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Chateau Pavie Macquin 2016

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  • JS97
  • WE96
  • RP96
  • WS95
  • D95
  • CG94
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750ML / 0% ABV

Winemaker Notes

Blend: 82% Merlot, 16% Cabernet Franc, 2% Cabernet Sauvignon

Critical Acclaim

All Vintages
V 98
Vinous
The 2016 Pavie Macquin is a total stunner. Rich, lush and inviting, the 2016 is a drop-dead gorgeous beauty. Sweet red cherry, plum, rose petal, lavender and mint are all given an extra kick of allure by silky tannins that caress the palate from start to finish. There is a level of precision and nuance here that is simply breathtaking. The purity of the fruit is just mind-boggling.
JD 98
Jeb Dunnuck
Possibly the finest vintage of this cuvée to date, the 2016 Château Pavie Macquin comes from a cooler, later terroir on the upper plateau and checks in as 82% Merlot, 16% Cabernet Franc, and 2% Cabernet Sauvignon aged in 50% new oak. This deep, inky-colored effort boasts a rock star bouquet of blackcurrants, black cherries, white truffle, graphite, and spice. Deep, rich, and powerful on the palate, yet also balanced, elegant, and seamless, with ultra-fine tannins, this seamless beauty needs a decade of cellaring and will keep for 4-5 decades.
Rating: 98+
JS 97
James Suckling

This is very linear and driven with a precise and driven center palate. Full-bodied, tight and compact. Energetic and well formed. Give it at least five years. Try from 2024.

WE 96
Wine Enthusiast
This juicy wine wears its alcohol lightly, contrasting the tannins and firm structure with freshness and acidity. Blackberry flavors dominate along with attractive perfumes. Drink this impressive wine from 2025.
RP 96
Robert Parker's Wine Advocate
Deep garnet-purple in color, the 2016 Pavie Macquin charges out of the glass with gregarious black cherries, warm blackberries and wild blueberries scents followed up by loads of red roses, baking spices, cedar chest and unsmoked cigars sparks plus a waft of wild thyme. Medium to full-bodied, the palate is an exercise in poise, revealing layer upon layer of cherries and berries flavors and tons of savory nuances, framed by firm yet exquisitely ripe tannins, finishing very long.
WS 95
Wine Spectator
Engaging, with a gush of warm raspberry, plum and boysenberry compote flavors leading the way, while red licorice, apple wood and sweet tobacco notes strut through the finish. Nice intensity overall gives this a mouthwatering echo and pulls you back for more. Best from 2023 through 2038.
D 95
Decanter

One of the coolest terroirs of St-Emilion, with clay and limestone at a height of 77m, on one of the highest spots of the plateau. It has a punch of cool blue fruits, with rippling tannins and a whirl of freshly cut mint on the finish. You will need to be patient, but expect to be richly rewarded. 70% new oak. A Derenoncourt-Thienpont wine. Drinking Window 2026 - 2045

CG 94
Connoisseurs' Guide

Hailed by many as the finest offering from Pavie Macquin to date, this uncommonly rich, close-to-lush working invites comparison, albeit likely regarded as heretical by Bordeaux purists, with first-rate Napa Valley Cabernet. It is sumptuous stuff that floods the palate with ripe and unrelenting blackcurrant fruit that simply refuses to quit, and, if definitely drawn along bigger and fleshier lines, it is buttressed by seamlessly fit tannins and never in danger of becoming too much of a good thing.

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Chateau Pavie Macquin

Chateau Pavie Macquin

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Chateau Pavie Macquin, France
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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.

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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.

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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, especially in California, Washington and Australia. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec and Petit Verdot, these are sometimes referred to in the US as “Meritage” blends. In Bordeaux itself, Cabernet Sauvignon dominates in wines from the Left Bank of the Gironde River, while the Right Bank focuses on Merlot. Often, blends from outside the region are classified as being inspired by one or the other.

Tasting Notes for Bordeaux Blends

Bordeaux Blends are dry, red wines and generally have aromas and flavors of black currant, black cherry plum, graphite, cedar and violet. Cabernet-based, Left-Bank-styled wines are typically more tannic and structured, while Merlot-based wines, modeled after the Right Bank, are softer and suppler. Cabernet Franc can add herbal notes, while Malbec and Petit Verdot contribute color and structure.

Perfect Food Pairings for Bordeaux Blends

Since Bordeaux red blends are often quite structured and tannic, they pair best with hearty, flavorful and fatty meat dishes. Any type of steak makes for a classic pairing. Equally welcome with these wines would be beef brisket, pot roast, braised lamb or smoked duck.

Sommelier Secrets for Bordeaux Blends

While the region of Bordeaux is limited to a select few approved grape varieties in specified percentages, the New World is free to experiment. Bordeaux blends in California may include equal amounts of Cabernet Franc and Malbec, for example. Occassionally a winemaker might add a small percentage of a non-Bordeaux variety, such as Syrah or Petite Sirah for a desired result.

CVBF202500_2016 Item# 202500

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