Learn everything about Chateau Pavie Macquin St. Emilion, Premier Grand Cru Classe B with wine tasting notes and wine with food pairing tips. Learn the best vintages, a history of the property, information on the vineyards and winemaking. If you want to read about other important, Bordeaux Chateaux: Links to all Bordeaux Wine Producer Profiles
Chateau Pavie Macquin History, Overview
Chateau Pavie Macquin, took its name from Albert Macquin. The name of Macquin is famous today for more than being attached to a St. Emilion chateau. Albert Macquin was a true pioneer. He deserves much of the credit for solving the phylloxera epidemic.
It was his idea to graft vines needed onto rootstocks. This helped save not only St. Emilion, but much of Bordeaux and the vineyards of Europe from the devastation being caused by the by nonstop phylloxera attack.
The current owners of Pavie Macquin are Benoit Corre and Bruno Corre and Marie-Jacques Charpentier. They own Pavie Macquin, along with their children.
Prior to 1998, the estate was not producing wines at the level of its terroir. To know this, all you have to do is taste the wines of Pavie Macquin from before 1998 and compare them with the wines they started making in 1998, up until today to understand how far they have come at Pavie Macquin.
I mentioned 1998, because that is the date of the rebirth of Pavie Macquin for their wine. But the start of everything coming together began several years earlier, in 1990 to be exact. That was the year the young, Stephane Derenoncourt joined the team at Pavie Macquin.
A few years later, in 1994, Nicolas Thienpont was the next member to join the team at Pavie Macquin. It took a few years after that, but starting with the 1998 vintage, things began rapidly turning around for the wines of this St. Emilion chateau. As of today, 2005 Pavie Macquin remains the finest vintage they have produced yet.
Chateau Pavie Macquin Vineyards, Terroir, Grapes, Winemaking
This 15 hectare St. Emilion vineyard of Pavie Macquin is planted to 80% Merlot, 18% Cabernet Franc and 2% Cabernet Sauvignon. The vineyards of Chateau Pavie Macquin are located next to the hill of Mondot at an altitude of between 75 and 100 meters at its highest point.
If you’re standing in the Right Bank vineyards of Pavie Macquin, you get a great view of their well known neighbors. Troplong Mondot is to the west, Pavie is south, Trotte vielle is due north and Pavie Decesse is right in front.
Pavie Macquin has a complex terroir which features 9 different types of soil, most of it is clay and limestone soil. You can simplify matters by looking at their northern parcels as being in a slightly cooler, limestone are, and in the south, you find a warmer terroir.
The vineyards of Chateau Pavie Macquin are planted at a vine density of 6,600 vines per hectare. However, newer plantings are being done at a very high density for the Right Bank at 8,888 vines per hectare. At Pavie Macquin they have old vines, many are on average, close to 40 years of age. Their oldest vines date back more than 60 years.
The vines are farmed organically with sustainable farming techniques being practiced. The policy of replanting at Chateau Pavie Macquin is that individual vines are replaced on a vine by vine basis.
This is done using the selection massal technique where the budwood is drawn from existing vines from within the Pavie Macquin vineyard. In time for the 2012 harvest, Chateau Pavie Macquin finished a complete renovation of the estate including all their winemaking facilities, the tasting room and vathouse.
The best vintages of Chateau Pavie Macquin are: 2016, 2015, 2012, 2010, 2009, 2008, 2006, 2005, 2003, 2001 2000 and 1998. There are several great vintages produced here. 2005, 2009, 2010, 2015 are close to the top of what estate has produced. But the 2016 is at this point, the finest wine Pavie Macquin has ever produced!
Pavie Macquin Character and Style
The wine of Chateau Pavie Macquin is at its best, rich, lush, concentrated, long, fresh and packed with minerality, silky tannins, sensuous textures and the ability to age and develop for years.
To produce the wine of Pavie Macquin, a lot of work takes place in the cellars and in the vineyards. Starting with the 2009 Bordeaux vintage, the grapes are now optically sorted before vinification. Next, more than half of the whole berries are vinified in large, open-top oak fermenters. The remaining grapes are fermented in cement tanks.
Extraction is obtained through pigeages. On average, the maceration lasts from 30 to 35 days. Malolactic fermentation takes place in barrel.
The wine of Chateau Pavie Macquin is then aged in 70% new, French oak barrels for an average of 18 months before bottling. The first 6 months of the aging has the wine remaining on its post malolactic lees, adding more richness to the wine. Production of Chateau Pavie Macquin is on average, 4,500 cases per vintage. There is a second wine, Les Chenes de Macquin.
When to Drink Chateau Pavie Macquin, Anticipated Maturity, Decanting Time
Chateau Pavie Macquin is much better with at least 10-12 years of aging in good vintages. Young vintages can be decanted for 2-3 hours, or more.
This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment. Chateau Pavie Macquin offers its best drinking and should reach peak maturity between 10-30 years of age after the vintage.
Serving Chateau Pavie Macquin with Wine and Food Pairings
Chateau Pavie Macquin is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift.
Chateau Pavie Macquin is best paired with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised and grilled dishes. Chateau Pavie Macquin is also good when matched with Asian dishes, rich fish courses like tuna, mushrooms and pasta.
Château Pavie Macquin Wine Tasting Notes
18 Vintages 245764 Views Sort by Vintage-Rating
|2016||Château Pavie Macquin (St. Émilion Grand Cru)|
You have to like your grapes poured over a rock quarry to get this wine, but I love it. The color of Homer’s wine dark sea with levels of extract that coat your palate, teeth and gums. There is something special here you can easily sense, with crushed velvet textures and the perfect combination of decadence and refined elegance. Even though this is incredibly powerful, everything is in harmony. The pure fruits linger, build and expand; this is a unique textural experience. The wine was produced from blending 82% Merlot, 16% Cabernet Franc and 2% Cabernet Sauvignon. The Merlot was harvested October 7 to October 21, the Cabernet Franc, October 17 to October 20 and the Cabernet Sauvignon on October 20. The wine reached 14.4% alcohol with a pH of 3.35.
4263 Views Tasted Apr 29, 2017
|2015||Château Pavie Macquin (St. Émilion Grand Cru)|
Loads of secondary notes of smoke, wet earth and forest floor compliment the sweet, dark red, earthy, plum and cherry fruits. Concentrated, full bodied, fresh, long and intense, there is length, sweetness of fruit and complexity. The finish offers a touch of jam, dark red berries, espresso and stone, with soft, lushly textured tannins that really linger.
634 Views Tasted Mar 12, 2018
A gem in the making, this has so much going on, where do you start? Opulence and freshness, with depth of flavor, length and intensity, this is heading in the right direction.
2445 Views Tasted Jul 12, 2017
Dark ruby in color with a floral, boysenberry nose, this wine is complicated by licorice, espresso bean and cherry blossoms. Pure silk and minerality on the palate, the velvety fruits are fresh and clean.. This wine was made from a blend of 84% Merlot, 14% Cabernet Franc and 2% Cabernet, reaching 14.5% alcohol with a pH of 3.38. The harvest took place from September 29 to October 17.
2706 Views Tasted Apr 29, 2016
|2014||Château Pavie Macquin (St. Émilion Grand Cru)|
Already showing some maturity in the color, the wine is medium/full bodied, fresh, sweet, and refined, with sweet,, spicy, black raspberry, plum pure cherries, and crushed rocks in the finish. A few years of cellaring, with definitely make this more interesting. Although, this is going to be fun to drink early.
2699 Views Tasted Mar 24, 2017
Floral, black raspberry and licorice notes open as soon as the liquid hits the glass. The wine feels soft, smooth and supple and there is tension and polish in the finish that tastes as good as it feels. 93-94 Pts
5222 Views Tasted Apr 27, 2015
|2013||Château Pavie Macquin (St. Émilion Grand Cru)|
Soft, easy to drink and charming, there is freshness and sweetness to the medium bodied, mineral driven fruits, licorice, spice and smoke in the finish.
2649 Views Tasted May 25, 2016
Smoke, mineral and stone complement the long, sweet boysenberry and dark chocolate finish. Blending 85% Merlot, 13% Cabernet Franc and 2% Cabernet Sauvignon, the wine produced low yields of 25 hectoliters per hectare. The Grand Vin represents 80% of the harvest. 91-93 Pts
4911 Views Tasted Apr 29, 2014
|2012||Château Pavie Macquin (St. Émilion Grand Cru)|
Truffle, minerals, espresso bean, ripe plums and licorice create the perfume. On the palate, the wine is suave, and polished, with a sensuous display of fresh, sweet, mineral driven cherries.
3222 Views Tasted Jul 6, 2015
85% Merlot, 14% Cabernet Franc and a dab of Cabernet Sauvignon produced the blend. Licorice, flowers, coffee bean and juicy ripe plums, with silky tannins and a sweet, fresh, black cherry finish are found in this wine. 93-95 Pts
7334 Views Tasted Apr 26, 2013
|2011||Château Pavie Macquin (St. Émilion Grand Cru)|
Licorice, coconut, black cherries and espresso bean scents create the aromatics. The wine has a soft touch, but the follow through of red and dark berries is marred by some dryness in the finish. This will probably best in its youth and should drink well on release. This is a very nice wine and a success for the vintage.
2710 Views Tasted Feb 20, 2014
From clay and limestone soils, strong stone, espresso, ripe black cherry and minerality scents pop from the glass. Ripe, long and packed with fresh, sweet kirsch, this blend of 84% Merlot, 14% Cabernet Franc and 2% Cabernet Sauvignon managed to reach 14% alcohol. 91-93 Pts.
4454 Views Tasted Apr 24, 2012
|2010||Château Pavie Macquin (St. Émilion Grand Cru)|
Silky tannins, powerful, concentrated and long, the wine is filled with deep, dark berries, licorice, earth, jam, tannin and spice. This has the stuffing and structure to age and develop for decades.
6422 Views Tasted May 8, 2013
Oak, licorice, stone, flowers and plums. Full bodied, concentrated, filled with minerality, density of flavor and length. This St. Emilion wine combines freshness and purity. This is another 2010 St. Emilion wine that was showing better than last tasted in April. 96-97 Pts
5929 Views Tasted Jul 6, 2011
2010 Pavie Macquin from clay and lime stone soils, this dark colored wine offers, sweet jammy berries and minerality in the nose. 85% Merlot, 14% Cabernet Franc and a smidgeon of Cabernet Sauvignon make up the assemblage. With soft, plush round textures, minerality, purity and freshness, the wine ends with a long wave of sweet, jammy black plums, minerality, coca and licorice. 95-97 Pts
5391 Views Tasted Apr 22, 2011
|2009||Château Pavie Macquin (St. Émilion Grand Cru)|
Earth, stone, black raspberry and cherry, medium/full bodied with more acidity and freshness in the plummy personality than previous tastings showed. I’d let it sleep for 7-10 years.
7207 Views Tasted May 7, 2012
With 85% Merlot, 11% Cabernet Franc and 4% Cabernet Sauvignon, Nicolas Thienpont and Stephane Derenoncourt crafted a delicious St. Emilion filled with licorice, fresh boysenberries, crushed stone and jam. Powerful, full bodied, concentrated, opulent and polished, this delicious St. Emilion has the structure to age. There is no sensation of heat in this 14.5% alcohol wine.
7267 Views Tasted Feb 10, 2012
Floral, licorice, stone, blackberry, truffle and mineral scents are easy to find. Once past the perfume, your palate discovers a concentrated, full bodied, juicy, ripe, opulent, exotic, mouthful of spicy blackberry, anise and black plums.
6750 Views Tasted Jul 30, 2011
2009 Pavie Macquin, from clay and limestone soils, blends 85% merlot with 11% cabernet franc and 1% cabernet sauvignon. The moment the wine hits your nose, scents of crushed stone, blackberries, black plums, licorice, and chocolate are everywhere. Full bodied and intense, with silk and satin textures, this exciting wine has a supple, long, black cherry filled finish. 94-97 Pts
7391 Views Tasted Jun 29, 2010
|2008||Château Pavie Macquin (St. Émilion Grand Cru)|
A beautiful perfume filled with licorice, minerality, black raspberries, jam, truffles. coffee and fresh herbs leads to a suave, rich, supple, concentrated St. Emilion wine that ends with fennel, plums and blackberries.
7577 Views Tasted Aug 14, 2011
|2007||Château Pavie Macquin (St. Émilion Grand Cru)|
Medium/full bodied, with a bright, red and dark red plum focus, the wine has a stony, mineral quality, coupled with red fruits and leafy, forest characteristics with a bit of campfire smoke. This blend of 85% Merlot, 14% Cabernet Franc and 1% Cabernet Sauvignon is ready to drink.
1992 Views Tasted Nov 18, 2017
|2006||Château Pavie Macquin (St. Émilion Grand Cru)|
Showing just a bit of age in its color, the wine has silky tannins, a stony, licorice and fresh cherry personality with a rich, mineral and plum filled finish. Still young, this wine has a lot of room to improve.
2505 Views Tasted May 25, 2016
2006 was supposed to be the first vintage Nicolas Thienpoint was able to declare Pavie Macquin's much deserved upgrade in classification to Premier Cru status. But court developments forced the owners to use the 1996 classification for the time being. The 06, with its deep color and mineral, plum, black raspberry nose accompanied by concentrated layers of young, black dense fruit will take some time in the cellar before releasing its charms.
6591 Views Tasted Jul 2, 2008
|2005||Château Pavie Macquin (St. Émilion Grand Cru)|
The nose explodes with truffle, smoke, licorice, blackberry, plum and wet earth. Full bodied, silky and intense, this silky, smooth wine lingers and expands on your palate making a really nice impression on all your senses. Still young, there is so much fruit and lush textures going on, this is a treat to taste today. If you have patience, it’s only going to get better and better from here!
5142 Views Tasted Jun 28, 2015
This wine has it all... Inky, black, opaque in color with aromatic fireworks, surreal concentration and so many levels of flavor, I could not count them all. This is the real deal!
10476 Views Tasted Jan 20, 2008
Oak, red and black fruits, coffee and exotic spices offer your palate an orgasam of flavor. The seamless finish lasts close to :60
10071 Views Tasted Nov 9, 2007
Inky, black in color. Licorice, truffles, minerals and gobs of ripe, opulent, rich black fruit make the perfume. Ample structure, concentration and ripe tannins will allow this to age and evolve for decades.
9920 Views Tasted Jun 24, 2007
|2004||Château Pavie Macquin (St. Émilion Grand Cru)|
Flowers, licorice, espresso, spicy blackberry and plum notes start the wine, which is further improved with its mineral, fennel and black cherry palate. This could still soften and develop with a few more years.
3527 Views Tasted Nov 30, 2014
Deep in color with scents of crushed stone, fennel, spice, smoke and black cherry jam, this concentrated supple textured St. Emilion with layers of fresh black raspberries, spice coffee and herbs. This is never going to hit the same level of quality as 2000, 2005 or 2010, but give it another 2-5 years and this will develop more nuances and layers of complexity.
5513 Views Tasted Aug 29, 2011
|2003||Château Pavie Macquin (St. Émilion Grand Cru)|
What a beauty! That is, if you like luscious, ripe, opulent, sensuously textured fruits backed up by flowers, plums, truffles, chocolate, smoke, figs, espresso and stone. The texture is just beautiful. You can age this for longer, if you prefer more secondary nuances, but I am really digging how this is tasting today. Popped and poured from a decanted, this continued improving in the glass.
2175 Views Tasted Dec 14, 2017
Fresh flowers, licorice, barbecue smoke, crushed rocks and black cherry liqueur aromatics do not take long to reveal their essence. Luscious textured, fresh, juicy, dark red, sweet, juicy dark chocolate covered plums feel great on your palate. This is drinking great now. An hour in the decanter seems to be all this beauty needed. That being said, this is showing even better in the glass. This is an outstanding hedonistic treat!
3586 Views Tasted Aug 22, 2016
In the right place, at the right time, this winner focuses you on its earthy, floral, licorice and sweet fruits in the nose with no trouble. However, it really gets going on the palate, with its opulent, silky textures and lushly textured fruits.
3151 Views Tasted Jul 3, 2015
Fresh, silky, soft and packed with a mineral driven core of sweet, ripe cherries, plum, earth, licorice and smoke. Popped and poured, the continued betting better in the glass. This charmer is very easy to drink the minute the you pop the cork. It could get better, but it's so good now, why wait?
3286 Views Tasted Feb 14, 2015
Fresh, sweet, sexy and silky, the wine is filled with ripe, fresh, velvety fruit. There is no reason to wait to pop cork. This is one of the better 2003 St. Emilion wines.
3405 Views Tasted Dec 18, 2013
Smoke, black raspberry, jam, charcoal, licorice, coffee, caramel, stone and fresh herbs with a hint of mint create the aromatics. The wine is rich, concentrated, and opulent, ending with a thick wave of sweet, velvety, chocolate covered boysenberries. This is a hedonistic style of St. Emilion that hits all the right spots for pleasure seekers
4474 Views Tasted Dec 31, 2012
Intense minerality followed by ripe, juicy black fruit, kirsch, black raspberry jam, currants and tobacco. Lush, opulent and exotic in the mouth, the wine finishes with plum, licorice and chocolate sensations. Give this wine another year or two.
7653 Views Tasted Jun 25, 2010
|2001||Château Pavie Macquin (St. Émilion Grand Cru)|
From a blend of 90% Merlot and 10% Cabernet Franc, this inky, dark wine opens with black licorice, coffee bean, jammy, black cherry liqueur, blueberry, earth and floral aromas. Powerful, packed and concentrated, the long, opulent, fleshy, jammy dark berry, filled finish is complicated by stone, licorice, chocolate and spice.
7658 Views Tasted Feb 21, 2012
|2000||Château Pavie Macquin (St. Émilion Grand Cru)|
With a nose that smells like you walked into a flower shop, with fresh dirt all over the floor, the smoky, caramel notes and sweet plums add on to the bouquet. Fresh, young, ripe and full bodied, there is good intensity and length in the finish. This is great now, and it's only going to get better.
3997 Views Tasted Dec 15, 2015
Not fully mature, but in a very nice place with its nose of flowers, boysenberry,black cherry, bitter chocolate, licorice, truffle and a sprig of mint. Even better, the silky, soft, mineral driven wine finished with sweet and tart, stony, dark, red fruits. The wine improved in the glass after an hour of air. This is drinking quite well today. It's going to develop more complexities, but at close to 16 years of age, you should start drinking it. I am.
4178 Views Tasted Jul 15, 2015
With its blackberry, dark cherry, fennel and mineral filled perfume was rich, round and full bodied. The wine needs at least another 5 years to develop and express all its character.
9904 Views Tasted Mar 5, 2012
Thiis has morphed into a decadent, sultry wine. The complex perfume is intoxicating. Deep, full bodied and concentrated. Pure silk, velvet and lush, ripe fruit coat your palate. This Bordeaux wine is packed with polished, ripe dark berries, licorice, spice and minerals. Still young, over the last year, this has really started to come around.
11256 Views Tasted May 1, 2010
Caramel, licorice, fresh herbs, jammy blackberry and plum liqueur with hints of mint. Rich, sexy, concentrated, but in a more classic style of sex appeal. Dense layers of ripe, spicy black fruit with hints of Persian Mullberries and cherry fill your palate. The long finish builds and continues for over forty seconds.
6462 Views Tasted Jul 1, 2008
|1999||Château Pavie Macquin (St. Émilion Grand Cru)|
Medium bodied, round, mature and offering ripe cherries, underbrush and licorice in the finish. I'd drink this sooner than later to maintain the remainder of the fruit.
3126 Views Tasted May 19, 2013
|1998||Château Pavie Macquin (St. Émilion Grand Cru)|
Popped and poured, 30 minutes of air helped the licorice, stone, black raspberry, floral and dark cherry aromatics appear. The wine is supple, soft and elegant, finishing with fresh plums, the essence of dark chocoalte and dark red berries. Drink now, or age it 3-5 years, this is a very nice wine.
4732 Views Tasted Mar 13, 2014
I've been tasting this wine at least once a year for the past decade and it's really coming around to showing its true potential. Flowers, crushed stone, spice box, black cherry and earthy scents keep you busy. On the palate, pure silk and velvet textures and long, clean, pure finish is what you'll find in this wine. This is the perfect time to pop a bottle, but my bet is, it's only going to get better with more time. While not cheap, for a wine of this quality entering maturity, it's worth buying to get a good idea on how strong 1998 Right Bank wines can be. This was popped and poured and continued developing in the glass.
5051 Views Tasted Jun 25, 2013
Slightly more powerful and a little less opulent than the tremendous 00 Pavie Macquin, this stunning, still opaque colored wine has it all. Great concentration, fat silky fruit and strong aromatics. Still young, this lusty wine will improve. But if anyone feels like popping a bottle now, who could blame them?
3526 Views Tasted Oct 11, 2012
Deeply colored, this young wine offers a treat for the senses aromatically and on the palate. The long, intense, mineral and ripe fruit finish is a pleasure to experience. While it lacks the size of Pavie, it offers more compleixty and nuances.
2911 Views Tasted May 29, 2009
Opaque in color, concentrated, big, rich, dense. This is packed and stacked with dark ripe berries, licorice, minerals and spice as well as ample, round tannin, allowing this baby to evolve.
2313 Views Tasted Aug 31, 2007