Château-Ausone St. Emilion 2005 - Station Plaza Wine
Welcome to Station Plaza Wine & Spirits
Château-Ausone St. Emilion 2005
SKU: 08505

Château-Ausone St. Emilion 2005

  • wa100
  • ws100
  • we99

Save $401.00 (25%)

Available for:
The grapes are hand-harvested with great emphasis on careful sorting on the vines. The bunches are brought to the cellar in small crates that prevent any damaging of the fruit. The vinification is carried out in temperature-controlled oak vats. The vatting period is 4 to 5 weeks depending on the vintage. The malo-lactic fermentation is done in new oak barrels. The wine is then aged for 20 months in Ausone's limestone rock caves.
Wine Advocate
  • wa100

A tiny production of just over 1,300 cases will make the 2005 Ausone impossible to find, but proprietor Alain Vauthier continues to exhibit the Midas touch with his perfectionist efforts at this estate. This brilliant, blue/black-hued offering reveals an extraordinarily youthful, but promising nose of incense, blueberries, blackberries, currants, licorice, and crushed rocks. This intense 2005 boasts powerful, super-layered, multidimensional flavors with tremendous extraction, yet they come across as incredibly sublime, even delicate for such a stunningly concentrated, full-bodied effort. A masterpiece of concentration and balance, it will no doubt be drinking well a century from now. Anticipated maturity: 2030-2080+.

Robert Parker, April 2008
Wine Spectator
  • ws100

I love the tobacco, berry, cigar box, toasty oak, ripe fruit and fresh mushroom flavors in this full-bodied red, which has ultralayered tannins and vanilla, new oak and berry character. Powerful and superconcentrated, with great length. This is a muscular, full-throttle wine, racing very, very fast. Best after 2019.

James Suckling, March 31, 2008
Wine Enthusiast
  • we99

97-99 Barrel sample. A superb wine that brings together all the qualities of this vintage. It has great fruit, layers of acidity, dark tannins and a velvety texture, without losing the sense of place that sets great Bordeaux apart.

Roger Voss, June 20, 2006