2010 Ch. Pavie Macquin, St. Emilion

A soaring nose of ripe, almost exotic, creamy red fruit with a hint of new oak, this wine is concentrated but not pushed; it is supple, lush, velvety. This is a fabulous compliment to its brilliant 2009, with real definition on the finish that lasts two or three minutes! However, I think the 2010 takes the crown for me. A sensational Pavie Mac! 
(85% Merlot, 14% Cabernet Franc, 1% Cabernet Sauvignon)
(Simon Staples, BBR Fine Wine Director)Château Pavie Macquin

The 2010 Ch. Pavie Macquin is rich, dense and powerful but extremely well balanced. Huge depth of fruit. Striking freshness. Bags of ripe tannin. Great ageing potential.
(James Lawther MW- Decanter – Apr 2011)

Dark crimson. Something a bit unusual about this. Certainly pure on the nose. And pretty ripe. Very sweet start and then very worked and polished. Chewy end. Oak a bit too much of a feature in this wine!
(Jancis Robinson MW- jancis robinson.com, Apr 2011)

This is always an extremely masculine, dense, burly wine, and the 2010, which tips the scales at 14.5% alcohol (just slightly under that of the 2009), has a final blend of 80% Merlot and the rest virtually all Cabernet Franc, with just 1% Cabernet Sauvignon. Loads of crushed rock and chalkiness, along with licorice, black truffle, smoked game and black fruits dominate the aromatics and flavor. Backward, formidably endowed, full-bodied and almost atypically massive and huge, with gargantuan extraction, this is a wine for patient connoisseurs to forget about for close to a decade.
(95+ Robert Parker- Wine Advocate- Feb 2013)

Although not as potent alcoholically as its 2009 counterpart (14.5% in 2010 versus 15% in 2009), the 2010 is still a very big wine. The final blend was 85% Merlot, 14% Cabernet Franc and 1% Cabernet Sauvignon and production was slightly more than 3,400 cases. This black/purple-tinged wine exhibits lots of minerality (from this terroir’s clay and limestone soils) as well as the entire spectrum of black fruits. Full-bodied and backward, it’s like drinking crushed limestone/chalk when you taste this intense, tannic, powerful wine. It will require 8-10 years of cellaring and should evolve for 35-40+ years.
(96-98+ Robert Parker- Wine Advocate- May 2011)

This is flashy, with overt blueberry, fig and boysenberry aromas and flavors, but plenty of polish and poise too, thanks to alluring incense and licorice notes. There's lots of range and grip. Really beautiful.
(James Molesworth – The Wine Spectator – Apr 2011)