Acquiring even a single bottle of First Growth Bordeaux that enjoyed decades of perfect storage makes all of our hearts skip a few beats—but a 35-year-old “Pavillon Rouge” from Château Margaux? Simply incredible. 

First and foremost, this is arguably the most iconic and historic “second” label of Left Bank Bordeaux. Secondly, 1986 was a superbly cellar-worthy vintage that has now entered a peak drinking window. And thirdly, the rare parcel we secured, whose cases can be counted on a single hand, cannot be found anywhere else in America. While we’re thrilled to hand these rarefied treasures out, I think you all know about the upcoming caveat: We must limit customers to three bottles, and that’s being overly generous! 

NOTE: This parcel will be arriving at our warehouse in early December. 

Vines have been planted at Château Margaux since the 16th century, but the estate can trace its roots all the way back to the 1100s. As with most châteaux, ownership has changed hands numerous times, but the estate and surrounding vineyards have been largely untouched for centuries. And in spite of major renovations in recent years, stepping onto the property of Château Margaux still feels like entering a time portal into centuries past. Interestingly, they are one of few in the region that still employ an in-house cooper, who can craft up to three barrels per day. Enough to satisfy demand? No, but indispensable when considering their way of life. 

The grapes for today’s 1986 “Pavillon Rouge” were sourced from the exact same parcels as the Margaux Grand Vin but from younger vines. During this year, the team, for the first time ever, decided “to thin out the bunches in the plots of the youngest and most productive vines” which therefore resulted in a stricter selection of high-quality fruit. After a manual harvest, the grapes underwent a traditional barrel fermentation, followed by 18-24 months of aging in new French oak. The final blend was fined with egg whites before bottling. 

Although at its peak, the structure and complexity of today’s 1986 Pavillon Rouge du Margaux lead me to believe it will keep firing at this level until its 40th birthday. Prior to opening, make sure to stand the bottle upright for several days to allow the sediment to fall out of suspension. Then, be mindful of the cork’s integrity and pull gently, not applying too much pressure; a two-pronged ah-so is the preferred tool here. Decant in a well-lit area, stopping just before the smoke (onset of sediment) arrives. Let it breathe for a few minutes, and then allow it to slowly open up and evolve in your glass, consuming the entirety of the bottle within the first 2-3 hours to enjoy its delicate flavors and aromas. Since you treated yourself with the wine, don’t short yourself on the pairing! While you prep the attached lamb dish, add on a side of fondant potatoes with duck fat—don’t be shy with it. Cheers!