Chateau Pavie Macquin, Saint-Emillion 1e Grand Cru Classe 2012

Chateau Pavie Macquin, Saint-Emillion 1e Grand Cru Classe 2012

54.50

Aromatic wine, with great purity of fruit and an almost minty freshness. Truffle, minerals, espresso bean, ripe plums and licorice create the perfume.

The structure is quite muscular. Powerful with a lovely density but without the trace of over-extraction. This is an excellent full-bodied wine, balanced, evident firm tannins, intense and long finish. 

 85%Merlot, 14%Cabernet Franc, 1% Cabernet Sauvignon.

Drink now (will be better in a few years) - 2030 

Robert Parker: Another wine made by the superstar guru Nicolas Thienpont... A masculine, virile style of wine with an inky deep purple color, lots of crème de cassis and crushed rock and high tannin. This is thick and powerful, with a layered mouthfeel, good purity, earthiness and spice. Forget it for 4-5 years and drink it over the following two decades. RP, 93+/100 points

Château Pavie Macquin was promoted Premier Grand Cru Classe B in the 2006 Classification of Saint-Emilion wines.

Chateau owes its name to the grand-father of the current owners Albert Macquin (1852-1911), who used plant grafting as a way to save the Saint-Emilion vineyard, destroyed by phylloxera. The vineyard of Pavie Macquin, a family property of fifteen hectares, is located on the top of the Saint-Emilion plateau.

Saint-Emilion is an important wine region in terms of both quality and quantity. The town is renowned as much for its beautiful buildings and scenery as for its wine. There are vineyards around Saint-Emilion since Roman times.

Some of the most prestigious and most expensive wines in the world are made here; Chateaux Cheval Blanc, Ausone, Angelus, Figeac and Pavie. 

Unlike the wines of the Medoc (which focus on Cabernet Sauvignon), Saint-Emilion wines are predominantly made from Merlot and Cabernet Franc. The other traditional Bordeaux varieties (Cabernet Sauvignon, Carmenere, Petit Verdot and Malbec) are permitted for use here, but are rarely used to any significant extent. The reason for that is, the clay- and chalk-rich soils around Saint-Emilion are generally cooler than those on the Medoc peninsula, so they're less capable of ripening Cabernet Sauvignon reliably. Merlot makes up the majority (about 65%) of vines planted around Saint-Emilion.

Saint-Emillion continues to increase in popularity because of the softer, more approachable, less tannic and astringent wine styles it produces compared to right bank Bordeaux appellations.

 

 

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