2005 Ch Le Dome
Bright ruby-red. Superripe aromas of black raspberry, plum, licorice and beefsteak tomato, with cooler notes of menthol and violet in the background. Large-scaled, rich and very ripe, with sweet, inviting flavors of plum, mocha, caramel and tobacco framed by harmonious acidity. Finishes with powerful but ripe tannins and excellent length. This is impressive but appears to be in a somewhat sullen stage; on this day, I found it a bit less bright and gripping than the bottle of Les Asteries I tasted alongside it. But this needs some patience. (Incidentally, I enjoyed a bottle of the 2002 Le Dome in Bordeaux this spring and rated it a solid 90 points; my original score had been 88+?.). 92 points
By Stephen Tanzer
Stephen Tanzer's International Wine Cellar, May/Jun 08
--Stephen Tanzer's International Wine Cellar
A Cheval Blanc look-alike, this cuvee (which includes a high percentage of Cabernet Franc) boasts an ethereal nose of raspberries, menthol, spring flowers, and hints of cedar as well as new oak. Full-bodied, exceptionally fresh, and noble, this is a complex, classic, distinctive wine that should drink well in 3-4 years, and last for two decades. It is the finest Le Dome yet made, but sadly, there are only 1,000 cases.
by Robert Parker, Issue #176, April 2008
--The Wine Advocate
Has green olive, licorice and cut-wood aromas, with plenty of plum and crushed berry character. Full-bodied, with round, polished tannins and a beautiful finish. A real crowd-pleaser. Best after 2012. 1,000 cases made. –JS
March 31, 2008
This single-vineyard of three hectares is situated next to Château Angelus and represents the highest manifestation of Cabernet Franc in a wine of this level from Bordeaux. Seventy five per cent of the vineyard is dedicated to this variety – the rest is old-vine Merlot.
The vines were planted in the 1950’s on sandy soil over an extended ironstone layer (crasse de fer). The yield is reduced by up to three runs of green harvesting. Concentration and definition are therefore the watchwords for this benchmark wine.
The grapes are harvested at the precise moment of ripeness, handpicked into shallow trays, and after double-triage are transported by conveyors into pristine wooden vats. Vinification involves both rotational pumping and pigeage. Secondary fermentation in French oak barrels is followed by a traditional approach to ageing.
The production of LE DOME is not large at around 1,000 cases. What little exists, however is made with no expense spared in the pursuit of excellence.
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