Wine Advisor
Pavie Macquin 2014
View analysis
Description
Tasting notes
Reviewed by: Antonio Galloni
The 2014 Pavie-Macquin is superb. Deep, powerful and creamy, the 2014 possesses tremendous richness from start to finish. Today, the 2014 appears to be going through a period of transition, as the aromatics are not especially open, but a few more years in bottle should do the trick. I have always admired the 2014's balance, as I do once again today. The 2014 is a real dark horse and one of the real gems in this vertical.
Reviewed by: Antonio Galloni
The 2014 Pavie Macquin is just as sensual from bottle as it was from barrel. Silky, gracious and expressive, the 2014 has it all. Black cherry, plum, smoke, mocha and a host of dark-toned flavors all blossom in the glass. The 2014 offers a striking combination of power and finesse, with plenty of power to burn. This is another unqualified success from estate manager Nicolas Thienpont and consulting winemaker Stéphane Derenoncourt. The blend is 85 % Merlot, 14 % Cabernet Franc and 1 % Cabernet Sauvignon.
Reviewed by: Neal Martin
The 2014 Pavie-Macquin has a fragrant bouquet with ebullient red berry fruit, rose petals and cedar all beautifully defined. The palate is medium-bodied with supple tannin, fine red berry fruit laced with cedar and lightly spiced, demonstrating superb intensity and elegance on the long finish. What a great Saint-Émilion this is turning out to be. Tasted blind at the annual Southwold tasting.
Reviewed by: Neal Martin
The Château Pavie-Macquin 2014 is a blend of 85% Merlot, 14% Cabernet Franc and 1% Cabernet Sauvignon cropped between 6 and 14 October at 36 hectoliters per hectare. The nose is actually a distant cousin of Château Canon '14: very pure and delineated, quite sensual thanks to the embroidered 60% new oak. The palate is medium-bodied with fleshy ripe black cherry and blackcurrant fruit, a touch of white pepper lending a little spiciness. There is pleasing density on the finish, if not quite the complexity of either Canon or say, Château Pavie. I actually improves in the glass, gaining more composure and nuance, the aftertaste lengthening thanks to its saltiness. This is a fine Pavie-Macquin that should offer 10 to 15 years of pleasure, possibly more and I expect it will land at the top of my banded score.
Reviewed by: Neal Martin
The 2014 Pavie-Macquin has a concentrated bouquet with layers of blackberry and raspberry coulis, infused with potpourri and incense. There is something almost forbidding about the aromatics at the moment. The palate is medium-bodied with supple ripe red berry fruit, a fine line of acidity, although it feels a little soft on the finish when I needed more precision and backbone. Let's see how this ages in bottle, because I suspect that it will gain more density and structure with 2-3 years of bottle age.
Reviewed by: Antonio Galloni
The 2014 Pavie-Macquin is more youthful than the Duffau Lagarrosse compared side-by-side, with heightened black cherry and cedar fruit and touches of camphor and pine. This has modest delineation. The palate is medium-bodied with grainy tannins, modest depth, savory red fruit, orange rind and a touch of Moroccan spice. Perhaps a little more mature than expected, I would personally broach this over the next decade. It is one of the few Saint-Émilions that beckons you back for more. Tasted blind at the Southwold 10-Year-On tasting.
Reviewed by: James Suckling
The purity and clarity to the nose of this wine are really exceptional with crushed berries, cherries and currants. Fruit and density are so impressive, yet this is so linear on the center palate, which gives it direction and focus. Fabulous. Better than 2009? Drink in 2022, but hard not to drink now.
About the Producer
Located in the Saint-Emilion region on the right bank of the Bordeaux coast, the Chateau Pavie Macquin has been a Premier Grand Cru Classe B in Saint-Emilion since 2006, and its wines are highly sought after for their consistency. Since 1887, Albert Macquin has acquired a number of châteaux, acquiring some 26 hectares of land, thus giving shape to the Château de Berfet-Marcet. Albert was a pioneering agricultural engineer who pioneered and promoted the grafting and transplanting technique when phylloxera was sweeping through France, making a remarkable contribution to the fight against the spread of phylloxera and gaining acclaim in Saint-Emilion and throughout France. Today, the winery is managed by his grandsons Benoit Corre, Bruno Corre, Marie Jacques Charpentier and their children. In 1990, Stephane Derenoncourt, the famous winemaker, joined the estate as a consultant winemaker. A specialist in terroir, Stephane was considered to be the next Michel Rolland, and his wines were often highly regarded. In 1994, Nicolas Thienpont was recruited to run the Château de Pape Marquet. Nicolas comes from the Thienpont family, a well-known Bordeaux wine family with a strong background in winemaking and winery management, and now oversees both Chateau Beausejour Heritiers Duffau Lagarrosse and Château Las Dugas. He is also the owner of two first class B estates, Chateau Larcis Ducasse and Beausejour Heritiers Duffau Lagarrosse. Under the leadership of Stephane and Nicolas, Château Beausejour Heritiers Duffau Lagarrosse has progressed to become a First Growth of Saint-Emilion in 2006. The vineyard is situated at an altitude of 65-100 metres above sea level and covers 15 hectares of land adjacent to the three Grand Crus of Saint-Emilion - Chateau Pavie, Chateau Troplong Mondot and Chateau Trottevieille - and has a privileged terroir. The terroirs are covered with a limestone clay soil with a water-holding layer of stellate limestone 20-150 cm thick, producing fresh, full-bodied, powerful wines with a distinctive mineral flavour. Depending on the terroir of each plot, 84% Merlot, 14% Cabernet Franc and 2% Cabernet Sauvignon are planted on the estate, with an average age of over 30 years. The vineyard is managed with respect for the terroir, using organic farming methods, planting companion plants and installing drainage systems to maintain soil vigour and ecological balance. In addition, the vineyard staff keep a close eye on the health of the vines, replanting those that have failed, and strictly controlling the planting density to ensure the production of quality fruit. In addition, the winery team carefully selects old vines and uses their cuttings to grow new vines, thus promoting genetic diversity while maintaining the good characteristics of the old vines. Château Lafite Marquet believes that wine is a joint crystallisation of the soil and the vines, and that it should reflect the delicate balance of the ecological environment, the variability of the vintages and the continuity of the local terroir. For this reason, the winery controls each step of the winemaking process with precision, producing individual grapes from different plots of land to create a wine that reflects the characteristics of the terroir. The grapes are hand-picked, optically screened and destemmed, and then fermented in large open-topped oak barrels for some of the grapes, and in concrete tanks for others. During the fermentation, the winemakers extract the pigments and phenolics from the skins in a gentle pressure cap process. After the alcoholic fermentation, the wine is transferred to oak barrels for malolactic fermentation and is then matured in 60% new French oak barrels for around 18 months, including 6 months of sludge ageing, resulting in a wine with silky tannins, intense and concentrated flavours, freshness and distinctive mineral characteristics. The result is a wine with silky tannins, intense flavours and a fresh, mineral character.
1989(1)1995(1)1998(4)2000(3)2003(7)2004(8)2005(4)2006(6)2007(2)2008(3)2009(14)2010(14)2011(2)2012(7)
Package Size
