Pavie Macquin has been produced by Nicolas Thienpont since 1995. The 15 hectares under vine are situated on the clay and chalk plateau with asteriated limestone subsoil. 80% on the crop makes it into the grand vin, with yields cropped at 25hl/ha. This is much more brooding (than Larcis Ducasse). Deeper, with lovely notes of graphite, truffle, fine herbs and bright clear fruit. There is plenty of stuffing and a long sweet finish. Kudos to Nicolas and Stephane for another successful Pavie Macquin. 85% Merlot, 13% Cabernet Franc and 2% Cabernet Sauvignon.
Pavie Macquin is a Grand Cru Classé, located in the appellation of 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.