2003 Bordeaux and a few late release 2002s are arriving here at K&L daily, and now is a great time to stock up on some of these bargains. 2002 de Sales, Pomerol ($24.99) The stars of the 2002 Bordeaux vintage are disappearing from our shelves, so this phenomenal bargain has arrived just in time. This is approachable, affordable Pomerol with sweet cherry flavors and berry aromas on a long elegant frame with very fine tannin. We just love it when an underachiever steps up to make a great wine that sells for a song. Good Pomerol usually costs three times as much! 2003 de Pez, St-Estèphe ($27.99) This amazing wine has been a standout at two events already this year: at a large dinner at the University Club in San Francisco, and at my Bordeaux tasting at the store here in the city. Tons of upfront ripe fruit mesh beautifully with earthy aromas and a rich, sweet palate impression. The ripe aspects of the vintage blend well with the brute strength style of this property resulting in the most delicious wine they have made in years. Not to be missed! 2003 Serilhan, St-Estèphe ($19.99) This 40-year-old property has made considerable improvements in the last decades, and you can taste them and more in this fleshy yet forceful bargain. Wine Spectator gave it 89 points and this review: “Aromas of currant, berry and light spice follow through to a full-bodied palate. Thick, jammy texture and a medium finish.” This will age nicely for eight years or so, but we think it is drinking well right now. 2003 Perron, Lalande de Pomerol ($19.99) This tiny estate makes wonderful, ripe and lush wine from 80% merlot and 10% each cabernet sauvignon and cabernet franc. Soils here are sandy and gravelly, ideal for making soft Right Bank Bordeaux. This sweet, round value has very fine tannin and is perfect for tonight or whenever you need a great glass of wine that won’t break the bank. —Steve
Last month I mentioned the super-hyped 2005 Bordeaux vintage and that if you wanted some of these wines to get your name on our waiting lists for these wines. More and more we are hearing about the greatness of the vintage, and the severe allocations of the top wines. If you love Bordeaux and want 2005s, PLEASE ADD YOUR NAME (OR HAVE ONE OF OUR STAFF DO IT) TO THE WAITING LISTS OF YOUR FAVORITE WINES. When the wines are released we will let you know the price and you can then decide if and what to buy. Also look for our blog on our trip to Bordeaux. It may provide some very useful insight into the great value wines of the vintage. As I write this on April 1st, I do not know what to expect when we arrive in Bordeaux on Monday, April 3rd, but I have an idea that we will be greeted with very high prices. —Clyde Beffa Jr
WOW! Talk about a vintage that packs some fruit. Where to start with this incredible vintage? I guess with what was one of my favorite estates in 2002, Châteaux Pedesclaux ($19.99), which was not only good for cellaring but also quite inexpensive. The 2003 Château Pedesclaux ($20.99) continues the classic Pauillac style with great balance and a very elegant finish that keeps going like the energizer bunny. Cherry, anise as well as a bite of dusty quality on the nose reinforces my opinion that this estate has changed for the better. Cellar or drink today. 2003 Cambon La Pelouse, Haut-Medoc ($17.99) has also just arrived and is showing great. Slightly closed on the nose, it packs tons of red fruit, currant and a bit of cocoa. It’s very clean, elegant but also shows oak and tannins on the finish. Decant or keep for the next 5-10 years. If you’re looking for something that you don’t have to wait for, the 2003 Château La Fleur, St-Emilion ($26.99) is right for you. Talk about ripe berries, sweet plum, raisin, very rich cocoa, great texture. Decant for a short period and enjoy! Will also cellar for the next five years. How about a sweet tooth to finish the day? The 1997 Château Guiraud ($46.99) is a steal for the vintage. Great richness, pineapple, coconut, and spices come to mind. Balance of the fruit, botrytis and the acidity ensure that this sauternes will last in your cellar. —Alexandre Brisoux
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