2005 Chateau La Tour Haut-Brion 3.0 L

Year: 2005
Appellation: Pessac-Leognan
Country: France
Wine Spectator: 93
Wine Advocate: 89
Vinous Media: 90+
Wine Enthusiast: 89--Jeff Leve: 90
Red Wine


Price :

"Shows interesting aromas of chocolate, meat and berry, with hints of fresh cèpe. Turns floral and aromatic. Full-bodied, with soft, velvety tannins and a medium finish. Very balanced and pretty. Elegant and seductive. This is the last year of LTHB. Best after 2014. 2,250 cases made.–JS " (WS)

"Beginning in 2006, this vineyard became part of La Mission-Haut-Brion’s second wine, so 2005 will be the final vintage of La Tour Haut-Brion. That’s a shame as many superb, under-the-radar wines were produced under this moniker in the forties, fifties, sixties, seventies, and early eighties. The 2005 is a 2,000-case blend of 41% Cabernet Franc, 32% Merlot, and 27% Cabernet Sauvignon, a relatively high amount of Cabernet Sauvignon for a Pessac-Leognan property. It offers classic notes of scorched earth, asphalt, smoky black cherries, and roasted herbs. Medium-bodied and tannic, it is an excellent, but not inspirational claret that should be at its finest between 2013-2025." (WA)

"Ruby-red. Plum, black raspberry and cedary oak on the nose. Pure but a bit tightly wound, with lovely texture and uncompromising dryness to the dark raspberry and tobacco flavors. With aeration, this gained in depth and breadth and showed lovely sweetness, but there's very firm acidity here for the vintage. Built to age. Should make an excellent last vintage for this bottling." (VM)

"This wine is something of a collector's item, since this is the last vintage it was made before integration of the vineyard into La Mission Haut-Brion. It's a lively, ripe, cassis-flavored wine, with soft, rounded tannins and fresh acidity. It finishes light." (WE)

"The final vintage for this wine, before it was decided to blend in with the second wine of La Mission Haut Brion serves up a smoke filled, tannic, slightly rustic wine with tobacco, forest and black cherry aromas. Give it at least 5-10 more years to soften and develop. 90 points - Tasted May 21, 2013" (JL)