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Chateau Pavie Macquin 2010

Bordeaux Red Blends from St. Emilion, Bordeaux, France
  • WS96
  • RP95
  • JS95
14.5% ABV
  • V99
  • JS98
  • WS97
  • JS97
  • WS97
  • V96
  • V96
  • JS96
  • WE95
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Currently Unavailable $139.00
Try the 2003 Vintage 169 97
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14.5% ABV

Winemaker Notes

Critical Acclaim

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WS 96
Wine Spectator
Packed, offering dense but clearly defined layers of blackberry coulis, plum paste and black currant pâte de fruit, intertwined with mouthwatering graphite and Lapsang souchong tea notes. The bramble- and spice-filled finish just won't quit. Despite displaying power and breadth, this features good cut and leaves a mouthwatering impression of purity. Best from 2018 through 2035.
RP 95
Robert Parker's Wine Advocate
This is always an extremely masculine, dense, burly wine, and the 2010, which tips the scales at 14.5% alcohol (just slightly under that of the 2009), has a final blend of 80% Merlot and the rest virtually all Cabernet Franc, with just 1% Cabernet Sauvignon. Loads of crushed rock and chalkiness, along with licorice, black truffle, smoked game and black fruits dominate the aromatics and flavor. Backward, formidably endowed, full-bodied and almost atypically massive and huge, with gargantuan extraction, this is a wine for patient connoisseurs to forget about for close to a decade. Anticipated maturity: 2022-2040+.
Rating: 95+
JS 95
James Suckling
Gorgeous nose with great complexity. Blackberry, licorice and a steely mineral note. Lots of chalk, nutmeg and violets too. Dense and full-bodied on the palate with a beautiful fruit and a sumptuous fruity finish that just goes on and on. Velvety tannins and layered texture with lots of raw licorice.
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Chateau Pavie Macquin

Chateau Pavie Macquin

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Chateau Pavie Macquin, , France - Bordeaux
Chateau Pavie Macquin
Pavie Macquin is a property admirably situated on the top of the plateau of Saint Emilion. The realisation of the enormous quality of the property, as well as the will-power to produce a wine worthy of the terroir, began with the arrival of Maryse Barre in 1986. With great energy and determination, Madame Barre contributed hugely to the renaissance of the property. Her work is carried on by Nicolas Thienpont, who arrived at the end of 1994, accompanied by Stéphane Derenoncourt, already present at the chateau since 1990. They found, in Pavie Macquin, the ideal birthplace for a method of production that has since been proven the world over.

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.

Carneros

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Known for elegant wines that combine power and finesse, Carneros is set in the rolling hills that straddle the southernmost parts of both Sonoma and Napa counties. Its close proximity to the San Francisco Peninsula and the San Pablo Bay is instrumental in controlling the climate of the area. The winds from the San Pablo Bay create a cooling effect ideal for producing wines with crisp acidity and balanced flavors.

This cooler pocket of California lends itself to growing Pinot Noir and Chardonnay, and more recently, Old-World style Syrah. While more delicate than most wines from neighboring regions, these are firmly structured, complex, and full of flavor. Carneros is also an important source of sparkling wines made in the style of Champagne.

Chardonnay

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One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it’s grown and how it’s made. In Burgundy, Chardonnay produces some of the finest white wines in the world, typically tending towards minimal intervention in the winery and at its best resulting in remarkable longevity. This grape is popular throughout the world, but perhaps its second most important home is in California, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia, South America, South Africa, and New Zealand are also significant producers of Chardonnay.

In the Glass

When planted on cool sites, Chardonnay’s flavors tend towards grapefruit, green apple, minerals, and white stone fruit, while warmer locations coax out richer, more tropical flavors of fig, melon, and pineapple. Oak can add notes of vanilla, coconut, and spice (as well as texture), while malolactic fermentation can impart soft, buttery acidity.

Perfect Pairings

Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with simple seafood, light chicken dishes, and salads. Richer Chardonnays marry well with cream or oil-based sauces.

Sommelier Secret

Since the 1990s, big, oaky, buttery Chardonnays from California have enjoyed explosive popularity. More recently, the pendulum has begun to swing in the opposite direction, towards a clean, crisp style that rarely utilizes new oak. These Old-World style wines have been dubbed the “New California Chardonnays,” and anyone who claims they do not like Chardonnay should give them a try.

CVYPMACQUIN_2010 Item# 121434

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