Château-Leoville-Poyferre St. Julien 2003

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Classified as a Second Growth in 1855, Léoville Poyferré is planted to 65% Cabernet Sauvignon, 25% Merlot, 8% Petit Verdot and 2% Cabernet Franc, and has an average vine age of 25+ years. Under the guidance of consulting oenologist Michel Rolland, Léoville Poyferré has made great strides in recent years with the elevated use of new oak and modernizations in the cellars. The estate is considered to have enormous potential and the ability to make profound red wines.
Category Red Wine
Country France
Region Bordeaux
Appellation St. Julien
Brand Château-Leoville-Poyferre
  • wa98

Wine AdvocateI have had this wine three times out of bottle, rating it 97 once and 98 twice. It is a colossal success and a potential legend in the making. Its saturated, dense inky/blue/purple color offers up notes of crushed rocks, acacia flowers, blueberries, black raspberries, and creme de cassis. A synthesis of power and elegance, this multi-layered wine has spectacular concentration, sweet but high tannin, and low acidity A stunning effort that showcases this legendary terroir, it is a brilliant, brilliant success. The quintessential Leoville Poyferre? Anticipated maturity: 2009-2030.

Robert Parker, April 2006
  • ws95

Wine SpectatorPure cassis on the nose. Impressive. Full-bodied, thick and powerful, with loads of fruit and big, velvety tannins. Goes on for minutes on the palate. Huge wine. Very, very impressive. This is one of the big surprises of the vintage. Best after 2012. 19,165 cases made.

James Suckling, March 31, 2006
  • we93

Wine EnthusiastA huge, opulent wine that packs sweet, rich tannins and spicy fruit. In the midst of all this decadence, though, is a kernel of tannic dryness. This estate, long the weakest of the three Lèoville wines, is now back in top form.

Roger Voss, May 1, 2006
  • st92

International Wine CellarMedium 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.

Stephen Tanzer, March 2006