1996 - Ch Pavie Macquin Grand Cru Classé St Emilion
Colour
Red
Producer
Château Pavie Macquin
Region
St Emilion
Grape
Merlot / Cabernet Franc / Cabernet Sauvignon
Drinking
2010 - 2030
Case size
12x75cl
Available Now

1996 CH PAVIE MACQUIN GRAND CRU CLASSÉ ST EMILION - 12x75cl

Colour
Red
Producer
Château Pavie Macquin
Region
St Emilion
Grape
Merlot / Cabernet Franc / Cabernet Sauvignon
Drinking
2010 - 2030
Case size
12x75cl
Available Now
Duty Paid (Inc. VAT)
Case price £1,112.14 (Inc. VAT)
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Tasting Notes

  • AG

    Antonio Galloni, May 2020,
    Score: 89

    The 1996 Pavie-Macquin is powerful, fully mature and also a bit rough around the edges. Sweet tobacco, menthol, licorice, dried flowers, mint and dried cherry add aromatic nuance. On the palate it is compact and a bit dried out, even if the acids remain surprisingly brisk. Rain just before harvest created dilution in the Merlots, but conditions turned more favorable at the end of the season, which was better for the Cabernets. Like so many wines in this vertical, the 1996 improved quite a bit with air. Even so, I would not push my luck. Any remaining bottle needs to be finished.

  • RP2

    Robert Parker, January 1998,
    Score: 89-91

    Once again this small estate has turned out an opaque purple-colored, dense, concentrated, muscular wine with extraordinarily pure black-raspberry and currant fruit. Earthy (truffles?), spicy, licorice, and tarry notes emerge after 10-15 minutes of breathing. This is not a charming, precociously-styled Bordeaux to drink over the next decade as it requires 10-15 years of patience. For the first time, approximately 10% Cabernet Sauvignon has been added to the normal blend of Cabernet Franc and Merlot. The old vine intensity so characteristic of this underrated overachiever is well-displayed, but so are the ferocious tannins. Anticipated maturity: 2009-2025. Last tasted 11/97.

  • RP1

    Robert Parker, February 1998,
    Score: 89-90

    Dense purple-colored, with a tight but promising nose of blackberries, raspberries, and mineral-tinged cherry fruit, this full-bodied, massive wine hits the palate with a boatload of tannin, extract, and power. The 1996 Pavie-Macquin possesses an austere, angular, tough personality, as well as impressive fruit extraction, excellent purity, and a long finish. The question is, when will this monster ever be drinkable? Anticipated maturity: 2010-2025. I don't think you have to be a gambler to purchase this wine, but the question mark does suggest a level of aggressive tannin that makes forecasting fraught with peril. This is an exceptionally powerful, uncompromising, classic, old style Bordeaux that should age for three decades or more. The only questions are: (1) to what degree will the tannin melt away, and (2) how much fruit will remain? No one can doubt the seriousness or concentration of this wine, but its tannin level is cause for concern.

  • RP

    Robert Parker, April 1999,
    Score: 89

    The 1996 Pavie Macquin is super-concentrated, yet possesses a backward, ferociously tannic style. It is an uncompromising wine with a vieilles vignes intensity, as well as an abrasively high tannin level. Some of the terroir's telltale mineral and blueberry fruit comes through in the nose and flavors, but this medium-bodied, structured, muscular wine will require 8-10 years of cellaring. Anticipated maturity: 2010-2020.

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Producer

Château Pavie Macquin

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.

Region

St Emilion

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.