wine details
reviews
James Suckling 97-98/100A very powerful and dense white with loads of dried lemons and cooked peaches. Full-bodied with chewy phenolic tension and texture. Extremely long. Lasts for minutes. Layered!
Jancis Robinson 17.5/20
Harvest started 27 August, as in 2017. ‘It’s as if this came from another vintage’, says winemaker Phillipe Bascaules, because the drought of September missed them because of the harvest date and they missed the hydric stress that the reds faced, so they were able to keep the freshness. Easier to explain the freshness of the whites than that of the reds, he suggested. pH 3.1. Barrel sample. Subtle oak spice and mealy, creamy notes from the barrels but also beautifully fragrant citrus and blossom on the nose, making the palate all the more remarkable in its incredible fruit intensity. Amazing intensity and freshness at the same time. Concentration but with this salty aftertaste. Mouth-watering. Succulent and so full of pure, fragrant citrus, almost a touch of apricot. Really aromatic on the palate too. Both sweet-fruited and salty giving very good balance. Mealy, almost savoury on the final salty finish. (JH) 13.5% Drink 2023-2033
Parker 93-95
Lisa Perrotti-Brown. The 2018 Pavillon Blanc is made of 100% Sauvignon Blanc that was picked in August—there was no water stress on the vines at this stage. The wine has a pH of 3.1 and 13.5% alcohol. It leaps from the glass with exuberant green guava, fresh pineapple and apricot scents with hints of mandarin peel, honeysuckle and fresh ginger. The palate is medium-bodied, elegant and very fresh with wonderful, intense tropical layers, finishing very exotic.