Pavie-Macquin

This estate has a remarkably fruity '99 in the making, a wine that is likely to be among the top four or five St. Emilions of the vintage. The estate used a bit of osmose inverse in '99 to raise the potential alcohol about 0.4%, and did a softer-than-usual cuvaison. Microbullage is used here to provide controlled oxygenation—"but only when the wine needs it, not automatically every 15 days," says consulting winemaker Stephane Derenoncourt. In fact, Pavie-Macquin is assembled very late (the '98 had not yet been blended) so that each cuvee can get the microbullage it needs. I tasted the major components of the '99 but have limited my notes to an approximation of the final blend. Worth special mention, however, was an impressively dense, sweet, liqueur-like cuvee called Aglace, from 60- and 80-year-old merlot vines on rocky soil next to Chateau Pavie. There will be no second wine in '98, as even the cabernet sauvignon was successful enough to make it into the grand vin.

From 1999, 1998 and 1997 Bordeaux (May 2000) by Stephen Tanzer

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1999 Saint-Emilion

Color: Red

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1998 Saint-Emilion

Color: Red

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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.

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