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Chateau de Pez 2005

Bordeaux Red Blends from St. Estephe, Bordeaux, France
  • WS88
13% ABV
  • RP92
  • WE92
  • JS91
  • WE91
  • WE94
  • JS90
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13% ABV

Winemaker Notes

The 2005 vintage is dense in color, retaining a purplish-blue hint typical of wines that are slow to develop. The slightly toasty nose has plenty of red- and black- berry fruit and a hint of jamminess mingled with aromas of spice and tobacco. The nose is reminiscent of the 2004 vintage and is what you would expect of a wine made from very ripe grapes.

It is already deliciously complex. The palate is entirely consistent with the nose. The attack is still firm at this stage but developing in a manner that instantly suggests an opulent wine. Good, well-rounded substance lingers elegantly on the palate, with silky tannins and not a trace of harshness. This is truly an exceptional wine: thoroughbred, elegant and rich.

Critical Acclaim

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WS 88
Wine Spectator
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Chateau de Pez

Chateau de Pez

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Chateau de Pez, , France - Bordeaux
Chateau de Pez
Created in the 15th century, Château de Pez is the oldest domaine in Saint Estèphe. The Pontac family, who also created Haut-Brion, gave Pez its vineyards. The domaine was sold as a property of the state after the French Revolution and owned by a succession of families before it was purchased by Champagne Louis Roederer in 1995.

Château de Pez is located west of the town of Saint-Estèphe. The estate consists of 74 contiguous acres, with 54 acres under vine. The vineyard is situated on a high plateau with well-exposed slopes. From a summit of 59 ft. the land descends northward to 39 ft.

Château de Pez remains resolutely faithful to wood. The blend is composed in December and the wine is stored in barrels where it is racked every three months. After approximately one year, roughly midway through the maturation process, the wine is fined using fresh egg whites. The wine is matured in small oak casks with 40% new oak, 30% "Premier vin", 30% "Deuxième vin". It should be noted that the wine undergoes absolutely no filtration.

Paso Robles

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Paso Robles has made a name for itself as a source of supple, fruity, and powerful wines. With 11 smaller sub-AVAs, there is quite a bit of diversity to be found in this inland portion of California’s Central Coast.

This is mostly red wine country, with Cabernet Sauvignon and Zinfandel standing out as the star performers. Other popular varieties include Merlot, Petite Sirah, Petit Verdot, and Rhône varieties both red and white. There is a fairly uniform tendency here towards wines that are unapologetically bold and opulently fruity, albeit with a surprising amount of acidity thanks to the region’s chilly nighttime temperatures.

Bordeaux Blends

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One of the world’s most classic and popular styles of red wine, Bordeaux-inspired blends have spread from their homeland in France to nearly every corner of the New World, especially in California, Washington, and Australia. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec, and/or Petit Verdot, these are sometimes referred to in the US as “Meritage” blends. In Bordeaux itself, Cabernet Sauvignon dominates in wines from the Left Bank of the Gironde river, while the Right Bank focuses on Merlot. Often, blends from outside the region are classified as being inspired by one or the other.

In the Glass

Cabernet-based, Left-Bank-styled wines are typically more tannic and structured, while Merlot-based wines modeled after the Right Bank are softer and suppler. Cabernet Franc can add herbal notes, while Malbec and Petit Verdot contribute color and structure. Wines from Bordeaux can be bold and fruit-forward or restrained and earthy, while New World facsimiles tend to emulate the former style. In general, Bordeaux red blends can have aromas and flavors of black currant, cedar, plum, graphite, and violet, with more red fruit flavors when Merlot makes up a high proportion of the blend.

Perfect Pairings

Since Bordeaux red blends are often quite structured and tannic, they pair best with hearty, flavorful, and fatty meat dishes. Any type of steak makes for a classic pairing. Equally welcome with these wines would be beef brisket, pot roast, braised lamb, or smoked duck.

Sommelier Secret

While the region of Bordeaux is limited to a select few approved grape varieties, the New World is free to experiment. Bordeaux blends in California may include Syrah, Petite Sirah, Zinfandel, or virtually any other grape deemed worthy by the winemaker. In Australia, Shiraz is a common component.

WWH109955_2005 Item# 93825

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