2010 Pavie-Macquin 750ml

France - Bordeaux - St Emilion | Grand Cru Classe/ Red / Bordeaux Blend   |     Watch
2010 Pavie-Macquin

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Starting at  $189.95

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VINDEX   $169.95

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International Wine Cellar | 91-94

(3.3 pH; 15% alcohol) Deep violet-ruby. Knockout bomb of a nose offers perfumed scents of ripe black cherry and cassis complicated by cinnamon, incense and bay leaf. Decadently sweet and opulent, with seamless flavors of superripe black cherry, coffee and underbrush. This impressive wine finishes very long, with noble, peppery tannins that will require at least mid-term aging to resolve fully. There's a trace of warmth at the back, but I would never have guessed that this wine clocks in at 15%. Very well done.

Author: Ian D'Agata
Issue: Issue 156

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Wine Advocate | 95+

This is always an extremely masculine, dense, burly wine, and the 2010, which tips the scales at 14.5% alcohol (just slightly under that of the 2009), has a final blend of 80% Merlot and the rest virtually all Cabernet Franc, with just 1% Cabernet Sauvignon. Loads of crushed rock and chalkiness, along with licorice, black truffle, smoked game and black fruits dominate the aromatics and flavor. Backward, formidably endowed, full-bodied and almost atypically massive and huge, with gargantuan extraction, this is a wine for patient connoisseurs to forget about for close to a decade. Anticipated maturity: 2022-2040+.

Drink Dates: 2022-2040
Author: Robert Parker
Issue: 205

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More Vintages and Sizes of Pavie-Macquin:

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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