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Chateau Margaux Pavillon Blanc (Futures Pre-Sale) 2017

Bordeaux White Blends from Margaux, Bordeaux, France
  • D99
  • JS98
  • TA97
  • JD95
  • RP95
  • WE94
750ML / 0% ABV
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  • WS95
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  • RP94
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  • WE95
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  • RP93
  • D92
  • JS97
  • JD96
  • WS95
  • RP93
  • WE93
  • JS98
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Winemaker Notes

Critical Acclaim

All Vintages
D 99
Decanter
This is a wonderful Pavillon Blanc with great aromatics and powerful flavours that highlight how those cool summer nights have given real zip and freshness without losing intensity. Intense and concentrated flavours of quince, fleshy tropical fruits, nectarines and white peaches are combined with a mouthwatering tension that holds your interest and delivers a stunningly slatey, mineral finish. Margaux didn't lose anything to frost, so had a 22hl/ha yield after careful selection (a normal amount for the estate). It was an early harvest, from 28 August to 5 September. 20% new oak. 3.1pH. 98-100 points.
Barrel Sample
JS 98
James Suckling
This is very powerful with a super aftertaste of chalk, limestone, and crush sea shells. Full body, layered with phenolic texture that resembles a sleek red. Yet it’s fresh vivid all the time like the excellent white it is. The white pepper character combined with dried citrus is fabulous.
Barrel Sample: 97-98
TA 97
Tim Atkin
Very rich concentrated. Grapefruit and peach, apricot and white flowers. No oak aromas at all at the moment. More Sauvignon-y to taste with greengage and yellow plum, but also nectarine and peach. Incredibly concentrated and deep with rich juicy fruit concentration and depth. Very well balanced acidity and fruit weight. Remarkable.
Barrel Sample: 95-97
JD 95
Jeb Dunnuck
The 2017 whites are in the same league as the 2015 yet are drastically different in style, showing more freshness and minerality, while still being nicely concentrated. The 2017 Pavillon Blanc is a juicy, racy effort and offers a medium-bodied, vibrant, tight, salty style to go with classic notes of lemon, citrus, mint, and ample minerality. Drink it over the coming 15-20 years.
Barrel Sample: 93-95
RP 95
Robert Parker's Wine Advocate
Margaux has a spraying system to combat frost at the Pavillon Blanc vineyard, but they lost a bit of production, with yields finishing at 22 hectoliters per hectare. The nose of the 2017 Pavillon Blanc du Chateau Margaux is a little reticent to begin, giving way to beautiful white peach, grapefruit and lemongrass notes plus hints of mandarin peel, honeysuckle, baking bread and just a waft of ginger. The medium to full-bodied palate is very crisp and super intense, laden with citrus and stone fruit layers, coupled with a lovely satiny texture and plenty of weight without feeling heavy, finishing with incredible length and a lingering mineral note.
Barrel Sample: 93-95
WE 94
Wine Enthusiast
With delicious crispness, this wine is tense and nervy, with a strong mineral texture. It is already well balanced, with citrus fruits that are hit with spice as well as a hint of wood. Drink from 2020.
Barrel Sample: 92-94
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Chateau Margaux

Chateau Margaux

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Chateau Margaux, France - Other regions
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Chateau 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 Chateau 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.

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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.

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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.

BANF422824_2017 Item# 422824