W&J Graham's Vintage Port 2003 750ml - Station Plaza Wine
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W&J Graham's Vintage Port 2003 750ml
SKU: 12654

W&J Graham's Vintage Port 2003

  • we96
  • wa95
  • ws94

Save $45.11 (25%)

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This is an extremely fine wine made in the very best of the Graham tradition. Great depth of structure, endless layers of very ripe blackberry fruit. A classic Graham in the style of its famous predecessors. Deep opaque, blackish purple color. Aromas of violets just fly out of the glass. In the mouth, endless layers of very ripe blackberry fruit coat the palate. Great depth of structure with sweet liquorice flavor combining with rich tannins, give this wine an outstanding complexity. Leaves a long persistent flavor. A classic Graham in the style of its famous predecessors.
Wine Enthusiast
  • we96

This is a great Port, from a great brand. It is packed with solid, structured, rich and intense black fruit flavors. Its tannins show considerable aging potential. It is a big, ripe wine, balanced by a long, lingering dark aftertaste.

Roger Voss, November 15, 2005
Wine Advocate
  • wa95

Violets, roses, spices, and candied dark fruits emanate from the glass of the murky black/purple colored 2003 Graham Vintage Port. After four days of air, this wine's aromatics sweetened further, displaying jammy blackberry and blueberry scents. Bold, full-bodied, and expansive, the Graham benefited the most from extensive contact with air of all the 2003s tasted for this report. This opulently jammy wine assaults the palate with powerful yet soft layers of oily, candied red fruits as well as notes of tar and hints of mocha. A highly concentrated effort, it is creamy textured, suave, and reveals an admirably long finish filled with additional layers of dark fruits intermingled with spices. Projected maturity: 2030-2055.

Pierre Rovani, October 2005
Wine Spectator
  • ws94

Loads of tar and blackberry aromas follow through to a full-bodied palate, with medium sweetness, big, velvety tannins and a long finish. A big, juicy wine. Best after 2015.

James Suckling, April 30, 2006

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