The 2003 vintage in Bordeaux was a very sunny one. The memory of the scorching heat, particularly notable during the first two weeks of August, is still fresh in our minds. However, the rainfall was distributed throughout the season, allowing the vines not to suffer too much from the drought and the heat. The more temperate month of September allowed the grapes to complete their maturation and to obtain an excellent aromatic potential.
Blend of the 2003 vintage: Cabernet Sauvignon, Merlot, Cabernet Franc.
The robe is a deep and sustained color, with brilliant tiled reflections.
The nose offers a warm and very complex bouquet, with notes of very ripe black fruits, kirsch cherry, wood and cinnamon, supported by a floral and mentholated touch.
Introduced in the mouth, it is fleshy, silky and particularly aromatic, delivering fruity and peppery flavors. The tannins are generous and elegant, making it stretch out for a long time and giving it a lot of freshness. The finish is long and persistent, signing a particularly distinguished Saint-Julien.
Food and wine pairing:
Château Léoville Poyferré 2003 will go very well with grilled leg of lamb, fillet of beef in a Madeira crust, boar leg confit, fillet of wild boar with beet butter and chanterelle mushrooms or duck breast with a Pinot Noir sauce.
For a pairing with cheese, choose uncooked pressed cheeses: Edam, Gouda, Saint-nectaire, morbier, Tomme de Savoie or Salers.
For dessert, enjoy it with a tiramisu, a milk chocolate and hazelnut dessert or an Opera cake.
Ageing potential and tasting:
Château Léoville Poyferré 2003 can still wait in the cellar for another 5 to 6 years to refine its great potential, which will always be perceptible.
However, it is ready to be tasted now. To do so, take care to open the bottle in the serving room at room temperature and to decant it ideally 6 to 7 hours before tasting.
The bottles will be kept in the cellar protected from light, lying down, at an optimal hygrometric degree of 70%.
