Chateau Cambon La Pelouse Haut Medoc 2020

Chateau Cambon La Pelouse, Cru Bourgeois Exceptionnel Haut Medoc, Bordeaux, France, 2020 

Grapes: 50% Merlot & 50% Cabernet Sauvignon, 35ha vineyard on sandy gravel soil, 30 year average vine age, aged 20 months in French oak barrels (up to 50% new wood)

Owned by Treasury Wine Estates since 2019, this is an excellent property, and it is performing strongly in 2020. Ripe tannins, well worked with some lovely liqourice, cherry, black chocolate, tea and damson notes. Good quality, bright acidities, a little tight still, but should go for a good 10-15 years. No need to wait too long to begin drinking.

Critics' Tasting Notes:

"Showing notes of black prunes, blackberries, hot asphalt, sandalwood, juniper berries and cloves. Full bodied, velvety tannins with good bite and a tense, vibrant finale, love at first sight. A blend of 50% Cabernet Sauvignon and 50% Merlot. Better from 2025".

93/100 points, Raffaele Vecchione, WineCritics.com, February 2023

"This is undoubtedly one of the most affordable of the great Bordeaux wines.This vineyard, which once contributed significantly to the great reputation of Médoc wines, was completely replanted in the 1970s. Over the years, the Château has benefited from substantial investment and its facilities have been completely renovated.Today, it is one of the most renowned brands in the appellation. This wine has a very dark ruby ​​color, with a beautiful sheen and lovely violet highlights. It reveals a delightful bouquet of aromas reminiscent of cherries, blueberries, blackcurrants, plums, spices, vanilla, and pleasant toasty notes.The purity of the fruit and the admirably integrated oak are noteworthy. Superb volume on the palate, depth, and complexity. A flamboyant Bordeaux of incredible elegance for the price, remarkably balanced and harmonious."  Drink 2022-2028

90/100 points, BACCCHUS MAGAZINE (Canada)

Food Match: Decant for 45 minutes and serve at 17°C. Delicious with duck breast with honey, quail with grapes, leg of lamb, pork tenderloin, or duck breast with spices