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Dark ruby color, with a hint of fuschia. This vintage has a rich, complex bouquet of very ripe Merlot on the nose, light oak, a note of smokiness, and a touch of fruit stone. Opulent and full-bodied on the palate, with powerful but velvety tannins. A firm finish with long notes of oak and licorice and good potential.
"A superb effort from proprietors Dany and Michel Rolland, the 2005 Bon Pasteur is the antithesis of the kind of wine Rolland’s critics claim he makes (which they ignorantly suggest are over-oaked, over-extracted, and over-the-top). Nothing could be further from the truth. Rolland, a brilliant oenologist, has done more than any other person alive today for the quality of Bordeaux. His 2005 Bon Pasteur is an elegant, subtle, deep ruby/purple-colored wine offering hints of graphite, sweet mocha, black cherries, and berries that build incrementally in the mouth, ending in a cascade of full-bodied, concentrated fruit with good acidity, beautiful tannin, and stunning precision as well as length. The tannin structure suggests 3-5 years of cellaring is warranted, but based on past examples (even the opulent 1982, which is still going strong), the 2005 should age for 25-30 years."
The Wine Advocate
"Very grapey on the nose, with coffee, blackberry and toasty oak. Full-bodied, soft and velvety, with plenty of fruit and milk chocolate aftertaste. A juicy young red. Best after 2013. 3,000 cases made."
"Brightruby-red. Captivating nose offers floral red fruits, licorice, minerals and coffee, plus a suggestion of hard candy. Dense, backward and powerful, with an impression of elevated alcohol but very good flavor definition. A very fresh and primary style of 2005, still a bit youthfully aggressive but with the inky dark fruit and torrefaction flavors to support a slow evolution in bottle. Today the wine's sweetness is under wraps and the alcohol and tannins are to the fore. This will need patience.Rating: 91(+?) Points"
International Wine Cellar
The Bon Pasteur estate, located in Maillet, on the good terroirs of the Pomerol appellation, grew from the determination of Hermine and Joseph Dupuy who bought it around 1920. Its surface area was originally quite small, with several plots of land being added as the children, Genevieve and Serge Rolland, took over the management. It reached its current size in 1955. Since 1978 the...Read More About Chateau Bon Pasteur
Small and Seductive
It's a tiny region, and it has no classification system. But the wines produced from Pomerol can be sensuous and life-changing. Here lies Chateau Petrus, one of the most expensive and sought-after wines of the world - many vintages commanding prices higher than the first-growth chateaux of the Medoc. The area is all vines, with no real town...Read More About Pomerol
Bordeaux Blends The Fab Five With so much history under its belt, it's no wonder that Bordeaux has figured out the recipe to produce amazing wines. Centuries of making (and drinking) wine led to the blend that has become synonomous with Bordeaux. Winemakers in the New World replicate this formula to create successful blends in their respective regions - you may see Bordeaux blends...Read More About Bordeaux Red Blends
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