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Chateau de Myrat Sauternes 2003

Other Dessert from Sauternes, Bordeaux, France
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      Winemaker Notes

      Subtle nose with saffron and mineral notes. Vivid attack on citrus zest flavors; we have an explosive full-bodied wine with floral aromas such as acacia and vine flower. 2003 is the year of dryness in France. 2003 is a great vintage, full of strength with lots of residual sugars which will become more and more candied throughout the age.

      Blend: 88% Semillon, 8% Sauvignon, 4% Muscadelle

      Critical Acclaim

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      WS 95
      Wine Spectator

      Incredible nose of honey, apple pie, toffee and spices. Intense. Layers of fruit. Full-bodied, thick and very sweet. Pure honey. Better than the 2001. Spread over buttered toast ... just joking. Best ever from here.

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      Chateau de Myrat

      Chateau de Myrat

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      Chateau de Myrat, , France - Bordeaux
      Chateau de Myrat
      Chateau de Myra has a history that begins in the late 1700's, many transfers and a lack of documentation makes it difficult to monitor developments. However, it is reasonably clear that it is the family Dumirat who made the chateau its name in the early 1800's.

      The name was Chateau Mirat which was later revised to Chateau de Mirat. During the 1855 classification the castle was owned by the family Molle, which at that time got Chateau de Mirat classified in Les seconds Crus.

      When Chateau de Myrat got the current spelling is unclear but it must have been after the classification 1855. Despite the extensive restoration of the vineyard, which was completed 1945, Max de Pontac was not pleased with the results, and 1976 he took the courageous decision to pull all the vines at Chateau de Myra. This was a shocking decision that has never before been implemented among the classified castles in Sauternes.

      The sons Jacques and Xavier became clear with the new plantings 1988, and today Chateau de Myrat withdrawn its role among the classified castles in Sauternes.

      Willamette Valley

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      One of Pinot Noir’s most successful New World outposts, the Willamette Valley is the largest and most important AVA in Oregon. With a temperate climate moderated by Pacific Ocean influence, it is perfect for cool-climate viticulture—warm and dry summers allow for steady, even ripening, and frost is rarely a risk during spring and even winter. Mountain ranges bordering three sides of the valley, particularly the Chehalem Mountains, provide the option for higher-elevation, cooler vineyard sites. The three prominent soil types here create significant difference in wine styles between vineyards and sub-AVAs—the iron-rich, basalt-based Jory volcanic soils found commonly in the Dundee Hills are rich in clay and holds water well; the chalky, sedimentary soils of Ribbon Ridge, Yamhill-Carlton, and McMinnville encourage complex root systems as vines struggle to search for water and minerals; and the silty loess found in the Chehalem Mountains, somewhere in between the other two in texture, is fertile and well-draining but erodes easily, creating challenges for growers but necessitating careful vineyard management.

      The celebrated Pinot Noir of the Willamette Valley typically offers supple red fruit, especially cranberry, without the powerful punch often packed by its California counterparts. Elegance is paramount here, and fruit flavors are balanced by forest floor, wild mushroom, and dried herbs—much more in line with Burgundian examples of the variety. Chardonnay too takes its inspiration from the French motherland, focusing on tart, crisp fruit and minerality, rarely relying upon heavy new oak. Pinot Gris here is fleshy and bright, and Riesling is dry, aromatic, and citrus-focused.

      Pinot Noir

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      One of the most difficult yet rewarding grapes to grow, Pinot Noir is commonly referred to by winemakers as the “heartbreak grape.” However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. More reflective than most varieties of the land on which it is grown, Pinot Noir prefers a cool climate, requires low yields to achieve high quality, and demands care in the vineyard and lots of attention in the winery. It is an important component of Champagne and the only variety permitted in red Burgundy. Pinot Noir enjoys immense popularity internationally, most notably in Oregon, California, and New Zealand.

      In the Glass

      Pinot Noir Is all about red fruit—strawberry, raspberry, and cherry. It is relatively pale in color with soft tannins and lively acidity. It ranges in body from very light to the heavier side of medium, typically landing somewhere in the middle—giving it extensive possibilities for food pairing. With age (of which the best examples can handle an astounding amount), it can develop hauntingly beautiful characteristics of fresh earth, autumn leaves, and truffles.

      Perfect Pairings

      Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon, ocean trout, and tuna. Its mild mannered tannins don’t fight with spicy food, and give it enough structure to pair with all sorts of poultry—chicken, quail, and especially duck. As the namesake wine of Boeuf Bourguignon, it can even match with heavier fare. Pinot Noir is also very vegetarian-friendly—most notably with any dish that features mushrooms.

      Sommelier Secret

      Pinot Noir is dangerously drinkable, highly addictive, and has a bad habit of emptying the wallet. Look for affordable but still delicious examples from Germany (as Spätburgunder), Italy (as Pinot Nero), Chile, New Zealand, and France’s Loire Valley and Alsace regions.

      JHAMYRAT_2003 Item# 122044

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