2005 Chapelle d'Ausone St. Émilion Grand Cru Bordeaux France Wine Tasting Note
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2005
Chapelle d'Ausone (St. Émilion Grand Cru)
There is no better second wine being made in Bordeaux today than Chapelle d'Ausone and Alain Vautheir has never produced a better Chapelle d'Ausone than he did in the 2005 Bordeaux vintage. This wine will beat several big names in a blind tasting. Licorice, minerals, stone, black raspberry liqueur and fresh boysenberries make up the perfume. On your palate, this rich, full bodied, intense wine ends with an intense, deep, spicy, ripe, sweet, black and red fruit filled finish. This is still young today, but it can be enjoyed with an hour of air. Else, if you can wait, give it another 3-5 years and drink it over the next 2 decades. Savvy buyers who picked this up as a future scored a really nice St. Emilion wine. 7,332 Views Tasted Oct 17, 2011 |
When to Drink Chateau Ausone, Anticipated Maturity, Decanting Time
Chateau Ausone is much better with at least 15 - 20 years of aging in good vintages. Young vintages can be decanted for 4 hours or more. This allows the wine to soften and open its perfume.
Older vintages might need very little decanting, just enough to remove the sediment. Chateau Ausone offers its best drinking and should reach peak maturity between 20-50 years of age after the vintage.
Serving Chateau Ausone with Wine and Food Pairings
Chateau Ausone is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift.
Chateau Ausone is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, and grilled dishes. Chateau Ausone is a perfect match with Asian dishes, hearty fish courses like tuna, mushrooms, and pasta as well as cheese.