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This is massively rendered, with powerful notes of dark fig, currant and blackberry fruit intertwined with ganache, maduro tobacco and tar. Yet the... Read more
Bottled the week before I arrived, the 2009 Pavie appears to have barely budged since I tasted it two years ago. Many experts consider this phenome... Read more
Food Pairings for Chateau Macquin Premier Grand Cru Saint Emilion
External Reviews for Chateau Macquin Premier Grand Cru Saint Emilion
This is massively rendered, with powerful notes of dark fig, currant and blackberry fruit intertwined with ganache, maduro tobacco and tar. Yet the overall impression is both polished and driven, with a buried graphite edge and lingering spice notes that hint at the reward for extended cellaring. Itandrsquo;s amazing to see the results when ambition and execution are equal. Best from 2020 through 2040.
Bottled the week before I arrived, the 2009 Pavie appears to have barely budged since I tasted it two years ago. Many experts consider this phenomenal terroir to be nearly as great as that of Ausone. Made from a classic blend of 60andndash;70% Merlot, 20andndash;25% Cabernet Franc and the rest Cabernet Sauvignon, this inky/blue/purple-colored blockbuster reveals wonderful notes of blackberries, crushed rocks, roasted meats, spring flowers, cedar, blueberries, graphite and a hint of vanillin. With extravagant fruit and high extract as well as a hint of minerality, this structured, massively intense effort is typical of all the luxurious, perfect or nearly perfect Pavies produced under the Perse regime (which began in 1998). While built for 40andndash;50 years of cellaring, the softness of the vintage and its flamboyant style is slightly less apparent in the 2009 Pavie than in some of the other Perse wines. Anticipated maturity: 2020andndash;2050+.
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