Produced the very first year that Bruno Borie took over management of the estate, there was no leaf thinning in July during this notoriously hot summer, allowing for more shade on the bunches. Medium to deep garnet in color with a touch of brick, the 2003 Ducru-Beaucaillou reveals opulent notes of Indian spices, cigar box, sandalwood and licorice with a creme de cassis and plum preserves core plus a hint of rose oil. Medium to full-bodied, the palate has a firm, chewy texture and lovely freshness delivering a very long, spicy finish.