Chateau d'Issan 2005, Margaux

The 2005 Château d'Issan is one that Emmanuel Cruse describes as "the first great wine of the modern era". Almost opaque, it has more Merlot than previous vintages as some plots, so it has more flesh and freshness and displays more fruit intensity on the nose compared to the 2000, 2010, 2011, 2012 and 2015 that we had tasted. Blackberry and briary, wilted rose petals, and violets are nicely focused, though you could argue not as complex as other crus of similar standing. The palate is full-bodied with grainy tannins, a fine bead of acidity and a gentle grip. It has a lively finish with a subtle marine influence on the aftertaste. score is high: Anson97, RP96, JS95. Other more prudent tastings award a 93 to 92 level(John Gilman and Vinous, respectfully).  It may taste coarse for some. But its unique, bold style is not repeatable.

Anson 97: A classic Issan that slowly steals up on you and doesn't let go. It feels full of signature appellation character - balanced and effortless, melted tannins and a touch of violet aromatics. It's not going anywhere soon, but this is ready to be enjoyed. A yield of 42hl/ha. Beautiful stuff from owner Emmanuel Cruse. Edited,

RP96. The 2005 d'Issan, the more serious grand vin twin, is a wine with a promising future. With its stunning nose of spring flowers, blackcurrant, blue/black fruits, and an impressively opaque dark plum/purple colour, it is a wine of great potential. The rich, concentrated, and pure mouthfeel, the wonderfully sweet tannin, full-bodied density, and richness, all point to a wine that will only improve with age. This is a wine to be savoured now and over the next 20 years, with its peak expected between 2015 and 2035. Edited.

95 points, James Suckling

 Lots of sweet tea leaves with mineral and currant character. Stone undertones, too. Full body, firm tannins and a tight finish. It is one of the best from here, with beautifully polished tannins. This needs at least three hours of decanting now. It's a wine for the future but delicious now.  (3/2015) Edited.