Château Pavie Macquin 2019

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Château Pavie Macquin 2019 

Producer: Château Pavie Macquin | Appellation: Saint-Émilion Grand Cru, Bordeaux, France
Classification: Premier Grand Cru Classé B
Vintage: 2019 | Blend: Merlot, Cabernet Franc, Cabernet Sauvignon
Drinking Window: 2026–2050 | Aging Potential: 25+ years

The Wine

The 2019 Château Pavie Macquin is a striking and dynamic expression of Saint-Émilion terroir, showcasing the estate’s hallmark combination of structure, and opulence. Perched on the limestone plateau adjacent to Pavie and Troplong Mondot, Pavie Macquin consistently delivers wines of both depth and precision—and 2019 is a vintage that truly exemplifies its pedigree.

Tasting Notes

Nose: Profound and aromatic, revealing layers of blackberry, plum, crushed violets, and graphite.

Palate: Full-bodied and plush, with dark fruit, black cherry, and sweet spice, carried by refined tannins and vivid acidity. The limestone influence adds a chalky minerality and lift that balances its richness.

Finish: Long, focused, and energetic, leaving impressions of cocoa, herbs, and flint, underpinned by a remarkable tension and purity.

Producer Details

Château Pavie Macquin is one of the leading estates in Saint-Émilion, achieving Premier Grand Cru Classé B status for its unwavering quality. Owned by the Corre-Macquin family and managed by Nicolas Thienpont and Stéphane Derenoncourt, the château emphasizes biodynamic principles, low yields, and meticulous vinification to express the unique limestone terroir at its best.

2019 is a standout vintage, reflecting both the character of the year and the estate’s continuing rise in stature.

Wine Details

Vinification: Fermented in concrete and stainless steel vats; aged 16–18 months in French oak barrels (50% new)

Alcohol Content: ~14.5% ABV

Cellaring: Can be approached from 2026 with decanting, and will age gracefully through 2050+

Food Pairing Suggestions

Perfect with beef Wellington, roasted game birds, truffle risotto, or duck confit. Pairs beautifully with earthy or umami-driven dishes, as well as aged cheeses such as Tomme de Savoie and Gruyère.