Wines Pauillac Berry Bros. & Rudd - 2020

Viniou Reviews

Berry Bros. & Rudd’s 2020 Pauillac rouge is a compelling example of classic Bordeaux craftsmanship. Made predominantly from Cabernet Sauvignon, often supported by Merlot and sometimes a hint of Petit Verdot or Cabernet Franc, this wine thrives on the famed gravelly soils that border the Gironde estuary. The 2020 vintage benefitted from a warm, dry summer — conditions that have bestowed the wines with structure, ripeness, and poise. Expect a deep garnet colour and a nose that harmoniously blends blackcurrant, cassis, cedar wood, graphite, and hints of cigar box. On the palate, the wine is full-bodied yet elegant, with fine-grained tannins and a keen freshness, culminating in a lengthy, complex finish. The meticulous vinification typical of Pauillac, involving traditional fermentation in stainless steel followed by maturation in French oak barrels (often partly new), provides subtle toast, spice, and integration of the fruit character.

The Pauillac appellation is at the heart of the Médoc, renowned for producing some of the world's most esteemed Cabernet-based wines. The region’s gravel soils, interspersed with clay and sand, offer perfect drainage and reflect heat, helping the grapes reach ideal ripeness while preserving their acidity. Pauillac’s proximity to the Gironde moderates temperatures and shields vines from frost. The area’s viticultural history is illustrious, being the cradle of several prestigious châteaux and steeped in centuries of winemaking tradition.

Given the robust structure and complexity of this Pauillac, it pairs beautifully with dishes that can match its depth. A classic entrecôte à la bordelaise (steak in red wine sauce with shallots), roast lamb with rosemary, or game such as venison would be excellent choices. For a regional pairing, consider confit de canard or a rich mushroom fricassée, allowing the wine’s earthy and dark fruit notes to shine.

Serve this wine at 16-18°C after ideally decanting for at least an hour to let it fully express its bouquet and soften its tannins. Enjoy now with food, but it will reward patience, developing greater nuance and finesse over the next decade or more if cellared properly.