2003 Petaluma Cabernet Merlot Coonawarra

Community Tasting Notes (16) Avg Score: 91.7 points

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  12/28/2023 - chatters wrote:

  Red plums initially then blackcurrant, slightly dusty spice, a little fresh red berry underpin; cranberry and raspberry, soy sauce, leather. In the mouth its definitely more in the red fruit spectrum, touch of tobacco leaf, talc textured tannins persist long and support the flavours, non-intrusive alcohol warmth on the finish. Hmm.

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  3/19/2022 - chatters wrote:

  Coravin fun - Rioja and lunch selection (My place, Kent Street): From Coravin. Toast, black hued fruits, berries especially, a little plum, alcohol prickle, sweet spice, leather, very slightly herbaceous lift with time in the glass. Juicy, fleshy, savoury, fruit very slightly muted tannins are drying, talc textured, a little white pepper spice. All persists long. Good.

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  6/30/2021 - ProfByron Likes this wine: 92 Points

  Gosh, the good bottles of this are very good indeed. Savoury opulence.

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  10/5/2019 - ProfByron Likes this wine: 92 Points

  One of the world’s great wines. A near fully mature wine from a “long haul” vintage. For me, this is closer to a great Napa Cabernet than Bordeaux. Or more Mouton/Opus One than Rauzan-Segla. The oak is warm, coffee latte style.
  
  It’s a very fine wine. And it’s the sheer quality that stands out rather than regional character. I could be wrong, perhaps it would appear more Coonwarra if tasted against Bordeaux or Napa.
  
  What I don’t know is how this wine will develop over the next decade. Will it fade? Will it develop tobacco secondary characters? Will it go on and on? It’s bottled under cork unfortunately so it’s a risk.
  
  Best served not much more than cellar temperature.

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  9/29/2017 - AnonymousCoward Likes this wine: 93 Points

  Blood Red in the glass. Cassis, plum, mint and forest floor on the nose. Super fine tannins, lovely mouthfeel. Leading to a medium bodied finish, of fruit and light savoury spice.

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View all 16 Community Tasting Notes

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