Fonseca - Vintage Port 2003 (375ml)
Price: $64.96
| Producer | Fonseca |
| Country | Portugal |
| Region | Portugal |
| Varietal | Port Blend |
| Vintage | 2003 |
| Sku | 107116 |
| Size | 375ml |
The 2003 vintage was declared across the Douro Valley, marking one of the great Port years of the early 21st century. A wet winter set the stage, followed by ideal flowering in late May. A heatwave in early August brought concentration, and perfectly timed rains later in the month completed ripening. The harvest in September was warm and dry, yielding balanced fruit with exceptional color, structure, and depth. It’s a vintage known for power, richness, and an aging potential that is now being realized with more to come if you're patient enough.
James Suckling: 97 Points
Lots of intensity on the nose of blackberries, dried fruits, bark, mushroom and crushed stone. Full-bodied, medium-sweet with chewy velvety tannins. Just a baby now with so much to go, but approachable now at almost 20 years of age.
Wine Spectator: 96 Points
Lots of grape and raisin on the nose. Full-bodied, chewy and lightly sweet. Serious concentration, with lots of grip on the finish. Just what to expect from a young Vintage Port.
Wine Advocate: 94 Points
The 2003 Vintage Port comes in with 92 grams per liter of residual sugar. This is a big boy in terms of voluptuous fruit, but (at least as double decanted overnight), it is drinkable now, even if it still tightens noticeably as it sits in the glass. Make no mistake, though—it is nowhere near peak. This rather dry Fonseca is big and fat, yet there is also some concept of balance here, surprisingly. This very warm vintage wasn't exactly shy. The concentration easily counters the power, and it steadily acquired better balance as it sat and aired. In terms of complexity, there's no there there yet, if you'll allow the Gertrude Stein summary. In that sense, at least, it is far too young and needs another decade. Winemaker David Guimaraens told me that he thinks his grandchildren will be able to enjoy it, so there is no rush. Cellar this for another decade, at the least, more like 20 years if you like them softer and more complex. This will still improve, but it has some more questions to answer in the cellar.
