Viniou Reviews
Château La Croix St. Georges 2005 is an emblematic red wine from the prestigious Pomerol appellation in the Libournais subregion of Bordeaux, France. This particular vintage is crafted predominantly from Merlot, the flagship grape variety of Pomerol, often complemented by smaller proportions of Cabernet Franc. The 2005 vintage stands out as one of Bordeaux’s exceptional years, benefitting from ideal ripening conditions. The terroir of Château La Croix St. Georges is marked by its gravelly and sandy soils with sub-layers of clay, which impart both finesse and intensity to the wine. Vinification typically takes place in temperature-controlled stainless steel vats, followed by ageing in French oak barrels, some of which are new, to add complexity and polish the tannins.
The Pomerol region, though modest in size, is renowned for its concentration of small, family-run estates and an enviable reputation for crafting some of the world’s most sought-after Merlot-driven wines. Pomerol’s microclimate is moderated by the proximity to the Isle and Dordogne Rivers, creating warm days and cool nights that promote balanced ripening. The soils here, a mosaic of clay, sand, and gravel, are especially propitious for Merlot, enabling full expression of fruit, plush texture, and remarkable ageing potential. While Pomerol lacks an official classification system, its history is studded with pioneering estates whose wines are synonymous with elegance and power.
In terms of food pairings, Château La Croix St. Georges 2005 is well-suited to refined red meats and game, such as roast duck or beef fillet with mushroom sauce. It will also shine alongside regional specialties like confit de canard or a classic entrecôte bordelaise. Mature cheeses such as aged Comté or Saint-Nectaire can also be elegant companions, allowing the wine’s nuanced earthiness and dark fruit to take centre stage.
For the optimal tasting experience, uncork this Pomerol after allowing it to breathe or decant for at least an hour to help the bouquet fully open. Serve at a temperature of 16-18°C. This will best reveal its layered aromas of ripe plum, truffle, and subtle oak, as well as its velvety tannins and lingering finish.
