2020 Ch Les Ormes de Pez, St-Estèphe

Blueberry, raspberry and cassis, there is concentration but also juice. Merlot-dominant (following a restructuring of the vineyard to better align grapes with terroir) with bite and freshness. A lovely smoky edge here, this is another successful vintage for Ormes de Pez. 4% Petit Verdot completes the blend. 3.69ph. 45% new oak. A yield of 42hl/ha which was not as low here as at Lynch Bages because of more clay in the soils, and because the Merlot was less impacted by the drought than the Cabernet Sauvignon. Drinking Window 2024 - 2038

93 points Jane Anson Decanter

This is very dense and lively with blueberry and blackberry character. Lots of purple fruit at the end. Full body and powerful tannins. Spicy undertones with hints of black tea.

93-94 points James Suckling 

Owned by the Cazes family of Château Lynch Bages, Château Les Ormes de Pez has been one of Saint Estèphe's benchmark estates for generations. Combining the power for which the appellation is renowned with the refinement of meticulous vineyard management and thoughtful winemaking, the estate consistently produces one of Bordeaux's outstanding value wines.

The vineyards are planted on a mosaic of gravel, clay and sandy soils overlooking the Gironde Estuary, where Cabernet Sauvignon is supported by Merlot, Cabernet Franc and Petit Verdot. The outstanding 2020 vintage delivered beautifully concentrated fruit with remarkable freshness, creating a wine that captures the depth, structure and longevity that define great Saint Estèphe.

The colour is a deep garnet with youthful purple highlights. Aromas of cassis, blackberry and black cherry are intertwined with cedar, graphite, cigar box and subtle spice. The palate is rich yet beautifully composed, carrying concentrated black fruits through finely polished tannins and vibrant acidity. Notes of dark chocolate, liquorice and earthy minerality build towards a long, seamless finish of impressive balance and persistence.

A magnificent match for roast lamb, beef Wellington, slow braised short ribs or mushroom pithivier with black garlic. While already impressive with a generous decant, this classic Saint Estèphe will continue rewarding patient cellaring through the 2040s.