94
Robert Parker
17
Jancis Robinson
PAVILLON BLANC DU CHATEAU MARGAUX, 2006
MARGAUX
“Complex nose and then some sweetness. Fresh too and well balanced though it has not yet fully developed. Quite weighty and with fruit-derived richness. Dry finish. Intriguing.” - Jancis Robinson 17/20
CHARACTERISTICS
| CLASSIFICATION | Château Margaux seconde wine |
| GRAPE VARIETIES | 100% of sauvignon blanc |
| AROMAS |
Spring flowers, orange peel, crushed stones, smoke |
| FOOD AND WINE PAIRING | Arcachon Bay oysters, Aquitaine caviar, sea bream tartare |
| WINEMAKING | The wine fermentation is done in oak barrels. Wines age in new oak barrels for 18 to 24 months. |
| BOTTLE SIZE | 75 CL |
The photo of the bottle is indicative. The bottle is kept in our warehouses. Thus the design and condition of the label may differ without affecting the quality of the wine.
Regular price
703,00 € T.T.C.
Regular price
Sale price
703,00 € T.T.C.
Unit price
per
Tax included.
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PAVILLON BLANC DU CHATEAU MARGAUX, 2006
Vineyard Detail
| AGRICULTURE | Sustainable |
| GRAPE VARIETIES |
100% of sauvignon blanc |
| VINEYARD SURFACE AREA | 12 hectares |
| ANNUAL PRODUCTION | 10,000 bottles |
| HARVEST | Manual |
| SOIL |
Medium and fine gravel on a depth of 4 to 11 metres, clayey-gravelly |
History and anecdotes
The history of the Château dates back to the 13th century when it was a fortress known as “Château de la Mothe Margaux”, the word “motte” meant “small hill” which is a rare relief on the Medoc plain. In the 15th century, the vineyard was structured thanks to the Lestonnac family, which anticipated the Medoc agricultural turn, abandoning cereal farming towards vine-growing. In 1855, the vineyard was classified as Premier Grand Cru in the 1855 classification. The estate was sold to André Mentzelopoulos in 1977, he started important modernization works. Nowadays, his daughter Corinne, keeps working on her father’s creation.
Caracteristics
CHARACTERISTICS
| CLASSIFICATION | Château Margaux seconde wine |
| GRAPE VARIETIES | 100% of sauvignon blanc |
| AROMAS |
Spring flowers, orange peel, crushed stones, smoke |
| FOOD AND WINE PAIRING | Arcachon Bay oysters, Aquitaine caviar, sea bream tartare |
| WINEMAKING | The wine fermentation is done in oak barrels. Wines age in new oak barrels for 18 to 24 months. |
| BOTTLE SIZE | 75 CL |
