2003 Chateau Leoville Poyferre 2nd Growth St. Julien, (1 x Magnum)
The spectacular 2003 Leoville Poyferre exhibits a dense purple color with a touch of lightening at the edge as well as notes of creosote, barbecue smoke, jammy black currants, licorice and spice box. This intense, voluptuously textured, full-bodied St.-Julien possesses low acidity and ripe tannin. Still fresh and exuberant, it is just entering its plateau of full maturity where it should remain for 10-15+ years.
2003 Chateau Leoville Poyferre 2nd Growth St. Julien, (1 x Magnum)
The spectacular 2003 Leoville Poyferre exhibits a dense purple color with a touch of lightening at the edge as well as notes of creosote, barbecue smoke, jammy black currants, licorice and spice box. This intense, voluptuously textured, full-bodied St.-Julien possesses low acidity and ripe tannin. Still fresh and exuberant, it is just entering its plateau of full maturity where it should remain for 10-15+ years.
| Producer | Chateau Leoville Poyferre |
|---|---|
| Sub-Region | St. Julien |
| Region | Bordeaux |
| Country | France |
| Vintage | 2003 |
| Colour | Red |
| ABV | 14.00% |
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Inside Bordeaux
A Cabernet Sauvignon dominant blend, this is young, still knittted down but extremely charming, and again very classic, more so than you might expect from a vintage with this heat during the growing season. Plenty of cassis, bilberry, blackberry fruits that are ripe but not overly so, still with texture and juice. Suprisingly fresh with tannic hold along with grilled cedar, cinammon and turmeric spice, not at all what you might expect, and I’m going to call this as one of the best examples of the 2003 vintage that you will be able to find – and clearly having a moment, as this is an upscore from the last time I tasted it. One to open and to enjoy over the next five years but no great rush. Harvest 11 September to 26 September. 80% new oak.
93 Points / Drinking 2021 - 2035
By Jane Anson / September 2021
Vinous
The 2003 Léoville-Poyferré has always been one of this infamous vintage’s success stories. Perhaps in recent years it has lost some of its vigour on the nose with black plum, brown spices, leather and that light Bovril aroma, but there is better delineation than many others. The palate is medium-bodied with supple tannins and quite savoury. It is beginning to show some dryness and little monotony on the finish. I wonder whether its best days are behind it? Still a very decent showing however. Tasted at the Léoville-Poyferré vertical at the château with Sara Lecompte Cuvelier..
91 Points / Drinking 2021 - 2032
By Neal Martin / September 2022
Vinous
(a blend of 70% cabernet sauvignon, 25% merlot and 5% petit verdot) Bright medium ruby. Brooding, superripe aromas of black cherry, minerals and chocolate, with a whiff of game. Dense and very ripe, with an explosion of chocolatey fruit in the mid-palate. Despite its sheer size, this is elegant and shapely claret in the making, and not at all deficient in acidity. Ultimately more suave than the 2002, thanks to its lusher texture. Finishes with big but ripe, mouthdusting tannins and superb breadth and persistence.
91-94. Points
By Stephen Tanzer / May 2004
Vinous
Bright ruby-red. Exotic cedary oak, graphite, redcurrant and licorice liqueur on the nose. Dense, lush and sexy, with exotic coconutty oak tones and harmonious acidity. As sweet as this is, it manages to maintain its balance. Finishes seamless and very long, with big but thoroughly ripe tannins and very good verve.
91-93 Points
By Stephen Tanzer / May 2005
Vinous
Medium ruby-red. Extravagant aromas of currant, loam, leather and graphite; like the 1990 in its roasted character. Then sweet and dense but with surprising aromatic lift in the mouth, not to mention considerable power. Liqueur-like black fruit, licorice and mineral flavors really stain the palate. Cuvelier maintained that this vintage was not acidified. The cabernet acidity, he said, was healthy and the grape skins gave up their acidity slowly during the vinification. A very impressive showing, and built to last.
92 Points
By Stephen Tanzer / May 2006