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2000 Château Pavie Macquin |
| Vintage | 2000 |  Label 1 of 12   | |
| Type | Red | ||
| Producer | Château Pavie Macquin (web) | ||
| Variety | Red Bordeaux Blend | ||
| Designation | n/a | ||
| Vineyard | n/a | ||
| Country | France | ||
| Region | Bordeaux | ||
| SubRegion | Libournais | ||
| Appellation | St. Émilion Grand Cru |
| Community Tasting History |
Community Tasting Notes (average 93.4 pts. and median of 93 pts. in 14 notes) | |
| Tasted by Anonymous on 1/26/2010 & rated 94 points: (227 views) | |
| Tasted by Khamen on 12/30/2009 & rated 93 points: Tentative look at this one to see where it is. 1 hour decant. Very dark garnet, virtually opaque. Nose is extremely ripe with masses of plum and dark chocolate with a strong floral lift of violets. Full bodied, and the ripeness continues with the plum conserve notes evident OTN being joined by a real slug of strong dark licorice and a little hint of charcoal. Very rich, very concentrated - big extraction here. Sumptuous and supple merlot character strong through the mid-palate, and a little oak-and-cigar box flourish on the finish which is of good length. Tannins still to fully resolve but fine. Main concern at the moment is the acidity - there is a a heap of it in here. Having said that there's plenty of fruit to help it along. A well-made powerful and rather "international" St Emillion but excellent. Coming along well but really needs another 3-5 years. If the acidity works itself through then this could be a real stunner with a long life ahead of it. From 2010 but if you've only got a couple hold off for 3 or 4 if you can. 93+ EDIT : +24 hours after decant and this has clamped down pretty hard. Acidity now dominating the fruit which has curled up like an armadillo, leaving it a little tart (the fruit, not the armadillo. I mean honestly..). Will be interesting to watch this develop (and hope it resolves to full potential). Hold 3 years+ (548 views) | |
| Tasted by cns on 12/26/2009 & rated 91 points: Wait another 2-3 years and this wine will continue to get better. I was torn between a 91 or 92, but the one thing that was holding me back was the slightly muted fruit -- but maybe that's just a Bordeaux thing. (560 views) | |
| Tasted by KimTT on 11/14/2009 & rated 93 points: Served with T-bones. Decanted 3 hours and consumed over an additional 2. An inviting nose of RIPE blue and black fruit, violets, tobacco, and subtle oak. Smooth attack. Good depth of flavor and lovely texture. Medium-full bodied. Perceptible acidity keeps it from being heavy. Good underlying structure. Persistent finish. Nice showing for this young wine that is sure to improve with bottle age. (909 views) | |
| Tasted by babnik on 10/16/2009: Nice cassis aromas but very thin, muted flavors and mouthfeel, short finish. It seemed tired which should not be the case. I could not identify any specific defect but judging by others' tasting notes, I suspect something was wrong. I'll withhold a rating for now. (1246 views) | |
| Tasted by Rani on 8/27/2009 & rated 91 points: Dark and brooding, with notes of dark chocolate and red plums. Very nice acidity on the palate which keeps it fresh and light on its feet, though it has substantial weight and texture. Would love to sample one a few years down the line, though it is perfectly nice now if you like your Right Bank clarets younger. (1419 views) | |
| Tasted by Yiannis on 2/2/2009 & rated 94 points: Tasted during C.W.C. dinner in Athens with Stephane Derenoncourt. A tour de force. Still youthful but all components for great aging are here. Impressive purity of blueberry and blackberry fruit on the nose. Mid-full bodied with everything in perfect harmony. Elegant, with great structure and balance. Very long finish. From 20011. (2285 views) | |
| Tasted by rickym13 on 10/10/2008 & rated 93 points: (1735 views) | |
| Tasted by noppakit s. on 7/30/2008 & rated 95 points: Medium toasted oak, wonderful complex nose of Merlot, amazing and charming, seductive too. Ummmm.....great texture, a little bit modern but very very beautiful. Aftertaste is deep and spread...long long finished...very attactive... This is much better than Masseto 2000. (2714 views) | |
| Tasted by AllRed on 12/16/2007 & rated 93 points: Tasted double blind. Deep garnet color. Aromas of coffee, dark fruit and tar. Chewy tannins grip the palate, with flavors of dark fruit and herbs. Long finish. (3541 views) | |
| Tasted by MichaelB on 12/4/2007 & rated 93 points: Well, finally had temptation get the best of me, I opened this tonight. While maturing, this is has alot of tannins and should be cellared for 3-5 years. This is kind of an old school St. Emilion, with some mulberry, red fruit character, very chewy and pretty dense, good flavor, some maturity here, long finish, drying tannins. This should get better with more time, it is a heck of a right bank wine, this would be great with a nice steak! The finish lasts a lonnng time, this has very nice concentration. (3880 views) | |
| Tasted by llink on 9/3/2006: Consumed at Danno's with the 2000 Pavie and the 2000 Gaja Contesia. Popped and poured with no decanting. Extremely tight on the nose, giving hints of cassis and tobacco, much more traditional Bordeaux nose compared to the Pavie. Very youthful with ripe firm tannins and a thinner mouthfeel compared to the lush, velvety Pavie. Long and pleasing finish with a currant and blueberry aftertaste. Try again after 2010. (5316 views) | |
| Tasted by jshufelt on 12/28/2005 & rated 95 points: My first 2000 Bordeaux, and my first serious infanticide. To celebrate my entree into child-killing, we consumed it with broiled filet mignon, mushrooms, and caramelized onions, and in an attempt to make the slaughter a learning experience, I took more detailed notes than usual. The wine was decanted at 5:00pm. I hit the first strands of fine, sandy sediment with about an inch of wine left in the bottle, with the punt just breaking the surface. The wine was red with a very slight tinge of purple at the edge of the decanter, fading almost immediately to impenetrable blackness. Telltale aromas of ripe cassis and tobacco on the nose, but these were muted. I thought I might wait an hour or two before giving it a try, but curiosity and/or thirst got the better of me at 5:30, and so I tried a sip. Some ripe fruit, just enough to counter the minerals and tobacco, but all of this was muted on the palate as well. At 6pm, another sip. Still muted on the nose, but the palate was beginning to widen out a bit, with more cassis and hints of blackberry, and deeper minerality, with a moderately persistent finish delivering echoes of tobacco. At this point, I thought that if the wine ever opened up, it was going to be a beauty. I'm also left to wonder about a hobby that presents me with the choices of waiting two hours or ten years to realize pleasure, and how, after choosing two hours, it seems like ten years anyway. I know, I know, a true hedonist would take this opportunity to go open another bottle... Dinner at 7:30. The nose is surprising, given what was showing before...it's baked fruit cobbler. Blackberries and blueberries, and I want to be clear: no blueberry milkshakes here. It's dark fruit, but with the added character that cooking imparts, as well as hints of tobacco in the background. The palate has now filled out nicely, with cassis, minerals, and tobacco in harmony, and a persistent tobacco-laden finish, perhaps 20 seconds. A rib-eye might have been a better dinner companion, as the wine has enough stuffing to stand up to heartier flavors. By around 8:15 or so, no more analysis from me, just sitting back enjoying a really nice wine with my wife, chuckling at her purple-stained teeth, knowing mine are probably worse. Bottom line: whether you're a two-hour or ten-year personality, you won't be disappointed. (6063 views) | |
| Tasted by otisabdul on 2/27/2003 & rated 96 points: Sampled at a dinner sponsored by Sam's featuring Robert Parker. WOW! Great nose. Ripe fruit and concentration. I loved this one, and wound up purchasing a few. Parker commented: “An up and coming superstar. Delicate, but with an inner core of great strength and intensity. Tremendous persistence on the finish. A serious wine.” IMO, this surprisingly outclassed the next wine, the Monbousquet. A show of hands at the tasting also affirmed it. (7023 views) |
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| Producer website
About red wine The variety Red Bordeaux Blend on CellarTracker implies any blend using any or all of the five traditional Bordeaux varieties: Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot and Malbec. As such, this is used worldwide, whether for wines from Bordeaux, Meritages from California and Canada, some Super-Tuscan wines etc. Vins de France (Office National Interprofessionnel des Vins ) | Pages Vins, Directory of French Winegrowers | French Wine (Wikipedia) Vins Bordeaux (Conseil Interprofessionnel du Vin de Bordeaux) | Simple Bordeaux primer Libournais (Conseil Interprofessionnel du Vin de Bordeaux) 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  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..?
Les Vins de St. Émilion (Syndicate Vitocole de Saint-Emilion) |
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