| 9 Most famous Cheteaus of Bordaux |
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| Information |
| Tradename：Chateau Cantemerle 2003 |
| Item No.：FBHM010 |
| Grape Varieties：Cabernet Sauvignon, Merlot |
| Classification：5th Growth 1855 Haut-Medoc |
| Appellation：Haut Medoc |
| Alcohol：12.5% |
| Specification：750ml |
| Decanting time： |
Original Bottle：1 hour |
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Decanter：30 minutes |
| Scores： |
Robert Parker：85
Wine Spectator：79
Decanter ： |
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| Tasting Note： |
Wine Advocate #164(4/2006)Rating: 85points Drink: 2006-2016
This is a competent but uninspiring effort. Aromas of figs, plums, and black cherries emerge from this straightforward, soft, medium-bodied, simple, one-dimensional offering. Drink it over the next decade. -Robert Parker
Wine Spectator (3/31/ 2006) Score: 79
Silky and simple with some berry and herbal character with a lot of earth. Light- to medium-bodied, with firm tannins and a light finish. Jammy and funky. What in the world went wrong here? Tasted twice, with consistent notes. 33,330 cases made. –JS
Decanter Rating：
(5th growth) Finely scented, well proportioned with intriguing mineral notes. Cool, calm and collected. Subtle and persuasive from beginning to end. Drink 2010-18. |
| Food Match： |
Western Food:It is a perfect accompaniment to many dishes, including most meat dishes, red fruits, soft french cheeses, etc. Its delicate nature marries particularly well with light game dishes, such as partridge or roast pigeon, calf sweetbreads or braised duckling, or quite simply roast veal with boletus mushrooms.
Chinese Food:Roasted duck, goose and pigeonneau, salted shrimp and crab, air-dried and smoked meat, idwsi, sautéed fish, steamed Guangdong pork, braised dongpo pork, Nanjing stewed duck in sauce, braised chicken in red wine, fried kidney, fat roast pork, gemischter roasted chicken.
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