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The 2014 Pavillon Blanc boasts incredible textural depth and resonance, largely the result of a hot September that concentrated the grapes. Lemon oil, white flowers, mint and lime meld together in an unusually viscous, creamy Pavillon Blanc built on pure texture and a real sense of phenolic weight. This is a dazzling Pavillon Blanc that marries power and freshness.
The 2014 Pavillon Blanc boasts incredible textural depth and resonance, largely the result of a hot September that concentrated the grapes. Lemon oil, white flowers, mint and lime meld together in an unusually viscous, creamy Pavillon Blanc built on pure texture and a real sense of phenolic weight. This is a dazzling Pavillon Blanc that marries power and freshness.
This is yet again a wonderful white with minerals, lemon rind, white pepper and stones. Even chalky. Peach stones, too. Full-bodied yet compacted and tight. Great length. Savory, salty and serious.
Very floral and quite exotic fruit refreshed by high natural acidity. 'I'm blown away by this wine,' said MD Paul Pontallier. Drink: 2017-2024 Read more at http://www.decanter.com/bordeaux-2014/en-primeur-coverage/results#!/#lPqbOEWQ1S7a2Q2i.99
(100 Sauvignon Blanc) | 13.7% alc. With only one third of normal production made in this vintage this is easily my favourite Pavillon Blanc to date with and electric palate, amazing resonance and more density of flavour than the previous vintages but not at the expense of heightened alcohol! The cool summer and warm autumn worked wonders here giving this wine incredible acid balanced with citrus tension throughout. Amazing.
In 2006 and 2007 it was over 14%. Paul Pontallier: ‘I’m blown away by this wine; it may be the best vintage of Pavillon Blanc I have tasted recently. Our selection has changed. I feel this is just extraordinary’. Pale gold. Heady, intense, green fruit aromas. Great tingle and golden richness on the palate. Then sufficient weight for the acidity. Quite tight on the end. Great delicacy. Although it finishes a little suddenly with a certain chewy chalkiness. Very bright fruit. Massive piercing acidity. Needs time. Top-quality tannins and oak. 13.9% Drink 2019-2026
When the Romans first planted a few vines on the limestone outcrops of St Emilion in the early years of the first century, and tasted what was, by all accounts, rather thin, bitter wine, they can hardly have imagined that the region's greatest red wines would become the most sought afterfine wines in the world. From the days in the seventeenth century when the then owners of Ch Haut Brion, the de Pontac family, became the first to export to the UK, selling their wine in their own tavern, the Pontac's Head, red Bordeaux or claret has been the Englishman's favourite. The wines of the 1855 Classification are merely the tip of the iceberg. Bordeaux AC accounts for about half of all wine produced in the area, from vineyards outside the regional or communal appelations and often blended by the negociant houses. Simpler beasts these although still clearly related to their more illustrious cousins - relatively light and fresh, full of fruit, with soft tannins making for delicious, and good value, early drinking.
