2005 Chateau Bernadotte
currant, blackberry, cherry, bell pepper, olive, asparagus, spice, ginger, oak, vanilla, black cherry, plum, smoke, toast, tar, tobacco, raspberry, cassis, violet, pepper and green bean
currant, blackberry, cherry, cedar, cigar box, violet, rose, truffle, earth, coffee, leather, tobacco, broccoli, berry and flower
"Chateau Bernadotte is a wine endowed with a solid tannic structure, well rounded. It is a rich, charming wine, delicate and full-bodied with delicious aromas of fresh red fruit."
"The area, particularly vast, permits a rigorous selection which guarantees a constant quality. Following the example of the Classified growths, a second selection has been created at the time of blending, Chateau Fournas Bernadotte. Less robust than the first wine, its aromas of ripe fruit continue in the mouth with a texture that is both fresh and elegant. "
"The annual production is about 11000 cases for Chateau Bernadotte and 6700 cases for the second wine. The wines of Bernadotte are distributed by the same network of wine merchants and importers as Chateau Pichon Longueville Comtesse de Lalande." - Winery
Harvest and Winemaking:
"The grapes are picked by hand by a team of 75 pickers. The sorting of the harvest is carried out directly in the parcels so that only grapes that are ripe and sound enter the vat-room. In 1997 the vat-room was enlarged and today holds 23 thermo-regulated vats. The reception area for the harvest has been completely restored : it is equipped with a conveyer belt that safeguards the integrity of the grape right up to the crusher-destemmer. An air-blower allows the vats to be filled rigorously respecting selection by parcel. The vinification is done traditionally with a gentle extraction of the composites of the grape." - Winery
"The old cellars have been completely rebuilt. A new cellar was created in 1999. The aging period lasts between 12 and 16 months. The oak barrels, coming from the center of France are made by the finest coopers. The proportion of new wood varies depending on the vintage. In general it is 30% for the first year." - Winery
"At the time of purchase, the vineyard was parceled out and in a bad state. It has been consolidated so as to group the parcels together on the best soils of the commune. Then after an accurate study of the soils and sub-soils of the various parcels, a campaign of replacing vine-plants was undertaken, accompanied by progressive replanting of several parcels. The vineyard today is spread over 35 hectares grouped together around the Chateau. The soils in the main are gravelly/sandy and naturally well drained with an important degree of clay in depth., permitting resistance to draught and moderate water stress during the maturation period of the grapes." - Winery
This was also scored 87 Points by Wine Spectator, 85-87 Points by Robert Parker (The Wine Advocate), and 13 out of 20 Points by Jancis Robinson (Jancis Robinson's Purple Pages).