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Men, the role of Albert Macquin in the reconstruction of the Saint-Emilion vineyard was essential. This agricultural engineer came to settle in 1884, to take up the challenge of phylloxera. In 1885 he produced twenty thousand grafts, in 1886 two hundred thousand, more than a million in 1888. He multiplied drainage works, as well as scientific and technological innovations. Henri Enjalbert wrote: “One must imagine Albert Macquin, for more than thirty years, as the great master of the transformation of the St-Emilion vineyard”. In 1990, Stéphane Derenoncourt intervened on the property. At the end of 1994, Nicolas Thienpont became manager. Thanks to the efforts of these two men, Château Pavie Macquin is elevated to the prestigious rank of Premier Grand Cru Classé de Saint-Emilion.

A terroir of strong clays on limestone rock offers the advantage of giving back water little by little with regularity to the vine, it allows the roots of the vine to go and draw water, the great water retention power of these clays, which heat up slowly, the exceptional water regulation of the limestone plate, gives Pavie Macquin power, minerality and freshness.

An “organic” philosophy, a viticulture that respects the life of the soil, on a surface area of 14ha in production. The grape varieties are 85% Merlot, 13% Cabernet Franc, and 2% Cabernet Sauvignon. A vinification in whole grains, a soft extraction by pigeage, a long maceration, an ageing on fine lees, for a search of balance and perfection.


Château Pavie Macquin is today, an unavoidable reference on the right bank. It is a laboratory of ideas, experiments, an intuitive working method, and not systematic. The wine is generous, powerful but above all marked by its elegance, in opposition to the search for effect. All the difficulty lies in the fact of always remaining in the rightness, it attests indeed to a mastery, to tame the natural power of this terroir, to let it express itself in the middle of finesse, delicacy, and refinement.