Château Pavie Macquin Saint-Emilion

A Saint-Émilion with dark fruit and polished texture: The Pavie Macquin comes from the right bank of Bordeaux, and Cabernet Franc brings freshness and spice to the glass.

The winery bears the name of Albert Macquin, the vine breeder who pushed for grafting onto American rootstocks after the phylloxera crisis in the 19th century. The vines stand on the limestone plateau of Saint-Émilion, and the Château is one of the Premiers Grands Crus Classés of the appellation.

On the nose, red and black cherries meet blackberry and cassis. On the palate, the wine feels dense and full, but remains agile. The texture is polished, a touch of sour cherry keeps the fruit lively and gives the finish tension.

Serve it at 16 to 18 °C and give it a little air in the decanter beforehand. It goes well with rack of lamb with rosemary, entrecôte with red wine jus, or aged hard cheese and for an evening when the wine is the focus.