Château Pavie Macquin is a great Bordeaux red, and specifically a great Saint-Émilion wine. This label represents a perfect synthesis of terroir, grape varieties and production wisdom. But let us proceed in order. Saint-Émilion is a region with a wine-growing history going back thousands of years. Here, the landscape is characterised by gentle hills and a unique soil that contributes greatly to the structure and complexity of the wines produced here. Château Pavie Macquin, in particular, is a blend of 79% Merlot, 19% Cabernet Franc and 2% Cabernet Sauvignon. The manual harvest, carried out with particular care, allows only the best grapes to be selected. Vinification takes place by gravity, a delicate process that preserves the integrity of the grapes, and each parcel is vinified separately in cement tanks, to maintain the purity of the territorial expressions. Ageing takes place on fine lees for a period of 16-20 months in oak barrels, 50% of which are new, giving the wine aromatic complexity and refined structure. The use of techniques such as micro-oxygenation, which introduces small quantities of oxygen during vinification, enhances the aromatic expression of the wine, giving it depth and longevity. One thus discovers a wine of rare elegance, characterised by an intense, almost impenetrable ruby red colour. On the nose, it opens with notes of ripe black fruit, plums and blackberries, accompanied by hints of sweet spices, tobacco and a hint of liquorice. The palate is powerful but balanced, with silky, well-integrated tannins. The freshness of the Cabernet Franc balances the richness of the Merlot, giving a long, enveloping finish. This wine is designed to evolve over time. Good already today, Château Pavie Macquin will reach its full expression in at least 10 years. It is an ideal companion for fine red meats, such as a fillet of beef or a grilled rib-eye steak, and is exalted with game, such as a roast leg of venison or a roast pheasant.