(34% cabernet sauvignon, 33% merlot and 33% cabernet franc; 30.1 g/l dry extract; 13.2% alcohol): Dark red with a garnet rim. Very sexy, inviting aromas of ripe red cherry, rose petal, mint, cinnamon and white pepper; this has to be one of the freshest, least overripe noses of all 2003 Bordeaux. Then remarkably vibrant and pure on the palate, with cabernet franc-dominated flavors of strawberry, violet, and cocoa complicated by a delicate white pepper nuance. The tannins are smooth and the finish long and suave. An alluring, supple wine with impeccable balance--and an unbelievable result in the furnace-like conditions of 2003.
Author: Ian D'Agata
Issue: January/February 2012
Jancis Robinson | Rating: 15
Deep crimson. Some fresh fruit on the nose but then pretty notable acidity. Sweetness then acidity and not quite married - not so obviously a 2003 as many others... Greenness on the finish. (Average group score: 15.7)
Author: Jancis Robinson
Wine Spectator | Rating: 88
Slightly funky with ripe fruit and toasted oak. Smoky. Full-bodied, with chewy tannins and a medium finish. I like this a lot still even though it's a little earthy and rustic. Tasted twice, with consistent notes. 15,000 cases made.
Author: James Suckling
Wine Advocate | Rating: 90
This dark ruby/purple-colored, luscious, soft, already complex 2003 offers alluring notes of smoked herbs, black cherry jam, camphor, white chocolate, and licorice. Medium to full-bodied, silky-textured, heady, and impossible to resist, it can be drunk now and over the next 12-14 years.
Brought with us on Alaska Cruise. Caymus was well received. I enjoyed both wines. The Tertre was aged well, not getting better but still nice. Color and clarity were perfect on each. Caymus had it typical Oak finish that I really enjoy.