2003 - Ch Pavie Macquin Grand Cru Classé St Emilion
06A3PMAC _ 2003 - 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
2012 - 2025
Case size
12x75cl
Available Now

2003 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
2012 - 2025
Case size
12x75cl
Available Now
Duty Paid (Inc. VAT)
Case price £824.14 (Inc. VAT)
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Pricing

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Additional Information

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Tasting Notes

  • GDHA

    Goedhuis, April 2004

    Nicholas Thienpont is firing on all cylinders. He has been making excellent wine at Pavie Macquin for several vintages, but his 2003 is exceptional. 75% Merlot, 20% Cabernet Franc and 5% Cabernet Sauvignon, this a wine of excellent balance but which reflects the richness and warmth of the vintage.

  • RP2

    Robert Parker, August 2014,
    Score: 94

    From a cool terroir on clay and limestone soils (the perfect scenario for producing great wine in 2003), the 2003 Pavie Macquin is composed of 84% Merlot, 14% Cabernet Franc and 2% Cabernet Sauvignon, and achieved 13.8% natural alcohol. Full-bodied, young and vigorous, the wine exhibits a dense blue/black color to the rim along with a stunning nose of asphalt, truffle, blackberry, cassis, lead pencil shavings and forest floor. The super-complex aromatics are followed by an opulent, majestic 2003 with a finish that lasts nearly 45 seconds. One of the superstars of the vintage, it should continue to drink well for 10-15+ years. Bravo!

  • RP1

    Robert Parker, April 2006,
    Score: 95

    This tremendous terroir has been brought back to life over the last 15 years by Nicolas Thienpont and Stephane Derenoncourt. Its 37-acre vineyard, planted in deep clay and limestone soils, is composed of 70% Merlot, 25% Cabernet Franc, and 5% Cabernet Sauvignon. Pavie-Macquin is not far from Gerard Perse's little treasure, Pavie-Decesse. The 2003 Pavie-Macquin turned out brilliantly,no doubt because its soils supported the summer's torrid heat and drought. Tipping the scales at13.8% alcohol, it boasts an opaque purple color along with a gorgeous nose of blackberries, smoked meats, licorice, incense, and barbecue spices. Huge fruit on the attack is followed by a powerful, masculine wine with huge extract, high tannin, low acidity, and formidable power. Despite its low acidity, this is a wine to forget for 3-4 years, and drink over the following 20-25 years. When fully mature, this brilliant effort should rival the 2000 and 1998. Drink 2009-2037

  • RP

    Robert Parker, April 2005,
    Score: 94-96

    Minuscule yields of 22 hectoliters per hectare resulted in a prodigious blend of 70% Merlot, 25% Cabernet Franc, and 5% Cabernet Sauvignon. This vineyard's clay and limestone soils were a perfectantidote for the atypical climatic conditions of June, July, and August, 2003. Consultant Stephane Derenoncourt thinks the 2003 is the finest Pavie-Macquin produced to date, but it has some serious competition from both the 2000 and 1998. The color is an inky/purple/black, and the bouquet offers up scents of scorched earth, creme de cassis, blackberries, English walnuts, lead pencil shavings, and camphor. Extremely powerful, potent, and full-bodied, with enormous richness, a liquid minerality, a massive mid-palate and finish, and huge, but sweet, well-integrated tannin, this is clearly an offering from another era. It may have more in common with the most concentrated wines of 1947, 1945, 1929, or 1900 than more recent vintages. Made for true connoisseurs, the 2003 Pavie-Macquin is best forgotten for 7-10 years. Anticipated maturity: 2013-2030.

  • JS

    James Suckling, April 2004,
    Score: 92-94

    Pure fruit. Like crushed berries with hints of minerals and licorice. Full-bodied, with wonderful freshness and length. Goes on and on. Could be the best I have tasted from here. -- J.S.

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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.