Château Pavie Macquin, Grand Cru Classé, St Emilion, 2016

  Château Pavie Macquin

Château Pavie Macquin, Grand Cru Classé, St Emilion

Nicolas Thienpont's wines were not participating in the St Emilion UGC anymore, so we had to make an impromptu trip up the winding drive to Chateau Pavie Macquin. Tasting after Beausejour Duffau Lagarrosse is always going to be a challenge… Pavie Macquin is distinctly red fruited compared to B-D-L (what isn't?)Lots of raspberry pips, salted redcurrants, grenadine, hints of herbs and slaty minerality. It is certainly much fresher and brighter than Beausejour. 82% Merlot, 16% Cabernet Franc and 2% Cabernet Sauvignon.

Contains Sulphites.

About Château Pavie Macquin

Pavie Macquin is a Grand Cru Classé, located in the appellation of St Emilion.

Appellation: St Emilion

St-Émilion is a very different region to those of the Médoc, dominated by small-holding farmers and estates rather than grand Châteaux. Merlot is widely planted as is Cabernet Franc in some parts. The wines are enormously variable in style depending on the terroir, the grape variety make-up and winemaking style. Loosely the region is divided between the limestone Côtes, Graves or gravelly limestone plateau or the sandy alluvial soils nearer the Dordogne. Traditionally Médoc wines were trade from Bordeaux and St Emilions from Libourne so they have their own classification system separate to that of 1855. The classification is revised every ten years and falls into four categories, St Emilion, St Emilion Grand Cru, St Emilion Grand Cru Classé and St Emilion Premier Grand Cru Classé
Most of the district's best properties are either on the steep, clay-limestone hillsides immediately below the town or on a gravelly section of the plateau west of St Emilion itself abutting Pomerol. There are several high profile estates in the region, including Cheval Blanc, Ausone, Figeac, Le Dôme, Valandraud and Pavie.

Grape Blend: Merlot | Cab. Franc

Cabernet Franc with its unique herb infused red berry fragrance, adds backbone and acidity to the sensual, round favours of Merlot. This is as tried and tested combination used in the vast majority of serious St Emilion and Pomerol blends.