Domaine du Mas Blanc
Clos du Moulin
Collioure
2003
Vintage
Varietal
Red Blend
Where it is, October 2026
Past Window: the full drinking arc closed in 2012.
This bottle is beyond its drinking horizon.
The ‘03 Clos du Moulin.
Domaine du Mas Blanc Clos du Moulin 2003 is a red blend from Collioure, France.
Cellared Ageability Index (CAI) drinking timeline
Storage and bottle condition can shift the experience.
The peak window sits inside the broader full drinking arc.
Tasting note
Domaine du Mas Blanc's 2003 Clos du Moulin should offer a red blend profile of dark cherry, plum and dried herbs, with a warm savory scent. Collioure fruit is expected to feel generous and soft, ripe flavors carried by gentle tannins and moderate acidity. Its projected drinking range ended in 2012, so bottle condition will be crucial. If sound, the finish may be mellow, with dried berries, spice and a quiet earthy tone.
The 2003 vintage
Domaine du Mas Blanc's 2003 Clos du Moulin is a red blend from Collioure, France.
About Domaine du Mas Blanc
Domaine du Mas Blanc's Clos du Moulin is a red blend from Collioure, France.
From the cellar: pair with
Braised lamb shanks with rosemary garlic
The pairing is scaled to the wine's full body.
Roasted duck with cherry reduction
The wine's balanced acidity keeps the pairing lively.
Aged beef rib with herb butter
The pairing leaves room for the wine's firm tannins.
More from Collioure
Frequently Asked
What is Domaine du Mas Blanc Clos du Moulin 2003?
Domaine du Mas Blanc Clos du Moulin 2003 is a red blend from Collioure, France.
When should Domaine du Mas Blanc Clos du Moulin 2003 be opened?
The canonical CAI full drinking arc is 2004-2012. Within that arc, the peak window is 2006-2009. The full arc is the broader period the wine may drink well; the peak window is when it is most likely to show its best balance. Storage, fill level, cork condition, and preference can shift the decision. Taste before adding more air or holding the rest.
What pairs with Domaine du Mas Blanc Clos du Moulin 2003?
Pair this wine with Braised lamb shanks with rosemary garlic; Roasted duck with cherry reduction; or Aged beef rib with herb butter.