Beef
Critic Scores
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.
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.
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.
