2005 is one of the major vintages of the Bordeaux vineyard. All the climatic conditions allowed us to produce a great vintage of red wines. The guiding principle was a season marked by constant sunshine without excessive heat, as well as an alternation of hot days and cool nights in August and September which offered an undeniable quality of harvest.

Blend of the 2005 vintage: 78% Cabernet Sauvignon, 22% Merlot.

The robe is still a deep red, with subtle tinted reflections.

The nose is particularly expressive, offering beautiful notes of black fruits, cedar and cardamom, followed by gingerbread and Sichuan pepper.

The attack is frank and precise, giving way to a persistent wine carried by a nice acidulous frame. Playing on a tertiary register with flavors of coffee and truffle, it is wrapped in very elegant tannins that carry it to a persistent finish with a nice freshness. The perfect image of a great Pauillac wine sublimely evolved.

Food and wine pairing:

Château Grand-Puy-Lacoste 2005 is a perfect accompaniment to a beef steak with foie gras and porcini mushrooms, a duck breast with green pepper sauce, a 7 o'clock venison with spices, a fillet of marcassin with port wine or a salmis of wood pigeon.

For a match with cheese, choose uncooked pressed cheeses: Edam, Gouda, Saint-nectaire, morbier, Tomme de Savoie or Salers.

For dessert, finish it off with a chocolate mi-cuit, a Paris-Brest style layer-cake or a praline entremets.

Ageing potential and tasting:

Château Grand-Puy-Lacoste 2005 can still wait in the cellar until 2030 to refine its potential.

But it is ready to be tasted now. To do so, take care to place the bottle the night before in the serving room at room temperature. Ideally, open it 5 to 6 hours before tasting, with a possible decanting after 1 hour of opening.

The bottles should be kept in the cellar, protected from light, lying down, at an optimal hygrometric degree of 70%.