A major figure in Saint Emilion's vineyards until the dawn of the 20th century, Albert Macquin left his mark on the property that bears his name. He initiated the use of grafted vines, which enabled a recovery from the ravages of phylloxera. Perfectly located on Saint Emilion's plateau, at altitudes of between 75 to 100 metres, Pavie Macquin's vineyard consists of a single block of 15 hectares of vines. It has several illustrious neighbours that include Pavie to the south and Troplong Mondot to the east. Albert Macquin's grandchildren now own the property, and appointed Nicolas Thienpont manager in 1994. He has been assisted by Stéphane Derenoncourt, who had already been working with the property for several years. Together, they make an excellent team. A map of the vineyard has been established, identifying nine different types of soil, each of which is managed and vinified in an appropriate fashion. Inspired by biodynamic principles, herbicides have been abandoned, and various organic techniques (such as compost) are applied. This approach is complemented by the use of modern procedures in the winery, such as micro-oxygenation, which consists of adding oxygen at certain key stages of vinification. As a result, the wines' aromatic expression is enhanced. The wines are aged in 80% new barrels for 16 to 20 months. At the ten-yearly revision of the Saint Emilion classification in 2006, Pavie-Macquin was granted the rank of Premier Cru Classé B, a privilege that it shares with just twelve other wines. Despite this classification being suspended, wine enthusiasts are in no doubt: Pavie-Macquin produces powerful, aromatic wines.

Very harmonious, they present velvety tannins and an explosion of dark fruit on the palate. Voluptuous, perfectly balanced and with a substantial capacity to age, they are at their peak after ten to twelve years, depending on the vintage.