The 2006 Château Pavie Macquin has a ripe, sensual bouquet with copious kirsch and blueberry scents, fine tension and poise, a faint whiff of boot polish in the background. The palate is very elegant on the entry, pure and supple in the mouth, succulent with vivid black cherry and dark plum notes. It is that keen line of acidity cutting through the fruit that takes this Saint Emilion to a higher level and it comes highly recommended. Tasted February 2016. (NM)
Bright, deep red. An initial note of reduction blows off to reveal delicate aromas of floral red fruits, cinnamon and minerals. Bright and juicy on entry, then a little lean in the middle, with high acidity nicely framing clean red fruit and mineral flavors; very calcaire-influenced in its energy and tension. Finishes clean and long, with silky tannins, but I found myself wishing for a little more generosity and flesh. About 15% to 20% of the harvest was eliminated due to rot; that hard work really paid off, as this wine's aroma and flavor profile is beautifully pure. (ID) 92+
A lovely, fresh, juicy wine that has a delightful lilt to its fruit. Red and black berries intermingle easily with a core of firm tannins. New wood is a major part of the firm texture, but never too dominant. This is a finely structured wine, already well developed. (RV)
This has fleshed out nicely, with layers of plum and boysenberry fruit that are pure, velvety and very alluring, lined with lightly taut juniper and red licorice hints. The finish turns toward a more floral edge, with a violet note and a subtle mineral edge. This is pretty delicious now.—Non-blind Pavie Macquin vertical (December 2014). Drink now through 2020. (JL, Web-2015)
Tasted blind. Healthy, concentrated colour with some evolution. Smells really quite evolved. Round, almost syrupy. Some rose aromas. An extreme wine that has sufficient fruit concentration to carry the fine tannins. Better than most in this St-Émilion flight but it’s a bit over-extracted. 16/20
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