The Human Aspect

A certain philosophy…And the revelation of a terroir.

Fifteen years of management of soil and plant, using a method largely inspired by biodynamics (without ever getting into its more “mystical” side); biological study of the soils; the abandonment of the use of herbicides; composting; the study of companion plants; the gentle transport of the harvested grapes; whole grape vinification since 1995; microoxygenation since 1992; aging on lees and lees-stirring and extraction by punching down, all bear witness to the painstaking detail employed at every level of production.
Nicolas Thienpont’s other sites
Château Pavie Macquin
Château Larcis Ducasse
Château Bellevue
Château Les Charmes Godard
Château Puygueraud
Château La Prade
 
In addition, the sensitive integration of new buildings with those already present allows a pleasant and spacious area in which to welcome visitors to the property. Pavie Macquin has kept its image as a “peasant” wine while being perfectly adapted to its philosophy of tradition which is to be not just creators but midwives to the terroir.
  Caring for the terroir

The soil is worked mechanically to a shallow depth and care is taken to avoid all compaction of the soil. The planting, every autumn, of companion plants aides in this task. The management of the passage of water was recently the subject of an in-depth study on the property and led to the installation of a number of drainage ditches both in the vines and along laneways. This philosophy of respect allows us to rely upon a living soil that is biologically active and healthy.


Growing the vine

Thanks to good soil management the mortality rate of the vines is very low and they have an average age of over thirty years. In addition, annual replacement of any missing vines allows us to maintain a maximum density of plantation. Careful observation and marking of old vines also allows for the preservation of preferred vine-stocks and the same is true of rootstocks, which are rigorously selected in order to control vigour. As can be seen, the control of yields is one of the principal keys to obtaining a vintage of quality, capable of attaining a good level of maturity and thereby avoiding all vegetal notes and expressing all the subtleties of this great terroir.
Green harvest is carried out in two passages, one after bunch closure in order to eliminate overcrowding, the second at veraison, to regulate the charge and maturity. The rule of thumb is: socks on a washing line!
Leaf-thinning compliments this work by ensuring a good level of aeration and healthy microclimate for the maturing grapes.
Careful analysis allows us to follow the evolution of the sugar and acid levels of the berries while tasting follows their phenolic maturation and we can therefore carefully choose the date of the harvest.
The harvested grapes are sorted both by hand and by the use of vibrating tables and the whole, uncrushed, berries are deposited in the tanks by conveyor belt, giving a perfect cap that resembles an open pot of caviar.

  

Respectful vinification and aging

According to analysis and tasting the grapes are fermented in either cement tanks of small capacity (70-90 hl) or wood tanks of 80 hl capacity. Extraction is either by pumping over or punching down. With a raw ingredient that is always very tannic, it is essential that this extraction concentrates on opulence without over-concentration. According to the vintage or the tank in question, micro-oxygenation may be used during post-fermentation maceration.

The wine is run off into barrel, of which approximately 80% are new, taking into account the character of the vintage. There is no timeline governing the aging and or the interventions, which may take place, as ever, all decisions are made after careful tasting of the lots.

This observation of each lot, from vineyard to barrel, allows each one to have its own strong identity and to receive the ideal treatment for its character. The aim being always to accentuate the fruit and use new oak to give structure rather than flavour. The final blend, therefore, is not made until every lot has arrived at its optimum maturity.

One could say that the most important feature of the wine is power and this power must be directed and governed by the control of yields and meticulous observation of maturity.
We reflect here on the perfect application of the clever rule of the equerry of the Cadre Noir of Saumur: “Subdue the power to make it graceful and find in this way the power of the grace.”