This has loads of dried lemon, aniseed and fennel seeds aromas and flavors. Lemon zest as well. Full body and dry with bright acidity and fruit. Very intense. Powerful finish. Drink now.

Lemon, grapefruit, mint, crushed rocks and slate wrap around the palate in the 2013 Pavillon Blanc, a wine that deftly balances bright, focused aromatics with gorgeous textural finesse, all supported by beams of intense, vibrant salinity. The Pavillon Blanc is a drop-dead gorgeous white with tons of potential. Sadly, only 40% of the crop made it into the bottle.

Already in bottle, the 2013 Pavillon Blanc du Chateau Margaux (100% Sauvignon Blanc) reveals stunning notes of honeyed grapefruit, lemon zest and a hint of tropical fruit in a medium-bodied, crisp, fresh, lively style. Despite being fermented and aged in wood, the oak component is pushed to the background. The wine shows terrific acidity, purity and personality. Drink it over the next decade or more. RP

The Pavillon Blanc was picked from 19 to 27 September, which Paul Pontallier mentioned was before the botrytis hit. The blend has not physically been made although the sample is representative of the final blend. They key to its success is that being 100% Sauvignon Blanc, this grape variety is less prone to rot. It has a delicate bouquet with gooseberry and grapefruit scents, a hint of gravel in the background. The palate is well balanced with fine acidity. It is perhaps not the most complex Pavillon Blanc I have tasted, although it has great persistency in the mouth. Tasted April 2014.