Chateau Pavie Macquin (1.5 Liter Magnum) 2005
-
Parker
Robert -
Dunnuck
Jeb -
Spectator
Wine -
Enthusiast
Wine -
Spirits
Wine &
Product Details
Your Rating
Somm Note
Winemaker Notes
Professional Ratings
-
Robert Parker's Wine Advocate
It appears consumers can’t go wrong with any 2005 with the word “Pavie” in its name. This outstanding terroir, elevated to Premier Grand Cru Classe status in St.-Emilion’s reclassification, is run with impeccable attention to detail by Nicolas Thienpont, who is assisted by winemaking guru, Stephane Derenoncourt. The 2005 Pavie Macquin may turn out to be this duo’s finest wine to date. This is a moderately large vineyard (37 acres) for the area, and the blend tends to be 70% Merlot, 25% Cabernet Franc, and 5% Cabernet Sauvignon. A black/purple color is accompanied by aromas of charcoal, burning embers, crushed rocks, sweet, pure, blueberries and blackberries, chocolaty creme de cassis, and licorice. It possesses massive concentration, phenomenal levels of tannin, and good acidity, but it is even more backward than either Pavie or Pavie Decesse. A modern day elixir that should prove to be monumental in 15-20 years, it will last for 40+ years.
-
Jeb Dunnuck
A blend of 70% Merlot, 25% Cabernet Franc, and 5% Cabernet Sauvignon, from a cool limestone terroir on the plateau, the 2005 Château Pavie Macquin is extraordinary juice, and the finest vintage of this cuvee I’ve ever tasted. Sporting a saturated purple color as well as an off the hook bouquet of crème de cassis, blackberries, smoked earth, chocolate, and Asian spices, with a sensational sense of minerality developing with time in the glass. Deep, full-bodied, massively concentrated, and multi-dimensional, it’s just now at the early stages of its drinking plateau and it will probably keep for another 2-3 decades. Count yourself lucky if you have bottles of this in the cellar!
-
Wine Spectator
Black in color. Aromas of crushed berry, chocolate and licorice follow through to a full body, with a chewy, velvety palate of ripe tannins. Long and very flavorful. A real mouthful.
-
Wine Enthusiast
This chateau deserved its promotion to Premier Grand Cru in 2006. Nicolas Thienpont has made a wonderfully firm, dense wine that piles rich fruit upon tannin upon rich fruit, while still preserving considerable elegance. The after effect is of a solid wine, powerful, long-lasting.
Cellar Selection -
Wine & Spirits
A grand wine, this is about as heady as Pavie-Macquin gets. It feels supple, sophisticated and so fattened with robust black cherry fruit that it's about to burst. But instead the fruit density remains balanced, mouthwatering in its floral tannins that hint at lavender and mint. Complex and profound, yet still easy to enjoy, this wine will give tremendous pleasure for decades to come.
Other Vintages
2022-
Dunnuck
Jeb - Vinous
-
Parker
Robert - Decanter
-
Suckling
James -
Dunnuck
Jeb - Decanter
-
Spectator
Wine -
Parker
Robert
- Vinous
-
Suckling
James -
Parker
Robert - Decanter
-
Enthusiast
Wine -
Dunnuck
Jeb -
Spectator
Wine
-
Suckling
James - Decanter
-
Dunnuck
Jeb -
Parker
Robert -
Spectator
Wine
- Decanter
-
Dunnuck
Jeb -
Parker
Robert -
Suckling
James -
Spectator
Wine -
Enthusiast
Wine
-
Parker
Robert -
Spectator
Wine -
Enthusiast
Wine -
Suckling
James - Decanter
-
Dunnuck
Jeb
- Vinous
-
Dunnuck
Jeb -
Suckling
James -
Parker
Robert -
Enthusiast
Wine - Decanter
-
Spectator
Wine -
Guide
Connoisseurs'
-
Suckling
James -
Enthusiast
Wine -
Spectator
Wine -
Dunnuck
Jeb -
Parker
Robert - Decanter
-
Suckling
James -
Enthusiast
Wine -
Spectator
Wine -
Dunnuck
Jeb -
Parker
Robert - Decanter
-
Suckling
James -
Spectator
Wine -
Parker
Robert
-
Suckling
James -
Enthusiast
Wine -
Spectator
Wine -
Parker
Robert
-
Spectator
Wine -
Suckling
James -
Parker
Robert -
Enthusiast
Wine - Decanter
-
Spectator
Wine -
Enthusiast
Wine -
Suckling
James -
Parker
Robert
-
Parker
Robert -
Enthusiast
Wine
-
Parker
Robert -
Enthusiast
Wine
-
Parker
Robert -
Enthusiast
Wine -
Spectator
Wine
-
Spirits
Wine & -
Parker
Robert -
Spectator
Wine - Decanter
-
Spectator
Wine -
Parker
Robert
-
Spectator
Wine
-
Spectator
Wine
-
Parker
Robert
-
Spectator
Wine
This research and this contemplation of a viticulture and vinification based on respect for natural law and a dynamic tradition have made Pavie Macquin a virtual laboratory. It is not a question of creating a new wine but simply of revealing the terroir and unveiling the qualities that were hitherto hidden. In one phrase, it meant revealing the hidden beauty of this ‘Cinderella’.
On the occasion of the reclassification of the Saint Emilion chateaux (in September 2006), Chateau Pavie Macquin was promoted to the prestigious level of Premier Grand Cru Classé.
One of the world’s most classic and popular styles of red wine, Bordeaux-inspired blends have spread from their homeland in France to nearly every corner of the New World. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec and Petit Verdot, the best of these are densely hued, fragrant, full of fruit and boast a structure that begs for cellar time. Somm Secret—Blends from Bordeaux are generally earthier compared to those from the New World, which tend to be fruit-dominant.
Marked by its historic fortified village—perhaps the prettiest in all of Bordeaux, the St-Émilion appellation, along with its neighboring village of Pomerol, are leaders in quality on the Right Bank of Bordeaux. These Merlot-dominant red wines (complemented by various amounts of Cabernet Franc and/or Cabernet Sauvignon) remain some of the most admired and collected wines of the world.
St-Émilion has the longest history in wine production in Bordeaux—longer than the Left Bank—dating back to an 8th century monk named Saint Émilion who became a hermit in one of the many limestone caves scattered throughout the area.
Today St-Émilion is made up of hundreds of independent farmers dedicated to the same thing: growing Merlot and Cabernet Franc (and tiny amounts of Cabernet Sauvignon). While always roughly the same blend, the wines of St-Émilion vary considerably depending on the soil upon which they are grown—and the soils do vary considerably throughout the region.
The chateaux with the highest classification (Premier Grand Cru Classés) are on gravel-rich soils or steep, clay-limestone hillsides. There are only four given the highest rank, called Premier Grand Cru Classés A (Chateau Cheval Blanc, Ausone, Angélus, Pavie) and 14 are Premier Grand Cru Classés B. Much of the rest of the vineyards in the appellation are on flatter land where the soils are a mix of gravel, sand and alluvial matter.
Great wines from St-Émilion will be deep in color, and might have characteristics of blackberry liqueur, black raspberry, licorice, chocolate, grilled meat, earth or truffles. They will be bold, layered and lush.