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 TanzerIssue: May/June 2006
Wine Advocate | Rating: 100Amazing! 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 - 2034Author: Robert ParkerIssue: 214
Wine Spectator | Rating: 96Loads 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 SucklingIssue: Mar 31, 2006
Jancis Robinson | Rating: 18So 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: 100Author: dave1161
Self | Rating: 98Another 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: 2010-2050Author: Miguel L
Self | Rating: 90Blonde in color, Medium rim variation, Fast legs, Black Currant (cassis), Honeysuckle, Meaty,Author: C.Schneider
Self | Rating: 90The 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: 04-01-2008Author: Brad Coelho
White Bordeaux blends are most commonly composed of and , 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 .
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 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 , , and in and . 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)