2003 Duhart-Milon, Pauillac
Robert Parker's Wine Advocate
Consumers should take note as this estate is clearly benefiting from increased attention from the Rothschilds. The 2003 may be the finest Duhart-Milon made ... ever! A blend of 73% Cabernet Sauvignon and 27% Merlot, it boasts a deep ruby/purple hue in addition to a big, sweet perfume of black fruits interwoven with roasted herbs and meat juice offered in a muscular, full-bodied style. Full-bodied, dense, and well-structured, this stunning cuvee is best consumed between 2010-2030.A spectacular wine, and one that could have been bought for a song when it was released, this blend of 73% Cabernet Sauvignon and 27% Merlot was cropped at 33 hectoliters per hectare. Strutting all of its nobility, richness and majesty in 2014, it boasts abundant notes of cedarwood, creme de cassis, licorice and a hint of lead pencil shavings. Full-bodied, rich, dense and fully mature, it is capable of lasting another 7-10 years. This beauty is a big-time sleeper of the vintage. (RP)
Spicy and gamey, but rich and wonderful on the nose. Full bodied, with round and velvety tannins and a long, sweet tobacco and ripe fruit aftertaste. Decadent and yummy right now, but needs another four or five years.
Blackberry with toasted oak and coffee aromas. Full-bodied, with chewy tannins and a long finish. Lovely texture to this wine. Dense and refined. Very tight right now. One of the best I have tasted from this estate. Best after 2009.
Stephen Tanzer's International Wine Cellar
Bright ruby-red. Blackcurrant, blueberry, black cherry, violet, tobacco, fresh herbs and currant leaf on the slightly medicinal, quintessential cabernet nose. Then broad, fat and rich, with a layered texture and enticing sweetness. Showing its cabernet side today, but this is thoroughly ripe, seamless cabernet.
Lots of toasted, spicy oak on the nose. Sweet, sexy, with lots of exotic Asian spices. Plump, smooth. Drink 2016-36.