A bold, opulent Sauternes from the legendary Lur-Saluces family (former owners of Château d’Yquem). The hot 2003 vintage delivers a rich, full-bodied wine packed with luxurious flavours of honey, crème brûlée, candied apricot and tropical fruit, wrapped in thick, silky texture. Lower acidity and intense botrytis give a decadent, almost flamboyant character — a style lovers of powerful sweet wines will adore.

The Wine Advocate | RP 88-90
Published: Apr 26, 2004

It is against my better judgment to taste the sweet wines of Barsac and Sauternes at such an early age, as I find they typically require at least 12 months to reveal the definition/delineation so essential in these creamy, creme brulee, and honeysuckle-flavored offerings. Nevertheless, because this vintage is so highly regarded, I tasted through most of the top estates. The 2003s appear to be somewhat in the style of the 1990s, with high levels of residual sugar (higher than 2001 for the most part) as well as botrytis, low acidity, and fat, full-bodied personalities. This region’s harvest began extremely early (early September), and was completely finished within three weeks. It does not appear that the nobleness and racy richness of the 2001 vintage will be found in the 2003s, but readers who like the big, flamboyant, over the top style of the 1990s will enjoy the 2003s even more than I did. Unlike most of my red wine tastings, this offering was only tasted once. Readers should keep in mind that this a very early, pre-bottling judgment from very unevolved wine that is not nearly as defined and easy to evaluate as the reds.

Jancis Robinson | JR 17.5
Published: Nov 3, 2005
Drink: 2015-2030

Heavy. Not quite enough lift. Very, very big. Very dense, but I would like a little more acidity. Massive! For weightlifters.

Technical Specs

Alcohol: 13.0–13.9%
Closure: Cork
Vintage: 2003
Grape Varieties: Sémillon and Sauvignon Blanc
Oak: French oak
Ageing: 3 years in French oak barrels
Residual Sugar: Approximately 132 g/L
Producer: Château de Fargues – Lur-Saluces Family
Region: Sauternes, Bordeaux, France
Appellation: Sauternes AOC
Classification: Sauternes Cru Classé

Serving Temperature: 8–12°C, ideally around 10°C to balance the wine’s sweetness with its acidity and freshness
Decanting: 30–60 minutes, if desired
Food Pairing: Excellent with foie gras, blue cheeses, roasted poultry, tarte Tatin, apricot and tropical-fruit desserts.