($350-$360) Bright ruby-red. Superripe, perfumed nose dominated by griotte cherry, raspberry and cocoa. Lush, smooth and impressively concentrated, with enough acidity and minerality to leaven the wine's almost port-like ripeness (the pH here, always low, is barely 3.55 in 2005, according to Nicolas Thienpont). Very deep flavors of sweet cherry and dark berries carry through on the mounting, palate-saturating finish. A massive example of Pavie-Macquin whose thick coat of baby fat is currently making the wine hard to view. This one is going to require a minimum of a decade of patience.

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It appears consumers can't go wrong with any 2005 with the word "Pavie" in its name. This outstanding terroir, elevated to Premier Grand Cru Classe status in St.-Emilion's reclassification, is run with impeccable attention to detail by Nicolas Thienpont, who is assisted by winemaking guru, Stephane Derenoncourt. The 2005 Pavie Macquin may turn out to be this duo's finest wine to date. This is a moderately large vineyard (37 acres) for the area, and the blend tends to be 70% Merlot, 25% Cabernet Franc, and 5% Cabernet Sauvignon. A black/purple color is accompanied by aromas of charcoal, burning embers, crushed rocks, sweet, pure, blueberries and blackberries, chocolaty creme de cassis, and licorice. It possesses massive concentration, phenomenal levels of tannin, and good acidity, but it is even more backward than either Pavie or Pavie Decesse. A modern day elixir that should prove to be monumental in 15-20 years, it will last for 40+ years.

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Black in color. Aromas of crushed berry, chocolate and licorice follow through to a full body, with a chewy, velvety palate of ripe tannins. Long and very flavorful. A real mouthful. 4,165 cases made.

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