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A rich, dry, merlot-based rosé with tart raspberry jam and a spicy nose.Read more...
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Rose style lies somewhere between the white fruit and berry fruit (darker) styles. Light notes of candied berry fruit and melon on the nose. Decent... Read more
This vineyard's founder was Albert Macquin (1852-1911), to whom Saint-Emilion owes the use of grafted vines, which were to save the vineyards from ... Read more
1 x 750ML Bottle Read more
RiceSelect's fragrant Jasmati® is blended with eggs, milk and fall's favorite spices, cinnamon and nutmeg, to create a delicious rice pudding, which is layered on top of fluffy cream cheese and abuttery pecan crust. Pairs well with a bold, tawny port with flavors of dried fruits, nuts, and spices.
Food Pairings for Château Pavie-Macquin St.-Emilion
Rose style lies somewhere between the white fruit and berry fruit (darker) styles. Light notes of candied berry fruit and melon on the nose. Decent acid on the attack, still, an elegant and gentle rose with nice balance and hints of spice underlying the red berry fruit (strawberry) and melon. Seems to be missing the "wet steel" acidity I personally like in some S. French Roses. Dry to off-dry. Body medium, acid medium.
External Reviews for Château Pavie-Macquin St.-Emilion
This vineyard's founder was Albert Macquin (1852-1911), to whom Saint-Emilion owes the use of grafted vines, which were to save the vineyards from permanent devastation by phylloxera. Pavie-Macquin is a family-owned vineyard of 15 hectares (37 acres). Ideally situated on Saint-Emilion's highest plateau. With its limestone-claysoils over asteriated limestone, it benefits from natural drainage and an exceptionally steady supply of moisture. Its clay content plays a part in making this wine powerful, fleshy, ample and mouth-filling. " The source may be beautiful, but true beauty lies in the accomplishment "
This was our wine of the morning in St Emilion. With an extraordinary<br/>lavender-sage topnote to the nose and seriously ripe, concentrated plum and<br/>damson fruit on the palate, this was on a different level to anything we had<br/>tasted thus far. The tannins were so ripe they simply disappeared and the juicy<br/>fruit was counterbalanced by a freshness that we had not found in the majority<br/>of Merlot-based wines. The 2009 Pavie Macquin contains 85% Merlot but the 14%<br/>Cabernet Franc (and 1% Cabernet Sauvignon) is they key here, adding minerality,<br/>poise and phenomenal length.
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