Region | |
---|---|
Subregion | France > Bordeaux > Sauternes and Barsac |
Colour | Sweet White |
Type | Still |
No tasting note given.
Ex-chateau bottle tasted blind in Sauternes. There is an adhesive-like scent on the nose of the Lafaurie-Peyraguey '03, with almond and vanilla infusing the orange and marmalade scents. There is certainly a lot of glycerol here. The palate is nicely composed on the entry and the oak appears more integrated than on the nose, allowing the marmalade, fig jam and spicy flavors to flourish on the viscous finish. This is a slight improvement upon previous bottles that I have tasted. Drink now-2019.
Very, very intense aromas of dried apricot and lemon. Honey, syrup and Golden Delicious. Full-bodied, viscous and very sweet. Pour it on pancakes. Love it. And drink it. Who can wait? Best after 2010. 6,250 cases made. (JS) Mar 31, 2006
Rather muted nose, but with a very good botrytis component. Relatively light, but definitely racy with really good acidity. Some green notes.Drink 2012-2025. Date tasted 3rd Nov 05
Lafaurie-Peyraguey has produced some of Sauternes' most powerful wines for more than two decades now. The 2003 is no exception. Bordeaux's hottest summer on record produced a full-bodied dessert wine with incredibly intense apricot and honey aromas. The château uses more than 90 percent Sémillon to achieve that concentration, planted on 100 acres of gravel that surround an imposing 13th century fortress château. 6,250 cases made.
It is against my better judgment to taste the sweet wines of Barsac and Sauternes at such an early age, as I find they typically require at least 12 months to reveal the definition/delineation so essential in these creamy, creme brulee, and honeysuckle-flavored offerings. Nevertheless, because this vintage is so highly regarded, I tasted through most of the top estates. The 2003s appear to be somewhat in the style of the 1990s, with high levels of residual sugar (higher than 2001 for the most part) as well as botrytis, low acidity, and fat, full-bodied personalities. This region’s harvest began extremely early (early September), and was completely finished within three weeks. It does not appear that the nobleness and racy richness of the 2001 vintage will be found in the 2003s, but readers who like the big, flamboyant, over the top style of the 1990s will enjoy the 2003s even more than I did.
Unlike most of my red wine tastings, this offering was only tasted once. Readers should keep in mind that this a very early, pre-bottling judgment from very unevolved wine that is not nearly as defined and easy to evaluate as the reds.
It is against my better judgment to taste the sweet wines of Barsac and Sauternes at such an early age, as I find they typically require at least 12 months to reveal the definition/delineation so essential in these creamy, creme brulee, and honeysuckle-flavored offerings. Nevertheless, because this vintage is so highly regarded, I tasted through most of the top estates. The 2003s appear to be somewhat in the style of the 1990s, with high levels of residual sugar (higher than 2001 for the most part) as well as botrytis, low acidity, and fat, full-bodied personalities. This region's harvest began extremely early (early September), and was completely finished within three weeks. It does not appear that the nobleness and racy richness of the 2001 vintage will be found in the 2003s, but readers who like the big, flamboyant, over the top style of the 1990s will enjoy the 2003s even more than I did.Unlike most of my red wine tastings, this offering was only tasted once. Readers should keep in mind that this a very early, pre-bottling judgment from very unevolved wine that is not nearly as defined and easy to evaluate as the reds.
This is amazingly long, with loads of coconut, apple, peach and honey character. Incredible. Full-bodied, very sweet. Truly wonderful. One of my favourites. A wine you must buy.