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Chateau Labegorce 2005

Bordeaux Red Blends from Margaux, Bordeaux, France
  • WE94
  • WS90
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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

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

Sonoma County

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Home to a diverse array of smaller AVAs with varied microclimates and soil types...

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Home to a diverse array of smaller AVAs with varied microclimates and soil types, Sonoma County has something for nearly every wine lover. Physically twice as large as Napa, the region only produces about half the amount of wine, but what it lacks in quantity it makes up for in both quality and variety. With its laid-back atmosphere and down-to-earth attitude, the wineries of Sonoma are appreciated by wine tourists for their friendliness and approachability. The entire county intends to become a 100% sustainable winegrowing region by 2019.

Grape varieties are carefully selected to reflect the best attributes of their sites—Dry Creek Valley’s consistent sunshine is ideal for Zinfandel, while the warm Alexander Valley is responsible for rich, voluptuous Cabernet Sauvignon. Chardonnay and Pinot Noir are important throughout the county, most notably in the cooler AVAs of Russian River and Sonoma Valleys, Carneros, and Fort Ross-Seaview. Sauvignon Blanc, Merlot, and Syrah have also found a firm footing here.

Zinfandel

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Unapologetically powerful, heady, and fruit-forward...

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Unapologetically powerful, heady, and fruit-forward, Zinfandel is often thought of as a truly Californian grape, though in fact it is anything but. This variety has followed an intriguing trajectory to reach its adoptive home, beginning, surprisingly, in Croatia. Originally known as Tribidrag, it first made its way to southern Italy where it became known as Primitivo. From there it eventually migrated to what is now unarguably its most successful outpost, in California, and has thrived throughout the state. Of course, this is also the grape of White Zinfandel, a sweet pink wine that enjoyed great popularity in the 1980s and 90s. Though White Zin still has a significant following, today the variety is increasingly associated with the red version.

In the Glass

Zinfandel commonly features a bold, plush texture and notes of dark plum, blackberry, sweet spice, black pepper, dark chocolate, leather, and licorice, and can often be described as “jammy” and a little bit sweet. Very ripe examples may express a hint of dried fruit like raisin, fig, or prune. Despite its significant alcohol and weight, Zinfandel has very smooth, gentle tannins.

Perfect Pairings

Zinfandel is a powerfully flavored wine, mingling happily with bold food like brisket, lamb shanks, pork ribs, or anything barbecued. If care is taken with regards to alcohol levels, Zinfandel’s hint of sweetness can work well with milder Indian-spiced dishes like lamb curry.

Sommelier Secret

Thanks to its popularity both for home winemaking and as communion wine, many Zinfandel vines were able to survive prohibition, leading to the abundance of "old vine" Zinfandels. These low-yielding vines tend to produce wine that is concentrated, complex, and elegant.

VCJBWPII_1067_05_2005 Item# 99615

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