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Colgin Red Ix Estate 2003

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2003 Vintage

499.99 USD

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Colgin Red Ix Estate (2003)
Snoothrank: What is SnoothRank?
4.5 Star Rating

Starting at: $210.00
6 Reviews

Winery:
Colgin
Varietal:
Bordeaux Blend
Region:
USA > California > Napa
Type:
Red Wine
Drink Dates:
Drink Now - 2018
UPC:
 

User Tags:  berry, fruit, color descriptors, closed, nose, caramel, intense, young, rich, bramble fruits 


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What to Expect

The classic Bordeaux blends rely on either Merlot or Cabernet Sauvignon for the bulk of the wine with additions of Cabernet Franc, Petit Verdot, and Malbec helping to add complexity, color, body and structure to the finished wine.

Winemakers Notes

2003 IX Estate Red Wine
Intense dark sweet fruits, mocha, toast, dark chocolate and vanilla bean along with potent chalky, yet silky tannins are delicious right now, but will mature beautifully. Drink 2008 through 2025+. Service: Decant up to 1 hour ahead of time at a temperature of 55 to 65F. Food Pairing: Bone marrow on grilled beef.

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Reviews

Rating: 93/100 - As reviewed by International Wine Cellar in Issue 126, May/June 2006 ($175) Ruby-red. Explosive aromas of black raspberry, minerals, graphite and flowers. Wonderfully sweet and dense, with a superripe suggestion of maple syrup and a note of hot rocks. Finishes with huge, chewy but well-buffered tannins and a lingering note of caramel. Perhaps the least lively today of these 2003s, but winemaker Aubert notes that the 2003 vintage in general here brought higher-than-average acidity.


 

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Source: Zachy's


"Beautiful scents of crushed rocks, spring flowers, licorice, charcoal, blackberries, and cassis are stunningly pure and complex...opulent, intense, well-balanced, compelling, full-bodied wine..." WA 12/06.


 

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Source: Vinfolio


In stock limited


April 2009

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James Laube

Wine
Spectator

Rating: 90/100 - As reviewed by Wine Spectator on 11/15/06


 

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Wine Advocate

Rating: 95/100 - As reviewed by Wine Advocate on 12/06


 

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Robert Parker

The Wine
Advocate

Rating: 95/100 - As reviewed by The Wine Advocate in Issue 162


 

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