Everything about Chateau Pavie Macquin St. Emilion, Premier Grand Cru Classe B, Bordeaux wine producer profile, with wine tasting notes, wine and food pairing tips, best vintages, wine ratings, a history of the property, information on wine making and terroir, along with wine tasting reviews. 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 situated on the St. Emilion limestone plateau. The vineyard 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 wine making facilities, tasting room and chateau.
The best vintages of Chateau Pavie Macquin are: 2016, 2015, 2012, 2010, 2009, 2008, 2006, 2005, 2003, 2001 2000 and 1998. 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. At close to 20 years of age, the 1998 is still young, fresh and vibrant!
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.
Serving and Decanting 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. Young vintages can be decanted for 1-2 hours. 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 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
17 Vintages 234088 Views Sort Vintage - Rating
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.
Apr 29, 2017points - Tasted 3271 Views
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.
Jul 12, 2017points - Tasted 1618 Views
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.
Apr 29, 2016points - Tasted 2191 Views
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.
Mar 24, 2017points - Tasted 2382 Views
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
Apr 27, 2015points - Tasted 5064 Views
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.
May 25, 2016points - Tasted 2381 Views
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
Apr 29, 2014points - Tasted 4833 Views
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.
Jul 6, 2015points - Tasted 3081 Views
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
Apr 26, 2013points - Tasted 7195 Views
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.
Feb 20, 2014points - Tasted 2556 Views
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.
Apr 24, 2012points - Tasted 4302 Views
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.
May 8, 2013points - Tasted 6297 Views
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
Jul 6, 2011points - Tasted 5812 Views
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
Apr 22, 2011points - Tasted 5301 Views
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.
May 7, 2012points - Tasted 7062 Views
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.
Feb 10, 2012points - Tasted 7135 Views
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.
Jul 30, 2011points - Tasted 6642 Views
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
Jun 29, 2010points - Tasted 7281 Views
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.
Aug 14, 2011points - Tasted 7477 Views
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.
May 25, 2016points - Tasted 2407 Views
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.
Jul 2, 2008points - Tasted 6535 Views
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!
Jun 28, 2015points - Tasted 4940 Views
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!
Jan 20, 2008points - Tasted 10340 Views
Oak, red and black fruits, coffee and exotic spices offer your palate an orgasam of flavor. The seamless finish lasts close to :60
Nov 9, 2007points - Tasted 9950 Views
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.
Jun 24, 2007points - Tasted 9799 Views
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.
Nov 30, 2014points - Tasted 3426 Views
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.
Aug 29, 2011points - Tasted 5426 Views
What a beauty! That is, if you like luscious, ripe, opulent, sensuous fruits backed up by flowers, plums, truffles and stone. You can age this for longer if you prefer more secondary nuances, but I am really digging how this is tasting today.
Nov 14, 2017points - Tasted 367 Views
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!
Aug 22, 2016points - Tasted 3446 Views
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.
Jul 3, 2015points - Tasted 3044 Views
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?
Feb 14, 2015points - Tasted 3192 Views
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.
Dec 18, 2013points - Tasted 3312 Views
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
Dec 31, 2012points - Tasted 4378 Views
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.
Jun 25, 2010points - Tasted 7565 Views
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.
Feb 21, 2012points - Tasted 7600 Views
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.
Dec 15, 2015points - Tasted 3842 Views
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.
Jul 15, 2015points - Tasted 4042 Views
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.
Mar 5, 2012points - Tasted 9800 Views
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.
May 1, 2010points - Tasted 11145 Views
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.
Jul 1, 2008points - Tasted 6350 Views
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.
May 19, 2013points - Tasted 3091 Views
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.
Mar 13, 2014points - Tasted 4665 Views
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.
Jun 25, 2013points - Tasted 4986 Views
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?
Oct 11, 2012points - Tasted 3466 Views
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.
May 29, 2009points - Tasted 2839 Views
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.
Aug 31, 2007points - Tasted 2254 Views