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98 RPBordeaux Red 3-6 week arrivalRead more...
It appears consumers canandrsquo;t go wrong with any 2005 with the word andldquo;Pavieandrdquo; in its name. This outstanding terroir, elevated to ... Read more
I tasted this wine on four occasions, on one of which I was convinced it was still going through malolactic fermentation. It is another superb effo... Read more
Glass-staining purple-black. Very pure, complex merlot-dominated nose offers deep scents of plum, black cherry, smoke and minerals. Black cherry sy... Read more
Food Pairings for Château Macquin
External Reviews for Château Macquin
It appears consumers canandrsquo;t go wrong with any 2005 with the word andldquo;Pavieandrdquo; in its name. This outstanding terroir, elevated to Premier Grand Cru Classe status in St.-Emilionandrsquo;s reclassification, is run with impeccable attention to detail by Nicolas Thienpont, who is assisted by winemaking guru, Stephane Derenoncourt. The 2005 Pavie Macquin may turn out to be this duoandrsquo;s finest wine to date. This is a moderately large vineyard (37 acres) for the area, and the blend tends to be 70% Merlot, 25% Cabernet Franc, and 5% Cabernet Sauvignon. A black/purple color is accompanied by aromas of charcoal, burning embers, crushed rocks, sweet, pure, blueberries and blackberries, chocolaty creme de cassis, and licorice. It possesses massive concentration, phenomenal levels of tannin, and good acidity, but it is even more backward than either Pavie or Pavie Decesse. A modern day elixir that should prove to be monumental in 15andndash;20 years, it will last for 40+ years.
I tasted this wine on four occasions, on one of which I was convinced it was still going through malolactic fermentation. It is another superb effort from this property that was elevated to premier grand cru classe status until a judge in Libourne, for unknown reasons, threw out the classification, a decision beyond belief, that is now under appeal. A number of exceptional wines have emerged from Pavie Macquin, which is managed by Nicolas Thienpont and Stephane Derenoncourt, and the 2008 boasts a whopping 14.5% natural alcohol, higher than in 2005, 2000, or 1998. While extremely high in tannin and very unevolved, for those with patience and cold cellars, or who plan to pass on their wines to their children, this is a worthwhile choice. It is that backward, concentrated, and impressive. It exhibits a black/purple color in addition to stunning notes of graphite, black fruits, underbrush, chocolate, and roasted coffee beans. Full-bodied, powerful, and rich, the high but sweet tannins, combined with the freshness of the acids make for a remarkably youthful, nuanced wine that should easily age for three decades.
Glass-staining purple-black. Very pure, complex merlot-dominated nose offers deep scents of plum, black cherry, smoke and minerals. Black cherry syrup and bay leaf flavors coat the palate, leaving a long and suave trail of flavor on the back. The still-youthful tannins are anything but shy but not so powerful that they would detract from the pleasure of drinking this wine after a couple years of cellaring. This solidly built Pavie-Macquin should go on in bottle for at least 15 or 20 years.
Black in color. Aromas of crushed berry, chocolate and licorice follow through to a full body, with a chewy, velvety palate of ripe tannins. Long and very flavorful. A real mouthful. Best after 2015. 4,165 cases made. -JS Wine Spectator. A Bordeaux Blend wine from Bordeaux in France. 2005 Pavie-Macquin 1500ml
Quite flattering, with ripe, almost showy fig, boysenberry and blackberry fruit layered with velvety tannins and backed by notes of anise and violet, which linger gently on the suave finish. Rather bright and defined for the vintage. A classy wine. Drink now through 2015.
Black in color. Aromas of crushed berry, chocolate and licorice follow through to a full body, with a chewy, velvety palate of ripe tannins. Long and very flavorful. A real mouthful. Best after 2015.
An impressive wine, beautifully structured, never too powerful, very elegant. If it feels a little austere at this stage, that is because the structure is dominating the fruit. Give it 5-6 years and the full splendor will be revealed.
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