Nicolas Thienpont's line-up of châteaux was exceptional in 2010 and finishing on Pavie Macquin wassheer delight. Big, masculine and broad yet wonderfully focused, the 2010 unveils incredible layers of red berry fruit, plums and cedar. Its bright freshness carries it through to its long, notable finish. This has long been one of the better value wines in Bordeaux. RK
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+.
Although not as potent alcoholically as its 2009 counterpart (14.5% in 2010 versus 15% in 2009), the 2010 is still a very big wine. The final blend was 85% Merlot, 14% Cabernet Franc and 1% Cabernet Sauvignon and production was slightly more than 3,400 cases. This black/purple-tinged wine exhibits lots of minerality (from this terroir's clay and limestone soils) as well as the entirespectrum of black fruits. Full-bodied and backward, it's like drinking crushed limestone/chalk whenyou taste this intense, tannic, powerful wine. It will require 8-10 years of cellaring and should evolve for 35-40+ years. Drink: 2019 - 2059
The Pavie Macquin has a gorgeous, lifted, opulent bouquet with pure dark berries, boysenberry and dark plums with superb delineation. Seductive indeed. The palate is medium-bodied with ripe, juicy tannins, layers of pure vanilla-tinged red fruits with a harmonious silky finish that retains freshness and vibrancy. This is yet another lovely Pavie-Macquin.
This is flashy, with overt blueberry, fig and boysenberry aromas and flavors, but plenty of polish and poise too, thanks to alluring incense and licorice notes. There's lots of range and grip. Really beautiful. -J.M.
Super compacted with incredible intensity of minerals, black fruits, licorice and spices. Full and dense. Wild fruit that goes on for minutes. A little firm as always but will open nicely.
Rich, dense and powerful but extremely well balanced. Huge depth of fruit. Striking freshness. Bags of ripe tannin. Great ageing potential. Drink 2020-2040.
One of the few châteaux in Bordeaux that is biodynamically farmed, Pavie Macquin has long beenone of the top wines of St Emilion which aficionados liken to Lafleur of Pomerol. It is managed bythe ultra dynamic Nicolas Thienpont who uses oenologists Michel Rolland and StéphaneDerononcourt as his right hand men.
South of Pomerol lies the medieval, perched village of St Emilion. Surrounding St Emilion are vines that produce round, rich and often hedonistic wines. Despite a myriad of soil types, two main ones dominate - the gravelly, limestone slopes that delve down to the valley from the plateau and the valley itself which is comprised of limestone, gravel, clay and sand. Despite St Emilion's popularity today, it was not until the 1980s to early 1990s that attention was brought to this region. Robert Parker, the famous wine critic, began reviewing their Merlot-dominated wines and giving them hefty scores. The rest is history as they say. Similar to the Médoc, there is a classification system in place which dates from 1955 and outlines several levels of quality. These include its regional appellation of St Emilion, St Emilion Grand Cru, St Emilion Grand Cru Classé and St Emilion Premier Grand Cru Classé, which is further divided into "A" (Ausone and Cheval Blanc) and "B" (including Angélus, Canon, Figeac and a handful of others). To ensure better accuracy, the classification is redone every 10 years enabling certain châteaux to be upgraded or downgraded depending on on the quality of their more recent vintages.