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2003 Château Ausone

abv 14.0%
  • 100 WA
  • 96 WS
  • 95 IWC
  • 93 JR
  • Variety
    Red Bordeaux Blend
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SKU: 43161-2003

This item is available by the case only


This is a final sale item

Not eligible for cancellations or refunds

  • International Wine Cellar | Rating: 95

    ($650-$750) Full ruby. Black raspberry, mocha, minerals, graphite and nutty oak on the superripe nose. Extravagantly rich and sweet in the mouth without coming off as heavy. This boasts extraordinary fruit intensity and verve (it's hard to imagine cabernet franc better than this), and finishes with great palate-staining persistence. But this powerfully tannic wine may already be starting to shut down in the bottle. Like the 2005, it will need a decade of aging at a minimum, and possibly a lot longer.
    Author: Stephen Tanzer
    Issue: May/June 2006
  • Wine Advocate | Rating: 100

    Amazing! The limestone soils of Ausone appear to have been the perfect foil for resisting the extreme heat and drought of June, July and August, 2003. This black/purple-colored effort boasts a glorious nose of violets, truffles, lead pencil shavings, blueberry and blackberry liqueur. Full-bodied with staggering concentration, a voluptuous texture, low acidity and well-integrated, melted tannins, this deep, multidimensional, profound Bordeaux is beginning to drink exceptionally well. It should continue to do so for another two decades or more.
    Drink Dates: 2014 - 2034
    Author: Robert Parker
    Issue: 214
  • Wine Spectator | Rating: 96

    Loads of blackberry, plum and strawberry. Intense fruit. Full-bodied, with velvety tannins and layers of everything. Wonderful balance and refinement. Closed up already. Very serious wine. 1,375 cases made.
    Drink Dates: 2012+
    Author: James Suckling
    Issue: Mar 31, 2006
  • Jancis Robinson | Rating: 18

    So deep a purple it is almost black - in fact the colour lines the glass as young vintage port does. Very very rich, broad, spicy nose. Some exotic notes of fruit that it almost burnt but there is a remarkable freshness here too. Meaty depth. On the palate it is somehow absolutely not sweet but very intense, youthful and taut - all reined in and the opposite of the regulation right bank flab in this vintage. Dry finish with fine grained tannins. Classic - very serious wine. Not especially low yields apparently for Ausone: 29 hl/ha. 14 deg alcohol. One of the standouts of the vintage - certainly on this side of the Gironde.
    Author: Jancis Robinson
  • Self | Rating: 100

    Author: dave1161
  • Self | Rating: 98

    Another opportunity to taste an immortal wine. This one was brought to a special 2 bottle Ausone tasting by the wine maker himself, Philippe Baillarguet, to a restaurant in St. Emilion. The bottle was actually opened a day or two prior to this tasting, so it was a chateau bottle shared prior to being tasted today. And it was as I remember tasting the only other sample nearly a year ago. Dark as night, indescribably beautiful aromas, textures of silk that you sense immediately, seemingly endless length and beautiful structure. There is no |2003 heat wave| effect on this chateau, this is simply one of the finest young wines I can ever hope to taste.
    Drink Dates: 2010-2050
    Author: Miguel L
  • Self | Rating: 90

    Blonde in color, Medium rim variation, Fast legs, Black Currant (cassis), Honeysuckle, Meaty,
    Author: C.Schneider
  • Self | Rating: 90

    The darkest, deepest purple color of the flight. The color was backed by the most tight and backwardly fashioned juice that this taster sampled throughout the evening. Plenty of gravel, mineral and pure black currant loomed quietly, while spots of wild blueberry managed to poke through in the nose. Olive, tobacco, and rich black fruits lay on top of big time tannins that are certainly ripe, but their abundance seemed to clip the finish. The overall impression I was left w/ was that the wine currently is plagued by a hollow and austere impression, but I know this is only one ounce of what this 50 pounder has to offer. Plenty of upside, but don't you dare touch!
    Drink Dates: 04-01-2008
    Author: Brad Coelho
Classed as Grand Cru Classe A, the best of the appellation, Chateau Ausone sits on a hill just south of St. Emilion. The chateau is named after the Roman poet Ausonius who owned over 100 acres of vineyard around Saint Emilion. The vineyards grow 50% Cabernet Franc and 50% Merlot grapes, producing approximately 2,000 cases a year. The chateau has a long history dating back to medieval times. After struggling during the first part of the twentieth century, the estate has seen a resurgence with the hires of Pascal Delbeck in 1976 and consultant Michel Rolland in recent years. Wines from Chateau Ausone require at least 10 years of bottle age after which they develop exotic flavors such as currant, black cherry and spice. Chateau Ausone also produces a second wine called Chapelle d'Ausone.
Located in the southwest of France, Bordeaux is the single largest fine-wine-producing region in the world, with more than 15,000 growers spread over 57 appellations and more than 700 million bottles produced annually. The region boasts a two-thousand-year winemaking history and some of the wine world's most recognized and highly sought-after names. Red Bordeaux blends comprise eighty percent of production, but dry and sweet whites are also well-known. The region is divided into the Left and Right Banks (of the Dordogne River); Cabernet Sauvignon prevails in the former and Merlot in the latter.

White Bordeaux blends are most commonly composed of Sémillon and Sauvignon Blanc, and come in a range of dry and sweet styles. Sémillon contributes body while Sauvignon Blanc adds high acidity, a characteristic that is particularly important in the sweet wines of Bordeaux.

Sauternes is one of the world’s most prestigious regions for sweet wine production, made possible by Sémillon’s affinity for noble rot. Wines from world-renowned Château d’Yquem are fermented and matured in new oak for up to three years and can age for decades in bottle. These wines display complex aromas of melon, honey, apricot, citrus peel, mango, and butterscotch and develop added complexity and aromas with age.

The best dry wines from this blend come from producers such as Château Haut-Brion, Château Pape Clément, and Domaine de Chevalier in Pessac-Léognan and Graves. These wines are typically fermented and matured in new oak and display a full-bodied richness with concentrated nutty flavors overlaying the fruit.

Due to its freshness and flavor profile, dry white Bordeaux blends pair well with almost any white food, including all types of fish, poultry, veal, and pork. The sweet wines of Bordeaux pair well with foie gras, oysters, blue cheese, spicy food (particularly Asian cuisines), any dish with sweet notes, and of course, dessert.

Collector Data For This Wine

  • 1414 bottles owned
  • 160 collectors
  • Average collector rating: 95
    (Out of 160 collectors)