2003 d'Aiguilhe, Côtes de Castillon

SKU #1026977 91 points Wine Spectator

 *Smart Buys* Aromas of blackberry, spices, chocolate and meat follow through to a full-bodied palate, with lots of juicy fruit. Luscious finish. Gorgeous. This has a new winery, but the clay soil of the vineyards really helped.  (3/2006)

Jancis Robinson

 This was the wine used by coopers Taransaud for the various experimental lots fermented in wooden and stainless steel fermenters shown at a recent Masters of Wine symposium on which I wrote recently in wine news. This wine has always seemed dramatically superior to its appellation and in 2003, grown on limestone, it is a powerful wine: Merlot with 20 per cent Cabernet Franc. Superripe mulberry notes with fine tannins underneath. Opulent.  (4/2005)

Robert Parker's Wine Advocate

 Here is another example of why some of the best value picks, especially from limestone soils in 2003, can offer not only longevity, but delicious drinking. Owned by Stephan von Neipperg, yields in 2003 were 28 hectoliters per hectare, and the final blend was 80% Merlot and 20% Cabernet Franc. Copious notes of white chocolate, espresso roast, black currants and sweet kirsch jump from the glass of this exotic, spicy, fully mature, delicious, round, complex Cotes de Castillon. Consultant Stephane Derenoncourt said that the natural alcohol was 14%. Drink this beauty over the next several years. (RP)  (8/2014)

Stephen Tanzer's International Wine Cellar

 Good dark red. Wild, meaty aromas of currant and leather. The sweetest and fattest of these three vintages, with a smooth, round texture and an exotic suggestion of truffle. But good minerally lift gives firmness to the finish. A very successful 2003 from limestone and clay soil-like owner Stephan von Neipperg's La Mondotte. (ST)  (6/2006)

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Price: $39.99
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Cabernet Sauvignon and Blends

- Cabernet Sauvignon has come a long way from its role as a blending varietal, however dominant, in the wines of Bordeaux. Today it is the most planted red varietal in the world. Identified as a descendent of Cabernet Franc and Sauvignon Blanc, the late-ripening Cabernet Sauvignon needs to be planted in warmer climates to fully ripen. Its small berries can easily be identified for their distinctive blue color, thick skins and high tannins. And while the varietal has its own definitive characteristics: green pepper-like aromas and black currant flavors among them, it is perhaps most prized for its ability to convey terroir, vintage and winemaking. A relatively new varietal, Cabernet Sauvignon started making inroads into the wines of the M├ędoc and Graves in the late-18th century. Today it is also dominant in the up-and-coming Entre-Deux-Mers region of Bordeaux and can also be found in Southwest France. It is the companion varietal to Sangiovese in Italy's Super Tuscans and is planted all over Europe, stretching to lesser-known winegrowing regions like Russia and Lebanon. In the Americas Cabernet Sauvignon has found champions in every nook and cranny of California and among winemakers in Washington, where it complements plantings of Merlot. In South America, Cab thrives in Chile, but can also be found in smaller amounts in Argentina and even in Mexico.


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Alcohol Content (%): 14