Château Pavie Macquin - Saint-Emilion Grand Cru 1993

Bonnes conditions climatiques jusque fin août et excellente maturation des raisins. Pluies tout au long des vendanges. Un froid salutaire a maintenu un bon état sanitaire de la récolte. Le savoir-faire des viticulteurs a su tirer le maximum du capital qualitatif emmagasiné dans les raisins jusqu'en août.

Wine Advocate

89 / 100

byRobert Parkerthe2/28/1997

This well-situated estate, with a high percentage of old vines and uncompromising biodynamic viticultural practices, represents a wine that could be called the Chateau Lafleur of St.-Emilion. These are powerful, backward, tannic wines that should be purchased by those with the discipline, patience, and the requisite youthfulness to wait 10-12 years for them to round into shape. Because of their severity, these wines can be admired more than enjoyed, but their impressive old vine core of fruit, and extraordinary purity and ripeness are noteworthy. A dark ruby/purple color is followed by a kirsch, earthy, truffle-scented nose. This jammy, full-bodied, powerful, backward 1993 needs 7-10 years of cellaring. Atypically rich, brawny, and muscular for a 1993, this Pavie-Macquin possesses 20-25 years of cellaring potential. How many readers possess the discipline to wait years for old style, impressively-endowed wine to attain full maturity? Anticipated maturity: 2005-2020.

Wine Spectator

86 / 100

byJames Sucklingthe1/31/1996

Pretty St.-Emilion. Medium in body, featuring lovely cassis, wild berry and black cherry notes. Lots of fruit here, but it could use a year or so for the tannins to smooth out. Better in 1998.

Wine Advocate

88-90 / 100

byRobert Parkerthe2/28/1995

Pavie-Macquin had the smallest yields of any Bordeaux estate in 1993. The organically farmed vineyard produced less than 1000 cases of wine, so finding a bottle of this super-concentrated, savagely rich, tannic, black/purple-colored wine will not be easy. The wine reveals plenty of new oak and is remarkably concentrated. It is so rich and intense that it is almost overwhelming. The presence of coarse tannin kept me from bestowing an unqualified 90 point potential rating. If the tannin softens, this could be one of the sleepers of the vintage. I recommend cellaring the wine for 5-6 years and drinking it over the subsequent 15 years.