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2005 Chateau Larose Perganson Cru Bourgeois Haut-Medoc
22 Ratings
Detail
22 Ratings
2005 Chateau Larose Perganson Cru Bourgeois Haut-Medoc

Wine Description

Each plot and grape variety are independently made into wine in a temperature-regulated vathouse, offering our oenologists the opportunity to create complex blends. Rigorously controlled, alcoholic fermentation, and twice daily pumping over take place over a five-to seven-day period. When the alcoholic fermentation has come to a close, vatting follows its course for 2 to 3 weeks so as to extract the tannins from the marc. After careful tasting the wine is run off. Finally, malolactic fermentation read more...Each plot and grape variety are independently made into wine in a temperature-regulated vathouse, offering our oenologists the opportunity to create complex blends. Rigorously controlled, alcoholic fermentation, and twice daily pumping over take place over a five-to seven-day period. When the alcoholic fermentation has come to a close, vatting follows its course for 2 to 3 weeks so as to extract the tannins from the marc. After careful tasting the wine is run off. Finally, malolactic fermentation which is left to occur in tanks immediately after running off, brings the wine-making process to an end. In early January, the wine is transferred to wood casks. In the quiet atmosphere of the ageing cellar, the barrels endow the wine with vital ingredients, while exposing it to tiny quantities of oxygen. This has an effect on the wine's colour and its tannins, producing a well-balanced, very elegant wine. (hide)

Shipping Information

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Each plot and grape variety are independently made into wine in a temperature-regulated vathouse, offering our oenologists the opportunity to create complex blends. Rigorously controlled, alcoholic fermentation, and twice daily pumping over take place over a five-to seven-day period. When the alcoholic fermentation has come to a close, vatting follows its course for 2 to 3 weeks so as to extract the tannins from the marc. After careful tasting the wine is run off. Finally, malolactic fermentation read more...Each plot and grape variety are independently made into wine in a temperature-regulated vathouse, offering our oenologists the opportunity to create complex blends. Rigorously controlled, alcoholic fermentation, and twice daily pumping over take place over a five-to seven-day period. When the alcoholic fermentation has come to a close, vatting follows its course for 2 to 3 weeks so as to extract the tannins from the marc. After careful tasting the wine is run off. Finally, malolactic fermentation which is left to occur in tanks immediately after running off, brings the wine-making process to an end. In early January, the wine is transferred to wood casks. In the quiet atmosphere of the ageing cellar, the barrels endow the wine with vital ingredients, while exposing it to tiny quantities of oxygen. This has an effect on the wine's colour and its tannins, producing a well-balanced, very elegant wine. (hide)

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    thor72

    bold cherry on the nose with subtel earth and limestone. bold cherry at the start. muddle is earth and lime stone with a slight spice that finishes an holds. cracked pepperyhrough it all.

    about 3 years
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    childh

    easy, beginning fruity aroma with vallena, smooth, after taste not much

    about 4 years
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    acepark

    rich, smooth and well balanced. scrumptious Bordeaux.

    about 3 years
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    Bobothepilot

    good wine. drinkable, but nothing special.

    over 2 years
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    gv

    sediment. not without decanting<br/>

    about 4 years
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    fastrichie

    90

    about 1 year
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    leidy

    vGood

    over 2 years
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    joffill@zoominternet.net

    10 months
  • Profile-placeholder
    biohazard914

    9 months
Expert Reviews
Read all 2 expert reviews
  • Wine & Spirits
    This large vineyard has build a following in the US market, with consistently good quality wine. And the rsquo;94 follows in the style of small-scale clarets, light, plummy and gentle, the chewy tannins bringing to mind a dinner of roast lamb. Thatrsquo;s how I used to enjoy Larose-Trintaudon, not so many years ago, when it cost $7.99. The only consolation in the current pricing is the fact that most California wines of this quality cost at least as much.
  • CellarTracker Community Tasting Notes
    Community Tasting Notes (average 87 pts. and median of 89 pts. in 4 notes)