Winemaker Notes
Here you will enjoy the subtle blend of typical grape varieties ranging from Merlot, Cabernet Sauvignon and Malbec. This high-end wine, combining finesse and structure, is aged in oak barrels for 12 to 14 months. However, due to the limited use of new barrels, the impact of wood on the structure and flavors of the wine remains moderate. This vintage reveals a desire not to succumb to a fashion, whatever it is, keeping its character and preserving the originality of each vintage. It is also the sign of a policy to make authentic wines respecting the expression of the terroir.
Professional Ratings
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Robert Parker's Wine Advocate
This is made by the Technical Director of Château Pavie, Laurent Lusseau. The vineyard is right next door to Monbousquet. Composed of 70% Merlot, 20% Cabernet Franc and 10% Cabernet Sauvignon, the deep garnet-purple colored 2018 Lusseau leaps from the glass with seductive scents of cinnamon stick, Sichuan pepper, fenugreek and cumin seed with a core of blackberry compote, Morello cherries and forest floor plus a waft of potpourri. Medium to full-bodied, rich and packed with exotic spices, the palate has a lovely velvety texture and bold freshness, finishing on a lingering mineral note.
Barrel Sample: 92-94+ -
James Suckling
A firm and silky red with ripe tannins and fresh, clean fruit. Medium finish.
Barrel Sample: 90-91
One of the world’s most classic and popular styles of red wine, Bordeaux-inspired blends have spread from their homeland in France to nearly every corner of the New World. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec and Petit Verdot, the best of these are densely hued, fragrant, full of fruit and boast a structure that begs for cellar time. Somm Secret—Blends from Bordeaux are generally earthier compared to those from the New World, which tend to be fruit-dominant.
Marked by its historic fortified village—perhaps the prettiest in all of Bordeaux, the St-Émilion appellation, along with its neighboring village of Pomerol, are leaders in quality on the Right Bank of Bordeaux. These Merlot-dominant red wines (complemented by various amounts of Cabernet Franc and/or Cabernet Sauvignon) remain some of the most admired and collected wines of the world.
St-Émilion has the longest history in wine production in Bordeaux—longer than the Left Bank—dating back to an 8th century monk named Saint Émilion who became a hermit in one of the many limestone caves scattered throughout the area.
Today St-Émilion is made up of hundreds of independent farmers dedicated to the same thing: growing Merlot and Cabernet Franc (and tiny amounts of Cabernet Sauvignon). While always roughly the same blend, the wines of St-Émilion vary considerably depending on the soil upon which they are grown—and the soils do vary considerably throughout the region.
The chateaux with the highest classification (Premier Grand Cru Classés) are on gravel-rich soils or steep, clay-limestone hillsides. There are only four given the highest rank, called Premier Grand Cru Classés A (Chateau Cheval Blanc, Ausone, Angélus, Pavie) and 14 are Premier Grand Cru Classés B. Much of the rest of the vineyards in the appellation are on flatter land where the soils are a mix of gravel, sand and alluvial matter.
Great wines from St-Émilion will be deep in color, and might have characteristics of blackberry liqueur, black raspberry, licorice, chocolate, grilled meat, earth or truffles. They will be bold, layered and lush.