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Hosanna 2005

HED0415 75cl 13.5%
Château Hosanna is one of the more underrated estates in Pomerol having only existed in name since its purchase in 1999 by the Moueix family. Its history dates back far longer, however, having originally been part of the vast de May estate, producing wines under the Château Certan Giraud label. Utilising the estates oldest vines and best parcels of fruit, the wines of Hosanna are certainly more modern feel delivering hugely concentrated waves of fruit, exceptional savoury complexity and incredibly refined tannins. 2005 was a superb vintage and this is, once again, a rich and sumptuously textured wine ideal for drinking now or over the next 3-5 years. Just 1,000 cases produced.
The 2005 Hosanna is a dense, potent wine. Huge tannins wrap around a core of inky dark fruit, chocolate, spice, leather and menthol. The typical flamboyance of Hosanna is very much on display, but the tannins are equally potent. A few hours in the decanter brings out the wine`s creaminess and volume, both of which are considerable. The 2005 is an especially somber, brooding Hosanna. Readers can look forward to another 10-15 years of fine drinking. - Antonio Galloni
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Chateau Hosanna

Chateau Hosanna

The Hosanna estate in Pomerol dates back to the 16th century, when it was known as "Certan Giraud." However, it wasn't until the 1990s that the estate gained recognition for its outstanding wines, following a series of renovations and upgrades by its then-owners, the Moueix family. The vineyards of Château Hosanna cover approximately 4.5 hectares and are planted with predominantly Merlot, as well as smaller amounts of Cabernet Franc. The vines have an average age of 35 years and are grown using sustainable and environmentally friendly practices.

The winemaking at Château Hosanna is focused on producing wines which communicate the terroir of Pomerol - younger  wines are deep, with a rich flavour profile and elegant structure. The grapes are carefully hand-harvested and sorted, and the wine is aged in oak barrels for 18 to 22 months before bottling.

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