Wines Pauillac Maison Sichel - 2021

Viniou Reviews

Maison Sichel's 2021 Pauillac is a classic red from one of Bordeaux’s most prestigious appellations. Crafted predominantly from Cabernet Sauvignon, complemented by Merlot and small percentages of Cabernet Franc and Petit Verdot, this wine reflects the typical style of Pauillac: powerful structure, depth of flavour, and impressive ageing potential. The 2021 vintage was marked by variable weather, leading to a slightly later and more selective harvest, which often translates into wines with bright acidity, defined tannins, and fresh, precise fruit characteristics. Vinification at Maison Sichel follows traditional Bordeaux methods: careful destemming, controlled fermentation, and ageing in oak barrels, some of them new, to add subtle complexity and texture without overwhelming the fruit.

Pauillac, nestled on the left bank of the Gironde estuary, is synonymous with excellence in Bordeaux, boasting a remarkable proportion of classified growths. Its vineyards thrive in well-drained gravel soils interspersed with sand and clay, ideal for Cabernet Sauvignon, which excels in the region’s moderate maritime climate. The proximity to the Atlantic helps regulate temperatures, providing warm summers and mild winters. Historically, Pauillac has produced wines renowned for their intensity, longevity and distinctive notes of cassis, cedar, and graphite, hallmarks you can expect in Maison Sichel’s bottling.

With its robust structure and layered profile, this Pauillac pairs beautifully with equally flavourful dishes. Classic Bordelais cuisne like entrecôte bordelaise (ribeye steak in red wine sauce) is a natural partner. It also compliments lamb, especially roasted or grilled with herbs, as well as wild game and hard cheeses such as Comté. For a regional touch, consider duck breast with a cassis reduction or a mushroom bordelaise sauce.

To enjoy this wine at its best, decant it for at least an hour to allow the tannins to soften and the bouquet to emerge. Serve at 16-18°C. Whilst approachable now with food, it will continue to evolve over the next decade, gaining complexity and finesse.