Chateau Pavie Macquin

Chateau Pavie Macquin, a Premier Grand Cru Classé B estate in Saint-Emilion, has elevated to a Bordeaux star estate beginning in the mid 1990s. The acquisition of famed duo Nicolas Thienpont and Stephane Derenoncourt converted this 26-hectare estate with innovative farming and winemaking techniques. With a prime location atop a clay-limestone plateau which neighbors Chateau Pavie and Chateau Troplong Mondot, this unique terroir creates a late-ripening environment that profoundly influences the wine's character.

History of Chateau Pavie Macquin

Pavie Macquin's history is linked to its founder, Albert Macquin (1852-1911), one of Bordeaux's most important names. An agricultural engineer, Macquin purchased the chateaux La Serre, Peygenestou, Pavie-Chapus, Pavie-Pigasse, and a few other estates to create the 26-hectare Chateau Pavie Macquin. Additionally, he played a pivotal role in saving the Saint-Emilion vineyards from the late 19th century phylloxera outbreak by grafting vines onto rootstocks— an innovative and pioneering idea at the time. Today, the estate is owned by Macquin's grandchildren, the Corre and Charpentier families, who continue to honor his legacy of innovation and respect for the land. Alongside Thienpont and Derenoncourt's guidance, Pavie-Macquin has transformed into one of Saint-Emilion's finest estates. 

Chateau Pavie Macquin Terroir

While Pavie-Macquin's vineyard totals 26-hectares, only 15 hectares are under vine. The site is set next to Mondot hill on the edge of the Fongaban fault. Approximately 100 meters above sea level, some of Pavie-Macquin's prestigious neighbors include Chateau Pavie, set to the north, and Chateau Troplong Mondot, set to the east. The clay-limestone soils contribute to the late ripening terroir, as the clay is excellent at retaining water and heats up slowly, causing the budding to take more time than typical in the appellation.

Its plantings comprise Merlot (84%), Cabernet Franc (14%), and Cabernet Sauvignon (2%). Since taking over, Thienpont and Derenoncourt have slowly increased the planting density, which stands at 3,500 vines per acre. Overall, the vines average age is 40 years.

Pavie-Macquin Winemaking Process

Winemaking at Chateau Pavie Macquin is a meticulous process designed to capture the essence of the fruit and terroir. Whole-berry fermentation is utilized, followed by gentle extraction through punching down. Extended maceration and aging on fine lees contribute to the wine's depth and structure. This careful approach results in wines that balance power and minerality, with a distinctive freshness characteristic of the estate.

Furthermore, Pavie-Macquin is dedicated to biodynamic and organic farming, becoming pioneers in the technique. Cover crops, high canopies, composting, and the banning of herbicides are a few of the ways the estate stays committed to its practices.

Chateau Pavie Macquin Saint Emilion Grand Cru Classification

Since 1994, Chateau Pavie Macquin has been under the management of Nicolas Thienpont, with renowned consultant Stéphane Derenoncourt contributing his expertise since 1990. This leadership has furthered the estate's pursuit of excellence, culminating in its elevation to Premier Grand Cru Classé status in 2006, a classification which was initially challenged and successfully overturned in 2009, only to be reinstated in 2012. Many critics point to the 1998 vintage as the major turning point at Pavie-Macquin, marking the estate's first vintage in the modern era to captivate drinkers and earn a reputation as a Bordeaux icon. 

Chateau Pavie Macquin Wines

The estate produces two wines: the grand vin, Chateau Pavie Macquin, and a second wine in select vintages. Both offerings reflect the estate's terroir-driven approach, showcasing the power, minerality, and freshness that have become hallmarks of this esteemed Saint-Emilion producer. Explore our curated collection of Chateau Pavie Macquin wines today.