Dunc,

I am sure you have mentioned this wine before on here ??

Just picked up two bottles of the 2003 vintage for £7.00.
Not had many 03 over the last 3-4 years though but it was too cheap not to buy the last two bottles.

Any thoughts Dunc ??

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He who knows all the answers has not been asked all the questions.

Richard,

I've downgraded any further potential for keeping, since posting here last time.

This 2003 is pretty ripe, it is a Listrac on the Moulis border. The vineyard slopes at Fonreaud have in my experience given rise to a riper wine than other CBs there; A good wine young, in a dull or indifferent vintage, such as the lack lustre 2007.

This '03 wine is rich but not very complex, and finish tails off promptly. Great depth of dark fruit "mouth full" but it will go flabby if you leave it lying around in the glass. Takes about 30 minutes to 1 hour to fully open. Put in fridge overnight to keep its freshness 'alive'.

Open on a Friday, enjoy that evening, and finish on the Saturday. Lovely and easy claret flavour though, good standard and the '09 vintage is £14 at the mo in the Tesco 2009 Bordeaux gallery.

I like this Listrac which is not burnt baked or cooked in this hot vintage. They must have picked early. The wine does go soft and loses its backbone on the 3rd day. Enjoy this year, I'm certain that the wine is now at the top of its game, and futher keeping after Christmas could be detrimental.

For £7 at the CoOp, you have done very well. Enjoy your bargain. I would have snapped them up. A Quality Quaffer for sure

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Duncan

Dunc, just opened one.
Still good tannic presence with red currant up front followed by a warm spice finish.
Nose is rather dull though.
OK wine shall observe over the coming hours and again tomorrow.

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He who knows all the answers has not been asked all the questions.

Nose has opened up with a touch of pluminess with a smoky edge.
Still spice warmth with more depth on the finish.
This I guess is about its peak now after being open since 7pm.

Will drink the other bottle up in the next few weeks.

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He who knows all the answers has not been asked all the questions.

Rich,

From what you have said, the wine has kept well while in the CoOp's warehouse.

** Just in time for this Listrac claret on the '03 - don't you think ? And, the wine built some depth with warm spice during the first hour or so. That is a good result.
I didn't remember the nose being a little benign on 1st opening.

Be sure to keep very cool until tomorrow, so introduce to room temp with the cork in, and then pour. That tannic presence does not want to be allowed to mellow out. For me, the wine's tannic cut on the palate is keeping this claret perky. I think 2010 / 11 may have been the best drinking window for this '03 ? But I didn't have any then, so .....

Not far up the road, and another CB on similar terraine, the last **Pavillion de Luze '03 (Marg CB) was going a bit soft. General CB's are not holding so well on the '03 apart from up north in St Estephe, all around de Pez where they have more structure and it was slightly cooler conditions. The very solid Chasse Spleen '03 would be ready though

I have one left myself, so I'll join you in a couple of weeks time.

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Duncan

I too have 1 left so am interested to hear both your opinions of this

Chaps,

Hi, I preferred day two, the wine has mellowed out a touch and has more black berry silkiness coming through. the spicy edge has vanished nice drop indeed.

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He who knows all the answers has not been asked all the questions.

Hedgerow nutty from pippy bramble with some spice is the textbook flavour for a good old vine Listrac.

Other than "Spicy edge had expired". Your bottles perhaps ? Were in a colder stockroom in your part of the country. Claret keeps very well in Scotland Think of the Victorian cellars in Edinburgh, for past decades a mecca for good Bordeaux shippers.

For 7 knickers, 'you done good boyo'

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Duncan

Ten years on from vintage and it's time to drink up
Slightly dusty cigar box note leads to soft sour cherry fruit and smooth tannins
This is a nice example of claret but won't blow your socks off and craving another bottle

I've downgraded any further potential for keeping, since posting here last time.

Shez, too right - I took my last one on the patio table in the heatwave - cooling the wine a bit, gave it a perky lift. I liked it cooled down 12 -13C, as I do a full & soft rioja when it's hot. Guests liked the wine - so a winner for the money.

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Duncan