Pavillon Rouge Du Chateau Margaux 2020 (750ML)

This wine is dense, with rich black fruits that give elegance and considerable potential. Powerful tannins are cushioned by the ripe fruits. The wine has a great future. Drink from 2026. — Roger Voss, Wine Enthusiast

Flowers, incense, cherries, and licorice aromas create the nose. Supple, fresh, and lush, with silky tannins, and layers of sweet, ripe, elegant, red berries that leave a lasting impression. The end note is fresh, balanced, long, and pure. The wine was made by blending 75% Cabernet Sauvignon, 18% Merlot, 5% Petit Verdot, and 2% Cabernet Franc. Drink from 2023-2045.-Jeff Leve, Wine Cellar Insider

Vibrant plum colour with violet edging, glass staining and gorgeous. A serious Pavillon Rouge, as is typical of the vintage, with fleshy raspberry and bilberry fruits, espresso and cocoa bean, precise and clean-cut, taking serious aim at the tannic frame. This is even more concentrated than 2016 in terms of the analysis, and the intensity of the fruit character suggests long ageing ahead of it. The estate saw 80mm of rain on August 13 but apart from that there was almost no rain for six weeks. 36hl/h yield (compared to 55hl/h in 2016, explaining the extra concentration here), 55% new oak for ageing.-Jane Anson, Inside Bordeaux

Dark ruby ​​garnet, violet reflections, subtle brightening of the edges. Fine dark wild berries, fresh plums, a hint of licorice, floral touch, inviting bouquet. Juicy, elegant, medium complexity, red wild berries, fine acidity, mineral, delicate fruit sweetness on the finish, a multi-faceted food companion.-Peter Moser, Falstaff

The 2020 Pavillon Rouge is excellent, offering up aromas of raspberries and dark berries mingled with hints of cedar and rose petals, followed by a medium to full-bodied, vibrant palate with excellent depth and tension, concluding with a long, chalky finish. It's more tightly wound than the exceedingly demonstrative 2019, though in the fullness of time, it wouldn't surprise me if it ended up being just as good.-William Kelley, The Wine Advocate