Chateau Ducru-Beaucaillou 2003

Professional Ratings

• 97 Wine Spectator
  Intense aromas of blackberry, currant and cherry. Full-bodied, with masses of big, velvety tannins and a finish that lasts for minutes. A blockbuster. A classic big, juicy claret. Best after 2012.
• 94 Robert Parker's Wine Advocate
  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 crème 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.
• 94 James Suckling
  Lots of aromas of roasted fruit, such as blueberries and raisins, and spices. It has full body with plenty of velvety tannins and a long, slightly chewy finish. Needs another two or three years to come together but outstanding now.
• 91 Wine Enthusiast
  This is a solid, powerful wine packed with tannins and heavy black fruits. As so often, Ducru is taking its time, and this wine is still knitting itself together. But in future years, watch for the generosity, the richness as well as the finesse and freshness.
• 91 Wine & Spirits
  The initial scents of molasses and sweet fruit give way to an equally black, but more complex and potent wine with air. It's extremely ripe, with the scent and feel of fruit skin in the tannins-almost pruney. But there's also a sense of stature and elegance, a supple wine that should prove itself around ten years of age.