Château Pichon-Longueville-Baron-de-Pichon, GCC Pauillac 2005

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Château Pichon-Longueville-Baron-de-Pichon, GCC Pauillac 2005

Product code: GCRU180

Status: In stock

Product price:

Wine type: Red wine - GRAND CRU

Country: France

Characteristic: Premium wines

Grape: Cabernet Franc - Cabernet Sauvignon - Merlot

Evaluate:

Appellation: Pauillac 2nd Grand Cru Classe

Award: Robert Parker: 93-95, James Suckling: 92-94

Vintage: 2005

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Hotline: 1900 636 7498h30h - 21h00 (weekdays)

Product details

Tasting note: Still young and feisty, Château Pichon Longueville Baron de Pichon 2005 expresses both reserve and distinction. Dark, almost black, in colour; the fruit bursts onto the palate, enhanced by gentle aging. The impressive structure becomes more refined after breathing, an essential stage for this wine which needs time to reveal its character.

64% Cabernet Sauvignon, 33% Merlot, 3% Cabernet Franc

Winery Introdution:

Château Pichon-Longueville Baron, a leading Pauillac 2éme Cru Classé estate, is one of Bordeaux's most illustrious "super seconds". In 1987 it was bought by the AXA Millésimes Group, who also own Cantenac-Brown, Petit-Village, Suduiraut.

AXA built a state of the art cuverie and chai at Pichon-Longueville Baron, while, in 2000, Christian Seely took over from Jean-Michel Cazesas as general manager. Pichon-Longueville-Baron's 73-hectare vineyard (70% Cabernet Sauvignon, 25% Merlot, and 5% Cabernet Franc, runs adjacent to that of Château Latour and lies on deep gravel beds.

The Cabernet-dominated Pichon-Longueville Baron is a more muscular, tannic and full-bodied wine than that of its neighbour across the road, Pichon-Longueville Comtesse de Lalande. The grand vin is Chateau Longueville au Baron de Pichon-Longueville. The second wine is Les Tourelles de Longueville, introduced with the 1986 vintage. The best examples of Pichon-Longueville Baron have layer upon layer of unctuous, vanilla-scented, blackcurrant and cassis fruit, intermingled with cigar box and lead pencil shavings aromas. They require cellaring for at least 10 years.

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