Tasting Notes
JancisRobinson.com – 15.5
A rainy winter built up soil water reserves while a hot March led to early budbreak and flowering (2 weeks ahead). Temperatures continued to rise throughout the summer, leading to extreme heat in August. A good rainfall in July kept the vines evolving and re-invigorating late summer showers (from 16 August) brought cooler nights, and aided the final ripening phase. September saw a return to warm vs hot temperatures, and the fruit was harvested early, with ideal conditions in September. Harvest: 15 September – 25 September. 80% Cabernet Sauvignon, 20% Merlot. 18 months in new French oak. Bruno Borie added that they were going to start leaf thinning in June but held back when the saw how hot it was, and the danger of sunburn.Browning garnet. Mature undergrowth is prominent here. Dusty and black-olive aroma. Firm, thick tannins in the mouth even if they are now smoothed. A bit abrupt on the finish and not much freshness. A tannic block in the mouth without enough freshness for balance. (JH)
Anticipated maturity: 2013-2028
Vinous – 93
The 2003 Ducru-Beaucaillou, picked 15-25 September and matured in 90% new oak, has a ripe and opulent bouquet with lavish black fruit, fresh fig, dates and a touch of liquorice, though here is no sense of over-maturity here. It is fresher than a lot of 03s that I have recently tasted. The palate is well balanced with supple, rounded tannins. There is a real candied essence to this Ducru-Beaucaillou, with quite a pronounced liquorice finish that you want to go back to. This is ageing well – one of the better wines of this infamous growing season. Tasted at the Ducru Beaucaillou vertical at the chateau.
Anticipated maturity: 2021-2040
Robert Parker – 94
Produced the very first year that Bruno Borie took over management of the estate, there was no leaf thinning in July during this notoriously hot summer, allowing for more shade on the bunches. Medium to deep garnet in color with a touch of brick, the 2003 Ducru-Beaucaillou reveals opulent notes of Indian spices, cigar box, sandalwood and licorice with a creme de cassis and plum preserves core plus a hint of rose oil. Medium to full-bodied, the palate has a firm, chewy texture and lovely freshness delivering a very long, spicy finish.
Anticipated maturity: 2020-2036
