Château Haut-Bages Libéral 2005

You must be 18 or over to purchase and receive this product.

Château Haut-Bages Libéral 5ème Cru Classé, Pauillac 2005

Producer: Château Haut-Bages Libéral | Appellation: Pauillac, Bordeaux, France
Classification: 5ème Cru Classé (Fifth Growth, 1855)
Vintage: 2005 | Blend: Cabernet Sauvignon, Merlot
Drinking Window: 2015–2040+ | Aging Potential: 35+ years

The Wine

The 2005 Château Haut-Bages Libéral is a stunning example of Pauillac’s classic power and precision in one of Bordeaux’s greatest modern vintages. This Fifth Growth combines the depth and structure of Cabernet Sauvignon with the supple richness of Merlot, resulting in a wine that perfectly expresses both terroir and balance. With its ripe tannins and harmonious fruit, the 2005 vintage stands as one of the château’s finest achievements of the 21st century.

Tasting Notes

Nose: Aromas of blackcurrant, cedar, tobacco, and graphite, alongside notes of dried herbs and subtle oak spice.

Palate: Medium to full-bodied, with a core of dark plum, cassis, and blackberry. Silky tannins and refined acidity give the wine superb balance and length, revealing layers of pencil lead, cocoa, and forest floor with aeration.

Finish: Long and savoury, with echoes of dark fruit, cigar box, and mineral grip — a hallmark of mature Pauillac.

Producer Details

Located on the Bages plateau near Château Latour, Château Haut-Bages Libéral boasts some of the most enviable terroir in Pauillac. Owned by the Villars-Lurton family, the estate is known for its traditional approach and commitment to sustainable viticulture. The vineyards’ gravelly soils and proximity to the Gironde estuary provide ideal conditions for Cabernet Sauvignon, yielding wines of structure, purity, and finesse.

Wine Details

Vinification: Traditional fermentation in stainless steel; aged 16–18 months in French oak barrels (40–50% new).
Alcohol Content: ~13.5% ABV
Cellaring: Drinking beautifully now, but capable of maturing gracefully through 2040 and beyond.

Food Pairing Suggestions

Excellent with roast lamb, beef ribeye, duck confit, or wild mushroom dishes.