2003 Cote Rotie

Medium ruby color. Very ripe and full on the nose, with rich, slightly roasted aromas of singed plum and dark cherry, flowers, wild herbs and grilled meat. Thick, velvety and powerful, with dense, jammy dark berry flavors. Big and chewy on the back, the roasted notes repeating. Impressive for its size and extract, and sure to impress those who crave superripe, thickly textured wines.

Cote Blonde component: Bright ruby-red. Roasted redcurrant, black cherry, roasted nuts and licorice on the nose. Quite tightly packed today but already reveals its considerable sweetness of fruit. A bit oaky. Finishes long and sweet, with substantial torrefaction. Cote Brune component: Red-ruby, not quite as dark as the Cote Blonde. Reticent aromas of iron, leather and game. A bigger, richer and sweeter sample, with mouthfilling flavors of dark red fruits. Spreads out horizontally on the long aftertaste. Component #3, a single second-year barrel from four-year-old vines. Bright ruby. Enticing aromas of smoked meat, gunflint, leather and woodsmoke. Lush and wild on the palate, with classic flavors of leather, pepper and woodsmoke. The Ogiers bought this land in the lieu-dit Besset, located across from Grandes Places, and planted the vines. Clearly a site to watch. An approximation of the final blend: Red-ruby. Complex, musky aromas of raspberry, black cherry, chocolate and leather. Supple, nuanced and full, with very sweet yet youthfully shy flavors of lightly roasted red fruits, leather and game. Finishes long and sweetly oaky.