2000 Pavie Macquin
France
Saint Émilion 1er Grand Cru Classé
Bordeaux
Red
Merlot
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The 2002 was vinified in wood cuves for the first time, enabling winemaker Stephane Derenoncourt to do more pigeages and get even more precision in the wine. The young 2002, which includes 25% cabernet franc and 5% cabernet sauvignon, has a relatively low pH (3.4) and firm acidity (3.6 grams per liter) to go with its elevated alcohol of close to 13.5%.
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"It was necessary to do a serious selection on the sorting table following the 2001 harvest, due to some rot," said Nicolas Thienpont. "But generally the skins were not a problem, although the grapes were larger than those of 2000. We carried out a 15% saignee, then did less extraction and a shorter fermentation." Incidentally, Thienpont is now managing Larcis-Ducasse; he and his winemaker Stephane Derenoncourt will vinify the 2002.
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"Pavie-Macquin gets too rustic when yields are especially low," notes Nicolas Thienpont, who aims for 40 hectoliters per hectare but frequently gets less. "The fruit is naturally very powerful, and it needs a very careful vinification without extended maceration-except in '96, when we needed more gras." The 2000 harvest did not begin here until October 3, and the cabernets were picked between October 6 and 13. For the first time, the franc (15% of the blend) and the sauvignon (5%) were vinified together.
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