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Norm's Tasting Notes: 2005 Red Bordeaux Wines

Published Jun 20, 2008

We are now receiving shipments of the 2005 vintage of red Bordeaux wines which were pre-ordered nearly eighteen months ago at future-buy pricing. The 2005 vintage has been heralded as definitely the best vintage of this century and maybe the best since the much acclaimed 1961 vintage of over 45 years ago, which was probably the best vintage of that century!

These wines are priced from the period of before the dollar began to fall so dramatically against the Euro, and are a great value in today's market. Red Bordeaux wines have set the standard for centuries as being the best red wines in the world. Clarets, as some call them, are usually blends of three or more of the Bordeaux grape varieties, and the grapes are all grown on the Chateau or Estate where the wine is made. Many of the Bordeaux Appellations can be recognized for their preponderance of one grape variety over others.

For instance, most wines from Saint-Emilion have a majority of Merlot in their mix, while wines from the Paulliac contain a majority of Cabernet Sauvignon grapes. Bordeaux wines -- because of their complexity and subtle nuances -- are simply delightful, and while great with grilled meats, are the very best with sauced meat dishes like Chateaubriand.

I would like to recommend four of these wonderful wines to you which we have in limited supply. All have received scores of 90 or above:

2005 Chateau Duhart-Milon, Pauillac (71% Cabernet Sauvignon)
2005 Chateau Haut-Batailley, Paulliac (65% Cabernet Sauvignon)
2005 Chateau Cheval Brun, Saint-Emilon (85% Merlot)
2005 Chateau Lusseau, Saint-Emilon (50% Merlot)


World Beverage
6190 Highway 400
Cumming, GA 30040
(678) 513-6284

Comments

2 comment(s) on this page. Add your own comment below.

marice
Jun 25, 2008 8:14am [ 1 ]

I love French wine but they are getting expensive. I still buy them for special occasions as I like the St. Emilons better than California merlot.

ben
Jun 29, 2008 6:13pm [ 2 ]

Nice article. Informative.

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