In the glass
Aroma: black cherry, plum, violet, mocha, vanilla, cedar, cassis
Palate: ripe plum, dark chocolate, leather, spice, graphite, fleshy texture
Micro-estate garagiste Pomerol with supremely hedonistic Merlot character: mocha-laced plum and violet aromatics, a voluptuous, fleshy palate, and remarkable concentration from just 400-600 cases per year.
What it pairs with
-
Roast lamb with rosemary and garlic
The plush Merlot fruit and vanilla oak frame the sweet lamb fat beautifully; herbal rosemary echoes cedar notes. -
Duck breast with fig sauce
Sweet dried fruit and dark cherry in the wine are a natural counterpart to rich poultry and fruity accompaniments. -
Truffle pasta with aged butter
The earthy luxury of truffle and richness of butter are matched by the wine's mocha depth and full body. -
Aged hard cow's-milk cheese (Beaufort, Gruyere)
Nutty crystalline cheese amplifies the wine's cedar and spice while the tannins stay integrated.
How to serve Le Pin
Allow 95 minutes from open to pour.
- Open and decant. Open 90 minutes before serving and pour into a decanter to aerate.
- Serve at 16-18°C. Cellar temperature (16-18°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a large Bordeaux-style glass. The bowl shape rewards the wine's structure.
- Pair with. Roast lamb with rosemary and garlic, Duck breast with fig sauce, Truffle pasta with aged butter. Match the wine's structure to the dish's fat and salt.
History
Le Pin was purchased from bankruptcy in 1979 by Jacques Thienpont (cousin of the Thienpont family at Vieux Chateau Certan) for a modest sum. Robert Parker's strong endorsement of the 1982 vintage drove demand sharply higher; secondary-market prices for Le Pin have remained among the highest of any Pomerol since. The 2003 entire vintage was declassified by the estate. Jacques's son Axel Thienpont manages the property today.
- 1979 — First vintage produced by Jacques Thienpont
- 1982 — Parker acclaim launches Le Pin's cult status
- 2003 — Entire vintage declassified due to extreme heat
Facts
- Producer
- Le Pin
- Grapes
- Merlot (100%)
- Classification
- Pomerol AOC
- Oak
- 18 months in 100% new French oak barrels; malolactic fermentation in barrel
- ABV
- 14.0%
- Production
- 6,000 bottles
- Price
- €3500-6000 at retail
- Drinking window
- 10-30 from vintage
- First vintage
- 1979
Scores
- Wine Advocate 100 (2000 vintage, reviewed 2003)
- Decanter 100 (1982 vintage, reviewed 2019)
- Wine Advocate 99 (2022 vintage, reviewed 2025)
Frequently asked about Le Pin
What does Le Pin taste like?
On the nose, black cherry, plum, violet, mocha, vanilla. On the palate, ripe plum, dark chocolate, leather, spice, graphite. Structurally full-bodied, firm tannins, medium acidity with a long finish. Micro-estate garagiste Pomerol with supremely hedonistic Merlot character: mocha-laced plum and violet aromatics, a voluptuous, fleshy palate, and remarkable concentration from just 400-600 cases per year.
When should I drink Le Pin?
Drink 10-30 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Le Pin?
Roast lamb with rosemary and garlic is the canonical pairing. Other strong matches include Duck breast with fig sauce and Truffle pasta with aged butter. The plush Merlot fruit and vanilla oak frame the sweet lamb fat beautifully; herbal rosemary echoes cedar notes.
What grapes are in Le Pin?
The blend is Merlot (100%). The wine is classified as Pomerol AOC.