Yes, you read it right....the largest single bottle produced and likely the only one produced in this vintage. For the party loving person with everything:
"Terrifically dense, with layers of plum sauce, melted red licorice, raspberry coulis and blackberry pâte de fruit coursing along, but never top-heavy, as alluring floral and incense notes hang in the background. The long, mineral-driven finish keeps everything firmly grounded. Approachable now, but has a ways to go.—Non-blind Pavie Macquin vertical (December 2014). Best from 2019 through 2029. 4,165 cases made. -JM" (WS)
"Inky bluish/purple in color, Pavie Macquin produced a prodigious effort from St.-Emilion in 2005. Its crushed, chalky rock minerality, massive body, and high tannin make for a wine to forget for another decade. Super-loaded, concentrated and powerful, this wine should turn out great, but patience will be required. The blackberry and cassis fruit are there in abundance, but so is a massive structure. Anticipated maturity: 2020-2035." (WA)
"(14.8% alcohol; 3.39 pH): Fully saturated deep ruby-red. Brooding aromas of cassis, plum, violet, minerals and aromatic herbs hint at knockout depth and purity. Dense, rich and multi-layered, showing great precision and a seamless texture to the painfully young blackberry, cassis, truffle and mineral flavors. Finishes rich, pure and long, with hints of cocoa and balsamic vinegar. This Pavie Macquin is developing at a snail's pace. The product of a very gentle extraction and a longer cuvaison than usual, this is an absolutely memorable, outstanding wine."(VM)
"This chateau deserved its promotion to Premier Grand Cru in 2006. Nicolas Thienpont has made a wonderfully firm, dense wine that piles rich fruit upon tannin upon rich fruit, while still preserving considerable elegance. The after effect is of a solid wine, powerful, long-lasting. -R.V.(6/1/2008)" (WE)
"The nose explodes with truffle, smoke, licorice, blackberry, plum and wet earth. Full bodied, silky and intense, this silky, smooth wine lingers and expands on your palate making a really nice impression on all your senses. Still young, there is so much fruit and lush textures going on, this is a treat to taste today. If you have patience, it’s only going to get better and better from here!
97 points - Tasted Jun 28, 2015" (JL)