Petrus Pomerol Grand Vin 2003 cheese When the Viognier ripes slowly

When the Viognier ripes slowly

including skin

I could not help but notice one of the highest measured dry extract numbers I have ever seen in a wine with the 1998 Redigaffi -- 39 grams per liter

It tastes like any other cut of beef but this soft-textured cut melts in your mouth

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Petrus Pomerol Grand Vin 2003 cheese When the Viognier ripes slowlyAn early September harvest in this hot year produced a 2003 that has reached full maturity. It offers notes of roasted coffee, melted chocolate, figs and black cherry jam. There are some rustic tannins in the finish, but this expansive, rich Petrus displays far more intensity and complexity than most expected given the difficulties in Pomerol in 2003. It should be consumed over the next 4 6 years. WA 93