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Chateau Tirecul La Graviere 2003

Bordeaux White Blends from France
  • RP95
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Winemaker Notes

This property's Grand Vin has harmony and balance. Issued from perfectly botrytised grapes, the famous Noble Rot, it marries fruity aromas, spices and floweriness typicall of Muscadelle grapes. Its roundness in the mouth and its elegance fills out in your mouth for minutes; a great classic, at ease on the best tables.

Perfectly suited for desserts, foie gras, lightly spiced Indian dishesor creamy pasta dishes, as well as Roquefort.

Blend: 55% Semillon, 45% Muscadelle

Critical Acclaim

RP 95
The Wine Advocate

A 30-year aging curve is possible for the 2003 Chateau. Composed of 55% Semillon and 45% Muscadelle aged nearly 30 months in French oak, it reveals a dark amber color along with a blockbuster bouquet of toffee, maple syrup, roasted hazelnuts, creme brulee, toasted pineapple and assorted honeyed citrus. Terrific acidity balances out the nearly 120 grams per liter of residual sugar. Possessing superb richness, intensity and length, this is an absolute steal that, as mentioned above, will age at least three decades.

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Chateau Tirecul La Graviere

Chateau Tirecul La Graviere

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Chateau Tirecul La Graviere, , France - Other regions
Chateau Tirecul La Graviere
At the beginning of 1992, Claudie and Bruno Bilancini leased 9 hectares of the "Vineyards of Tirecul", one of the ancient Premier Crus of Monbazillac. Although in very poor condition, they could see a potential in the old vines planted on the best hillside slope of the region, and a soil free from chemical fertilizer.

It was the beginning of a great adventure, both being motivated by the desire to revive the glorious past of the domaine without compromising on the quality and character of sweet wines – a radical choice.

From the very first vintages, the wines received international and national acclaim, to such an extent that by 1997, they had the means to purchase the domaine, as well as restore and develop the ancient chais, and to begin implementing rigorous standards for the vineyard.

From the very beginning, they chose to have a respectful approach towards the environment, and decided to convert to organic farming in 2009. Since 2012, all their wines are officially organic.

Carneros

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Known for elegant wines that combine power and finesse, Carneros is set in the rolling hills that straddle the southernmost parts of both Sonoma and Napa counties. Its close proximity to the San Francisco Peninsula and the San Pablo Bay is instrumental in controlling the climate of the area. The winds from the San Pablo Bay create a cooling effect ideal for producing wines with crisp acidity and balanced flavors.

This cooler pocket of California lends itself to growing Pinot Noir and Chardonnay, and more recently, Old-World style Syrah. While more delicate than most wines from neighboring regions, these are firmly structured, complex, and full of flavor. Carneros is also an important source of sparkling wines made in the style of Champagne.

Chardonnay

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One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it’s grown and how it’s made. In Burgundy, Chardonnay produces some of the finest white wines in the world, typically tending towards minimal intervention in the winery and at its best resulting in remarkable longevity. This grape is popular throughout the world, but perhaps its second most important home is in California, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia, South America, South Africa, and New Zealand are also significant producers of Chardonnay.

In the Glass

When planted on cool sites, Chardonnay’s flavors tend towards grapefruit, green apple, minerals, and white stone fruit, while warmer locations coax out richer, more tropical flavors of fig, melon, and pineapple. Oak can add notes of vanilla, coconut, and spice (as well as texture), while malolactic fermentation can impart soft, buttery acidity.

Perfect Pairings

Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with simple seafood, light chicken dishes, and salads. Richer Chardonnays marry well with cream or oil-based sauces.

Sommelier Secret

Since the 1990s, big, oaky, buttery Chardonnays from California have enjoyed explosive popularity. More recently, the pendulum has begun to swing in the opposite direction, towards a clean, crisp style that rarely utilizes new oak. These Old-World style wines have been dubbed the “New California Chardonnays,” and anyone who claims they do not like Chardonnay should give them a try.

CVF106091_2003 Item# 118531

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