This is a classic, powerful Pauillac with a blend dominated by Cabernet Sauvignon (often around 70-75% in this vintage, with Merlot, Cabernet Franc, and a touch of Petit Verdot). It shows deep ruby/purple color, concentrated aromas and flavors of crème de cassis, blackcurrant, cedar, graphite, tobacco, cigar box, smoke, mocha, and mineral notes. The palate is full-bodied, rich, structured with ripe but firm tannins, good acidity, and a long, velvety finish. The 2005 vintage was exceptional in Bordeaux, delivering dense, age-worthy wines with excellent ripeness and balance. Aged in a high percentage of new oak (around 80%), it offers a polished, opulent style that’s still youthful but evolving beautifully.
Food pairings:
Pairs excellently with classic red meat dishes such as grilled, roasted, or braised beef, lamb, veal, pork, duck, game, or prime rib. It also complements hearty options like roast chicken, mushrooms, pasta with rich sauces, or even Asian-inspired dishes with umami elements. Strong cheeses work well too. Decant for 1-2 hours to open it up, especially if drinking now.
Critics reviews (selected high scores from major sources):
- Wine Spectator: 96/100 — Praised for its structure, ripe currants, velvety tannins, and powerful finish.
- James Suckling: 96/100
- Vinous (A. Galloni): 95+/100 — Noted for surprising accessibility, volume, and sneaky concentration.
- Robert Parker/Wine Advocate: 92-94+ (varied across tastings; early notes highlighted its soft, sexy accessibility with cassis and cedar, later ones its tannic youthfulness and potential to 2030+).
- Other: Often 94-96 range across critics like Jancis Robinson (17.5/20), René Gabriel (19/20), and community averages (e.g., high on CellarTracker). It’s considered a standout in the legendary 2005 vintage.
Drink window:
Now through 2030-2040+ (many sources suggest peak drinking from around 2015-2030, but well-stored bottles remain excellent and can hold longer due to the vintage’s structure; some recent tastings note it’s in a great place now, while others advise more time for full maturity).
Serving temperature: 15-16°C (59-61°F), slightly cooler than room temperature (around cellar temp) to preserve freshness and lift the aromas without muting the tannins.
