2006 Pavillon Blanc du Chateau Margaux 6x75cl

2006 Pavillon Blanc du Chateau Margaux 6x75cl

$1,980.00 Excl. GST
$2,223.60 Incl. GST
Chateau Margaux
Immediate, 1 in stock, In Bond

Producer Profile

Area under vines: 87 hectares
Soils: clay-limestone and gravel
Average age of the vines: 30 years
Planting density: 10 000 vines/ha
Production: 150,000 bottles a year
Ageing: 18 to 24 months in new oak barrels
Grape varieties:

  • Cabernet Sauvignon 75%
  • Merlot 20%
  • Petit Verdot 3%
  • Cabernet Franc 2%

Second wine: Pavillon Rouge du Chateau Margaux

  • Average Annual Production: 200,000 Bottles
  • Ageing: 6 to 8 months in new oak barrels
  • Grape varieties:
    • Cabernet Sauvignon 52%
    • Merlot 38%
    • Cabernet Franc 10%

Learn more about Château Margaux

Tasting Notes

Robert Parker 94

The 2006 Pavillon Blanc du Chateau Margaux has always been one of the pinnacle white releases from this First Growth and at ten years of age, I have no reason to change my mind. It has an exquisite bouquet of lemon curd, orange scents and a touch of praline that is very delineated and focused. The palate exhibits fine balance with hints of creme fraiche, almond and even a cheeky dab of marzipan. Funnily enough, it is difficult imagining that this is 100% Sauvignon Blanc and in fact, there is something almost Burgundy-like about this Pavillon Blanc (as I suggested in my barrel tasting note). Irrespective of origin, what it constitutes is a damn glorious white Bordeaux that comes highly recommended. So much so, I would drink this now rather than later. Tasted January 2016. [Neal Martin, 28/09/2017]

Anticipated maturity: 2016-2026

Vinous 91-93

(15.2% alcohol) Very pale color. Crystallized ginger, candied grapefruit, lime skin, melon and mint on the nose. Rich and quite primary, combining very ripe yellow fruit notes with more bracing licorice and mint. Very dense and quite dry, even a bit youthfully aggressive today. (This actually has 2.2 grams per liter of residual sugar, which is a definite positive for the balance of this outsized wine.) Conveys a tactile sense of mineral dust. The yield here was just 12 hectoliters per hectare due to spring frost, according to estate manager Paul Pontallier, and some lots came in with 16% potential alcohol. Very concentrated, palate-staining with a long pineappley finish that leaves the mouth feeling fresh. [Stephen Tanzer, 05/01/2007]

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