St. Emilions, Bordeaux This estate typically produces muscular, tannic St.-Emilions, but recent vintages have revealed more charm and texture. The 2003 is hard as a rock, but it reveals good weight and ripeness as well as plenty of earthy, black cherry, and spice characteristics. This austere, muscular Cadet-Piola lacks charm and suppleness, but makes up for those defects with a dense, concentrated, structured style. - Rated 88, Robert Parker Blackberry and plum character follows through to a medium-bodied palate, with fine tannins and a light finish. Delicate wine. Best after 2008. 1,500 cases made. –JS Rated 87, Wine Spectator
St. Emilion, Bordeaux A typically charming and approachable for Canon, the 2003 exhibits a deep plum/ruby color as well as a sweet bouquet of black cherries, ripe currants, and a hint of figs. With lush fruit on the attack, medium body, light to moderate tannin, and excellent texture, concentration, and purity, it should be at its finest between 2007-2018. - Rated 89, Robert Parker Aromas of blackberry and lightly toasted oak with just an undertone of vanilla. Full-bodied, with fine tannins and a lovely, silky texture. Best after 2010. 3,665 cases made. –JS - Rated 91, Wine Spectator
Gradual hillsides of gravel and clay in this satellite of northern Saint-Emilion are the home of Monsieur Gerard Arpin and his delightful red wines. Made from 70% Merlot and equal parts of both Cabernets the wine is a deep ruby with purple hues and has a soft nose of cherry, cassis,...
Gradual hillsides of gravel and clay in this satellite of northern Saint-Emilion are the home of Monsieur Gerard Arpin and his delightful red wines. Made from 70% Merlot and equal parts of both Cabernets the wine is a deep ruby with purple hues and has a soft nose of cherry, cassis,...
Chateau Monbousquet 1.5Liter 2003
St. Emilion, Bordeaux From a mixture of sand, gravel, and clay soils, this unheralded terroir produces wines well-above its pedigree thanks to the extraordinary efforts of proprietors Chantal and Gerard Perse. The wines are given a 4- to 5-week maceration in both stainless steel and oak, and are aged sur-lie in new oak. The dark ruby/purple-colored 2003 offers up notes of smoky meats, melted licorice, jammy black cherries, spice box, earth, and cedar. This plump, fleshy, sexy, unfined, unfiltered wine represents a classic blend of 60% Merlot, 30% Cabernet Franc, and 10% Cabernet Sauvignon. Yields were 32 hectoliters per hectare, and the alcohol is 13.5%. Anticipated maturity: now-2016. - Rated 93, Robert Parker Essence of blackberry here on the nose with a hint of cream. Full-bodied yet silky and refined, with lovely texture and length. Delicious and long. Gorgeous. Best after 2010. 7,000 cases made. –JS - Rated 90, Wine Spectator
St Emilion, Bordeaux This 9-acre vineyard, situated on the limestone plateau above Pavie, is planted with 90% Merlot and 10% Cabernet Franc. The average age of the vines is 43 years. Pavie-Decesse has become a limited production cuvee since part of the vineyard was incorporated into the larger Pavie site. Production currently averages around 400 cases, depending on the vintage. Composed of 90% Merlot and 10% Cabernet Franc (13.5% alcohol), the inky/purple-tinged 2003 exhibits an extraordinary bouquet of crushed rocks, white flowers, and red as well as black fruits. The most port-like of the 2003 Perse offerings, it is a sexy, opulent, viscous St.-Emilion with extraordinary density as well as an exotic, nearly over-the-top richness. It will be drinkable in 2-3 years, and last for 25 or more. This flamboyant, ostentatious wine is a brilliant tour de force in 2003 Bordeaux. - Rated 96, Robert Parker Intense aromas of blackberry and raspberry. Full-bodied, with velvety tannins and lots of fruit. Big and juicy. Impressive. This is 90 percent Merlot and 10 percent Cabernet Franc. Very flamboyant. Best after 2010. 2,000 cases made. –JS - Rated 93, Wine Spectator
While overripeness, heavy extraction and plenty of new oak were the bywords for the initial garage wines, things had started to change by the 2003 vintage. The goal was then to pick at just the right time, lock in the fruit, adapt maceration to each vintage, age the wine a little...
