A final blend of 70% Merlot, 17% Cabernet Franc, 7% Cabernet Sauvignon, and a rare 6% Malbec has resulted in a 2005 Quinault l’Enclos that rivals what this estate achieved in 2001, 2000, and 1998. This St.-Emilion’s upbringing is similar to that of a top red Burgundy, including a 7-day cold soak, fermentation in small tanks, malolactic in barrel, and aging sur-lie with the well-known oxoline system of rotating barrels on wheeled racks, which allows for a type of batonnage without having to open the bung and expose the wine to oxygen. Cropped at 30 hectoliters per hectare, it exhibits a dark ruby/purple hue along with beautiful aromas of charcoal, spring flowers, blueberries, raspberries, cassis, and a subtle note of wood. The overall style is one of finesse, elegance, and minerality. Medium to full-bodied and impeccably pure with a beautiful texture as well as 14% natural alcohol, this 2005 will be at its apogee between 2012-2025. Tasted: April 2007; Rating: 92-94 Points; Robert Parker; Robert Parker's The Wine Advocate