2016 Ch Mazeyres, Pomerol

Delicately aromatic, profound, mineral, with spicy notes, red cherries, blackberry, pink grapefruit, plums, lactic notes, violets, and a touch of mint. On the palate, taut, powerful, and dense, showing intensity, very crisp fruit, and excellent tannin structure. The acidity is fresh and vibrant. This wine has tremendous energy and displays great elegance alongside its power. 2021-2035+

93 points Adrian van Velsen

Very primary aromas of crushed berries and flowers. Medium to full body and tight with polished, chewy tannins. Lovely at the end. Drink in 2022.

91 points James Suckling

Tucked into the heart of Pomerol, Château Mazeyres has quietly built a reputation for wines that balance plush Merlot fruit with a more lifted, terroir driven edge. Under Alain Moueix, the estate has moved toward biodynamic farming, drawing more detail and freshness from its mix of gravel, clay and sand soils, and the 2016 vintage gives it an ideal platform.

The aromatics are open and inviting, black cherry, plum and ripe raspberry, with a floral lift of violet. There is a savoury layer developing, cocoa, truffle, cedar and a gentle earthy note that adds depth without weighing things down.

On the palate it sits in that classic Pomerol space, medium to full bodied with a supple, velvety texture. The fruit is generous and rounded, but there is a line of freshness running through it that keeps everything balanced. Tannins are fine and integrated, giving structure without dominance, and the finish carries a mix of dark fruit, spice and a soft, savoury edge.

Winemaking is handled with a light touch, allowing the vineyard to speak clearly, with oak supporting rather than leading. The result is a wine that feels both polished and expressive, showing the charm of Merlot with a bit more nuance than expected at this level.

This opens up some great options at the table. Think duck with a cherry glaze, veal with mushrooms, or a slow cooked beef dish with herbs. For something different, it also works beautifully with dishes like roasted beetroot with walnut and goat’s curd, a mushroom and black garlic ragù, or even a truffle infused pasta, the wine’s softness and savoury notes pairing effortlessly.

Drinking beautifully now, it will continue to evolve over the next eight to twelve years, developing more truffle, spice and earthy complexity as it softens further.