96+
Robert Parker
CHATEAU PAVIE MACQUIN, 2005
SAINT-EMILION GRAND CRU
CHARACTERISTICS
|
CLASSIFICATION |
Premier Grand Cru Classé of Saint-Emilion |
|
GRAPE VARIETIES |
Merlot, Cabernet Franc, Cabernet Sauvignon |
|
AROMAS |
crushed, chalky rock minerality, blackberry, cassis |
|
FOOD & WINE PAIRINGS |
Baked eggs with truffles, duck breast, sautéed porcini mushrooms |
|
SIZE |
75 CL |
The photo of the bottle is indicative. The bottle is kept in our warehouses. Thus the design and condition of the label may differ without affecting the quality of the wine.
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CHATEAU PAVIE MACQUIN, 2005
Détail du vignoble
|
AGRICULTURE |
Sustainable, HVE |
|
GRAPE VARIETIES |
Merlot 80%, Cabernet Franc 18%, Cabernet Sauvignon 2% |
|
VINEYARD SIZE |
15 Hectares |
|
ANNUAL PRODUCTION |
70,000 Bottles |
|
HARVEST |
Manual |
|
TERROIR |
Clay-limestone soil |
Histoire et anecdotes
Founded by Albert Macquin in the 19th century, Château Pavie Macquin is a Premier Grand Cru Classé in Saint-Émilion. It consists of several plots belonging to illustrious châteaux purchased by the founder in the 19th century: Château La Serre, Peygenestou (5 ha), Pavie-Chapus (3.7 ha), Pavie-Pigasse (5.7 ha). The current owners of Château Pavie Macquin are none other than the grandchildren and great-grandchildren of the founder, the Corre and Charpentier families.
In 1994, Nicolas Thienpoint was called to manage the Château. His team includes the illustrious Stéphane Derenoncourt, who has been present since 1990. This duo refines and develops the wine through cutting-edge viticulture. Their work was rewarded in 2006 when the Château was ranked as Premier Grand Cru Classé. This rank was confirmed in 2012 and again in 2022.
The Château's reception room is modern and offers a breathtaking view of Saint-Émilion to enhance your tasting experience.
Caractéristiques
CHARACTERISTICS
|
CLASSIFICATION |
Premier Grand Cru Classé of Saint-Emilion |
|
GRAPE VARIETIES |
Merlot, Cabernet Franc, Cabernet Sauvignon |
|
AROMAS |
crushed, chalky rock minerality, blackberry, cassis |
|
FOOD & WINE PAIRINGS |
Baked eggs with truffles, duck breast, sautéed porcini mushrooms |
|
SIZE |
75 CL |
