| Region of Production: | Saint-Émilion AOP |
| Winery Location: | Saint-Émilion |
| Year Established: | 1877 |
| Classification: | Premier Grand Cru Classé B |
Vineyard Holdings
15 ha
- 80% Merlot
- 18% Cabernet Franc
- 2% Cabernet Sauvignon
Top Wines Produced & Inaugural Vintages
- Château Pavie-Macquin, Saint-Émilion Grand Cru: Grand vin. 84% Merlot, 14% Cabernet Franc, 2% Cabernet Sauvignon (2015 vintage). Fermented in oak and concrete vats. Aged for 16 to 20 months in 80% new barrels.
- Les Chênes de Macquin, Saint-Émilion: Second wine. Aged 12 months in one-year-old barrels.
Average Total Production
- 60,000 bottles
Summary
Albert Macquin began assembling Château Pavie-Macquin in 1877. His greater contribution to Bordeaux, however, was the idea of grafting vines onto American rootstock, effectively providing a solution to the phylloxera epidemic. Pavie-Macquin was one of the earliest estates to convert to vine grafting. The Corre-Macquin family still owns the property today, but it was not a family priority until recent decades. In 1990, Stéphane Derenoncourt was hired to help revitalize Pavie-Macquin, and he subsequently converted it to biodynamics. The transition failed, however, with mildew reducing the 1993 crop by two-thirds, but the estate essentially remains organic today, although without certification. In 1994, Nicolas Thienpont, a member of the famed Belgian négociant family, joined Pavie-Macquin to improve the quality of the wines, and in 2006 the estate was elevated to premier grand cru classé B status.
Style & Vinification Techniques
The vineyard sits on a complex clay-limestone plateau above the Côte de Pavie, where nine soil types have been identified. Grapes are processed using an optical sorter and are fermented in a combination of oak and concrete vats. There is a month-long maceration period, followed by malolactic fermentation and élevage in 80% new barriques for 16 to 20 months.
Producer Website: Château Pavie-Macquin