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Chateau Leoville Poyferre

2005 Chateau Leoville Poyferre 2eme Cru Classe, Saint-Julien

France Cabernet Franc Cabernet Sauvignon Merlot Petit Verdot Bordeaux Saint-Julien 2eme Cru Classe 750ML

Wine Advocate

93

Vinous

92
/
2005 Chateau Leoville Poyferre 2eme Cru Classe, Saint-Julien
Chateau Leoville Poyferre

2005 Chateau Leoville Poyferre 2eme Cru Classe, Saint-Julien

France Cabernet Franc Cabernet Sauvignon Merlot Petit Verdot Bordeaux Saint-Julien 2eme Cru Classe 750ML

Wine Advocate

93

Vinous

92
/
0 In Stock

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The Wine Advocate

Wine Advocate

93

Léoville Poyferré’s dense ruby/purple 2005 is soft, round and juicy, with lots of blackcurrant fruit, plum and Asian spice. It is medium to full-bodied and, along with Léoville Las Cases and Saint-Pierre, probably one of the best St.-Juliens I tasted in this retrospective. It is surprisingly supple and accessible. Drink it over the next 15 or so years.

Vinous

Vinous

92

The 2005 Léoville Poyferré has quite a perfumed and minty bouquet, a common trait across many of the Left Bank '05s. Firm tannins frame plenty of tarry black fruit on the boldly styled palate. The 2005 is fresh but a little more tannic than the wines made nowadays. Dense and a little sinewy on the finish, this will certainly require decanting if broached now.

What the Critics are Saying

The Wine Advocate

Wine Advocate

93

Léoville Poyferré’s dense ruby/purple 2005 is soft, round and juicy, with lots of blackcurrant fruit, plum and Asian spice. It is medium to full-bodied and, along with Léoville Las Cases and Saint-Pierre, probably one of the best St.-Juliens I tasted in this retrospective. It is surprisingly supple and accessible. Drink it over the next 15 or so years.

Vinous

Vinous

92

The 2005 Léoville Poyferré has quite a perfumed and minty bouquet, a common trait across many of the Left Bank '05s. Firm tannins frame plenty of tarry black fruit on the boldly styled palate. The 2005 is fresh but a little more tannic than the wines made nowadays. Dense and a little sinewy on the finish, this will certainly require decanting if broached now.