| 9 Most famous Cheteaus of Bordaux |
|
| Information |
| Tradename：Chateau Pedesclaux 2005 |
| Item No.：FBPa075 |
| Grape Varieties：Cabernet Sauvignon,Merlot,Cabernet Franc |
| Classification：5th Growth 1855 Pauillac |
| Appellation：Pauillac |
| Alcohol：13% |
| Specification：750ml |
| Decanting time： |
Original Bottle：1.5 hours |
|
Decanter：40 minutes |
| Scores： |
Robert Parker：82
Decanter：： |
|
|
|
| Tasting Note： |
Chateau Taste (02/04/2006)
The color presented itself in a coat sinks color plum with luminous mauve red reflections. The first nose is absolutely spiced. It distils you a tasty mixture of cocoa and cinnamon, raised of a white pepper drop. Ventilation releases fruit notes.From the start, the attack is mellow…full.This tornado of emanations appears almost surrealist so much it is not very usual.At the same time, the breaker waves of the silk of the tannins still roll and roll on your palate and stroke your taste buds. The last part of the tasting leads you towards a final dominated by liquorice and pod vanilla.–C. Coupez (Enologist)
Wine Advocate#176(4/2008) Rating: 82 points Drink: 2008-2014
Even though this may be one of the finest wines yet made at Pedesclaux, it is still a pleasant yet herbaceous, uninspiring effort for the vintage. The color is medium ruby, and the nose of fresh herbs intermixed with spice and diluted black cherry and currant fruit is one-dimensional. This offering stands out like a sore thumb in a great vintage. Along with Pichon-Lalande, it represents one of the two candidates for the worst performance by a Medoc classified growth. It should be drunk over the next 5-6 years. -Robert Parker
Decanter Rating：
Good colour, good fruit and nicely balanced tannins, but lacks the real vintage quality. Drink 2008/15. (15 points) |
| Food Match： |
Western food: Beef, poultry, cheese (Saint Nectaire, Edam, and Gouda) pasta with cream sauce, hearty stew, pizza, pork, veal, game. Best food match roast lamb & duck breast.
Chinese food: Roast duck/goose,grilled lamb, roasted suckling pigeon,Spicy shrimps and crabs,dried or smoked meats,braised fish.
|
  |
|
|
|
