Pavillon Rouge du Château Margaux

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In the glass

Aroma: raspberries, plum, rose petals, sweet spice, cedar

Palate: cassis, refined tannins, racy acidity, elegantly concentrated, penetrating finish

Second wine of Chateau Margaux (1855 Premier Cru Classe), sharing the same subtle power and floral finesse as the grand vin while offering earlier accessibility.

What it pairs with

• Magret de canard with cherry compote Duck breast's richness and the sweet cherry reduction echo the wine's rose-petal florality and ripe cassis.More wines for duck breast →
• Roast lamb rack with garlic and rosemary The wine's Margaux-characteristic floral tannins complement herb-crusted lamb's mineral sweetness.More wines for lamb →
• Mushroom risotto with truffle oil Earthy umami of mushroom and truffle find resonance in the wine's cedar-spice register.More wines for risotto →
• Hard aged cheese (Comté, aged Gruyère) Crystalline nutty cheese sharpens Margaux's floral fruit and integrates the oak spice.More wines for aged hard cheese →

With cheese

Ossau-Iraty Our pick These Margaux reds are Cabernet Sauvignon-led and full-bodied, with firm or high tannin, high acidity and blackcurrant or cassis fruit. INAO describes the cheese as firm and melting, salted without excess. Its syndicate suggests structured reds, naming South-West ones such as Madiran.

How to serve Pavillon Rouge du Château Margaux

Allow 95 minutes from open to pour.

1. Open and decant. Open 90 minutes before serving and pour into a decanter to aerate.
2. Serve at 16-18°C. Cellar temperature (16-18°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
3. Glassware. Use a large Bordeaux-style glass. The bowl shape rewards the wine's structure.
4. Pair with. Magret de canard with cherry compote, Roast lamb rack with garlic and rosemary, Mushroom risotto with truffle oil. Match the wine's structure to the dish's fat and salt.

History

The second wine concept at Château Margaux dates to the early 17th century, but Pavillon Rouge took its permanent name in 1908 and was relaunched in its current form in 1977 when the Mentzelopoulos family revived the estate. Around 30% of the harvest is allocated to Pavillon Rouge.

1. 1908Name 'Pavillon Rouge du Château Margaux' formally adopted
2. 1977Pavillon Rouge relaunched alongside the estate revival under Mentzelopoulos

Facts

Producer

Château Margaux · visiting guide

Grapes

Cabernet Sauvignon (72%), Merlot (18%), Petit Verdot (6%), Cabernet Franc (4%)

Classification

Margaux AOC

Oak

New French oak barrels, 18 months

ABV

13.5%

Production

192,000 bottles

Price

€90-180 at retail

Drinking window

8-25 from vintage

First vintage

1906

Frequently asked about Pavillon Rouge du Château Margaux

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