Vineyards and winemaking
The 2005 was made from a Merlot-dominant blend, supported by Cabernet Franc and smaller amounts of Cabernet Sauvignon and Malbec, from an enclosed vineyard within Saint-Émilion. Sandy gravel soils and mature vines give the wine ripe fruit, fine mineral definition and a more supple structure than the limestone plateau.
Alain Raynaud’s cellar approach included fermentation followed by malolactic conversion in barrel, with the wine resting on its lees for several months before bottling without filtration. Oak maturation built texture and smoky depth around the concentrated fruit of the exceptional 2005 vintage.
Tasting notes
Appearance
Medium-deep garnet with a ruby core and lightly brick-toned rim.
Nose
Black cherry, plum and blackberry are layered with purple flowers, tobacco and cocoa. Notes of smoked meat, iron and warm earth add a distinctive savoury edge.
Palate
Juicy and concentrated, with dark cherry and currant carried by fine, drying tannins. Graphite, cedar and smoke develop across the palate, ending long with mineral and liquorice.
Food pairing
Serve with lamb rump, roast duck with cherries, beef cheek bourguignon, or a mushroom and black-lentil pithivier. Aged Gouda will complement its smoky, savoury development.
Background story
Quinault l’Enclos is a true enclosed vineyard close to the town of Saint-Émilion. The 2005 predates its acquisition by the owners of Château Cheval Blanc and captures the concentrated, modern period associated with Alain Raynaud’s stewardship.
The wine is now mature and bottle variation is possible. Stand upright before opening, decant carefully from sediment and follow its response to air rather than assuming lengthy aeration. Serve at around 16–18°C.
