I have been extolling the virtues of these wines since the late eighties. Extremely old vines, organic farming, and some of the lowest yields in Bordeaux produce densely-colored, highly-extracted, exceptionally pure and elegant wines that possess a Burgundian-like texture and complexity. The 1990 Pavie-Macquin is fatter, sweeter, and riper, with its pronounced smoky oak component intertwined with jammy black-raspberry and curranty aromas and flavors. The wine's sweet fruit (from ripeness, not sugar), and concentrated, medium to full-bodied, low acid style, suggests early maturity, but the wine is still youthful and unevolved. While already delicious, this wine will benefit from another 2-3 years of cellaring. It will be at its peak between 2000-2008.