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Chateau Haut Bergey, Pessac-Leognan, 2005

Red Wine from Bordeaux, France
$69.99
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A 2005 Pessac-Léognan with two decades in bottle, from the years when Sylviane Garcin was rebuilding Haut-Bergey from the ground up. She bought the estate on impulse in 1991, knowing both the vineyard and the winemaking had to be redone from scratch. She rebuilt the cellars completely, stopped herbicides, brought back mechanical cultivation and more than doubled the vineyard over the next two decades. The 2005 is 65% Cabernet Sauvignon. Each parcel was vinified separately in small temperature-controlled vats, and the wine then spent 16 to 18 months in French oak barrels, half of them new. Her son Paul got involved in 2007 and has run the estate since 2014, taking it organic and then biodynamic. It's now the only biodynamic producer in Pessac-Léognan, so this bottle shows the house before that change. (A bit of trivia: the heart of the property goes back to the 15th century, when the lords of La Louvière and Olivier combined their land into a new fief, the mayne de Ponteil.) If you're curious about back-vintage Left Bank Bordeaux in a medium-bodied, elegant style rather than a blockbuster, this is a good place to start.

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More about Chateau Haut Bergey

Pessac-Léognan's biodynamic pioneer. The Garcin family has owned this 44-hectare estate since 1991, and Paul Garcin, who took the reins from his mother Sylviane in 2007, made it the first property in the appellation to farm biodynamically. The vineyard is overwhelmingly red, with just a couple of hectares of white. Graves reds and whites of unusual purity and energy, from a family that chose the harder road.

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Wine Details

  • Grape Variety

    Cabernet Sauvignon

  • Vintage

    2005

  • Size

    750ml

  • Farming Practice

    Traditional

  • Style

    Elegant

  • Sweetness

    Dry

  • Body

    Medium Bodied

Flatiron's Take

From the Importer

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Tasting Notes & Food Pairings

Perfect Pairings

Roast leg of lamb with rosemary and garlic; entrecôte à la bordelaise with shallot and red wine sauce; duck confit with sautéed potatoes; wild mushroom risotto; aged Comté.

Tasting Profile

A dry, medium-bodied red in an elegant style, based on Cabernet Sauvignon (65% of the blend) and aged in French oak barrels, half of them new.

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