International Wine Cellar | Rating: 91($416) Good full red. Raspberry, strawberry, iron, minerals and spicy oak, along with an exotic whiff of orange peel. Then concentrated and rather suave; exotic in style but still fresh for 2003 and not at all cooked. Finishes very long and ripely tannic but turned a bit drier with aeration. Ultimately less refined than the very promising 2004.Author: Stephen TanzerIssue: March/April 2006
Wine Advocate | Rating: 94Mint, herbs, licorice, and blackberries are found in the nose of the medium-bodied 2003 Chambertin. Satin-textured and pure, this powerful wine reveals a flavor profile of spicy blackberries whose effects linger in its exceptionally long finish.Author: Pierre Rovani
Burghound | Rating: 92The freshest nose of all these '03s with elegant and ultra complex small red berry fruit that actually quite resembles the nose of the 2004 version is followed by supple, sweet, sexy and extra pure full-bodied flavors and a strikingly explosive and punchy finish. The length just doesn't stop and it's all wrapped in very dense yet fine tannins. This has such an abundance of sap that the wine could be approached now though it will clearly be able to age well over the next decade, perhaps longer.Author: Allen MeadowsIssue: 1st Quarter, 2006
Wine Spectator | Rating: 95This is packed with fruit and oak. Fresh and elegant, it shows plenty of class and breeding, with intense cherry, spice and mineral flavors on a seemingly gossamer structure. Excellent length, harmony and a long, long finish.Author: Bruce Sanderson
Self | Rating: 93Mortet farms four tenths of an acre of Chambertin. His vines average almost 50 years in age. Production was halved because of the heat and drought like conditions Burgundy experienced in 2003. His 2003 has a translucent blood red color. Aromas of seashells, sweet leather, licorice, candied raspberry, and ripe wild strawberry with hints of earth and stone. Excellent viscosity. Strong but ethereal on the palate. Acceptable acidity, light to moderate tannin, and excellent length. Lovely.Drink Dates: 2012-2017Author: Daniel B
Self | Rating: 93Note: from 40+ year old vines Producer note: Cyprien Arlaud told me that 2005 was |a very dry growing season and the young vines suffered, even more than in 2003. Because of the normal crop loads, maturities climbed rapidly right at the end of the harvest and thus we realized excellent sugars. And despite the dry weather, we had normal yields simply because there were virtually no sorting losses at all because the crop was so clean. We did throw out a bit of the young vine fruit because the vines had shut down due to water stress but because we have a lot of old vines, this phenomenon didn't really affect us much. Most of the wines were not chaptalized as we had natural sugars in the 12.8 to 13.5% range, which for us is plenty. In terms of phenolics, the grapes had thick skins and ripe stalks with ripe tannins and pips. We vinified gently but over 15 to 20 days total. I chose to use a bit less new oak as the wines already had plenty of tannin and I was afraid of upsetting the tannin/fruit equilibrium with too much new wood. Overall, the wines are extremely well balanced, ripe and will make old bones. I'm very excited by their potential.| As I have noted since 2001, the Arlaud wines are progressing from strength to strength and 2005 makes this point with emphasis. In particular, take a close look at the Bonnes Mares and Clos St. Denis though the Combottes and Ruchots also merit your close attention. (North Berkeley Imports, CA for cuv‚e Unique versions; Michael Skurnik Wines, New York; Vintner Select, OH; O.W. Loeb in the UK). Tasting note: As I have advanced before, there is a very real argument to be made that Ruchots is the best 1er in Morey and this example will only add credibility to that notion. Mild reduction suppresses the primacy of the nose relative to the dark berry infused flavors that are seemingly formed from extract of ripe pinot fruit. This is seductive, pure, harmonious and deep with outstanding underlying material and superb length. This knocks on the door of grand cru quality. Tasted: Jan 01, 2007 Score: 90-93 Drink: 2012+ - Comments: Sweet spot Outstanding Issue 25Drink Dates: 2012-2012Author: Thanos
See other similar producers:Domaine/Maison Dujac,Domaine des Chezeaux,Domaine Dupont-Tisserandot
Burgundy is home to some of the greatest and most expensive wines in the world. Stretching from Auxerre in the north to Lyon in the south, the region's most famous section is the limestone-rich Côte d'Or. Vineyards in Burgundy are classified according to their locations on the hillsides. Only 2% of total production is from grand cru sites, while premier cru and village-level wines are more common. It is rare for one domaine to own an entire vineyard; rather the land has been divided down to individual rows, in some cases as a result of inheritance laws. While other varieties can be found in Burgundy, and reign supreme. The best examples are capable of aging for 15 years or more, a rarity for these two varieties, making them highly valuable.
Pinot Noir is a delicate, thin-skinned grape that is notoriously difficult to grow but unmatched in its ability to reflect its terroir. It is early-budding and early-ripening, and thus requires a cool climate. To achieve its best expression and maintain its delicate flavor profile, Pinot Noir demands great care in the vineyard, particular attention to yield management, and careful handling in the winery. Growers blessed with the patience, skill, and terroir to produce world-class Pinot Noir are greatly rewarded. Not only are these wines complex, age-worthy, and delicious, they also command some of the world’s highest prices.
Old-World Pinot Noir most famously hails from , where it is the only red variety permitted in the region. Techniques such as whole-bunch fermentation and barrel ageing, now common amongst high-quality Pinot Noir producers around the world, were pioneered by Burgundian winemakers. Age-worthy Pinot Noir from Burgundy tends to be high in acid, display low to medium tannins, and have red fruit flavors in youth that evolve into complex flavors of earth, game, cola, and truffle with age. Some of the most famous producers include , , , and .
New-World Pinot Noir tends to grow in warmer climates and on newer vines than in the Old Word, producing wine that is more fruit-forward with flavors of red cherry, cranberry, and raspberry. The highest-quality wines come from moderate regions in , particularly and , and top producers include , , and .
High acidity, low tannin, and low alcohol make Pinot Noir a versatile wine to pair. Spiced duck, fatty fish, grilled chicken, spicy foods, and anything with mushroom are just a few classic examples.
Collector Data For This Wine
- 19 bottles owned
- 12 collectors
- Average collector rating: 92
(Out of 12 collectors)