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Welcome  »  Bordeaux  »  Red Bordeaux  »  2005 Grand-Puy-Lacoste

2005 Grand-Puy-Lacoste


2005 Grand-Puy-Lacoste
Region: Red Bordeaux
View more items from Grand-Puy-Lacoste
List Price: $1,740.00       Our Price: $1,560.00
Product Id:
 
21357
Size:
 
750ml-12pk OWC

Price:
 
$1,560.00
In Stock:
 
3
 
Description
Grand-Puy-Lacoste-2005-750ml-12pk OWC-Red-Bordeaux-France

Tasting Notes
Robert Parker 95
The brilliant 2005 Grand-Puy-Lacoste exhibits classic Pauillac aromas and flavors of creme de cassis along with stony/floral notes. Proprietor Xavier Borie has created a wine that should rival the brilliant 1982, 1990, 1996, and 2000. Full-bodied with sweet tannin and superb length (a 40+ second finish), the purity of this beauty's black currant fruit is something to behold.
Wine Spectator 93
Has subtle blackberry, licorice and currant on the nose, with hints of mint. Full-bodied, with silky tannins and a very pretty texture. Caresses everything. Refined and balanced. A beautiful wine that's hard to keep your hands off now
Neal Martin, Wine Journal, eRobert Parker 97
Tasted single blind at Southwold. This is a stunning showing for Xavier Borie?s estate, one of my highest scoring wines of the entire tasting and vindicating its performance in barrel. It has an incredibly intense nose of black fruits, a touch of pine cones, then dried blood and smoke, but again, brilliant definition with a sense that it is saving itself for later. Astounding definition on the palate, real depth here, ripe blackberry, earthy, a touch of briary, very controlled and refined on the finish. Great length. Majestic. Drink 2020-2040+ Tasted January 2009.
Steve Tanzer's International Wine Cellar 93
Medium red. Very ripe aromas of plum and musky brown spices; redder in character and less precise than the 2006. Then big, sweet and plump on the palate, with full, mellow flavors of red berries, tobacco and mocha, plus a light smoked meat note. Finishes with sweet tannins and lingering, fully ripe fruit. This is showing its lush side today and is hiding its underlying structure.