2004 Château Pavie Macquin St. Émilion Grand Cru Bordeaux France Wine Tasting Note
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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. 5,059 Views Tasted Nov 30, 2014Deep 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. 7,013 Views Tasted Aug 29, 2011 |
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.