2000 Pavie-Macquin 750ml

France - Bordeaux - St Emilion | Grand Cru Classe/ Red / Bordeaux Blend   |     Watch
2000 Pavie-Macquin
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International Wine Cellar | 92

($75-$100) Medium ruby-red. Superripe, inviting aromas of raspberry, game, coffee and woodsmoke. Fat, lush and mellow, with rich raspberry, game and truffle flavors. This boasts a velvety, utterly seamless texture, with perfectly integrated acids giving the wine shape. Really expands in the mouth, displaying the volume and generosity of the vintage's best examples. Finishes with big but lush tannins and lingering sweet fruit.

Author: Stephen Tanzer
Issue: Issue 108

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Wine Advocate | 95+

A beautiful crushed rock/liqueur of minerality characterizes this inky/purple-hued St.-Emilion. Tannic, with lots of pure black raspberry and black cherry fruit intermixed with a notion of charcoal as well as the aforementioned rocky/powdered stone component, this long distance runner requires another 5-6 years of cellaring. It should age easily through 2030+.

Drink Dates: 2015-2030
Author: Robert Parker
Issue: 189

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Wine Spectator | 92

Complex aromas of crushed ripe fruit, with mineral and tobacco undertones. Full-bodied, with velvety tannins and a long, long finish. Tight and muscular. Very fine indeed. 4,165 cases made.

Drink Dates: 2010+
Author: James Suckling


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Score: 89
Author: Jimmy
Trust Rating: 88
Tasted On: 10/31/2013
Score: 95
Author: Owens Jack
Trust Rating: 98
Tasted On: 04/17/2012
outstanding. structure, still tannic, mellowed overnight, cherry, mineral, long finish.
Score: 93
Author: pliskin
Trust Rating: 92
Tasted On: 11/24/2010
Score: 96
Author: wsimpson
Trust Rating: 97
Tasted On: 03/05/2010
Score: 92
Author: gd10102
Trust Rating: 81
Tasted On: 09/30/2009
More Vintages and Sizes of Pavie-Macquin:

2010 (750ml)
1999 (750ml)

About This Producer


Pavie-Macquin is a bio-dynamically farmed estate with a wealth of old vines from which to source fruit. Consequently, the wines are manifestations of incredible intensity and concentration balanced by an abundance of fruit purity, mineral and a healthy grip. The Macquin name comes from Albert Macquin, who in his time was an authority on the grafting European vines onto American rootstock after the phylloxera tragedy of the late 1800s. The current decade has brought Pavie-Macquin a dramatic surge in quality due to the expert intervention of Nicolas Thienpont (Vieux Chateau Certan), Michel Rolland and Stephane Derenoncourt. In the 2006 reclassification of St Emilion, it was promoted to the level of Premier Grand Cru Classe.

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