The deep ruby/purple-hued 2003 d’Armailhac exhibits notes of Asian plum sauce interwoven with creme de cassis, licorice, and roasted herbs. With moderately high yet sweet tannin, an earthy character, and chewy, muscular, deep fruit as well as medium to full body, it should be drunk between 2008-2019.
|Score: 90||Robert Parker, Wine Advocate (164), April 2006|
This wine, which tips the scales at 13.1% alcohol, is a relatively big, soft, plump style of Pauillac with a deep ruby/purple color and a sweet nose of black currants intermixed with licorice, espresso notes, and a hint of coffee. The wine is opulent, medium to full-bodied, chewy, dense, and stylistically seems more approachable and much more seductive than the brawny, muscular 2002. The chateau tends to think this is the best d’Armailhac made in recent memory. The final blend was 65% Cabernet Sauvignon, 20% Merlot, 13% Cabernet Franc, and 2% Petit Verdot. Anticipated maturity: 2009-2020+.
|Score: 89/91||Robert Parker, Wine Advocate (158), April 2005|
This huge black/purple-colored 2003 reveals tremendous opulence, low acidity, and loads of licorice-infused black fruit. A soft, dense, chewy wine (reminiscent of a 1982), it offers tremendous fruit, power, and intensity. The pH is high (3.92) in this blend of 65% Cabernet Sauvignon, 20% Merlot, 12% Cabernet Franc, 3% Petit Verdot. It should be drinkable within 3-5 years of bottling, and last for 15+ years.
|Score: 89/92||Robert Parker, Wine Advocate (152), April 2004|
Loads of blackberries, spices and minerals on the nose. Very rich and thick; this should be excellent.
|Score: 92/94||James Suckling, Wine Spectator (April 04), April 2004|
Deep crimson. Very rich and ripe - even some residual sugar? Then some rusty nail character and some tarry burnt quality. Fairly fast fade. (Average group score: 15.4)
|Score: 16||Jancis Robinson MW, JancisRobinson.com, October 2010|
|Score: 16.5+||Jancis Robinson MW, JancisRobinson.com (April 04), April 2004|
|Score: 15+||Michael Schuster, The World of Fine Wine (1), April 2004|