Chateau La Fleur de Gay 2005

  • 93 Wine
    Enthusiast
  • 92 Robert
    Parker
  • 91 Wine
    Spectator
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Chateau La Fleur de Gay  2005 Front Label
Chateau La Fleur de Gay  2005 Front Label

Product Details


Varietal

Region

Producer

Vintage
2005

Size
750ML

Features
Collectible

Your Rating

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Somm Note

Winemaker Notes

Merlot 100%

Professional Ratings

  • 93
    This should be a powerful wine, but the power is so tempered by light acidity, poise, even delicacy in the tannins, that at the end the freshness is the principal element
    Barrel Sample: 91-93 Points
  • 92
    Reminiscent of a grand cru Burgundy, La Fleur de Gay’s 2005 exhibits pure black raspberry fruit intermixed with truffle and kirsch notes. As the wine sits in the glass, toast and charcoal aromas also emerge. This opulent, medium to full-bodied, exceptionally pure Pomerol boasts laser-like precision and finesse. Give it 7-8 years of cellaring and drink it over the following 25 years.
  • 91
    Loads of coffee, blackberry and cherry aromas follow through to a full body, with velvety tannins and a long, caressing finish. There's lots of fruit and toasty oak in the aftertaste. Best after 2011.

Other Vintages

2015
  • 94 James
    Suckling
2010
  • 91 Robert
    Parker
2009
  • 95 Robert
    Parker
  • 95 James
    Suckling
  • 92 Wine
    Spectator
  • 92 Wine
    Enthusiast
2007
  • 90 Wine
    Spectator
  • 90 Robert
    Parker
2006
  • 92 Robert
    Parker
  • 92 Wine
    Enthusiast
2004
  • 91 Robert
    Parker
Chateau La Fleur de Gay

Chateau La Fleur de Gay

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Chateau La Fleur de Gay, France
Chateau La Fleur de Gay Winery Image
Chateau La Fleur de Gay is owned by the Raynaud and Lebreton families. Chateau La Fleur de Gay made its official debut in 1982. However, the first true vintage for the wine was made the following year in 1983. The initial vintages contained a small portion of Cabernet Franc. That soon changed. They stopped blending in any Cabernet Franc and from that time forward, the wine was quickly made from only 100% old vine Merlot.
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With generous fruit and supple tannins, Merlot is made in a range of styles from everyday-drinking to world-renowned and age-worthy. Merlot is the dominant variety in the wines from Bordeaux’s Right Bank regions of St. Emilion and Pomerol, where it is often blended with Cabernet Franc to spectacular result. Merlot also frequently shines on its own, particularly in California’s Napa Valley. Somm Secret—As much as Miles derided the variety in the 2004 film, Sideways, his prized 1961 Château Cheval Blanc is actually a blend of Merlot and Cabernet Franc.

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Pomerol Wine

Bordeaux, France

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A source of exceptionally sensual and glamorous red wines, Pomerol is actually a rather small appellation in an unassuming countryside. It sits on a plateau immediately northeast of the city of Libourne on the right bank of the Dordogne River. Pomerol and St-Émilion are the stars of what is referred to as Right Bank Bordeaux: Merlot-dominant red blends completed by various amounts of Cabernet Franc or Cabernet Sauvignon. While Pomerol has no official classification system, its best wines are some of the world’s most sought after.

Historically Pomerol attached itself to the larger and more picturesque neighboring region of St-Émilion until the late 1800s when discerning French consumers began to recognize the quality and distinction of Pomerol on its own. Its popularity spread to northern Europe in the early 1900s.

After some notable vintages of the 1940s, the Pomerol producer, Petrus, began to achieve great international attention and brought widespread recognition to the appellation. Its subsequent distribution by the successful Libourne merchant, Jean-Pierre Mouiex, magnified Pomerol's fame after the Second World War.

Perfect for Merlot, the soils of Pomerol—clay on top of well-drained subsoil—help to create wines capable of displaying an unprecedented concentration of color and flavor.

The best Pomerol wines will be intensely hued, with qualities of fresh wild berries, dried fig or concentrated black plum preserves. Aromas may be of forest floor, sifted cocoa powder, anise, exotic spice or toasted sugar and will have a silky, smooth but intense texture.

VCCBWPII_1069_05_2005 Item# 100756

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