1
Bordeaux

Château Pavie Macquin

4.3
(12 customer reviews)
Located in the heart of Saint-Emilion, the estate was first recognized in 1855 as a Grand Cru Classé. But in 2006, under the impetus of Nicolas Thienpont, it became a Premier Grand Cru Classé. Its vineyards are at a slight altitude, at 75 and 100 meters above sea level at its highest point. The château's terroir is highly complex: it is divided into 9 different soil types, represented in the beautiful palette of its wines. The wines are cultivated ecologically. Find out more
Recommended by
Parker Wine Advocate - Jancis Robinson - RVF avant 2020
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The winemaker

The history of the estate


Château Pavie Macquin was created in the 19th century by Albert Macquin, in Saint-Émilion in the Bordeaux vineyards. A family estate, Château Pavie Macquin rose to the rank of Premier Grand Cru Classé B in the Saint-Émilion classification.

Trained as a viticultural engineer, Albert Macquin fought phylloxera and helped save many of the region's vineyards thanks to the democratization of rootstock during the epidemic.

Today, the château is run by Albert Macquin's grandchildren and great-grandchildren, the Corre and Charpentier families. But to speak of Château Pavie Macquin is also to speak of Nicolas Thienpont, the estate's winemaker since 1990, who has helped it achieve the rank of Premier Grand Cru Classé B.

Terroir and commitments


Spread over 15 hectares of vines on the right bank of the Garonne, the vineyard is made up of Merlot (84%), Cabernet Franc (14%) and Cabernet Sauvignon (2%) vines. The soils that make up the terroir are clay-limestone, allowing Château Pavie-Macquin to express its full complexity.

The complexity of the wines is also due to the shallow rooting of the vines (from 20 cm to 1.50 m), on asteriated limestone soils that provide great minerality, and clay soils that retain water particularly well. Striking the right balance between clay and limestone is the key to excellence.

Although not seeking certification, the estate has been working biodynamically since its creation. Keen to preserve the terroir and its biodiversity, the château's owners have always used companion plants to naturally regulate the environment while using as few pesticides and chemicals as possible.

The winemaking process is closely monitored. The grapes are harvested by hand, and fermentation takes place in full berries with a light punching of the cap. Malolactic fermentation takes place in barrels, and the wine is aged for a minimum of 12 months on lees (in accordance with the specifications of the Saint Émilion Premier Grand Cru classé appellation).

The wines


The estate produces two cuvées: Le Château Pavie Macquin and Les Chênes de Macquin.
22 wines available
between 55.1 € and 237.15 €
110 wine's scans
on Twil application
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