| 9 Most famous Cheteaus of Bordaux |
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| Information |
| Tradename：Chateau Beychevelle 2005 |
| Item No.：FBSJ030 |
| Grape Varieties：Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot |
| Classification：4th Growth 1855 St Julien |
| Appellation：Saint-Julien |
| Alcohol：13% |
| Specification：750ml |
| Decanting time： |
Original Bottle：2 hours |
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Decanter：1 hour |
| Scores： |
Robert Parker：90
Wine Spectator：89-91
Decanter： |
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| Tasting Note： |
Wine Advocate # 176 (4/2008) Rating: 90 points Drink: 2017-2030
While this is a strong effort from a property that too often does not live up to its pedigree, I had hoped the 2005 Beychevelle would merit an even higher score. A deep ruby/purple hue is accompanied by a sweet perfume of roasted herbs, black cherries, and even blacker fruits. The wine is medium to full-bodied with sweet tannin, good acidity, and a fruitcake-like spiciness and earthiness. Pure and long with a tannic clout that is neither intrusive nor excessive, this elegant, powerful effort should be at its finest between 2017-2030. - Robert Parker
Wine Spectator (3/29/2006) Score: 89-91
Aromas of blackberries, licorice and spice follow through to a medium-bodied palate, with fine tannins and a medium finish. –JS
Decanter Rating：
Nice extraction of attractive, leafy fruit, elegant, quite forward style. Drink 2008-16. (15.5 points) |
| Food Match： |
Western Food:Roast lamb, gamebirds (partridge and pheasant), red meat, cheeses such as Gruyere, reblochon, etc, also can serve with all meat entrees and cheese dishes, stew, braised abalone, and lamb.
Chinese Food:Roasted duck, goose and pigeonneau, salted shrimp and crab, air-dried and smoked meat, idwsi, sautéed fish, steamed Guangdong pork, braised dongpo pork, Nanjing stewed duck in sauce, braised chicken in red wine, fried kidney, fat roast pork, gemischter roasted chicken.
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