Château Pavie Macquin

Saint-Emilion Grand Cru

2018

Blend

78% Merlot, 20% Cabernet Franc, 2% Cabernet Sauvignon

Wine designation

Château Pavie Macquin, Red, 2018
Category: Saint Emilion Grand Cru,
1er Grand Cru Classé, Bordeaux

Food pairing

Pairs perfectly with red meats and dishes in sauce.

Data sheet

Château Pavie Macquin

Saint-Emilion Grand Cru

2018

Tasting notes

Degustation is deep garnet-purple and a little closed to begin with, slowly revealing subtle notions of dark chocolate, candied violets and rosehip tea over a core of plum jam, blueberry compote and cherry coulis, plus wafts of wood smoke and crushed stone. Full-bodied, the palate has an impressive structure of ripe, firm, velvety tannins and a bold freshness that carries off all those rich black fruits, with a very long, mineral finish.

Vineyard

Vineyard size: 14.5 hectares

Soil composition: Clay-limestone soils

Winemaking

Fermentation container: Gravity vatting of whole berries and seperate vinification in concrete tanks.

Maceration technique: Reductant ageing on fine lees: first racking after 6 to 10 months of aging, the second one a year later, before the bottling. Fining and filtering only if necessary.

Aging: Oak Barrels

16-20 months in barrels, 50% new, 50% of one wine.

Type of oak: French

Bottles produced: 66 000

Winemaker: Philippe Dauvey

Consulting œnologist: Stéphane Derenoncourt

Heritage in the vineyard

Domaine

Pavie Macquin, this eponymous château, found the key to its history thanks to the illustrious Albert Macquin (1852 -1911). In 1887, he bought Château La Serre, Peygenestou (5 ha), Pavie-Chapus (3.7 ha), Pavie-Pigasse (5.7 ha)… a total of around 26 hectares which made up Château Pavie-Macquin. The current owners of the château are his grandchildren and great-grandchildren, the Corre and Charpentier families. Following in their illustrious ancestor’s footsteps, they show a deep attachment to this admirable terroir.

Green in the vineyard

Environmental practices

Viticulture that respects the life of the soil, an “organic” philosophy for maintaining the vines without being slaves to them, and controlled yields.