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Chateau Margaux (1.5 Liter Magnum) 2005

Bordeaux Red Blends from Margaux, Bordeaux, France
  • WS100
  • RP98
  • ST98
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Winemaker Notes

2005 is a truly great, pure Château Margaux vintage! First of all, it has all of its class: that incomparable nose of finesse, grace and depth that belongs solely to its terroir and is only found in a few dream vintages. It also has its power: its concentration is exceptional, superior to 2000 and even 2003. It comes through first in the colour, which has unprecedented intensity, and on the palate with extraordinary density and length. And yet its power does not have the last word; voluptuousness and harmony are also the hallmarks of this vintage. The Cabernet Sauvignon (85% of the blend) is of course largely responsible for this balance, as it reached perfect ripeness without the alcoholic degree going over 13. The only Merlot which joined it (8% of the blend) is the only batch which didn't reach 14°. Finally, beyond all these qualities and all this grace, Château Margaux has one essential virtue, which it will go on having for many more years; it is the ability to bring as much enjoyment in drinking it as in tasting it. (February 2011)

Critical Acclaim

WS 100
Wine Spectator

Black in color, delivering extraordinary aromas of blackberry, raisin, spices and fresh mushroom. Full-bodied, with an amazing core of ripe fruit, yet ultrabalanced and finely textured. Touches every taste bud. This incredible young red spent two years in new wood, but you can't tell. It's all glorious fruit. A legendary wine. Best after 2017.

RP 98
The Wine Advocate

Another celestial effort from Paul Pontallier and Corinne Mentzelopoulus, the 2005 Margaux, a blend of 85% Cabernet Sauvignon and 15% Merlot, boasts a dense opaque blue/purple color as well as an extraordinary bouquet of spring flowers, blueberries, black raspberries, creme de cassis, licorice, and, despite its having spent two years in 100% new wood, only a subtle touch of toasty oak. Although full-bodied, the wine seems light on its feet because of the silky tannins as well as the great gravel terroir from which it comes. Beautiful purity, length, and nobility define this modern day classic. Is it better than the 2000, 1996, 1990, or some of the vintages from the decade of the eighties? Who knows, but it is unquestionably one of the all-time great wines made at Chateau Margaux. This estate has produced only exceptional wines over the last three decades. The seamlessness of the 2005 suggests it will perform well early, but it should last for a half century or more. Anticipated maturity: 2013-2050+. 98(+) Points

ST 98
International Wine Cellar

Saturated red-ruby. Explosive aromas of plum, raspberry, bitter chocolate, coffee, almond paste and smoke; this smells voluptuous. Then extraordinarily opulent on the palate, with an almost marzipan-like ripeness. Coats every square millimeter of the mouth with a texture of liquid silk. The baby fat here is incredible, but there's a structure of steel and powerful minerality underneath. One of the longest samples I tasted in Bordeaux this spring, and a wine with uncanny finishing sweetness. This fabulous vintage of Margaux should evolve positively in bottle for three or four decades in a cold cellar.

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Chateau Margaux

Chateau Margaux

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Chateau Margaux, , France - Bordeaux
Chateau Margaux
Château Margaux, a Premier Grand Cru Classé Bordeaux, is one of the most famous wines in the world. Care has been lavished on the property by a line of owners with an abiding concern for the reputation of the estate.

For more than five hundred years, season after season, generations of vineyard-workers, grapeharvesters, cellar-workers, coopers and many other craftsmen have all played a part in making Château Margaux what it is today: a wine with an incomparable personality, reflected in the elegant Palladian building which adorns its label. In 1977, the estate was purchased by the late André Mentzelopoulos, and it is now run by his daughter, Corinne Mentzelopoulos.

Columbia Valley

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A large and geographically diverse AVA responsible for a wide variety of wine styles...

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A large and geographically diverse AVA responsible for a wide variety of wine styles, the Columbia Valley AVA is home to 99% of Washington State’s total vineyard area. A small section of the AVA extends into northern Oregon as well. Because of its vast size, it is necessarily divided into several distinctive sub-AVAs, including Walla Walla Valley and Yakima Valley—which is further split into three more even smaller AVAs. A region this size will of course have varied microclimates, but on the whole it experiences cold winters and long, dry growing seasons. Frost is a common risk during winter and spring. The towering Cascade mountain range creates a rain shadow, keeping the valley relatively rain-free throughout the year, necessitating irrigation from the Columbia River. The lack of humidity combined with sandy soils allows for vines to be grown on their own rootstock, as phylloxera is not a serious concern.

Red wines make up the majority of production in the Columbia Valley. Cabernet Sauvignon is the dominant variety here, where it produces wines with a pleasant balance of dark fruit and herbs. Wines made from Merlot are typically supple, with sweet red fruit and sometimes a hint of chocolate or mint. Syrah tends to be savory and Old-World-leaning, with a wide range of possible fruit flavors and plenty of spice. The most planted white varieties are Chardonnay and Riesling, the styles of which depend on the warmth of the site. Citrus and green apple are common to both in cooler sites, while warmer vineyards will produce riper, fleshier stone fruit flavors.

Riesling

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A regal variety of incredible purity and precision...

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A regal variety of incredible purity and precision, Riesling possesses a remarkable ability to reflect the character of wherever it is grown while still maintaining easily identifiable typicity. This versatile grape can be just as enjoyable dry or sweet, young or old, still or sparkling, and can age longer than nearly any other white variety. Riesling is best known in Germany and Alsace, and is also of great importance in Austria. The variety has also been particularly successful in Australia’s Clare and Eden Valleys, New Zealand, Oregon, Washington, cooler regions of California, and the Finger Lakes in New York.

In the Glass

Riesling is low in alcohol, with high acidity, steely minerality, and stone fruit, spice, citrus, and floral notes. At its ripest it leans towards juicy peach and nectarine, and pineapple, while in cooler climes it is more redolent of meyer lemon, lime, and green apple. With age, Riesling can become truly revelatory, developing unique, complex aromatics, often with a hint of gasoline.

Perfect Pairings

Riesling is very versatile, enjoying the company of sweet-fleshed fish like sole, most Asian food, especially Thai and Vietnamese (bottlings with some residual sugar and low alcohol are the perfect companions for dishes with substantial spice), and freshly shucked oysters. Sweeter styles work well with fruit-based desserts.

Sommelier Secret

It can be difficult to discern the level of sweetness in a Riesling, and German labeling laws do not make things any easier. Look for the world “trocken” to indicate a dry wine, or “halbtrocken” or “feinherb” for off-dry. Some producers will include a helpful sweetness scale on the back label—happily, a growing trend.

JHAMARGAUXM_2005 Item# 115788

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