Château Ferrière 2005

Characteristics and tasting advice for Château Ferrière 2005

Tasting

Appearance

The wine displays a deep ruby-red color with garnet highlights.

Nose

The nose reveals a lovely aromatic complexity with notes of black fruit (blackcurrant, blackberry), accompanied by hints of tobacco and delicate floral touches. Subtle aromas of spices and toasted oak complete this elegant bouquet.

Palate

On the palate, this wine charms with its power and elegance. The attack is full-bodied, followed by a velvety texture carried by fine, perfectly integrated tannins. The palate unveils flavors of ripe fruit lifted by a fine minerality that brings freshness and definition. The finish, long and persistent, leaves an impression of refinement characteristic of the Margaux appellation.

Food and wine pairings

This Château Ferrière 2005 pairs ideally with roasted red meats such as beef tenderloin or herb-roasted leg of lamb. It also matches perfectly with duck breast or aged cheeses such as Comté or Cantal.

Serving and cellaring

Château Ferrière 2005 is best served between 16 and 18°C. Decanting for one to two hours before serving will allow the wine to fully reveal its aromatic complexity. This vintage can be enjoyed until around 2035.

An elegant and structured Margaux Grand Cru Classé

The estate

Château Ferrière, nestled in the heart of the Margaux appellation, traces its roots back to the 18th century. Since being acquired in 1988 by the Villars family, this 3rd Growth Grand Cru Classé has enjoyed a new momentum. First led by Bernadette Villars and then by her daughter Claire, the estate is now run by two generations of committed women, emblematic figures of Bordeaux’s Left Bank.

The vineyard

The Château Ferrière vineyard covers sixteen hectares in the heart of the Margaux appellation. The vines grow on deep Garonne gravel soils over a subsoil of calcareous marls and chalky materials. This geological composition provides optimal drainage and lends the wines a distinctive minerality. The high planting density encourages grape concentration and the expression of the terroir.

The vintage

The 2005 vintage is considered one of the most exceptional in the recent history of Bordeaux. After a mild winter, the season enjoyed ideal conditions from May onward, with generous sunshine and moderate rainfall. The hot, dry summer, punctuated by cool nights, enabled slow, even ripening of the grapes. The harvest took place under perfect sanitary conditions, yielding fruit of remarkable concentration and balance.

Winemaking and aging

The Château Ferrière 2005 harvest was carried out by hand with rigorous parcel selection. Vinification took place in concrete and wooden vats, with temperature-controlled fermentations and measured daily pump-overs during a three-week maceration. Aging lasted eighteen months with a carefully considered distribution: 40% in new barrels, 40% in once-used barrels, and 20% in amphorae, bringing complexity and structure while preserving the fruit’s freshness.

Grape varieties
Cabernet sauvignon (51 %)
Merlot (41 %)
Petit verdot (6 %)
Cabernet franc (2 %)