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White wine production at Château Margaux goes back to the end of the XVII century. The cellar master at that time recounts how he was one of the first to separate the white grapes from the red during the vinification. Sold in the XIX century under the name « Château Margaux vin de sauvignon », it has existed under the brand name « Pavillon Blanc du Château Margaux » since 1920 and its label has not changed since that date.
The eleven-hectare vineyard is composed only of Sauvignon Blanc. It is situated on a very old plot of the Estate that had long since been planted with red vines and then been dug up because of the high risk of spring frosts. Production techniques, as well as the selection have been completely reviewed since the years 2009/2010 in order to reach a higher level of excellence; only 1/3 of the harvest is bottled, the remaining 2/3 is sold loose. So the quantity of Pavillon Blanc has been greatly reduced and isn’t more than one thousand cases. Today it benefits from the new wine cellar’s ultra-modern installations designed by Norman Foster.
The finesse, complexity, richness and the length in the mouth of Pavillon Blanc are incomparable for a wine produced from 100% Sauvignon. The very latest vintages, 2011, 2012, 2013 and 2014 in particular, have opened up new horizons in quality, ageing capacity and style which has become more mineral and much more complex. A significant part of the harvest is bottled in magnums which create optimum ageing conditions.
Sold in the 19th century as “white Sauvignon wine”, it has had the brand “Pavillon Blanc du Château Margaux” since 1920, and its label, apart from a few new legal notices, hasn’t changed since that date.
The twelve-hectare vineyard is made up of only white Sauvignon. Nowadays, it’s situated on a very old plot that wasn’t retained in the area of the Margaux appellation at the time of the official delimitation in 1955 because of the heightened risks of spring frosts. The Pavillon Blanc du Château Margaux is bottled after seven or eight months of ageing in oak barrels.
The gustative character of young Pavillon Blanc is amazing. The finesse, the complexity, the richness and the length are incomparable for a wine made up of 100% white Sauvignon. It’s however difficult to resist the temptation to drink it while it’s still young. Pavillon Blanc ages very well; it sometimes continues to improve for more than thirty years. It’s during that time that it develops its more subtle, more delicate and more integrated aromas.
The year 1929 was an extraordinary year in the vineyards of Bordeaux as well as on Wall Street. When the U.S. stock market crashed in 1929, it produced several unwanted effects abroad, especially in Europe, where many countries had not fully recovered from the aftermath of World War I. In Germany the economic disaster and the resulting social dislocation contributed to the rise of Adolf the United States there were 16 million unemployed – about a third of the available labour force.
In Bordeaux the 1929 is one of the “legendary” vintages of the century. Its reputation was made even greater as the 30s were really a catastrophic decade, and it was not until 1945 that anything of equivalent quality was made. In Bordeaux those sixteen years were one of the longest “dark periods” in the 20th century. The year of 1929 was extremely hot and dry, the driest since the beginning of the century. It only rained for a short period during the harvest, but then the fine and hot weather came back again. The grapes became very concentrated, high in tannins and produced wine to last.