| Pavie Macquin 2006 • July 2007 | PAVIE MACQUIN
1st Great Classified Growth
2006 Vintage
Situation:
On the Saint Emilion plateau: clay-limestone soils on asteria limestone rock.
Surface area:
15 hectares (37 acres)
Density of plantation:
6000 plants per hectare
Grape varieties:
- 80 % Merlot
- 15 % Cabernet Franc
- 5% Cabernet Sauvignon
Average age of the vines:
35 years
Yield:
30 hectolitres per hectare
Vineyard management:
Fifteen years of soil and vine management broadly based on bio-dynamic viticultural methods, biological studies of the soils, rejection of weedkiller use, fertilisation with composts and examination of accompanying plants for the vines. Crop thinning is carried out in two stages: one after the closing of the bunches in order to eliminate compacting of the fruit, and the second at grape colour change to regulate both the crop load and the ripening. De-leafing is then done to complete this work so as to ensure that the grapes reach ripeness in perfect health.
Growing season:
After a dry winter and spring, conducive to good vine growing, the beginning of the summer promised another scorchingly hot vintage until the drastic change in the weather in August, which was particularly grey. We then had to manage the crop as well as we could and fight against an exceptionally hot and humid September which brought about a certain fragility in the grapes. The picking took place from mid-September to the beginning of October during the sunny periods between the rain showers.
Harvest:
- Merlot – 25th to 28th September and on 30th September
- Cabernet Franc – 30th September
- Cabernet Sauvignon – 6th October
Ageing:
The choice of vat for fermentation is made according to the results of berry sampling at harvest time, in a vat cellar containing seven small-sized concrete vats of between 70 and 90 hectolitres and four 80 hectolitre oak vats. The extraction can therefore be carried out by pumping over or by punching down the cap. The wine is run off into barrels, 80% of which are new. No calendar is imposed to set the dates for the rackings or other work on the wine in barrel. All cellar work is decided only after tasting the wine.
Observation in the vineyard of each plot enables different cuvées with clearly different identities to be made. Each can therefore undergo an ageing process suited to its character, the approach being as hands-off as possible, and performed in a way which will bring out the fruit characters. The use of new oak has the purpose of giving structure rather than aromas to the wine. The final blending is only done when each batch has reached complete maturity.
Production:
A strict selection was carried out producing a small volume of around 43,000 bottles. The non-selected vats produce a second wine called Les Chênes de Macquin.
Contact:
Château Pavie Macquin – 33330 Saint-Emilion
Tel: +33 (0) 557 24 74 23 – Fax: +33 (0) 557 24 63 78
E-mail : pavie.macquin@wanadoo.fr | |
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