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2007 Chateau Pavie Macquin Saint-Emilion
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89 Points | Stephen Tanzer's IWC - October 2013

(13.5% alcohol; 3.68 pH):  Bright ruby-red with a pale rim.  Strong torrefaction aromas currently overshadow delicate aromatic herbs, licorice, violet and redcurrant jelly on the nose.  Bright and fresh on entry, showing lively redcurrant, mineral, licorice and saline flavors and a touch of alcohol at the back.  This is atypically high in pH and low in acidity (4.7 grams per liter) for Pavie Macquin, but low compared to many other Bordeaux wines. This smooth, satisfying wine lacks the concentration of the best vintages, but offers earlier than usual accessibility.

87 Points | Wine Spectator
91 Points | Robert Parker's The Wine Advocate

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About Bordeaux

Bordeaux is the planet's largest source of fine wine, the model for Cabernet Sauvignon- and Merlot-based wines around the globe. Bordeaux wines are considered by many wine connoisseurs to be the world's greatest reds.

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Merlot enjoyed a surge in popularity in the 1990s as consumers suddenly discovered that they could enjoy aromas and flavors similar to those of Cabernet in a fleshier, softer wine with smoother tannins. A wave of Merlot plantings followed, frequently in soils and microclimates completely inappropriate for this variety, and the market was soon...
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