| Recent
changes
Stéphane Derenoncourt has been involved with the property
since 1990.
Nicolas
Thienpont became manager at the end of 1994.
On the occasion of the reclassification of the Saint Emilion chateaux
(in September 2006), Chateau Pavie Macquin was promoted to the
prestigious level of Premier Grand Cru Classé.
History of the property
Château Pavie Macquin is named after the grand-father of
the current owners, Albert Macquin (1852-1911), to whom St Emilion
owes the use of plant grafting which became the saviour of vines
destroyed by phylloxera.
A family property of 15 hectares, the vineyard of Pavie Macquin
is situated on the summit of the Saint Emilion plateau. The clay/limestone
soil on a bedrock of limestone allows good natural drainage and
a continuous water supply. The strong clays result in fleshy,
generous and powerful wines.
All the art of the winemaker is needed for this exceptional wine,
in order to tame the natural power of the terroir and yet preserve
its grace and style.
The origin may be impressive, but it is the sublime that we seek…
• VITICULTURE.
Appellation contrôlée. SAINT
EMILION GRAND CRU CLASSE
Area. 15 ha
Varieties planted. 70 % Merlot, 25 % Cabernet Franc, 5% Cabernet
Sauvignon
Density. 6000 vines / ha
Soils. Clay-limestone on chalk.
Average age of vines. 35 years
Soil management. Traditional: light ploughing and aeration of
the soil with inter-row planting.
Other specifics.
Biological prevention against disease and pests.
Numerous manual interventions: de-budding, leaf-thinning and green
harvest.
100% hand-picked harvest.
Use of biodynamic compost.
• VINIFICATION AND AGING.
Tanks. 80% wood, 20% cement
Length of aging. 16 to 20 months
Barrels. 80 % new, 20 % 1 yr old
Other specifics.
No crushing of grapes.
Gentle extraction by punching-down.
Temperature-controlled tanks.
Malolactic fermentation in barrel.
Stirring of lees after malolactic fermentation.
Reductive aging on lees: first racking after 6 to 10 months (before
summer), second racking one year later before bottling.
|
