94pts Jeb Dunnuck

The 2020 Chateau Chauvin offers up a vivid purple hue as well as a meaty, powerful nose of ripe black cherries, roasted herbs, jus de viande, graphite, and a terrific sense of minerality. Showing more floral nuances with time in the glass, it's medium to full-bodied, has a concentrated, layered mouthfeel, the building tannins of the vintage, and outstanding length. Give it 2-4 years and enjoy over the following two decades. Best After 2026.

93pts James Suckling

Chocolate, bay leaves, oregano and blackcurrants. Full-bodied, with firm yet nicely ripe and polished tannins. Broad and seamless. Caressing and velvety at the end.

93pts Robert Parker's Wine Advocate

Composed of 70% Merlot, 28% Cabernet Franc and 2% Cabernet Sauvignon, aging in French oak barrels, 60% new, for 15-18 months, the 2020 Chauvin has a deep purple-black color and vibrant scents of crushed black cherries, black raspberries and juicy blackberries, plus hints of violets, clove oil and dusty soil. The medium to full-bodied palate is densely packed with muscular black and red berry layers, framed by firm, fine-grained tannins and bags of freshness, finishing long and fragrant.
Barrel Sample: 91-93

92pts Decanter

A touch of sweet oak, some rich dark fruits and subtle complexity as the layers build through the palate. Classic and well balanced, great stuff from owner Sylvie Cazes. A little reserved right now, with those 2020 tannins standing to attention, but brilliant aging potential.

92pts Wine Enthusiast

The wine has richness that imbues the tannins with generosity. The juicy berry flavors and acidity are already succulent. It is the core of dryness that promises the aging.

The vineyard is located to the north-east of Saint-Emilion, near Pomerol, half-way between Cheval-Blanc and La Cote Roi. The 37 acres are planted with 75% Merlot, 20% Cabernent Franc and 5% Cabernet Sauvignon. The soil of the estate is sandy while the subsoil is characterised by the presence of clay and iron.
We have been in partnership with BIOVITIS since 1994. Half of the vineyard is ploughed mechanically, while the other half is cultivated with grass-cover between the rows. Green harvesting is carried out throughout the vegetation cycle, to bring yields to 35 to 40 Hl/Ha.

At Chauvin the wine is made in the traditional way, while also making the most of what modernity has to offer: nothing is done systematically and each year every effort is focused on adapting the techniques to the qualities of that year's grapes.