Pavie-Macquin
Chateau Pavie-Macquin is named after Albert Macquin, the venerated hero credited with solving the phylloxera epidemic. The winemaking and consulting team at Pavie Macquin is dynamic and effortlessly modern. In 2006 they were elevated to premier grand cru status; a tile which is justly deserved after their dramatic improvement in quality and style through the 1990's. With the winemakers clearly pursuing a more classic, drinkable style, their wine is more reserved than neighbours Pavie and Pavie-Decessee; a welcome aspect in an age of dense, over-extracted wines.
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Bordeaux | 1 | 92 (VN (ST)) | HK$11,690.00 | |||||
Vinous - Stephen Tanzer (92)Opaque black-ruby. More brooding aromas of blackberry, cassis, licorice and smoky oak, plus stony and mineral nuances; slight hint of exotic fruits. Lower-pitched than the '97, but with penetrating flavor and terrific vivacity. A floral note and a suggestion of chalky terroir contribute to the wine complexity. Finishes with firm but even tannins. Showing considerably more fruit complexity and personality than last year, when I tasted this wine in its several components. Thienpont expected to lightly fine this wine but not to filter it. Should age slowly and gracefully. |
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Bordeaux | 1 | 97 (WA) | HK$14,810.00 | |||||
Wine Advocate (97)Pale to medium garnet-brick in color, the 1998 Pavie Macquin simply sings with incredibly pure, spritely notes of blueberry preserves, blackberry pie and black cherry compote, revealing loads of eucalyptus, mocha, dried lavender and Chinese five spice accents. Medium to full-bodied, the palate is has wonderfully seductive blue and black fruit layers, framed by velvety tannins and the perfect amount of freshness to create tantalizing tension, finishing with incredible length and depth. Effortlessly delicious and yet possessing plenty of subtext for intellectual stimulation, I just love where this compelling '98 is at right now! |
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Bordeaux | 1 | 98 (JD) | HK$12,235.00 | |||||
Jeb Dunnuck (98)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! |
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Bordeaux | 1 | 93 (VN (AG)) | HK$9,005.00 | |||||
Vinous - Antonio Galloni (93)The 2006 Pavie-Macquin is a powerful, burly wine, especially in its feel. Game, smoke, leather, dark spice, chocolate and licorice add to a feeling of virile intensity. Disease pressure at the end of a cool growing season led to a compact harvest in 2006. There is good depth, but less in the way of charm and sensuality. I imagine the 2006 will always retain its somewhat rustic personality. |
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Bordeaux | 1 | 95 (VN (AG)) | HK$7,050.00 | |||||
Vinous - Antonio Galloni (95)The 2012 Pavie-Macquin shows how appealing the best wines from this vintage are. Bright, floral and racy, the 2012 is drinking beautifully today. Readers who prefer more aromatic complexity might prefer to cellar the 2012 for another few years, but there is something about the wine's raciness and immediacy that makes it a pure pleasure to taste today. |
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Bordeaux | 1 | 97.5 (VN (AG)) | HK$7,125.00 | |||||
Vinous - Antonio Galloni (97.5)The 2016 Pavie-Macquin is an epic wine in the making. Powerful, dense and explosive in the glass, the 2016 is simply dazzling. A rush of dark cherry, plum, lavender, spice and licorice builds in a sumptuous, beautifully layered Saint-Émilion that screams with character. More than anything else, the 2016 impresses for the way it balances structure and fruit intensity. The tannins are imposing, but there is a creaminess to the fruit that renders them barely perceptible. A move towards gentler extraction paid off hugely. What a wine! |
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Bordeaux | 1 | 97-99 (JD) | HK$6,300.00 | |||||
Jeb Dunnuck (97-99)From a cooler, pure limestone terroir just over the hill from Château Pavie, the 2018 Château Pavie Macquin offers an incredible assortment of red and black fruits, cedary spice, white truffle, graphite, and beautiful minerality. Showing the cooler, complex, concentrated style of the vineyard, it's full-bodied and powerful on the palate, with no shortage of extract or tannins. The wine always has a healthy pH and needs bottle age to show at its best. A solid 7-8 years are warranted here, and it will keep for 2-3 decades. The 2018 is 78% Merlot, 20% Cabernet Franc, and 2% Cabernet Sauvignon, representing 90% of the total production. I think this estate has been underrated in the market and it can still be found for reasonable prices. It ages beautifully and I doubt you could have too much in the cellar. |
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Bordeaux | 1 | 100 (VN (AG)) | HK$13,305.00 | |||||
Vinous - Antonio Galloni (100)The 2020 Pavie Macquin is sensational. Rich, dark and explosive, the 2020 balances the natural richness that is such a signature of the estate with a level of energy and vibrancy I have not seen here in the recent past. The result is a towering, imposing Pavie Macquin that hugely delivers. In this vintage, regisseur Nicolas Thienpont did not use the Cabernet Sauvignon, so the blend is 80% Merlot and 20% Cabernet Franc, with the Franc lending aromatic presence, energy and depth. What a total knock out! |
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