2003 Trotanoy, Pomerol (750ml)

2003 Trotanoy, Pomerol (750ml)

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Regular price $149.98 Sale

93 points James Suckling
Beautifully intense fruit here, with a raspberry jam and floral character on the nose. Full and round, soft and silky. A very long finish with amazing fruit, almost like a new world wine with its juiciness. Drinking this is pure excitement. (12/2010)

93 points Wine Spectator
Lovely floral, blackberry, jam and cherry aromas follow through to a full-bodied palate with velvety yet firm tannins and a long finish. Very tight and chewy yet balanced and fresh. Best after 2010. (3/2006)

91-93 points Wine Enthusiast
A wine which is dominated by sweet fruit, the sheer exuberance of the fruit dominating the huge, dark tannins. This will be a wonderful, intensely fruity wine (6/2004)

92 points Robert Parker's Wine Advocate
As always, the 2003 Trotanoy is a meaty, burly style of wine, but the tannins have all been resolved. A dark plum/ruby color is accompanied by sweet black currant and mulberry notes intertwined with hints of truffles and earth. This medium- to full-bodied, delicious Pomerol is clearly one of the finest 2003s made in this appellation, whose lighter soils did not fare well in this vintage. Trotanoy’s clay and deep minerality have saved it. (RP) (8/2014)

91 points Stephen Tanzer's International Wine Cellar
Full medium ruby with a hint of garnet at the rim. Sexy aromas of superripe red cherry and blackberry, white pepper and mint. Then rich, creamy and fruit cocktail-like, with compelling sweetness to the red berry and marzipan flavors. This lush, seamless, impressively broad wine retains good verve in spite of its full ripeness and the extremely hot year. Finishes with slightly gritty tannins (an effect of the excessive heat that made full physiological ripeness of the polyphenols tough to achieve) and earth and leather notes. This is one of the few 2003 Bordeaux I truly like and recommend. In 2003, the harvest at Trotanoy began very early: the Merlot was picked between September 2 and 4, and the Cabernet Franc on September 9. 'In a year of furnace-like heat, we were able to preserve some freshness, which was our real merit,' said Jean-Claude Berrouet. (3/2012)