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 chateaux, ownership has changed hands numerous times, but the estate and surrounding vineyards have been largely untouched for centuries. Despite major renovations in recent years, stepping onto the property of Château Margaux still feels old-school. They are even one of few producers in the region who still employ an in-house cooper, who can create up to three barrels per day. Enough to satisfy demand? No, but indispensable when considering their way of life.

“Pavillon Blanc” is sourced from an 11-hectare vineyard planted entirely to Sauvignon Blanc. Vines in the site are an average of 35 years old and the yields and production are severely restricted—only about 1,000 cases are produced in any given year, with the rest of the fruit sold to others. The wine is aged 18-24 months in 100% new French oak and is known for its longevity and creamy texture. According to the château’s meticulous records, 2001 is hailed as “one of the greatest vintages of Pavillon Blanc.” It’s a powerful expression and is in peak condition right now: This calls for a luxurious seafood preparation from a Michelin-starred chef such as Eric Ripert.