A family, a story
THE DEMAND OF A VISIONARY FAMILY
To talk about this family is first and foremost to talk about the enemy of winegrowers: Phylloxera.Albert PavieThe wine engineer and first owner of the estate in the 19th century indeed helped save many vineyards from this scourge through his research. He also democratized the use of rootstock during this devastating period.
Today, it's his grandchildren,Benoit and Bruno Corre, as well asMarie and Jacques Charpentierwho manage the estate. The magic expressed in this Bordeaux is partly due to the work ofNicolas Thienpont, the estate's winemaker who notably contributed to elevating these wines to the rank ofPremier Grand Cru Classé BSince the 1990s, this has contributed to the renown of the Pavie-Macquin estate and its reputation "not as a creator of wine, but as a midwife of terroir".
The terroir of Château Pavie Macquin
THE PUREST EXPRESSION OF THE SAINT-ÉMILIONNAIS TERROIR
Located on the right bank of the Garonne, in the heart of Saint-Émilion, the Pavie-Macquin estate spans 15 hectares of the highest limestone plateau. Situated at an altitude of 100 meters between the Côte de la Bute and the Fongaban fault, the vineyard is surrounded by three classified growths. The complexity found in each of the wines is partly due to the specific characteristics of the soils. The Merlot (84%), Cabernet Franc (18%), and Cabernet Sauvignon (2%) vines are planted at a very shallow depth (20 cm to 1.5 m) on alimestone soil with starfish(typical of St Emilion) which brings a great minerality; and aclay soilwhich has the particularity of retaining water. Therein lies the complexity of this Bordeaux wine: finding the balance between clay and limestone so as toachieving excellence. Revealing all the subtleties of this terroir at the heart of each vintage, and at all levels of production: this is the challenge that the Pavie-Macquin estate sets for itself every day.
Biodynamic viticulture and meticulous winemaking
THE EXCELLENCE OF PROVEN EXPERTISE
Since the creation of the estate, the cultivation of the vines has been carried out inbiodynamics, although not certified. The owners are committed to preserving the environment and thebiodiversityThis leads to the use of companion plants. These plants allow for natural environmental regulation and a reduction in pesticide use. Work on soil drainage has also led to a decrease in vine mortality. These vines have aaverage age of 30 yearsThe estate has preserved 2% of its old vines. When replacing some vines, a meticulous massal selection is carried out, and the new vines are planted in the sunniest plots. The winemaking process is also strictly controlled. The grapes are harvested by hand, and fermentation takes place with whole berries, with gentle punch-downs that allow for a particular definition during the soft extraction. Malolactic fermentation occurs in barrels, and the wine is aged on its lees for a minimum of 12 months to comply with the appellation requirements.St Emilion Premier Grand Cru ClasséThis wine is attributed a severity, a power, and a nobility that ultimately reflectthe complexity and the requirementin the processes that enabled its manufacture.
