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1989 Pavie-Macquin Bordeaux Blend

Bordeaux Blend: 750ml

$109.99

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about this wine:

"... blend of 70% Merlot, 25% Cabernet Franc and 5% Cabernet Sauvignon...Michel Rolland has increased the percentage of new oak casks used in the maturation process and the wine is now richer, more rounded and more powerful than before. Pavie Macquin remains underpriced compared to its more illustrious neighbours.

See Ratings and Reviews
points awarded:
WA 90 WS 90

90 points,

Robert Parker's Wine Advocate, January 1997

I have been extolling the virtues of these wines since the late eighties. Extremely old vines, organic farming, and some of the lowest yields in Bordeaux produce densely-colored, highly-extracted, exceptionally pure and elegant wines that possess a Burgundian-like texture and complexity. The 1989 continues to be one of that vintages "sleepers." The color remains a youthful ruby/purple. The bouquet offers copious quantities of black-raspberry and cassis fruit nicely touched by stony/mineral and floral scents. The spicy, vanillin component is subtle. This full-bodied, highly-extracted, elegant wine should reach full maturity in 2-3 years; it will last through the first 15 years of the next century.


90 points,

Wine Spectator, May 1999

Balanced, elegant wine. Blackberry, floral and berry aromas follow through to a medium- to full-bodied palate with fine tannins and a fruity, caressing finish.--1989 Bordeaux horizontal. –JS


90 points,

Robert Parker's Wine Advocate, January 1997

I have been extolling the virtues of these wines since the late eighties. Extremely old vines, organic farming, and some of the lowest yields in Bordeaux produce densely-colored, highly-extracted, exceptionally pure and elegant wines that possess a Burgundian-like texture and complexity. The 1989 continues to be one of that vintages "sleepers." The color remains a youthful ruby/purple. The bouquet offers copious quantities of black-raspberry and cassis fruit nicely touched by stony/mineral and floral scents. The spicy, vanillin component is subtle. This full-bodied, highly-extracted, elegant wine should reach full maturity in 2-3 years; it will last through the first 15 years of the next century.


90 points,

Wine Spectator, May 1999

Balanced, elegant wine. Blackberry, floral and berry aromas follow through to a medium- to full-bodied palate with fine tannins and a fruity, caressing finish.--1989 Bordeaux horizontal. –JS


About Winery

"Château Pavie Macquin, a St. Emilion Grand Cru Classé is a property that has hit form in the last 10 years and is now producing first-class wines. Pavie Macquin is located east of St. Emilion village and its 15 hectares of vineyards are located on the Côte Pavie, adjacent to the vineyards of Pavie, Pavie-Decesse and Troplong-Mondot. Since 1990 Nicholas Thienpoint, of Vieux Château Certan fame, has been in charge of the vineyards. He manages the vineyards on organic lines and the estate no longer uses fertilisers, herbicides or other chemicals. The ever-present oenologist Michel Rolland is now a consultant."

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