|Grapes||Cab Franc, Cab Sauv, Merlot|
|Classification||2ème Cru Classé|
60% Cabernet Sauvignon, 25% Merlot, 10% Petit Verdot. Pure purple crimson to the edge. Sweet, so firm and delicate. Precision taken to the extreme. Superb fruit, the whole thing tightly woven fine silk. 'A vintage of purity, elegance and finesse', says Didier Cuvelier, and it certainly is here. Superb. Rating: 94-94 L&S (Apr 2006)
Currently out of stock in our warehouse.
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|Chelsea||020 7244 0522|
|Kensington||020 7221 1982|
|Barnes||020 8878 8643|
|Chiswick||020 8995 7355|
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Good full ruby-red. Deep, dark aromas of black cherry, espresso, tobacco, minerals and flowers. Sweet, lush and deep, with a sexy oak component lifting the opulent fruit. This boasts excellent volume and length, with the dusty tannins arriving late. There's very good underlying acidity here, but the overall impression today is of a silky, round wine. Rating: 91-93 Stephen Tanzer's International Wine Cellar (May 2007)
Poyferre is usually rich and opulent on the nose, but the 2005 just seems a little over-extracted and jammy for me. Blooms of blackberry and cassis, but lacking some definition. The palate has layers of sweet blackberry, plum and cassis. Moderate acidity: its going in the right direction but just lacks that killer punch at the finish. May improve. Rating: 20?/25 Neal Martin, www.robertparker.com (May 2006)
(a blend of 64% cabernet sauvignon, 26% merlot and 10% petit verdot) Good bright ruby-red. Cool, highly aromatic nose of dark berries, licorice, cedar and flowers. Densely packed, powerful and vibrant, with lovely purity of concentrated dark fruit flavors. This has a solid 3.6 grams per liter of acidity, thanks in part to the petit verdot component. Really saturates the palate on the back end, finishing with big, rich tannins and a hint of minerality. Rating: 91-93 Stephen Tanzer's International Wine Cellar (May 2006)
Black-red, big meaty wine, masses of natural concentration and very good depth of fruit, more power than complexity at the moment. Drink 2011-35. Rating: ****/17.5 www.decanter.com (May 2006)
Loads of blackberry, licorice and toasted oak on the nose. Full-bodied, with lots of focused and clean ripe fruit character. Balanced and refined. Another 2003? Maybe even better? Rating: 95-100 James Suckling, The Wine Spectator (May 2006)
Quite gassy and very sweet and juicy. A bit too much extraction for comfort, which is a shame since the fruit quality and purity is lovely. Very dry finish. Awkward. 2016-24 Rating: 16 Jancis Robinson MW OBE - www.JancisRobinson.com (May 2006)
While perhaps not up to the standards of the extraordinary 2003, the 2005 is still a strong effort from an estate that has been doing everything right over the last two decades. Sweet toasty oak intermixed with jammy black currant, plum, and licorice aromas jump from the glass of this dense purple-hued wine. In the mouth, there is great fruit, tannin, body, structure, and delineation. This impressively endowed, well made St.-Julien will require considerable patience (as will most 2005 northern Medocs). Anticipated maturity: 2015-2030+. Rating: 92-95 Robert Parker, The Wine Advocate, www.RobertParker.com (Apr 2006)
Château Léoville Poyferré
St Julien Deuxième cru 1855 When Baron Jean-Marie de Poyferré de Cères married the grand-daughter of the Marquis de Las-Cases-Beauvoir, he inherited a portion of the grand old Leoville estate. The Poyferré family owned the estate for long enough to see the granting of Second Growth status in common with the other Leovilles but, in time, oidium and financial difficulties led them to sell Leoville Poyferré. Eventually, it came in to the ownership of the Cuvelier family who own Poyferré to this day. For most of the 20th Century, compared to its namesake neighbours, Leoville Poyferré's fortunes waned as the quality of the wines fell back. Since 1980, however, considerable improvements have been made to the chais and the vineyards. The previously high proportion of Merlot has reduced, whilst the amount of Cabernet Sauvignon has risen to about 65% (Merlot is now a more Médoc-like 25%). Today, Leoville Poyferré can be seen on an equal footing with, at least, Leoville Barton. Grapes are fermented in stainless-steel, and then spend 18 to 20 months in oak (75% new). In the early years on the 20th Century, the cru bourgeois property of Château Moulin Riche was absorbed into Leoville Poyferré. The name was briefly resurrected as the name of Poyferré's second wine, although it is now produced as a wine in its own right from the vineyards of the old château. A second wine of both properties is Pavillon de Poyferré.
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