Ranked #36 of 120 2003 Shiraz  from South Australia
      
      
        
        
        
        
      
     
   
  
    92/100
4 Stars
    
       
      
        Huon Hooke
        Scented floral and superripe berry aromas. Fleshy and well concentrated, lush and supple tannined, savoury and superbly balanced. Grainy tannins, slightly savoury as opposed to black-fruity. Some spices. Not bad. Now to 25 years.
        Tasted: 28/09/2007
        Drink: N/A
        
       
     
   
 
 
         
        
          
              92 Points Robert Parker
              Penfolds- iconic 2003 Grange is Shiraz blended with 3.5% Cabernet Sauvignon from Coonawarra. It was aged for 15 months in 100% new American oak. Opaque purple-colored, it offers up aromas of cedar, cigar box, leather, Asian spices, and blueberry. On the palate it is layered but a bit short on depth and grip with only moderate length. It will evolve for 5-7 years and drink well from 2014 to 2030.  This is a good but not great vintage of Grange making it vastly overpriced. 
              Source: Robert Parker (Robert Parker Wine Advocate) by Jay S Miller.  February, 2009
            
         
        
          
              95 Points James Halliday
              Deep and bright colour; major surprise along the lines of the '00, albeit in very different style; here there is density and structure; the fruit is rich, but not spongy or dead. Ultra careful selection. Drink to 2028.
              Source: James Halliday.  September, 2007
            
         
        
        
          
               
              Penfolds- iconic 2003 Grange is Shiraz blended with 3.5% Cabernet Sauvignon from Coonawarra. It was aged for 15 months in 100% new American oak. Opaque purple-colored, it offers up aromas of cedar, cigar box, leather, Asian spices, and blueberry. On the palate it is layered but a bit short on depth and grip with only moderate length. It will evolve for 5-7 years and drink well from 2014 to 2030.  This is a good but not great vintage of Grange making it vastly overpriced.Source: Robert Parker (Wine Advocate) February, 2009 by Jay Miller