Chateau Pavie Macquin 2005 0,75L
3 in stock
| Weight | 3 kg |
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| Dimensions | 40 × 12 × 12 cm |
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| RP | 98 |
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| Vintage | 2005 |
| Volume | 0,75 |
ROBERT PARKER ” It appears consumers can’t go wrong with any 2005 with the word “Pavie” in its name. This outstanding terroir, elevated to Premier Grand Cru Classe status in St.-Emilion’s reclassification, is run with impeccable attention to detail by Nicolas Thienpont, who is assisted by winemaking guru, Stephane Derenoncourt. The 2005 Pavie Macquin may turn out to be this duo’s finest wine to date. This is a moderately large vineyard (37 acres) for the area, and the blend tends to be 70% Merlot, 25% Cabernet Franc, and 5% Cabernet Sauvignon. A black/purple color is accompanied by aromas of charcoal, burning embers, crushed rocks, sweet, pure, blueberries and blackberries, chocolaty creme de cassis, and licorice. It possesses massive concentration, phenomenal levels of tannin, and good acidity, but it is even more backward than either Pavie or Pavie Decesse. A modern day elixir that should prove to be monumental in 15-20 years, it will last for 40+ years. “
Chateau Pavie Macquin 2005 0,75L
Saint-Émilion Premier Grand Cru Classé
Overview
The Chateau Pavie Macquin 2005, a Saint-Émilion Premier Grand Cru Classé, represents a pinnacle of winemaking excellence from an exceptional Bordeaux vintage. This highly sought-after wine embodies the perfect convergence of a historic terroir, meticulous craftsmanship, and an extraordinary growing season. For discerning collectors and connoisseurs, the Pavie Macquin 2005 offers not only an exquisite sensory experience but also significant investment potential, securing its place as a jewel in any serious wine collection.
Key Features & Benefits
Chateau Pavie Macquin’s unique character stems from its exceptional terroir, located on the renowned Saint-Émilion plateau. The vineyard’s clay-limestone soils, combined with optimal sun exposure, contribute to the grapes’ concentrated flavors and refined tannins. The 2005 vintage, in particular, benefited from ideal weather conditions, resulting in grapes of exceptional ripeness and balance.
The blend typically comprises Merlot, Cabernet Franc, and a touch of Cabernet Sauvignon, meticulously selected and vinified to express the vineyard’s distinctive personality. Traditional winemaking techniques, including careful hand-harvesting and aging in French oak barrels, further enhance the wine’s complexity and longevity.
Heritage & Collectibility
Chateau Pavie Macquin boasts a rich history, rooted in the heart of Saint-Émilion’s winemaking tradition. The estate’s commitment to quality has earned it the prestigious Premier Grand Cru Classé designation, a testament to its consistent excellence. The 2005 Bordeaux vintage is widely regarded as one of the greatest in recent history, with wines displaying remarkable structure, depth, and aging potential.
As such, the Chateau Pavie Macquin 2005 is highly collectible, with its value expected to appreciate over time. Its rarity and the acclaim it has received from critics solidify its status as a blue-chip investment for serious collectors. The name Pavie Macquin 2005 represents more than a wine; it represents a piece of history.
Sensory Profile & Usage
The Chateau Pavie Macquin 2005 presents a captivating sensory experience. On the nose, it reveals a complex bouquet of ripe black fruits, such as blackcurrant and plum, intertwined with notes of cedar, tobacco, and subtle earthy undertones. The palate is full-bodied and richly textured, with velvety tannins and a remarkable depth of flavor. The fruit intensity is beautifully balanced by refreshing acidity, leading to a long, persistent finish.
To fully appreciate its nuances, store this wine in optimal storage conditions: a dark, cool cellar with consistent temperature (around 55°F or 13°C) and humidity. Decanting for at least an hour before serving is recommended to allow the wine to breathe and fully express its aromas. The Chateau Pavie Macquin 2005, Saint-Émilion Premier Grand Cru Classé, is a magnificent accompaniment to refined dishes such as roasted lamb, grilled ribeye steak, or mature hard cheeses.
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