Chateau Pavie Macquin 2006
- Producer Chateau Pavie-Macquin
- Blend 100% Red Bordeaux Blend
- Country France
- Region Bordeaux
- Appellation Saint-Emilion
- UPC 0 15643 58894 5
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Item# 1710-06
Wine Spectator
93pt
Wine Advocate
93pt
Tasting notes
A wine with an intense color, a gradient of Venetian red. The nose is fine. The woody aromas withheld are based in fruit notes dominated Morello. The wine has a nice minerality and lots of amplitude. On the palate, the attack is supple, fondue, a velvety. The wine tightens on still alive tannins, licorice and spicy, Espelette among others.
History
Chateau Pavie Macquin is named after the grand-father of the current owners, Albert Macquin (1852-1911), to whom St Emilion owes the use of plant grafting which became the saviour of vines destroyed by phylloxera. A family property of 15 hectares, the vineyard of Pavie Macquin is situated on the summit of the Saint Emilion plateau. The clay/limestone soil on a bedrock of limestone allows good natural drainage and a continuous water supply. The strong clays result in fleshy, generous and powerful wines. All the art of the winemaker is needed for this exceptional wine, in order to tame the natural power of the terroir and yet preserve its grace and style. The source may be beautiful, but true beauty lies in the accomplishment…
Winery Technical Data
Area: 15 ha.
Varieties planted: 80 % Merlot, 18 % Cabernet Franc, 2 % Cabernet Sauvignon.
Density: 6000 vines / ha.
Soils: Clay-limestone on chalk.
Varieties planted: 80 % Merlot, 18 % Cabernet Franc, 2 % Cabernet Sauvignon.
Density: 6000 vines / ha.
Soils: Clay-limestone on chalk.
Winemaking
Production: 50,000 to 55,000 bottles approx.
Tanks : 80% wood, 20% cement.
Length of aging: 16 to 20 months.
Barrels: 80 % new, 20 % 1 yr old.
Other specifics:.
No crushing of grapes..
Gentle extraction by punching-down..
Temperature-controlled tanks..
Malolactic fermentation in barrel..
Stirring of lees after malolactic fermentation..
Reductive aging on lees: first racking after 6 to 10 months (before summer), second racking one year later before bottling.
Tanks : 80% wood, 20% cement.
Length of aging: 16 to 20 months.
Barrels: 80 % new, 20 % 1 yr old.
Other specifics:.
No crushing of grapes..
Gentle extraction by punching-down..
Temperature-controlled tanks..
Malolactic fermentation in barrel..
Stirring of lees after malolactic fermentation..
Reductive aging on lees: first racking after 6 to 10 months (before summer), second racking one year later before bottling.
