, but this soon dissipated and gave way to a classic Bordeaux nose. The wine is dark and still quite tannic; it softened a bit over the course of two hours, but remained fairly astringent. Unlike many wines of this vintage, it is not cooked or jammy; in fact, it is rather lean and austere, but with an underlying structure that promises to evolve into a complex and elegant claret over the next decade or so. Drinkable now, but I believe the rewards of laying this down will be ample. Good stuff. (4416 views) | | | Tasted by df1962 on 3/28/2010 & rated 87 points: Decanted for approx. 5 hours. Deep purple red with red slightly pink rim, very youthful. Smoky savory nose - more herbs and tobacco with cassis and cranberry notes struggling to come through at the end. Lots of structure and somewhat severe given that it was such a hot ripe year. A bit rough and stemmy hint of fruit. Not much finish. Got a bit lost with the prime rib roast. Maybe in a bit of a dumb/transition phase between the fruitiness expected in youth and the tertiary flavors to be expected with age. The net result is a bit of a disappointment not bad just expected a bit more wow especially given that I have had other vintages at the same age that were way better. (4500 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Julia Harding, MW
JancisRobinson.com (1/23/2008)
(Ch Beauséjour (Duffau) St-Émilion Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, May/June 2005, IWC Issue #120
(Chateau Beausejour-Duffau-Lagarrosse Saint Emilion) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (4/7/2005)
(Ch Beauséjour (Duffau) St-Émilion Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, May/June 2004, IWC Issue #114
(Chateau Beausejour-Duffau-Lagarrosse Saint Emilion) Subscribe to see review text. |
NOTE: Scores and reviews are the property of JancisRobinson.com and Vinous. (manage subscription channels) |
| Château Beausejour (Duffau Lagarrosse) Producer Website – Read more about Chateau Beausejour Duffau-LagarrosseRed 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 RimmermanLibournais Libournais (Conseil Interprofessionnel du Vin de Bordeaux) - Read more about St. Emilion and its wines - Read more about Pomerol and its wines
Saint Emilion Grat Classified Growth, Classified Growths, Grands Crus Classes, GCC
In 1954, while the "Graves" growths had just published their own classification, the wine syndicate of Saint-Emilion, composed by wine growers, brokers and wine traders with the approval of the INAO - Institut National des Appellations d'Origine (A.O.C), decided to work on a classification for the wines of Saint Emilion. Initially, four grades were defined. These were reduced to two - First Great Classified Growth (A and B) and Great Classified Growth - in 1984.
As of Medoc's 1855 historical grading, the Saint-Emilion Great Classified Growth classification is not only based on qualitative criteria by tasting the wines on a ten years period previous to the assessment, but also on commercial considerations such as:
- sales price levels
- national and international commercial distribution
- the estate's reputation on the market
Properties who don't manage to join the club of about sixty Classified Growths are given the denomination of Great Growth ("Grand Cru"), while the remaining wineries of the A.O.C are simply reported as "Saint-Emilion". It is to be noted that the owners must officially apply to appear in the official classification. Thus for example the famous Chateau Tertre-Roteboeuf, whose quality and reputation would easily justify to be listed among the First Great Classified Growths, does not appear here by the will of its owner, François Mitjaville.
The Saint-Emilion Great Growth classification was revised in 1969, 1985, 1996 and 2006. The only two guaranteed vintage (A.O.C) who can apply to the classification are the "Saint-Emilion Grand Cru" and "Saint-Emilion" areas.
By grading 61 properties, the 2006 revision confirmed many growths from the former classification, but also caused a number of surprises and a few inevitable disappointments. Many observers thought that the impressive progression of Perse's Chateau Pavie since 1998 would be rewarded by an upgrade into the First Great Classified Growths (A) category, but finally such was not the case.
Among the estates promoted to the First Great Classified Growths B category are Chateau Troplong-Mondot and Pavie-Macquin, whose efforts made since the Nineties fully justify their new grade. It should be noted that no First Great Classified Growth was relegated to the lower Great Classified Growth class.
Promoted growths from the status of Great Growth ("Grand Cru") to Great Classified Growth ("Grand Cru Classe") are: Chateaux Bellefont-Belcier, Destieux, Fleur Cardinale, Grand Corbin, Grand Corbin-Despagne and Monbousquet.
The demoted growths from the status of Great Classified Growth to Great Growth are: Chateaux Bellevue, Cadet Bon, Faurie de Souchard, Guadet Saint-Julien, La Tour du Pin-Figeac (Belivier), La Tour du Pin-Figeac (Moueix), Lamarzelle, Petite Faurie de Soutard, Tertre Daugay, Villemaurine and Yon-Figeac. If the recent samples of some of the above mentioned properties may justify their current downgrade, there are great chances that estates like Bellevue, Tertre Daugay or Yon-Figeac will be upgraded to their previous rankings by the next revision in 2016 as the progresses noted after 2000, but not entering in the range of vintages (1993 - 2002) appointed for the criteria of selection for the 2006 classification, are noticable.
The two following estates have completely disappeared from the Saint-Emilion Grand Cru Classification: Curé-Bon-la-Madeleine (integrated meanwhile to Chateau Canon) and La Clusière (integrated meanwhile to Chateau Pavie).
Finally, no estate considered as "garagiste" has integrated the classification. Valandraud, Mondotte, Le Dome, Bellevue-Mondotte or Magrez-Fombrauge have, for the least, the potential to be ranked as Great Classified Growths. In sight of the very fine quality reached by the above mentioned estates in recent vintages as well as all the innovative wine making methods used by the "garagistes", it remains to be seen whether the authorities will dare to cross the line in 2016..?St. Émilion Grand Cru Les Vins de St. Émilion (Syndicate Vitocole de Saint-Emilion) – Read about St. Emilion
Vins de Bordeaux:
Grape Varieties: Cabernet Sauvignon, Cabernet Franc, Merlot
Soil: Sandy soils with alluvial gravel deposits
Surface Area: 4,160 ha |
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