The 2003 vintage in Burgundy was notoriously hot and challenging, leading to many ripe, sometimes 'jammy' wines with lower acidity. However, Denis Mortet's Gevrey-Chambertin Combe du Dessus 2003 stands out as a successful example from this difficult year. It presents a medium garnet colour, indicative of its tertiary development. Tasting notes often highlight still-present red cherry fruit, alongside numerous tertiary notes such as farmyard. While some found it rich and sweet, potentially lacking typical Burgundian raciness, others praised its fleshy texture, floral hints, and red and black fruit reminiscent of Northern Rhône Syrah, with overtly earthy aromas. Allen Meadows of Burghound described it as "much fresher and brighter with red and black small berry fruit aromas and touches of earth and crushed herbs... sweet, delicious and ripe flavors that stop well short of the port-like notes... superb finesse wrapped in ultra fine tannins." This wine is a testament to Mortet's skill, being a 【successful wine from a challenging vintage】. Food pairing suggestions include roasted red meats, game, or mushroom-based dishes, with veal being a specific recommendation from a reviewer. This is a fascinating wine for a tasting among Burgundy enthusiasts, especially those keen to explore how producers navigated challenging vintages. It's also well-suited for a hearty dinner where its richness and developed character can be fully appreciated. Given its age, older corks can be delicate, so use a proper corkscrew or an Ah-So. Decanting for 1-2 hours is advisable to allow the wine to breathe and reveal its complex aromas, as well as to separate any potential sediment. Serve at cellar temperature, around 16-18°C (60-64°F).