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Chateau Margaux Pavillon Blanc (Futures Pre-Sale) 2016

Bordeaux White Blends from Margaux, Bordeaux, France
  • JS98
  • V97
  • WE96
  • D96
  • RP94
0% ABV
  • D99
  • JS98
  • JD95
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  • WE94
  • JS96
  • V96
  • WE95
  • JD95
  • RP93
  • D92
  • JS97
  • JD96
  • WS95
  • RP93
  • WE93
  • JS98
  • WS95
  • RP93
  • RP89
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Winemaker Notes

Critical Acclaim

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JS 98
James Suckling
This is really exciting with a vivid and energetic acidity and brightness. Lemon rind, pear and mineral character. Full-bodied, tight and long. A winner. Great finish.
Barrel Sample: 97-98 Points
V 97
Vinous
The 2016 Pavillon Blanc is one of the most refined whites of the vintage. Orchard fruit, white flowers, mint and slate notes are beautifully vivid and delineated throughout. Creamy, pliant and polished to the core, the 2016 is simply exceptional. For readers who can find it and afford the price tag, the 2016 Pavillon Blanc is a total knockout and a wine of true aristocratic breeding.
Barrel Sample: 94-97 Points
WE 96
Wine Enthusiast
While it is certainly rich, this 100% Sauvignon Blanc also has great swathes of crisp fruit. Notes of spice and toast are already finely in balance. It is beautiful and harmonious, full of tropical fruits as well as a zesty aftertaste.
Barrel Sample: 94–96 Points
D 96
Decanter
They started harvesting the whites here on 8th September, three or four days earlier than last year and earlier than planned after checking the acidity levels - an excellent decision as this is easily one of the best white wines of Bordeaux this year. It has grip, tension and a wealth of aromatics that is surprising as it is 100% Sauvignon Blanc, and it was the Semillons that resisted the heat a little better down in Pessac. With steely citrus, slate, mineral and a sappy finish, it hugs throughout the palate. All the white grapes had come in by 13th September, and the pH is a vibrant 3.2. Valerie Lavigne, long-time associate of Denis Dubourdieu, works with the team on the white wine.
Barrel Sample
RP 94
Robert Parker's Wine Advocate
The 2016 Pavillon Blanc du Château Margaux features fresh grapefruit, white peaches and lemon juice scents springing from the glass, followed by lime leaves, wet pebbles and elderflower plus a touch of honeysuckle. The palate is medium-bodied, elegant and fresh with loads of vivacity and a long, mineral-laced finish.
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Chateau Margaux

Chateau Margaux

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Chateau Margaux, Margaux, Bordeaux, France
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Château Margaux, a Premier Grand Cru Classé Bordeaux, is one of the most famous wines in the world. Care has been lavished on the property by a line of owners with an abiding concern for the reputation of the estate.

For more than five hundred years, season after season, generations of vineyard-workers, grapeharvesters, cellar-workers, coopers and many other craftsmen have all played a part in making Château Margaux what it is today: a wine with an incomparable personality, reflected in the elegant Palladian building which adorns its label. In 1977, the estate was purchased by the late André Mentzelopoulos, and it is now run by his daughter, Corinne Mentzelopoulos.

Silky, seductive and polished are the words that characterize the best wines from Margaux, the most inland appellation of the Médoc on the Left Bank of Bordeaux.

Margaux’s gravel soils are the thinnest of the Médoc, making them most penetrable by vine roots—some reaching down over 23 feet for water. The best sites are said to be on gentle outcrops, or croupes, where more gravel facilitates good drainage.

The Left Bank of Bordeaux subscribes to an arguably outdated method of classification but it is nonetheless important in regards to history of the area. In 1855 the finest chateaux were deemed on the basis of reputation and trading price—at that time. In 1855, Chateau Margaux achieved first growth status, yet it has been Chateau Palmer (officially third growth from the 1855 classification) that has consistently outperformed others throughout the 20th century.

Chateau Margaux in top vintages is capable of producing red Cabernet Sauvignon based wines described as pure, intense, spell-binding, refined and profound with flavors and aromas of black currant, violets, roses, orange peel, black tea and incense.

Other top producers worthy of noting include Chateau Rauzan-Ségla, Lascombes, Brane-Cantenac, and d’Issan, among others.

The best wines of Margaux combine a deep ruby color with a polished structure, concentration and an unrivaled elegance.

Bordeaux White Blends

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Sometimes light and crisp, other times rich and creamy, Bordeaux white blends typically consist of Sauvignon Blanc and Semillon. Often, a small amount of Muscadelle or Sauvignon Gris is included for added intrigue. This blend was popularized in the Bordeaux region of France (where it also comprises outstanding sweet wines like Sauternes and Barsac), but is often mimicked throughout the New World, particularly in California, Washington and Australia.

In the Glass

Sémillon provides the background to this blend, with a relatively full body and an oily texture. Sauvignon Blanc adds acidity and lots of bright fruit flavor, particularly white grapefruit, lime and freshly cut grass. Used in smaller proportions, Muscadelle can contribute fresh floral notes, while Sauvignon Gris is less aromatic but offers ripe, juicy fruit on the palate. These wines run the gamut from unoaked, refreshing, and easy to drink to serious, complex and barrel-aged. The latter style, usually with a higher percentage of Sémillon, can develop aromas of ginger, chamomile and dried orange peel. The dessert wines produced by these blends, often with the help of "noble rot" called botrytis, can have lush stone fruit and honey characteristics.

Perfect Pairings

Crisp, dry Bordeaux white blends are the perfect accompaniment for raw or lightly cooked seafood, especially shellfish. A more structured, Sémillon-based bottling can stand up to richer fish, chicken, or pork dishes in white sauces. These blends also work well with a variety of vegetables and fresh herbs, like asparagus, peas, basil and tarragon. Sweet dessert wines are traditionally enjoyed with strong blue cheeses, foie gras or fruit-based desserts.

Sommelier Secret

Sauternes and Barsac are usually reserved for dessert, but astute sommeliers know that they can be served at any time—before, during or after the meal. Try these sweet wines as an aperitif with jamón ibérico, oysters with a spicy mignonette or during dinner alongside hearty Alsatian sausage, poached lobster in beurre blanc sauce or even fried chicken.

JOBF202466_2016 Item# 202466