2008 Pavie Macquin, St-Emilion

SKU #1080055 94 points Robert Parker's Wine Advocate

 Consultants Nicolas Thienpont and Stephane Derenoncourt have produced a beautiful St.-Emilion that tastes like the quintessence of crushed rocks intermixed with blueberry, blackberry, black raspberry, licorice, camphor and truffle notes. This full-bodied effort should drink well in 4-5 years, and last for two decades or more. It achieved 14.5% natural alcohol. (RP) 94+  (5/2011)

94 points Wine Enthusiast

 An impressive wine, beautifully structured, never too powerful, very elegant. If it feels a little austere at this stage, that is because the structure is dominating the fruit. Give it 5–6 years and the full splendor will be revealed. *Cellar Selection* (RV)  (4/2011)

93 points Stephen Tanzer's International Wine Cellar

 Opaque ruby-red. Aromatic nose of ripe black cherry, strawberry syrup, incense, smoke and cedar. Sweet and creamy on entry, then fresher and livelier in the middle, with mineral-driven flavors of red cherry and raspberry jam. The high but harmonious acidity gives this wine good clarity and cut and makes it seem lighter than it is. Finishes extremely long, with a bright mineral tang and a savory note. This is excellent already, but really needs another 6 to 8 years to enter its prime and will be at its peak for another 20 after that. Yet another great, classic Bordeaux from the unheralded 2008 vintage. (ID)  (3/2014)

93 points Vinous

 The 2008 Pavie-Macquin was decanted for 60 minutes before pouring. It is surprisingly backward on the nose and demanded another 30 minutes to really open, offering luscious scents of black cherry, boysenberry, crushed violet and light camphor scents that recede with continued aeration. The palate is still concentrated with layers of black fruit tinged with dark chocolate, a little heady in style but retaining sufficient balance to uphold its freshness. It is a feisty and extrovert Pavie-Macquin that feels undiminished at a decade out and in fact, I would afford bottles another four or five years to allow more terroir expression and secondary notes to develop. This has enormous potential, but winemaker Nicolas Thienpont produced a wine for those with patience. (NM)  (2/2018)

92 points James Suckling

 Sliced plums and almost peaches on the nose. Love it. Mineral and truffles too. Full bodied, and powerful with a long, long finish. Sneaks up on you. Give it three to four years before trying.  (12/2010)

91 points Connoisseurs Guide

 Bigger, bolder and clearly biased to ripeness with a full measure of concentrated black currant fruit sandwiched between layers of dark chocolate, sweet smoke and fairly formidable tannins, this mouthfilling wine at least briefly tips its hat to the California model before firming up and finishing with a bit of Bordeaux austerity. There is an edge of heat here, but the wine is at every point well-balanced, and, while showy now, it can be expected to grow for a decade.  (3/2011)

91 points Wine Spectator

 This has a sleek edge, with damson plum, Campari and blood orange flavors nestled amid light cedar, juniper and incense notes. Has good length and lacks the vintage's often crisp edge. The fruit here has mellowed already, but this still has good brightness and definition for the vintage, and enough grip to hold a bit longer. This is the first vintage with pigeage in the cement vat portion of the vinification.—Non-blind Pavie Macquin vertical (December 2014). Drink now through 2022. (JM, Web-2015)

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Price: $74.99
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Cabernet Sauvignon and Blends

- Cabernet Sauvignon has come a long way from its role as a blending varietal, however dominant, in the wines of Bordeaux. Today it is the most planted red varietal in the world. Identified as a descendent of Cabernet Franc and Sauvignon Blanc, the late-ripening Cabernet Sauvignon needs to be planted in warmer climates to fully ripen. Its small berries can easily be identified for their distinctive blue color, thick skins and high tannins. And while the varietal has its own definitive characteristics: green pepper-like aromas and black currant flavors among them, it is perhaps most prized for its ability to convey terroir, vintage and winemaking. A relatively new varietal, Cabernet Sauvignon started making inroads into the wines of the Médoc and Graves in the late-18th century. Today it is also dominant in the up-and-coming Entre-Deux-Mers region of Bordeaux and can also be found in Southwest France. It is the companion varietal to Sangiovese in Italy's Super Tuscans and is planted all over Europe, stretching to lesser-known winegrowing regions like Russia and Lebanon. In the Americas Cabernet Sauvignon has found champions in every nook and cranny of California and among winemakers in Washington, where it complements plantings of Merlot. In South America, Cab thrives in Chile, but can also be found in smaller amounts in Argentina and even in Mexico.


- When it comes to wine, France stands alone. No other country can beat it in terms of quality and diversity. And while many of its Region, Bordeaux, Burgundy and Champagne most obviously, produce wine as rare, as sought-after and nearly as expensive as gold, there are just as many obscurities and values to be had from little known appellations throughout the country. To learn everything there is to know about French wine would take a lifetime. To understand and appreciate French wine, one only has to begin tasting them.


Specific Appellation:

Saint Emilion

Alcohol Content (%): 14.5