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2003 Domaine Pierre Usseglio & Fils Châteauneuf-du-Pape Reserve des Deux Frères

FRANCE / RHÔNE / CHÂTEAUNEUF-DU-PAPE
  • 98 WA
  • 93 WS
  • 94 IWC
  • Variety
    Red Rhône Blend
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SKU: 47330-2003-750

This item is available by the case only

Total:
$129.00

This is a final sale item

Not eligible for cancellations or refunds

  • International Wine Cellar | Rating: 94

    ($180) Deep, saturated ruby-red. Incredibly perfumed nose of mineral-laced blackberry, red plum, macerated cherries, candied licorice, espresso and roasted herbs. Structured and powerful but also lush and utterly seamless, showing dense dark berry, truffle and candied floral flavors that stretch endlessly through the finish. Very fine, almost undetectable tannins add subtle structure and grip to the hugely concentrated flavors.
    Author: Josh Raynolds
    Issue: January/February 2006
  • Wine Advocate | Rating: 98

    The limited cuvee 2003 Chateauneuf du Pape Reserve des Deux Freres, which is aged 40% in tank and 60% in one-, two-, and three-year-old barrels as well as large demi-muids, is essentially the same as Mon Aieul, but additional press wine is added. This beefs the wine up to an even more extraordinarily concentrated character. This is another of the Chateauneuf du Papes of the vintage, a wine of remarkable length and prodigious levels of richness. It is no wimpy wine at 16.5% alcohol, but you would never know that from tasting it. Dense purple to the rim, with a huge nose of scorched earth, blackberry and blueberry liqueur, creme de cassis, roasted meat juices, and a hint of Provencal herbs interwoven with licorice and a touch of balsamic, it is voluptuously textured, with striking body, low acidity, and amazing concentration. This fabulous bottle of Chateauneuf du Pape should drink well for 20+ years.
    Author: Robert Parker
  • Wine Spectator | Rating: 93

    Toast dominates right now, though this has alluring spice, black cherry, mocha and plum sauce flavors followed by a long, vibrant, minerally finish. Beautifully sculpted and has lots in reserve, but seems more like power for power's sake, with the toast really dominant. The Cuvee de mon Aieul is the smart buy. 500 cases made.
    Author: James Molesworth
  • Self | Rating: 98

    home run wine....
    Author: MJM
  • Self | Rating: 97

    Recent 2003 Chateauneufs have performed poorly (Boisrenard and Chapoutier Barbe Rac for example have developed into bottles of raisin juice) so I've begun to get a little concerned about the vintage. This wine allays any fears I had (course at $159 a bottle on prearrival it should be very fine). I tried a bottle of this soon after release and while the potential was undoubtedly present then the level of intrusive tannin gave me a bit of pause. Now the tannin - while still present - has smoothed out. Lacy quite feminine aromatics of milky raspberry and espresso with traces of chocolate, rare beef, and garrigue. Excellent acidity and length. Distinctly espresso flavored. Label claims the wine is 15% alcohol. Its probably higher but one can't taste any heat at all. The wine is clean and thankfully avoids the residual sugar disease that plagues many big wines made today. Tough to find a better Chateauneuf.
    Drink Dates: 2008-2015
    Author: Daniel B
Pierre Usseglio et Fils has been a family-run domaine since Francis Usseglio released his first vintage in 1949. Today, with brothers Jean-Pierre and Thierry Usseglio at the helm, Pierre and Fils has become one of the top producers in Chateauneuf-du-Pape.

The vineyards comprise 17 parcels over 23 hectares on some of the best terroir in Chateauneuf-du-Pape. The wine is vinified traditionally using natural yeasts, low doses of sulfur, and is aged mostly in old oak foudres. The results are world class wines that are testament to Chateauneuf-du-Pape as one of the world's most famous terroirs.

See other similar producers:Domaine de la Janasse,Clos du Mont-Olivet

While the Northern Rhône is known mostly for single-varietal wines from Syrah or Viognier, the Southern Rhône is known for complex blends. Châteauneuf-du-Pape, for example, allows up to 13 different varieties in a blend leaving winemakers ample room to experiment. This variation makes it almost impossible to describe a typical Rhône blend. Regardless of style, the common goal of these winemakers is to manage high tannin and alcohol levels in order to produce a balanced wine.

The most widely planted variety, Grenache, dominates most Rhône blends and adds concentrated spiced red fruit flavors with cinnamon, raspberry, and tobacco characteristics. Syrah and Mourvèdre add color and tannin, with Syrah contributing aromas of blueberry, pepper, and bacon while Mourvèdre adds dense black fruit flavors and gamey and meaty aromas. Cinsault provides red fruit flavor. For the best expression of this complex blend turn to Châteauneuf-du-Pape, and classic producers like Château de Beaucastel, Clos des Papes, or Domaine du Pegau.

Many New-World wine regions, particularly in California and Australia, have adopted this winemaking method. The best examples come from San Luis Obispo producers Saxum, Sine Qua Non, and Alban.

The complexity and spice-forward flavor profile of Rhône blends pair best with herb-roasted turkey, pork chops, a range of cheeses, or spiced vegetables. 

Collector Data For This Wine

  • 736 bottles owned
  • 110 collectors
  • Average collector rating: 98
    (Out of 110 collectors)