
2003 Chateau Laroque
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- Most Recent Global Avg Price (ex-tax)
- $ 30 / 750ml
- From January 2024
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3.5 from 10 User Ratings
- 6 Critic Reviews
- Style Red - Savory and Classic
- Grape Variety Bordeaux Blend Red
- Food Pairing Beef and Venison
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Critic tasting note: (2003 vintage) "Thick and rich with loads of berry, milk chocolate and meat. Full body with velvety tannins and a long finish. Layered. And ready." - James Suckling
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Details
- Classification
- Saint-Emilion Grand Cru Classé
- Drinking Window
- 2006-2025
- Alcohol ABV
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0.0%
- Sweetness
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Dry
- Maturation
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Oaked
- Oak Type
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French
- Ownership
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Beaumartin family
- Closure Type
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Cork
- Vineyard Notes
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Terroirs: Plateau made up of chestnut-coloured and red clays over asteria limestone with east-facing terraces and west-facing slopes of very chalky, fine blueish clays. VINEYARD 61 hectares (151 acres) of old vines from massal selections - Merlot and Cabernet of over 50 years old.
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- Winemaking
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Vat-filling using gravity flow and whole uncrushed berries. Plot by plot vinification in small capacity concrete vats. Gentle extraction via a mix of punching down of cap and pump-overs. Protective macerations aiming for more flesh and salinity.
Read more
- Ageing
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Reductive ageing on fine lees partially in barriques and partially in large French and Austrian oak casks (50% of new wood). 1st racking after 6 to 10 months ageing (before the summer); the 2nd one year later, before the bottling.
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Suggested Dishes to Pair With This Wine
- Lamb kreatopita Starter Course
- Meat in filo pastry
- Contains: lamb mince
- Greek
- Argentine flank steak Main Course
- With pomegranate, Roscoff onions and bone marrow
- Contains: beef
- Argentinian
- Hereford T-bone Main Course
- Marbled and tender
- Western
- Beef sirloin Korean BBQ Main Course
- Contains: garlic, sesame oil, ginger
- Korean
Details
- Classification
- Saint-Emilion Grand Cru Classé
- Drinking Window
- 2006-2025
- Alcohol ABV
-
0.0%
- Sweetness
-
Dry
- Maturation
-
Oaked
- Oak Type
-
French
- Ownership
-
Beaumartin family
- Closure Type
-
Cork
- Vineyard Notes
-
Terroirs: Plateau made up of chestnut-coloured and red clays over asteria limestone with east-facing terraces and west-facing slopes of very chalky, fine blueish clays. VINEYARD 61 hectares (151 acres) of old vines from massal selections - Merlot and Cabernet of over 50 years old.
Read more
- Winemaking
-
Vat-filling using gravity flow and whole uncrushed berries. Plot by plot vinification in small capacity concrete vats. Gentle extraction via a mix of punching down of cap and pump-overs. Protective macerations aiming for more flesh and salinity.
Read more
- Ageing
-
Reductive ageing on fine lees partially in barriques and partially in large French and Austrian oak casks (50% of new wood). 1st racking after 6 to 10 months ageing (before the summer); the 2nd one year later, before the bottling.
Read more
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Vintage quality: Good
Current condition: Ready to drink
The 2003 vintage for Bordeaux was very good despite the extremely hot weather conditions.
The year saw unparalleled record-breaking heat which creating a vintage that was extraordinary for dividing critics as well as producing great wine.
The growing season was intensely...
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