Deep colour. Fresh dark chocolate, blackcurrant aromas with licorice notes. Well concentrated and nuanced with dark chocolate, blackcurrant flavours , fine grainy tannins and plentiful vanilla oak. Finishes graphite firm and a touch al dente, but has plenty of potential. 94 points, Andrew Caillard, MW (Langton's).
Refined nose opening up to nicely restrained tones of black fruits. Generous palate with crunchy fruit and spice notes. Wonderful, harmonious whole. Gilbert & Gaillard (France).
…very muscular with blackcurrant, blueberry and mineral character. Full and tight now but this shows a serious backbone of tannins and length. James Suckling (jamessuckling.com).
Full-bodied, with good concentration of cassis, cedar, earth, spice and tobacco notes. The wine has a firm tannic backbone that will allow it to age and improve. Jeff Leve (thewinecellarinsider.com).
Velvety tannins, round, plummy flavours with nice grip and finish. Jeannie Cho Lee, MW (asianpalate.com).
Meaty and dark-plum fruit. Powerful, spicy… lots of potential. Julia Harding, MW (jancisrobinson.com).
Pauillac is Bordeaux’s most acclaimed appellation, the only one with three Premier Cru properties: Château Lafite-Rothschild, Château Mouton-Rothschild and Château Latour. These and other Pauillac chateaux produce robust, full-flavored and long-lived red wines made from Cabernet-based blends. Though winemaking techniques and microclimates vary throughout Pauillac, producing some variations in style, classic Pauillac wines have juicy flavors of blackcurrant and cedar, often with coffee, chocolate and graphite notes. Pauillac, part of the Médoc region on Bordeaux’s Left Bank, has gravelly and well-drained soils that force vines to grow long and strong roots. Struggling a bit for water, the vines produce grapes with high tannins and concentrated juices. Nearby rivers and the Atlantic Ocean modulate temperatures, preventing the grapes from ripening too quickly. Such grapes make powerful wines that may age and improve for decades. However, in Pauillac, as in other old-world wine regions, some winemakers are working to develop softer red wines that maintain the local wines’ traditional substance and flavors, but are more approachable immediately upon release.