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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. Drink it over the next 4-5 years. Drink 2014-2019
While rich and dense, the medium to full-bodied 2003 Trotanoy is also hard, tannic, and in need of 3-5 years of bottle age. Its deep ruby/purple color is accompanied by sweet scents of licorice, road tar, earth, and black cherries. Rich and concentrated with moderately high tannin, it should be at its finest between 2009-2020.
The 2003 Trotanoy has put on weight since last year and seems a somewhat safer bet than it did when I tasted it nine months ago. Still muscular, chewy, potent, and structured, and somewhat atypically tannic and dense for a 2003 Pomerol, it boasts a deep ruby/plum color in addition to a big sweet nose of black fruits, road tar, saddle leather, and hot rocks. Some black cherries and meaty notes also emerge as the wine sits in the glass. Medium to full-bodied, powerful, and chewy, it needs 2-5 years of cellaring, and should last for two decades.
One of the most virile, muscular, formidably tannic offerings of Pomerol (somewhat atypical for the vintage), the heady, full-bodied, powerful Trotanoy will need 4-6 years of cellaring. The tannin borders on being rustic, but there is a lot going on in this deep ruby/purple-colored 2003. Hints of scorched earth, multi-vitamins, black cherries, new saddle leather, and earth emerge from this impressive claret. The harvest was freakishly early, with the Merlot picked on September 2-4, and the Cabernet Franc on September 9. Anticipated maturity: 2008-2017.