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deetrane , MacBlythe , WineLoverATL , minfolio , davidjohnson98 , RossW , Jake

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Avg Auction:
(of 13 listings - 24 months )
$144.63 Details
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Avg Marketplace:
(of 3 listings - last 12 months)
$128.00Details
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2005 Lascombes Bordeaux Blend - France - Bordeaux - Margaux - Red - Second Growth

France - Bordeaux - Margaux

Red Bordeaux Blend - Second Growth
Producer Notes

Named after its first owner, Chevalier de Lascombes, this Margaux ranked Second Growth vineyard produces powerful, tannic, yet elegant wines. Once owned by Chaix d'Est-Ange, a General to Napoleon III, Lascombes encountered a revival in the mid 20th century under the control of Alexis Lichine. Many decades later, Colony Capital bought the estate and controls the vineyard to date. Currently, the... More »

Score
94
JR ...
IWC ...
Drink Dates
Comm: 2014-2029
Bid
6 for sale
Go

IWC ...
Source International Wine Cellar
Issue Issue 126
JR ...
Source Jancis Robinson
Author NC
Site / Blog   Trust Rating 96.004%
Tasted On 10/27/2014
Drink Dates 2014-2030

Dense purple color, full bodied and a terrific modern-styled Margaux. This wonderful wime should last forever! Plus the price is very reasonable!

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Author Phil the Greek
Site / Blog   Trust Rating 99.342%
Tasted On 11/11/2012

Classic soft fruity perfumed Margaux. Great fruit and soft tannins, drink now. Violets, blueberry's .. a very pretty wine.

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Author fabioota
Site / Blog   Trust Rating 94.737%
Tasted On 08/27/2011
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Author Turner Whittenburg
Site / Blog   Trust Rating
Tasted On 02/12/2011

Rich deep garnet color. Tannins chewy yet beginning to soften and allow the earthy, blackberry, and cassis to come out. A great bottle paired with a great meal of prime rib.

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Author Brown Steven
Site / Blog   Trust Rating 78.261%
Tasted On 06/28/2010

2 x 12 in wood

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Author Toby Thomas
Site / Blog   Trust Rating 91.163%
Tasted On 02/27/2010
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Author WineLoverATL
Site / Blog   Trust Rating 100%
Tasted On 02/18/2010

From chateau-lascombes.com: Chateau Lascombes is a long-ageing wine. It is concentrated and powerful, tannic, with all the elegance and finesse of the great Margaux wines. The Vintage: 2005 was the year of drought par excellence. The cold, dry winter threatened an ultimate lack of moisture in the soil. The hot spring weather at the beginning of April brought about a fast, even bud-break. The flowering, thanks to hot, dry weather, took place in a matter of days in the majority of our plots and promised an excellent harvest. The 2005 spring was really dry, and it was undoubtedly these conditions that made the vines gradually adapt and eventually avoid suffering from any brutal moisture deficit in the soil during the summer. One of the direct consequences of this water constraint was the small size of the berries, in particular that of the Cabernet Sauvignon. The color change in the grapes also took place quickly and evenly, and the August drought brought about an early halt in vine vegetation growth, consequently favoring good ripening of the grapes. We began the picking of the Merlot on September 21, and on October 8, we started harvesting the Cabernet Sauvignon, finishing on October 19th. Between these two varieties we picked our precious Petit Verdot. As we had expected, the juice yields were low for the Cabernet Sauvignon, though we managed to bring in a nice yield of 40 hl / ha. For once, we did not introduce any modifications to the vat cellar in 2005. Perhaps we have reached a level of certain perfection? We continue to sort the grapes meticulously before and after de-stemming followed by the adding of carbonic snow before the berries went up to the second floor to be crushed and sent into vats. The cold pre-fermentation maceration was followed by the alcoholic fermentation and the vatting period subsequently lasted 25 to 30 days. The result of all this work was a deep-colored, rich, dense wine with very ripe fruit flavors and sufficient acidity to achieve a supreme overall balance. The wine was racked into barrels throughout the month of November, and the malolactic fermentation was done in the barrels. In 2005, the top wine has once again been aged 100% in new oak barrels. The beginning of the aging involves our traditional method of ageing on the lees for four months, followed by the racking and blending in March. The 2005 vintage is made up of 52% Cabernet Sauvignon, 45% Merlot and 3% Petit Verdot. The dark, beautifully deep color displays brilliant purple hues. After swirling, a subtle nose of spices, black fruits and licorice comes through, enveloped by subtle toasty notes with roasted coffee beans. The palate, after a supple entry, is explosive whereas the discreet oak comes through subtly in the background, leaving the way for the fruit to come to the fore front. The 2005 vintage is structured around a perfect balance of freshness, power, roundness, smoothness and very elegant tannins, which together make up an ideal harmony. As every year, the Chevalier de Lascombes is made in such a way that it can be enjoyed in the medium term. The Chevalier de Lascombes 2005 is no exception and can be enjoyed for its fruit and suppleness, whilst maintaining a concentration and elegance worthy of a Margaux wine.

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Author Vinocholic
Site / Blog   Trust Rating 88.55%
Tasted On 12/06/2009
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Author botro
Site / Blog   Trust Rating 99.415%
Tasted On 11/21/2009
Drink Dates 2014-2028

Tasted 2000, 2002, 2004, 2005 Lascombes. 2005 was certainly the "biggest" wine of the 4, but it is still much too young and should evolve well, developing into a wine like the '02 that is balanced and tremendously enjoyable.

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Author Brad Coelho
Site / Blog Unidentified Appellation Trust Rating 97.154%
Tasted On 06/18/2008
Drink Dates 04/01/2008

This is a wine that has received quite a bit of early controversy for its level of oak and lack of harmony, but much like the ?04 vintage, I am a Lascombes believer yet again in '05. This is undoubtedly a serious, endowed and generously proportioned effort that exudes a powerful disposition that I immediately fell for. A primal torrent of dark olive paste, saturating black currant, spice box and road tar steam through the palate w/ authority. This savory juice is built like a brick and should unfold gorgeously in the cellar

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Author Ricardo2
Site / Blog   Trust Rating 93.103%
Tasted On 03/04/2008
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A flawed bottle may be affected by cork taint, heat (maderized), oxidation, or excessive sulfur. Additionally, some people consider wines tainted by Brettanomyces (Brett), a non-spore forming genus of yeast, a flaw although there is much controversy surrounding the subject.
 
 
 
 
 
 
 
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