The defining characteristic of 2005 was its drought, from winter to autumn, with a warm spring and summer, but without the extremes of 2003. For the best terroirs, those that allow for deep root systems, the climatic conditions of this vintage were ideal, such that 2005 could well be the best vintage ever produced.
The vineyard was acquired in 1806 by John Lewis Brown of Château Brown, who was related by marriage to the Boyd family. The 1855 Classification recognized the Boyd-Cantenac Cru and its ability to produce, for over a century, a wine of international caliber. Since 1932, Château Boyd-Cantenac has belonged to the Guillemet family.
Region: Bordeaux
Appellation: Margaux AOP
Color: Red
Volume: 750ml
Alcohol: 13%
Taste: Supple and velvety
Serving suggestion: Château Boyd-Cantenac wines pair beautifully with a wide variety of dishes. Cheese appetizers, grilled and roasted meats, fish in red wine sauce, and cheeses (avoiding blue and strong cheeses) are all excellent choices.
Tasting notes: Recent vintages are dark and dense, with a complex nose of fruit and spice, before the bouquet of bottle aging completes this harmony.
On the palate, the attack is often direct and lively, followed by a sensation of volume that fills and coats the mouth. The tannic structure on the finish ensures excellent aging potential.
Serving Temperature:
Low temperatures accentuate acidic and astringent flavors and mask aromas, while excessively high temperatures make the alcohol dominant and the wines heavy. Therefore, young wines should be served at around 15-18°C (59-64°F), and more mature wines at around 17-20°C (63-68°F).
Avoid swirling the bottle before serving, due to the possible presence of sediment. Cut the capsule below the ring and meticulously wipe the neck of the bottle to prevent wine from dripping onto uncleaned areas.
Uncork the bottle and clean the inside of the neck to remove any cork fragments or sediment.
Aging: Margaux wines have a remarkable capacity for aging, and while it is sometimes wise to be wary of opening bottles too soon, few vintages should be drunk before fifteen years of age. Conversely, many can easily last for fifty years.
