2006 Pavie-Macquin 750ml

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

IWC 92(+?)   WA 92+   WS 93   Customer 91
2006 Pavie-Macquin Front View
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Professional Reviews For This Wine


International Wine Cellar | Rating: 92(+?)

($75-$86) Bright ruby-red. Superripe, high-toned blackberry and blueberry liqueur aromas are given a brisk quality by pungent minerality and lifted by violet. Dense, sweet and liqueur-like, with powerful, penetrating dark berry and mineral flavors saturating the palate. Inky and quite primary today. Huge tannins and very firm underlying acids will probably require at least six or seven years of patience, but this very backward wine should gain in bottle for 20 years or more.

Author: Stephen Tanzer
Issue: Issue 144

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Wine Advocate | Rating: 92+

From a superbly situated on St.-Emilion's plateau, 38-acre vineyard planted on primarily limestone and clay, this 2006 is meant for long-term aging. A combination of 80% Merlot and the rest Cabernet Franc and Cabernet Sauvignon, it is a backward, brawny, muscular, long distance runner. Consumers lacking patience are advised to steer clear of this wine. Its dense purple color is followed by aromas of graphite, sweet cassis, pen ink, and charcoal. This powerful, dense, concentrated wine possesses high tannins and lots of structure. One of the more backward offerings from the right bank in 2006, it will not be close to drinkability for 8-10 years.

Drink Dates: 2018-2030
Author: Robert Parker
Issue: 181

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Wine Spectator | Rating: 93

Blackberry, nutmeg and cappuccino aromas follow through to a full body, with very soft, round tannins and ripe fruit. Juicy and rich. Classy.

Drink Dates: 2014-2020
Author: James Suckling


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Customer Reviews For This Wine


Rating: 91
Author: duncan1668
Tasted On: 12/27/2009

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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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