Chateau Pavie Macquin 2018
- Decanter
-
Dunnuck
Jeb -
Parker
Robert -
Suckling
James -
Spectator
Wine -
Enthusiast
Wine
Product Details
Your Rating
Somm Note
Winemaker Notes
2018 brought out the best in the plateau terroirs. The power of the clay, the mineral tension of the limestone, and aromatic freshness all reached a peak in the contrasted weather conditions of the vintage.
Blend: 78% Merlot, 20% Cabernet Franc, 2% Cabernet Sauvignon
Professional Ratings
-
Decanter
This is just so good. Not overly big, it has nuance, sapidity and grace, with space between the lines. It's not sacrificing its concentration but it gives you a chance to get onboard and accompany it along the way. I love the quality of the brambled blackberry and loganberry fruit here, and the touch of austerity that gives a welcome note of bitter chocolate to the finish. It has great tannic grip and there's no question that this will age well, but it's also extremely drinkable now. Tasted several times, and each occasion blew me away. My favourite vintage to date from this property.
Barrel Sample: 98 -
Jeb Dunnuck
One of my favorite wines, the 2018 Château Pavie Macquin is 78% Merlot, 20% Cabernet Franc and the rest Cabernet Sauvignon that comes from a cooler terroir above Pavie. This Cuvée is always hard to judge in its youth, since it's often closed and reserved, but it builds beautifully with bottle age and offers an incredibly classic, complex, powerful, and elegant profile at maturity. Brought up in 70% new French oak, the 2018 reveals a dense purple hue as well as classic Saint-Emilion notes of cassis, black cherries, white truffle, chalky minerality, violets, and tobacco. Playing in the medium to full-bodied end of the spectrum, it has polished tannin's, a wonderfully pure, elegant texture, and the balance and class to benefit from a decade of bottle age and keep for three decades or more. Rating : 97+
-
Robert Parker's Wine Advocate
The 2018 Pavie Macquin is a blend of 78% Merlot, 20% Cabernet Franc and 2% Cabernet Sauvignon. Medium to deep garnet-purple colored, it slowly, sensuously unfurls to reveal a gorgeous perfume of Black Forest cake, Morello cherries, baked plums and violets, with nuances of licorice, Indian spices and fertile loam. Medium to full-bodied, the palate has achingly plush tannin's and fantastic freshness framing the spicy black fruit and mineral layers, finishing long and so, so fragrant. Wow—just stunning!
-
James Suckling
Violets, blackcurrants, cloves, tobacco, orange zest and dark chocolate on the nose. It’s medium-to full-bodied with firm, silky tannins and fresh acidity. Sleek and refined with elegant floral and spice notes on a long finish. Interesting hint of bitterness at the end. Try from 2025.
-
Wine Spectator
Sleek, pure, aromatic and streamlined version, with lovely cassis, cherry puree, violet and mesquite notes tightly wound together, while anise and savory hints peek in. Long finish is carried by chalky minerality. A wine of poise. Merlot, Cabernet Franc and Cabernet Sauvignon. Best from 2024 through 2037.
-
Wine Enthusiast
The pure black currant fruits of this exemplary wine are matched with bright acidity and ripe, solid tannins. It is impressively rich and will certainly age well.
Barrel Sample:94-96
Other Vintages
2022-
Dunnuck
Jeb - Vinous
-
Parker
Robert - Decanter
-
Suckling
James -
Dunnuck
Jeb - Decanter
-
Spectator
Wine -
Parker
Robert
- Vinous
-
Suckling
James -
Parker
Robert - Decanter
-
Enthusiast
Wine -
Dunnuck
Jeb -
Spectator
Wine
-
Suckling
James - Decanter
-
Dunnuck
Jeb -
Parker
Robert -
Spectator
Wine
-
Parker
Robert -
Spectator
Wine -
Suckling
James -
Enthusiast
Wine - Decanter
-
Dunnuck
Jeb
- Vinous
-
Dunnuck
Jeb -
Suckling
James -
Parker
Robert -
Enthusiast
Wine - Decanter
-
Spectator
Wine -
Guide
Connoisseurs'
-
Suckling
James -
Enthusiast
Wine -
Spectator
Wine -
Dunnuck
Jeb -
Parker
Robert - Decanter
-
Suckling
James -
Enthusiast
Wine -
Spectator
Wine -
Dunnuck
Jeb -
Parker
Robert - Decanter
-
Suckling
James -
Spectator
Wine -
Parker
Robert
-
Suckling
James -
Enthusiast
Wine -
Spectator
Wine -
Parker
Robert
-
Spectator
Wine -
Suckling
James -
Parker
Robert -
Enthusiast
Wine - Decanter
-
Spectator
Wine -
Suckling
James -
Enthusiast
Wine -
Parker
Robert
-
Parker
Robert -
Enthusiast
Wine
-
Parker
Robert -
Enthusiast
Wine
-
Parker
Robert -
Enthusiast
Wine -
Spectator
Wine
-
Dunnuck
Jeb -
Parker
Robert -
Spectator
Wine -
Spirits
Wine & -
Enthusiast
Wine
-
Spirits
Wine & -
Parker
Robert -
Spectator
Wine - Decanter
-
Spectator
Wine -
Parker
Robert
-
Spectator
Wine
-
Spectator
Wine
-
Parker
Robert
-
Spectator
Wine
This research and this contemplation of a viticulture and vinification based on respect for natural law and a dynamic tradition have made Pavie Macquin a virtual laboratory. It is not a question of creating a new wine but simply of revealing the terroir and unveiling the qualities that were hitherto hidden. In one phrase, it meant revealing the hidden beauty of this ‘Cinderella’.
On the occasion of the reclassification of the Saint Emilion chateaux (in September 2006), Chateau Pavie Macquin was promoted to the prestigious level of Premier Grand Cru Classé.
One of the world’s most classic and popular styles of red wine, Bordeaux-inspired blends have spread from their homeland in France to nearly every corner of the New World. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec and Petit Verdot, the best of these are densely hued, fragrant, full of fruit and boast a structure that begs for cellar time. Somm Secret—Blends from Bordeaux are generally earthier compared to those from the New World, which tend to be fruit-dominant.
Marked by its historic fortified village—perhaps the prettiest in all of Bordeaux, the St-Émilion appellation, along with its neighboring village of Pomerol, are leaders in quality on the Right Bank of Bordeaux. These Merlot-dominant red wines (complemented by various amounts of Cabernet Franc and/or Cabernet Sauvignon) remain some of the most admired and collected wines of the world.
St-Émilion has the longest history in wine production in Bordeaux—longer than the Left Bank—dating back to an 8th century monk named Saint Émilion who became a hermit in one of the many limestone caves scattered throughout the area.
Today St-Émilion is made up of hundreds of independent farmers dedicated to the same thing: growing Merlot and Cabernet Franc (and tiny amounts of Cabernet Sauvignon). While always roughly the same blend, the wines of St-Émilion vary considerably depending on the soil upon which they are grown—and the soils do vary considerably throughout the region.
The chateaux with the highest classification (Premier Grand Cru Classés) are on gravel-rich soils or steep, clay-limestone hillsides. There are only four given the highest rank, called Premier Grand Cru Classés A (Chateau Cheval Blanc, Ausone, Angélus, Pavie) and 14 are Premier Grand Cru Classés B. Much of the rest of the vineyards in the appellation are on flatter land where the soils are a mix of gravel, sand and alluvial matter.
Great wines from St-Émilion will be deep in color, and might have characteristics of blackberry liqueur, black raspberry, licorice, chocolate, grilled meat, earth or truffles. They will be bold, layered and lush.