Vinous (89-92)

Saturated red-ruby. Aromas of cassis, black cherry, mineral and flowers. Quite primary and a bit youthfully tough and angular, with little early sweetness. A distinctly muscular wine, best today on the long finish, where the black fruit flavors outlast the serious tannins. I may be underestimating this.

Vinous (88-91)

(from a 1940 planting) Ruby-red. Very complex, rich aromas of raspberry, smoke and coffee; strong torrefaction element. Very rich, lush and sweet, with a strong coffee flavor in the mouth. Finishes with substantial but soft tannins.

Vinous - Stephen Tanzer (88-90)

Subdued but sweet nose hints at violet and new oak (40% of the wine is aging in new barrels until the September racking). Sweet flavors of red berry liqueur and new oak. Full for this, and sweet and long on the ripe back end.

Vinous (88)

Good deep red. Raspberry and underbrush on the nose. Fat, lush, sweet and opulent; chunkier than the Chambolle villages but not roasted. In fact, this big boy has the extract for aging.

Vinous - Stephen Tanzer (90-92)

Good red-ruby. Complex, wild aromas of blackberry, violet, minerals, smoke and underbrush. Very dense and sappy, with impressively intense flavors of blackberry and crushed stone. The strongest but also the most austere of these young 2003s, with the explosive finish featuring a whiplash of black fruits and crushed stone.

Hail from one of Burgundy's most esteemed vineyards, the Henri Rebourseau Charmes-Chambertin Grand Cru 2003 is a French fine wine drenched in tradition and unparalleled craftsmanship. Generated under the gazing eye of seasoned vintner, Domaine Henri Rebourseau, this exquisite creation features full-bodied, sophisticated notes of ripe black fruit, sizzling spices, and enduring minerality. The 2003 vintage doubly fosters a harmonious fusion of silky tannins and a vibrant, concentrated palate.

Produced in the exceptional terroir of Gevrey-Chambertin, the Henri Rebourseau Charmes-Chambertin Grand Cru 2003 was meticulously cultivated with traditional winemaking methods, favouring natural yeast fermentation and maturation in French oak barrels. The limited production makes it a highly sought-after gem for any discerning wine enthusiast.

The Henri Rebourseau estate prides itself on their sustainable approach to viticulture, preserving precious biodiversity and guaranteeing the paramount expression of their prestigious terroir. Embrace this grand cru's magnificent complexity today, a toast to Burgundy's rich vinicultural legacy.

Vinous - Stephen Tanzer (91-94)

Good bright red. Superripe but reticent aromas of blackberry, bitter chocolate and tar. Densely packed for young Musigny, with flavors of blackberry and blueberry liqueur. At once smooth and juicy. The most backward and classic of these 2003s today-the one that shows the least obvious vintage character.

Vinous (95+)

Deep ruby-red. Very reticent but pure aromas of black raspberry, minerals and menthol. Lush on entry, then precise and backward in the middle, with an almost medicinal austerity and outstanding concentration. This expands and explodes on the back end, coating the palate with black cherry, bitter chocolate and mineral flavors. A rare case of a 2003 that seems as primary as most '04s are today, and that will require extended bottle aging. One of the early superstars of the vintage.

Vinous (93)

(this was bottled in May of 2005, whereas all of the above 2003s were bottled during the summer of 2004) Steely aromas of pineapple, stone, spices and mint; shows a distinctly metallic minerality. Then sweet, dense and rich, with outstanding depth of pineapple and stone flavors. Expands impressively on the back half, and finishes with resounding persistence and great purity. Accessible already but should be better with another couple years of aging. Very suave Montrachet. This wine should not explode now and then fade away, notes Frederic.

Vinous (88)

Medium yellow. Less vintage-typical aromas of orange, nutmeg and flint. Then more vibrant in the mouth, with a fine-grained texture and enticing floral lift. A bit warm on the end, but finishes with very good thrust and length. This has finesse for a 2003.

Vinous - Stephen Tanzer (90-93)

Expressive, musky aromas of peach, lime, quinine, white flowers and spices. Fat, chewy and very rich, with more depth of flavor than the foregoing 2003 samples. The captivating floral quality carries through in the mouth. A distinctly palate-coating wine with excellent stuffing and length.

Vinous (95)

Bright ruby-red. Knockout nose combines strawberry, underbrush, minerals and stone; like a fully ripe essence of Clos de la Roche. Superconcentrated and sweet, with the wine's distinct minerality giving it class and definition. Superripe but not over the top. Silky and full; a nobler version of the superb Combottes. Finishes tannic, minerally and very long, with a lingering juiciness. Captures the great potential of this vintage.

Vinous (94+)

Bright, deep red. Musky, slightly reduced aromas of raspberry and minerals. Offers a compellingly silky texture and lovely sweetness but comes across as youthfully closed today, even a bit reduced. But this boasts superb concentration and purity of flavor and a very long, harmonious finish. I'd give this a good eight to ten years in the cellar.

Vinous (91+)

Deep ruby-red. Slightly reduced, reserved nose hints at superripe dark fruits and roasted nuts. Extremely ripe but a bit youthfully stunted, with slightly roasted, chocolatey flavor. Solid and chewy, but not revealing its personality today. Finishes with substantial tannins. Today I don't find a lot of verve.

Vinous (91+)

Very dark red. Brooding, slightly reduced aromas of black raspberry, menthol, mint, licorice and leather, plus a distinct impression of liqueur-like dried fruits. Thick, tactile and dry; this very powerful Volnay shows as much soil as fruit today. Strong tannins saturate the sides of the mouth and tongue, mostly neutralizing the wine's sweetness. A large-scaled and extreme style but boasts good freshness. This big boy still needs more time in bottle to soften. I suspect that it will go on for another couple of decades. In response to the extreme heat that summer and the very early harvest at the end of August, Renaud de Villette carried out a shorter-then-normal cuvaison, followed by a relatively short élevage with less new oak than usual. (13.65% alcohol; August 26 harvest; 28 h/h; 3.53 pH)

Vinous (88-91)

(this cuvee had been racked a week prior to my visit) Deep ruby-red. Complex aromas of blackberry, minerals, cracked pepper, roasted herbs, spices, tar and bitter chocolate. Superripe yet cool, with exotic berry and menthol flavors that are currently a bit disassociated. Comes across as quite structured, but I suspect it has been hardened by the recent sulfuring. But this boasts very good flavor intensity, firm tannins and excellent length.

Delight your palate with the exquisite Perdrix Vosne-Romanee 2003, a paramount expression of the world-renowned Burgundy region. Whether an enophile or neophyte, the intricacies of this Pinot Noir will arrest your senses. The masterful craftsmanship of Perdrix brings out a smooth, full-bodied taste, nylon marked notes of ripe red fruits and an alluring earthy musk, elegantly embodying the terroir of its Vosne-Romanee origin.

Hailing from the vibrant soils of the Côte de Nuits, the 2003 vintage shines through, bearing testimony to the winemaker’s deftness and dedication. Aged to perfection in oak barrels, this wine's character has evolved over time, showcasing the rich complexities inherent to this stunning vineyard.

Invest in the Perdrix Vosne-Romanee 2003 for an unrivalled tasting experience, authentic to its deep-rooted Burgundy heritage. A sublime reflection of its illustrious lineage, it is indeed a testament to the artistry of the revered domain of Perdrix.

Vinous (88-91)

Exotic liqueur-like nose; in a slightly oxidative phase today. Dense and plump, with a captivating honeysuckle flavor. Shows good depth and power, not to mention length, but finishes with a trace of alcoholic bitterness. Still, Noel and I agreed that this, like the Ruchottes, is more typical for its site than most of his other 2003s. (Ramonet's Bienvenue-Batard-Montrachet showed a more exaggerated nut skin character and was impossible to assess with confidence, while the impressively fat Le Montrachet was rather heavy as well as a bit tired. I will report on these wines next year after they're in bottle. ).

Vinous (90)

Pale yellow. Pure aromas of lemon, spices and stone. Supple, round and silky, with very ripe but bright flavors of apple, pear and citrus fruits. Impressively fat, rich and seamless premier cru with excellent length. This was bottled the day before I tasted it but was not yet showing any evidence of shock.

Vinous (90+)

More exotic aromas of grapefruit and lime oil. Fat and round in the mouth but distinctly closed today; comes across as less filled in than the Clos, and drier in style. This was a knockout from barrel a year ago, but today I find more texture than terroirBut then this was bottled on the morning of my visit.

Burghound (90-93)

The quality here is far superior to the preceding wines as this is aromatically rich, intense and utterly classy with robust yet remarkably fine and refined flavors that combine power, weight and depth in a ripe but elegant package. Lovely stuff and this is really most impressive.