2015 Chateau Pavie Macquin, Grand Cru Classe St. Emilion (6 x Bottle)

France Bordeaux St. Emilion

Medium to deep garnet-purple in color, the 2015 Pavie Macquin bursts forth from the glass with profound notions of plum preserves, fruit cake, Indian spices and chargrilled meat with touches of black soil, mocha, cedar chest and unsmoked cigars. Full-bodied, voluptuously fruited and decadently styled in the mouth, the packed layers of black fruit preserves and exotic spices are well-matched by firm, ripe, grainy tannins and seamless freshness that sits comfortably in the background, finishing with great length and depth.

£92.00 Bottle
£375.00 per case (6 x Bottle)

2015 Chateau Pavie Macquin, Grand Cru Classe St. Emilion (6 x Bottle)

Medium to deep garnet-purple in color, the 2015 Pavie Macquin bursts forth from the glass with profound notions of plum preserves, fruit cake, Indian spices and chargrilled meat with touches of black soil, mocha, cedar chest and unsmoked cigars. Full-bodied, voluptuously fruited and decadently styled in the mouth, the packed layers of black fruit preserves and exotic spices are well-matched by firm, ripe, grainy tannins and seamless freshness that sits comfortably in the background, finishing with great length and depth.

France Bordeaux St. Emilion
Producer Chateau Pavie
Sub-Region St. Emilion
Region Bordeaux
Country France
Grape Variety Bordeaux Blend
Vintage 2015
Colour Red
Style Medium-Full, Dry

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Robert Parker Wine Advocate

Medium to deep garnet-purple in color, the 2015 Pavie Macquin bursts forth from the glass with profound notions of plum preserves, fruit cake, Indian spices and chargrilled meat with touches of black soil, mocha, cedar chest and unsmoked cigars. Full-bodied, voluptuously fruited and decadently styled in the mouth, the packed layers of black fruit preserves and exotic spices are well-matched by firm, ripe, grainy tannins and seamless freshness that sits comfortably in the background, finishing with great length and depth.

94 Points / Drinking 2022 - 2042

By Lisa Perrotti-Brown / February 2018