2020 Château Pavie-Macquin Saint-Emilion Grand Cru

The 2020 Château Pavie-Macquin Saint-Émilion is a powerful yet refined Right Bank Bordeaux from one of the appellation’s most exciting terroirs. Planted on deep clay and limestone slopes and farmed biodynamically since 1990, this wine combines intensity, purity and a strong sense of place. Recognised as a Premier Grand Cru Classé B in Saint-Émilion, Pavie-Macquin has become a reference point for collectors seeking both classic structure and modern precision.

Tasting Notes
In the glass, the 2020 Château Pavie-Macquin shows a deep garnet-purple colour, hinting at both concentration and youth. The nose is expressive and layered, opening with black cherries, blackberry compote and ripe blueberries, followed by floral notes of rose petals and subtle violet. Nuances of cedar, fine cigar tobacco, wild thyme and a touch of graphite add complexity and savoury depth. On the palate, this is medium to full-bodied with a vibrant core of dark red and black fruit—think cherries, blackcurrants and ripe berries—wrapped in firm but beautifully ripe, polished tannins. The limestone terroir brings a clear line of freshness and tension, giving the wine lift and precision. Hints of spice, cocoa and tobacco appear towards the long, finely etched finish. This 2020 has excellent aging potential; it will start to drink well after a few years in bottle, but should evolve gracefully for 15–25 years under proper cellaring conditions.

Production
Château Pavie-Macquin sits on the high plateau of Saint-Émilion, on deep clay over limestone soils that naturally restrict yields and impart both structure and striking minerality to the wine. The estate has been farmed biodynamically since 1990, with great emphasis on soil health, careful canopy management and hand harvesting at optimal ripeness. In the cellar, winemaking is overseen by Nicolas Thienpont and renowned consultant Stéphane Derenoncourt, who favour gentle extraction to preserve fruit purity and terroir expression. Fermentations typically take place in temperature-controlled vats, followed by élevage in French oak barrels (a proportion of which is new) to bring texture, complexity and finesse without overwhelming the wine’s natural character.

Food & Serving
This Saint-Émilion is a superb partner for classic dishes such as roast lamb with herbs, beef ribeye, braised short ribs, duck breast, and game birds. It also pairs beautifully with mushroom-based dishes, truffle risotto, and aged hard cheeses like Comté or matured Gouda. Serve at 16–18°C (60–64°F) for optimal aromatic expression. In its youth, decanting for 1–2 hours helps the wine open up and soften the tannins; as it ages, a gentle, shorter decant to remove sediment is sufficient.

Producer
Château Pavie-Macquin takes its name from Albert Macquin, the 19th-century agronomist credited with helping replant much of Bordeaux’s vineyards after phylloxera, and who recognized the estate’s exceptional limestone terroir early on. Located on the famed Saint-Émilion plateau, neighbouring illustrious estates such as Château Pavie and Troplong Mondot, Pavie-Macquin has long been regarded as one of the jewels of the right bank. Under the guidance of the Thienpont family and Stéphane Derenoncourt, the château has risen to the top tier of the appellation, earning Premier Grand Cru Classé B status and consistent critical acclaim for its powerful yet finely chiselled wines that faithfully reflect their origin.

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