| House: |
Château Boyd Cantenac 3rd Grand Cru Classé |
| Vineyard: |
The outstanding feature of 2005 was its dryness, from winter to autumn, with a warm spring and summer, but without the excesses of 2003. For the best terroirs, those that allow deep rooting, the climatic circumstances of this vintage were ideal, such that 2005 could well be the best vintage ever produced. The vineyard was taken over in 1806 by John Lewis Brown, of Château Brown, who was allied by marriage to the BOYD family. The 1855 Classification recognized the Cru de Boyd-Cantenac and its ability to produce, over more than a century, a world-class wine.
Since 1932, Château Boyd-Cantenac has belonged to the Guillemet family |
| Region: |
Bordeaux |
| Controlled designation of origin |
Margaux AOP |
| Vintage: |
2005 |
| Color: |
Red |
| Capacity: |
750ml |
| Grape variety: |
The harvest, vinification, and aging are carried out plot by plot. The different batches are tasted several times. Those that are the most complementary and have the best potential are assembled to produce the Château Boyd-Cantenac wine. The others are most often used, with the product of the young vines, in the composition of the second wines |
| Packaging: |
Cardboard |
| Alcohol |
13 |
| Flavor |
Supple and velvety |
| Advice: |
The wines of Château Boyd-Cantenac go wonderfully with many dishes. Cheese starters, grilled and roasted meats, fish in red wine sauce, cheeses (avoid blue and strong cheeses), go very well with them. |
| Tasting: |
Recent vintages are dark, dense, with a complex nose of fruit and spices, before the bouquet of bottle aging completes this harmony.
On the palate, the attack is often frank, lively, followed by a sensation of volume that fills and coats the mouth. In the finish, the tannic structure guarantees excellent aging potential. |
| Serving temperature: |
Low temperatures reinforce acidic and astringent flavors and stifle aromas, while temperatures that are too high make the alcohol dominant and the wines heavy. We will therefore serve young wines at around 15-18 °C, and more mature wines at around 17-20 °C
Avoid shaking the bottle before serving, because of the possible presence of sediment.
Cut the capsule under the ring, and meticulously wipe the rim of the neck, in order to prevent the wine from dripping onto uncleaned parts.
Uncork, clean the inside of the neck to remove any pieces of cork or elements of any sediment. |
| Aging |
MARGAUX have a remarkable aptitude for aging, and if we must sometimes be afraid of opening the bottles too early, there are few vintages that should be drunk before fifteen years of age. Conversely, many can easily last around fifty years. |
| Allergen: |
Sulfites |
| Informations: |
The information published above presents the current characteristics of the wine concerned. It is not specific to the vintage. |
