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CHATEAU PAVIE-MACQUIN, grand cru classe, St-Emilion 2014

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points + "-" + Model.Badges[i].Name 95 AC CHATEAU PAVIE-MACQUIN, grand cru classe, St-Emilion 2014 CHATEAU PAVIE-MACQUIN, grand cru classe, St-Emilion 2014

CHATEAU PAVIE-MACQUIN, grand cru classe, St-Emilion 2014

<p><strong>Pavie Macquin</strong> is a Premier Grand Cru Classe (B) growth of Saint-Émillion, planted mostly to Merlot on the region’s famous limestone plateau. </p> <p>The Chateaux is named after <strong>Albert Macquin</strong>, the man oft-credited with much of the innovation around rootstock grafting that eventually saved the vineyards of Europe from the infestation of phylloxera. </p> <p>Prior to the 1998 vintage the wines are thought to not adequately reflect the potential of the terroir of the property, but in the past few decades the chateau has built an <strong>incredibly strong reputation</strong>.</p>
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about this product

Pavie Macquin is a Premier Grand Cru Classe (B) growth of Saint-Émillion, planted mostly to Merlot on the region’s famous limestone plateau.

The Chateaux is named after Albert Macquin, the man oft-credited with much of the innovation around rootstock grafting that eventually saved the vineyards of Europe from the infestation of phylloxera.

Prior to the 1998 vintage the wines are thought to not adequately reflect the potential of the terroir of the property, but in the past few decades the chateau has built an incredibly strong reputation.

  • Style: Merlot-Cabernet Franc
  • Vintage: 2014
  • Region: St-Emilion
  • Code: CPMSE
  • Varietal: Cabernet Franc,Merlot
  • Country: France

Region St-Emilion

St.-Émilion is the star of Bordeaux’s Right Bank, north of the Dordogne River. The rich red wines produced in St.-Émilion, based on Merlot and Cabernet Franc, are less tannic and generally more fruit-driven in flavour than the Cabernet-based wines of Left Bank. Merlot thrives on the plateaus high above the Dordogne, where the soil is filled with sand and clay, a perfect medium for creating opulent, fruit-forward wines. With a typically savoury character, St.-Émilion wines are sometimes called the “Burgundies of Bordeaux.” These refined reds, with loads of finesse, are elegant companions to beef, chicken, pork and duck. The wines of St.-Émilion were not included in the famous 1855 classification of Bordeaux, which ranked wines of the Left Bank. In 1955, St.-Émilion published its own classification, based on soil analysis, wine quality and reputation of the properties. Unlike the 1855 classification, St.-Emilion’s system requires

St.-Émilion is the star of Bordeaux’s Right Bank, north of the Dordogne River. The rich red wines produced in St.-Émilion, based on Merlot and Cabernet Franc, are less tannic and generally more fruit-driven in flavour than the Cabernet-based wines of Left Bank. Merlot thrives on the plateaus high above the Dordogne, where the soil is filled with sand and clay, a perfect medium for creating opulent, fruit-forward wines. With a typically savoury character, St.-Émilion wines are sometimes called the “Burgundies of Bordeaux.” These refined reds, with loads of finesse, are elegant companions to beef, chicken, pork and duck.

The wines of St.-Émilion were not included in the famous 1855 classification of Bordeaux, which ranked wines of the Left Bank. In 1955, St.-Émilion published its own classification, based on soil analysis, wine quality and reputation of the properties. Unlike the 1855 classification, St.-Emilion’s system requires properties to continuously prove themselves. The list is revised regularly, most recently in 2012. There are two tiers within the classification, Premier Grand Cru Classé and Grand Cru Classé. There are currently just 18 Premier Grand Cru properties and 64 Grand Cru Classé properties.

The St.-Émilion appellation is home to hundreds of individual producers, enhancing the variety of wines made there. Many of the properties remain small, family-run enterprises, unlike the large châteaux of the Left Bank. The area is also the base of France’s controversial micro-châteaux or garagiste wine movement; these innovative winemakers operate outside the traditional classification system, making very high quality (and very expensive) highly extracted wines.

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