Wines Pauillac Château Gaudin - 2018

Viniou Reviews

Château Gaudin 2018 is a classic Pauillac from the Médoc area in Bordeaux, composed predominantly of Cabernet Sauvignon, with Merlot and occasionally small amounts of Petit Verdot or Cabernet Franc to complete the blend. The 2018 vintage in Bordeaux was marked by a warm summer and favourable conditions at harvest, leading to ripe, concentrated fruit and refined tannins. This wine is made with rigorous selection from gravelly soils typical of Pauillac, and is usually aged in oak barrels to enhance structure and aromatic complexity. Expect deep ruby colour, with aromas of blackcurrant, cassis, graphite and hints of cedar, tobacco and spice. On the palate it is full-bodied, firm yet supple, with a clear backbone of tannin, generous fruit and a persistent finish.

Pauillac is one of the most prestigious appellations in Bordeaux’s Left Bank, home to several renowned classified growths. The terroir is defined by its gravelly soils, which provide excellent drainage and reflect heat onto the vines, aiding ripening of Cabernet Sauvignon in particular. The proximity to the Gironde estuary further moderates the climate, protecting vines from frost and excessive heat, and contributing to the long-lived character of the wines. Historically, Pauillac has been synonymous with wines of tremendous structure, ageing potential and remarkable finesse, a testament to the harmonious interaction between climate, soil and winemaking expertise.

For food pairings, Château Gaudin 2018’s structure and flavour profile excel with red meats such as roast lamb or beef, slow-cooked dishes like duck confit, and game. The classic Bordelais entrecôte à la bordelaise—a rib-eye steak served with a red wine and shallot sauce—makes a superb regional match. Hard, aged cheeses such as Comté or Cantal also complement the firm tannins and depth of fruit in this wine.

To fully appreciate its aromatic complexity and brightness, Château Gaudin 2018 should be served at 16-18°C. Decanting for at least one hour before tasting will help soften the tannins and reveal the wine’s full array of scents and flavours. This vintage also has significant cellaring potential, promising further evolution over the next decade.