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Chateau Labegorce 2005

Bordeaux Red Blends from Margaux, Bordeaux, France
  • WE94
  • WS90
0% ABV
  • RP96
  • WE96
  • JS95
  • WE96
  • JS94
  • RP93
  • RP93
  • WE92
  • WS90
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3.6 9 Ratings
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3.6 9 Ratings
0% ABV

Winemaker Notes

In this vintage, which is now the benchmark, the Chateau Lebergorce is marked by aromas of black fruit, light toasted notes and a rich palate with weight. The tannins are very present and the fruitiness is particularly expressed. An untamed style that is not without a certain charm. A vin de garde (for keeping) par excellence.

Reaches its prime between 2020 and 2025.

Critical Acclaim

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WE 94
Wine Enthusiast
New wood, sweet fruit, blackberry and plum skin flavors are all here in this round, ripe wine, with its soft, dusty tannins and delicious fresh acidity. This property has certainly joined the big league in Margaux.
WS 90
Wine Spectator
Firm, with blackberry, cedar and sweet tobacco character. Full-bodied, with firm tannins and a long, slightly chewy finish.
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Chateau Labegorce

Chateau Labegorce

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Chateau Labegorce, , France - Bordeaux
Chateau Labegorce
The origins of Labégorce lie in a large estate in the northern parts of the commune of Margaux which belonged to the Gorce (or Gorsse) family, perhaps as long ago as the 14th Century. The family were originally merchants, gradually climbing the social ladder in Bordeaux, assuming a more aristocratic standing in the community as they did so. They were still the proprietors here in the 18th Century, and documents from that time indicate that there was viticulture on the estate, the vineyards dotted between fields of wheat and pasture where cattle grazed. This was the situation at the time of the French Revolution, when like so many other estates in Bordeaux, Labégorce was divided and sold off, giving rise to three estates that still estate today. The first, that which concerns us here, is Chateau Labégorce and the second is Labégorce-Zédé, named for Pierre Zédé who acquired the estate in 1840. The third is the curiously named L'Abbé Gorsse de Gorsse, an estate long defunct as far as viticulture is concerned, but which is still clearly visible on the currently available maps of the commune. Following the break-up of the original estate the modern-day Labégorce first passed to a gentleman named Capelle, and subsequently changed hands a number of times, most recently coming into the ownership of Hubert Perrodo in 1989.

The Labégorce vineyards include three main plots, totalling 70 hectares in all, although only approximately 40 hectares are fully planted up. All three plots lie in the northernmost part of the commune. The largest plot, accounting for about two-thirds, lies just northeast of the fine chateau, which was constructed by the renowned architect Courcelles. There is a second plot around the chateau itself, accounting for about a quarter of all the Labégorce vines, while the smallest plot lies a little further north around the church in Soussans. The vines average 30 years of age, with the oldest vines, of which there are just four hectares, dating from between 1902 and 1950. More date from 1951 to 1985, whereas a quarter date from 1989 when extensive replanting took place. Vineyard practices involve careful use of chemicals, with no herbicide used at all, and yields are typically 50 hl/ha. Harvesting is by hand, and fermentation begins with a short, cold maceration followed by a temperature controlled process. Each parcel of vines, of which there are many, is vinified separately. The blend is 48% Cabernet Sauvignon, 40% Merlot, 10% Cabernet Franc and 2% Petit Verdot. Malolactic fermentation takes place in oak, 30% of which is new, where the wine spends up to fifteen months. It is fined using egg whites before bottling. The grand vin is Chateau Labégorce, and the second wine is Chateau Tour de Laroze. There is also a third wine, produced from a 4 hectare plot entitled to the Haut-Médoc appellation, called La Mouline de Labégorce

A large and diverse wine region in northeastern Italy, the Veneto is home to a vast array of different styles of wine. With no defining regional characteristics, it can be a bit confusing to the general consumer to parse through its many subzones, but the patient wine lover will find many treasures to be discovered here, typically at wallet-friendly prices. Red and white wines are produced here, with more emphasis on the latter, as well as the ultra-popular sparkling wine Prosecco. The region is sheltered from harsh northern European winters by the Alps, which form its northern border, but the climate is still relatively cool, making the Veneto ideal for white wine production.

Much of Italy’s Pinot Grigio hails from the Veneto, where it can range from neutral and inoffensive to crisp and refreshing. Soave, made primarily from the Garganega grape, has a reputation for producing relatively ordinary, bulk wines, but can be very elegant when yields are carefully monitored, with aromas of lemon, almond, and white flowers. Valpolicella is the region’s best-known red wine, with juicy, tart red cherry flavors derived from the Corvina grape. Recioto and Amarone wines made from dried grapes are a regional specialty and can be very intense, heady, and cerebral.

Other Red Blends

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World experimentation is permitted and encouraged. Blending can be utilized to create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

VCJBWPII_1067_05_2005 Item# 99615

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