Chateau Margaux Pavillon Rouge 2014

Professional Ratings

• 94 Wine Enthusiast
  Layers of black fruits and tight tannins set this wine on a serious road. It has the freshness of the vintage as well as the bright acidity. At the same time it is structured and dense. This second wine of Château Margaux is ripe and ethereal in its lift. Drink from 2024.
  Cellar Selection
• 93 James Suckling
  Love the fruit and juicy character to this second wine of Margaux. Medium to full body, superfine tannins and a long finish. The freshness and savory finish are a big plus. Drink in 2020.
• 92 Wine Spectator
  Gorgeous, with a velvety, caressing feel, as warm plum sauce and blackberry confiture notes glide over a thoroughly embedded graphite edge. Rather lush, but light tobacco, bay and iron hints keep this focused even as the fruit takes center stage. Best from 2019 through 2029.
• 92 Jeb Dunnuck
  The 2014 Pavillon Rouge is made from 77% Cabernet Sauvignon, 22% Merlot and a splash of Petit Verdot. It’s a beautiful second wine that shines for its elegance, as well as its sexy, sumptuous texture. Giving up lots of spice, dried flowers, sandalwood, and cassis fruits, it has more than a passing resemblance to its bigger sibling. With medium-bodied richness, sweet tannin, nicely integrated oak, and charming, character filled personality, I’d happily drink bottles any day over the coming two decades.
• 91 Decanter
  Lovely fragrance and purity of fruit – 'We have gained perfect precision in the last 10 years', said MD Paul Pontallier. It will be expressively elegant as it matures.
• 90 Robert Parker's Wine Advocate
  The 2014 Pavillon Rouge is a blend of 77% Cabernet Sauvignon, 22% Merlot and 1% Petit Verdot. Bottled in July 2016, it remains quite rich and outgoing on the nose with copious red cherry, blackberry and spice-box aromas. With aeration it reveals a little more sous-bois, the oak nicely integrated. The palate is medium-bodied with a tightly knit opening. Certainly this has lost the corpulence that it showed in barrel, lost that puppy fat. Now the linearity comes through, engendered by the cool nights during the growing season, and still delivers that mineral-rich finish. I still maintain that it will need three years in bottle just to soften the tannins.