Pavillon Rouge du Chateau Margaux 2004

Pavillon Rouge du Chateau Margaux 2004

The 2004 Pavillon Rouge is a worthy second wine to our Grand Vin. It has all the stuffing of the first wine without necessarily its refinement. The nose is powerful and fine, more open today than that of the Chteau Margaux. On the palate, it is fine, harmonious, well-integrated and finishes with a delicate freshness, a testimony to the perfect ripeness of the grapes.

This is a really lovely Pavillon Rouge, the nose has really blossomed since I last encountered this wine. Very pure with slightly earthy black fruits but with outstanding definition. Blackberry, raspberry, and just a hint of coca. The full-bodied palate is very well balanced, still nascent and perhaps a little unresolved but gradually developing a sensuous, silky mouthfeel. With a touch of smoke on the finish, this is a fresh, surprisingly complex Pavillon Rouge that needs a little more time, but should have a long future. Drink 2010-2020.” (Wine Journal, 1/2009) Background from Chateaux Margaux: “Chteau Margauxs second wine appeared in the 19th century and took its current name, Pavillon Rouge du Chteau Margaux, in 1908. After an eclipse between the 1930s and the mid-seventies, its production started again with the arrival of Andr Mentzelopoulos in 1977 and hasnt stopped making advances in the improvement and quality of the first wine. After a few years, the selection of a third wine came to reinforce the quality of Pavillon Rouge.

Critical Acclaim

90 Jeb Dunnuck

The 2004 Pavillon Rouge is similar to the grand vin, just slightly less intense and long. Sandalwood, dried flowers, spice, and sweet red fruits all flow to a medium-bodied, mature, yet silky and elegant 2004 thats ideal for drinking over the coming 7-8 years.

Robert Parker’s Wine Advocate

Margauxs second wine, the 2004 Pavillon Rouge du Chateau Margaux, may turn out to be outstanding. Its deep ruby/purple hue is accompanied by fleshy notes of black currants, cherries, smoke, earth, and spring flowers. Lovely, ripe, and opulent, it is best consumed during its first 10-15 years of life.