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Chateau les Ormes de Pez, Saint-Estephe, 2005

Red Wine from Bordeaux, France
by Chateau les Ormes de Pez
$79.99
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Twenty-one years on, a Saint-Estèphe that proves the point about Cru Bourgeois cellaring. Les Ormes de Pez has been owned by the Cazes family — the Pauillac dynasty behind Lynch-Bages — since 1939, and it was promoted to Cru Bourgeois Exceptionnel in the 2020 classification. The Cazes touch shows: structured, deeply colored, built on a Cabernet Sauvignon backbone, but with the saline grip and minerally austerity that defines great Saint-Estèphe. The 2005 vintage was a legendary one for Bordeaux — warm, dry, structured — and at two decades on the wine is fully in its window: tannins resolved, fruit shifted toward leather and tobacco and forest floor, the kind of mature claret that reminds you why people cellar this stuff.

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Antonio Galloni

91 points

"The 2005 Ormes de Pez has a slightly rustic, earthy nose with animal fur scents infusing black fruit—quite charming in a way. The medium-bodied palate offers sappy black fruit laced with liquorice and mint, gentle grip and a touch of spicebox on the slightly dry finish. This is actually better than I expected given that the wines could be "tough" in this era. Perhaps it just needed 20 years? Tasted at Château Lynch Bages." —Neal Martin

Robert Parker

85 points

"The 2005 Les Ormes de Pez is medium-bodied, soft, round, not terribly concentrated, but spicy and earthy, with light tannin. Drink it over the next decade." —Robert M. Parker, Jr.

Jancis Robinson

17 points

"Tasted blind. Dense and complex. Round and correct with freshness, ripe fruit and fine tannins." —Jancis Robinson MW

Wine Enthusiast

92 points

"Very dense, black, dominated by dark tannins and plum skins, with a mineral edge. The acidity and the ripe fruits are under all this structure, typical of young Saint-Estèphe. This needs time—don’t touch for five years." —Roger Voss

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Tasting Notes & Food Pairings

Perfect Pairings

Rib of beef with marrow, lamb shoulder slow-cooked with rosemary, roast pheasant with bread sauce, or a cheese plate of aged Comté and Stilton with walnut bread.

Tasting Profile

Cedar, tobacco leaf, leather, blackcurrant fruit gone to compote, dried herbs, graphite. Medium-plus body, fully resolved tannins, the saline grip of Saint-Estèphe, and a long, gravelly finish that signals mature Bordeaux.

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