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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.9 pts. and median of 93 pts. in 198 notes) - hiding notes with no text | | | Tasted by Jeff Leve on 4/1/2024 & rated 96 points: Youthful, but in a perfect spot, the nose expresses blackberries, smoke, charcoal, wild herbs and espresso with little effort. Full-bodied, lush, firm, and filled with salty black cherries, blackberries, chocolate, licorice, and plums, the minerality becomes more apparent as the finish lingers. Pop and pour, or decant for 1 hour, either way this is singing. Drink from 2024-2040. (951 views) | | | Tasted by Jeff Leve on 11/18/2023 & rated 96 points: Salty plums, oceanic nuances, licorice, truffle, mint, cocoa and cherries create the nose. Rich, lush, layers of vibrant, black and red fruits, salt, spice and herbs taste as good as they feel. Popped and poured, the wine hit all the right notes the moment it splashed into the glass. Drink from 2023-2035. (2990 views) | | | Tasted by Mr T on 11/8/2023: Pretty good although not as vibrant as last bottle. Wine was a tad sour (1465 views) | | | Tasted by phandley66 on 10/6/2023 & rated 95 points: Big nose of earth, tobacco On palette, lots of green pepper but not overly vegetal. Tons of cassis on finish with a hint of cherry and just a peak of oak. Great mouthfeel , velvety, unctuous. Long, long finish. Quite delightful. Would drink up over next 3-5 years, probably at peak. (1577 views) | | | Tasted by phandley66 on 9/2/2023 & rated 92 points: Lots of green pepper on nose. Lots of black fruit on palette, some cherry notes. A touch of moss, mushrooms. Nice finish. Definitely at peak (or slightly past). Definitely drink now. (1749 views) | | | Tasted by par361 on 8/30/2023 & rated 94 points: This is going to drink week for many more years (1698 views) | | | Tasted by ben7210 on 4/28/2023 & rated 93 points: WB DC Offline - Mostly Napa (Bistrot Lepic): Deep ruby, pronounced tobacco and eucalyptus on the nose. On the palate high acidity high tannin, still drinking young. Cherries and blackberries. Outstanding but will improve. Wait. (1975 views) | | | Tasted by MFZ on 3/15/2023 & rated 93 points: Decanted for 7 hours. It needed it, a couple of weeks ago I decanted a bottle for 5 hours and that was insufficient. Delightful nose of berries and clean lingering finish. I would not ask for more from this wine. It met my expectations of a full bodied right bank wine. (2028 views) | | | Tasted by DanielAVTL on 2/8/2023 & rated 91 points: Popped and poured due to circumstance, otherwise would have decanted for several hours.
With the tremendous 2000 vintage coming into its prime now, expectations were high for this one. Nose - Bright red fruit, strawberries, forest floor, oregano and some subtle floral notes. Very promising. Mouth started off a bit light and mute, but after 30 minutes in the glass started to come around, displaying big bold fruit, medium to full bodied structure, soft velvety tannins and superb balance and depth. A harmonious, elegant wine with big presence, at its prime now.
91 points on the night. Drink now through 2035.
* If it weren't for unfortunate circumstance, the wine would have been opened several hours ahead of dinner and decanted, which I feel would have yielded a much stronger performance, so will revisit if I get a chance, and expecting a 92-93 point performance under the right conditions. (2277 views) | | | Tasted by A L P on 1/15/2023: Lovely wine on first opening. Very deep red to garnet. Dark violets. Good balance with a brightness and enough tannin to last. Acid and tannin diminished after an hour decant. Violets and some earthiness on the palate and in the aroma, but I don’t taste any licorice, leather, or berry. Medium finish. Would I pay $110 for it now? No. (2189 views) | | | Tasted by phandley66 on 12/7/2022 & rated 92 points: Interesting nose, terrarium with some deep red fruit notes. Lots of cassis, earth, strong finish. None of the salinity of the last bottle. Drinking very well. Seems to be at peak, imo. (2462 views) | | | Tasted by Jeff Leve on 9/24/2022 & rated 94 points: Showing just great, no decanting needed before getting to all the juicy, sweet, dark plums, blackberries, 80% cacao chocolate, and oceanic notes. There is a distinctive crushed rock and salty essence on the palate that adds loads of nuances to the lush textures. Drink from 2022-2030. (3616 views) | | | Tasted by paulst on 7/19/2022 & rated 95 points: Rich blackberry; leather; concentrated and balanced; long sweet finish. (2819 views) | | | Tasted by Eric Becker on 4/9/2022 & rated 93 points: Bordeaux masterclass at Summa 2022 (Weingut Alois Lageder, Margreid, South Tyrol): A decadent nose, riper and more intense than the preceding wines with sweet dark fruits bordering on rum pot, accompanied by some rusty iron. In the mouth the wine is surprisingly civilized with good freshness and more red fruits. Rounded mouthfeel with a very good texture and fine tannin. However, it feels not as dense as the Gruaud Larose and not as complex and refined as the La Petite Eglise. At or maybe slightly past peak. (3367 views) | | | Tasted by A L P on 3/12/2022: Lovely wine. (2782 views) | | | Tasted by phandley66 on 2/3/2022 & rated 91 points: Horse, barn, grass, and salt water on nose. Nose oddly subdued though. On palette, green pepper, earth, minerals, mushroom. Perhaps a bit one dimensional , not enough fruit showing through. Decanted for about a half hour, would pnp next time. Drink up (2717 views) | | | Tasted by La Bodega Baru on 1/16/2022 & rated 93 points: Perfect drinking window (2626 views) | | | Tasted by edjBoca on 12/15/2021 & rated 91 points: I splashed and cleaned out the bottle...short decant...a bit of venturi while refilling the bottle. Still A bit blocky and structured throughout the 2 hour dinner....young? or just not elegant... (2441 views) | | | Tasted by sastewart on 12/15/2021 & rated 95 points: Dinner at Audrey with Steve and Sherry. Served alongside a 2000 Leoville Barton. Great nose of flowers, black cherry and leather. Medium bodied with great concentration and balance. Red and black fruits with nice freshness and minerality. I agree with Eric's note from June. "Textbook right bank wine. If you have a few, now a REALLY good time to try one." Purchased as futures and store at 55 degrees since release. 95 points. (2162 views) | | | Tasted by Jeff Leve on 10/29/2021 & rated 93 points: Definitely ready to go, all the flowers, licorice, crushed rock, cherries, plums, smoke, earth and tobacco make the right impression on the nose. On the palate, the wine is soft, round, slightly polished and loaded with sweet, deep red fruits with a touch of salty cocoa in the end note. Decanted about 45 minutes, this is a nice time to be drinking it. (4390 views) | | | Tasted by LiteItOnFire on 10/16/2021 & rated 90 points: Great night of over indulgence- and then cap’d off with great Signet scotch. 2000 Pavie Macquin, 2019 Tor VHR Pure Magic, 2018 Del Dotto Single Cluster, 2016 Abreu Las Posadas (killer even now with 4x decant and then 1.5 hours in decanter- stupid young but WOTN) and 2016 Kinsman Anjea (runner up) and 2019 La Pelle (best QPR delicious). Zero notes only simple impressions.
2000 Pavie Macquin is still youthful even 21 years in. Lots of life left, higher toned red fruits with full secondary flavors. (3400 views) | | | Tasted by Mr T on 9/30/2021: opened and decanted this with grilled spatchcocked chicken after reading Neal Martin's tastings of the 2000 and 2001 from a number of chateaux. He did not love this wine and I can see why, particularly to his more precise and classic palate. The wine is quite ripe ripe and hardly a classic, even for the right bank. That said, perfectly pleasant to drink and I don't get VA or other signs of excess. I think the wine is better at lower termps, but perfectly good drink (2592 views) | | | Tasted by jsmorris707 on 8/27/2021 & rated 95 points: Double decanted for an hour, deep ruby, dark fruit with some leather, med. tannins, med/long finish; delicious, drink or hold (2597 views) | | | Tasted by NickA on 8/17/2021 & rated 95 points: Totally delicious. Decanted for sediment and evidently in great form based on the aroma given off during that process. Sweetish strawberry fruit on the nose, but this wasn't at all confected: just dense, perfectly-mature fruit with hints of truffle and coffee. This impression continued onto the palate, with sweet cherry, minted lamb, white pepper, burnt ends and black tea. Still some tannin to give it structure and chew. Wonderful with some Scottish sirloin steak. (3000 views) | | | Tasted by CommBdxSD on 7/16/2021: Big fruit but integrated with leather, earth notes. Nice round mouthfeel. Min tannins . Came in 2nd place of 8 wines from St Emilion & Pessac-Leognan, 2000 vintage showed well. (2450 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Neal Martin
Vinous, Looking Backward/Looking Forward: 2000 vs 2001 Bordeaux (Sep 2021) (9/1/2021)
(Pavie-Macquin Pavie-Macquin Red) Subscribe to see review text. | By Antonio Galloni
Vinous, Six Decades of Pavie-Macquin: 1928-2018 (May 2020) (5/1/2020)
(Pavie Macquin Pavie-macquin Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (10/16/2003)
(Ch Pavie Macquin St-Émilion Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, May/June 2003, IWC Issue #108
(Chateau Pavie Macquin Saint Emilion) Subscribe to see review text. | By Stephen Tanzer
Vinous, May/June 2002, IWC Issue #102
(Chateau Pavie Macquin Saint Emilion) Subscribe to see review text. | By Stephen Tanzer
Vinous, May/June 2001, IWC Issue #96
(Chateau Pavie Macquin Saint Emilion) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous and JancisRobinson.com. (manage subscription channels) |
| Château Pavie Macquin Producer website - Read more about Chateau Pavie MacquinRed Bordeaux BlendRed Bordeaux is generally made from a blend of grapes. Permitted grapes are Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot, Malbec and rarely Carménère.Today Carménère is rarely used, with Château Clerc Milon, a fifth growth Bordeaux, being one of the few to still retain Carménère vines. As of July 2019, Bordeaux wineries authorized the use of four new red grapes to combat temperature increases in Bordeaux. These newly approved grapes are Marselan, Touriga Nacional, Castets, and Arinarnoa.
Wineries all over the world aspire to making wines in a Bordeaux style. In 1988, a group of American vintners formed The Meritage Association to identify wines made in this way. Although most Meritage wines come from California, there are members of the Meritage Association in 18 states and five other countries, including Argentina, Australia, Canada, Israel, and Mexico.France Vins de France (Office National Interprofessionnel des Vins ) | Pages Vins, Directory of French Winegrowers | French Wine (Wikipedia)
Wine Scholar Guild vintage ratings
2018 vintage: "marked by a wet spring, a superb summer and a good harvest"
2019 vintage reports
2021: "From a general standpoint, whether for white, rosé or red wines, 2021 is a year marked by quality in the Rhône Valley Vineyards. Structured, elegant, fresh and fruity will be the main keywords for this new vintage."
2022 harvest: idealwine.info | wine-searcher.comBordeaux Bordeaux Wine Guide
Vins Bordeaux (Conseil Interprofessionnel du Vin de Bordeaux)
History of Bordeaux
History of 1855 Bordeaux Classification
"2009 is all about ripeness, with wines impressively packed with ripe fruit and high alcohol levels. They are showy, in-your-face, and full of pleasure. The 2010s have the fruit and alcohol levels of the 2009s, but with a compelling freshness on the finish that balances the fruit and provides a perfect sense of structure." - Ben Nelson
"2016 is a landmark vintage in certain spots of Bordeaux and it should be remembered as one of the most inspired campaigns of the last 40-50+ years." -Jon Rimmerman
"The quality of red Bordeaux in 2016 was universally lauded – although the response to the en primeur campaign was muted. Quantity was high too, with the equivalent of 770 million bottles of wine produced. An exceptionally dry summer with cool nights eventually, thanks to mid September rain, resulted in small, thick-skinned, ripe grapes, and the wines are marked by high tannin and acidity, with superb aromatic fragrance." - Jancis Robinson
"2017 was complicated, but there are some excellent wines. Expect plenty of freshness and drinkability from wines that will offer excellent value, and others that will rival 2016 in terms of ripeness and ageability. But they are likely to be the exception not the rule, making careful selection key." - Jane Anson
"In the past, a vintage such as 2022 may have been overripe, raisined and low in acidity but 2022 had a sneaky little reservoir in its back pocket - a near perfect marriage of cool/cold/rain the previous winter and the previous vintage that literally soaked the soils (a key to why 2022 is not 2003...or 1893)." - Jon RimmermanLibournais Libournais (Conseil Interprofessionnel du Vin de Bordeaux) - Read more about St. Emilion and its wines - Read more about Pomerol and its wines
Saint Emilion Grat Classified Growth, Classified Growths, Grands Crus Classes, GCC
In 1954, while the "Graves" growths had just published their own classification, the wine syndicate of Saint-Emilion, composed by wine growers, brokers and wine traders with the approval of the INAO - Institut National des Appellations d'Origine (A.O.C), decided to work on a classification for the wines of Saint Emilion. Initially, four grades were defined. These were reduced to two - First Great Classified Growth (A and B) and Great Classified Growth - in 1984.
As of Medoc's 1855 historical grading, the Saint-Emilion Great Classified Growth classification is not only based on qualitative criteria by tasting the wines on a ten years period previous to the assessment, but also on commercial considerations such as:
- sales price levels
- national and international commercial distribution
- the estate's reputation on the market
Properties who don't manage to join the club of about sixty Classified Growths are given the denomination of Great Growth ("Grand Cru"), while the remaining wineries of the A.O.C are simply reported as "Saint-Emilion". It is to be noted that the owners must officially apply to appear in the official classification. Thus for example the famous Chateau Tertre-Roteboeuf, whose quality and reputation would easily justify to be listed among the First Great Classified Growths, does not appear here by the will of its owner, François Mitjaville.
The Saint-Emilion Great Growth classification was revised in 1969, 1985, 1996 and 2006. The only two guaranteed vintage (A.O.C) who can apply to the classification are the "Saint-Emilion Grand Cru" and "Saint-Emilion" areas.
By grading 61 properties, the 2006 revision confirmed many growths from the former classification, but also caused a number of surprises and a few inevitable disappointments. Many observers thought that the impressive progression of Perse's Chateau Pavie since 1998 would be rewarded by an upgrade into the First Great Classified Growths (A) category, but finally such was not the case.
Among the estates promoted to the First Great Classified Growths B category are Chateau Troplong-Mondot and Pavie-Macquin, whose efforts made since the Nineties fully justify their new grade. It should be noted that no First Great Classified Growth was relegated to the lower Great Classified Growth class.
Promoted growths from the status of Great Growth ("Grand Cru") to Great Classified Growth ("Grand Cru Classe") are: Chateaux Bellefont-Belcier, Destieux, Fleur Cardinale, Grand Corbin, Grand Corbin-Despagne and Monbousquet.
The demoted growths from the status of Great Classified Growth to Great Growth are: Chateaux Bellevue, Cadet Bon, Faurie de Souchard, Guadet Saint-Julien, La Tour du Pin-Figeac (Belivier), La Tour du Pin-Figeac (Moueix), Lamarzelle, Petite Faurie de Soutard, Tertre Daugay, Villemaurine and Yon-Figeac. If the recent samples of some of the above mentioned properties may justify their current downgrade, there are great chances that estates like Bellevue, Tertre Daugay or Yon-Figeac will be upgraded to their previous rankings by the next revision in 2016 as the progresses noted after 2000, but not entering in the range of vintages (1993 - 2002) appointed for the criteria of selection for the 2006 classification, are noticable.
The two following estates have completely disappeared from the Saint-Emilion Grand Cru Classification: Curé-Bon-la-Madeleine (integrated meanwhile to Chateau Canon) and La Clusière (integrated meanwhile to Chateau Pavie).
Finally, no estate considered as "garagiste" has integrated the classification. Valandraud, Mondotte, Le Dome, Bellevue-Mondotte or Magrez-Fombrauge have, for the least, the potential to be ranked as Great Classified Growths. In sight of the very fine quality reached by the above mentioned estates in recent vintages as well as all the innovative wine making methods used by the "garagistes", it remains to be seen whether the authorities will dare to cross the line in 2016..?St. Émilion Grand Cru Les Vins de St. Émilion (Syndicate Vitocole de Saint-Emilion) – Read about St. Emilion
Vins de Bordeaux:
Grape Varieties: Cabernet Sauvignon, Cabernet Franc, Merlot
Soil: Sandy soils with alluvial gravel deposits
Surface Area: 4,160 ha |
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