2003 E. Guigal "Château D'Ampuis" Côte-Rôtie
Robert Parker's Wine Advocate
A wine I’ve been lucky enough to have numerous times recently, the 2003 Cote Rotie Chateau d’Ampuis is an off-the-hook effort that gives up plenty of plum sauce, smoked duck, licorice, tar, vanilla bean and violet aromas and flavors. Never acidified, it has awesome freshness and focus to go with full-bodied richness, a hedonistic texture and a blockbuster-styled finish. While it’s not for those craving delicate-styled aromas and textures, I think it’s a gorgeous effort that will continue to drink nicely over the coming decade or more. (JD)
Even though there's loads of fig, mocha and spice up front, this is really holding back, with a dense core of tar, black licorice, espresso and bittersweet cocoa held in check by some serious grip. The minerality is also there, and this should blossom in the cellar. Best from 2009 through 2018.
Stephen Tanzer's International Wine Cellar
Deep ruby. Fresh raspberry and boysenberry aromas complicated by floral and roasted herb accents. Silky in texture, with deep, jammy dark fruit flavors and subtle bracing acidity. Impressively fresh for the vintage, finishing sweet and very long.
A cherry-picked blend of six estate parcels, the 2003 Château d’Ampuis fills the gap in the Guigal hierarchy between the largely négoce Brune et Blonde and the single-vineyard bottlings. Aged 38 months in new French oak, there’s an understandable layer of vanilla and spice, but also layers of lush berry fruit. Creamy and rich, with a long, surprisingly elegant finish. Drink now-2020.