Chateau Poujeaux 2014
Critical AcclaimAll Vintages
In 2008, Philippe Cuvelier and his son Matthieu, who are already the happy owners of the Saint-Emilion 1er Grand Cru Classé Chateau Clos Fourtet, have taken over this lovely estate in Moulis en Médoc. While ensuring the continuity of operations here, they are also injecting ome new energy and lots of ambition into the property.
The Chateau Poujeaux vineyard lies in one single plot to the north-east of Moulis, on the gravel mounds of Grand-Poujeaux. The majority of the estate’s vines are Cabernet Sauvignon and Merlot, while Cabernet Franc and Petit Verdot only account for 10% of the total. The fruit from the different plots of this fine terroir is managed separately so that the character of each can be fully expressed, giving Chateau Poujeaux its unique quality. What a great terroir Poujeaux has! In the heart of the Medoc, near our own hearts, this is a wine that we end up knowing by heart. A small estate, unlike any other. Poujeaux isn't just a wine, it's a lot more. Poujeaux is really amazing and quite outstanding. Matthieu Cuvelier Owner-Director
One of the six appellations of the Haut-Medoc, Moulis has a rolling landscape with considerable soil variations. With its mix of gravel, clay and limestone, Moulis offers some of the more enticingly perfumed Bordeaux Blends of the Left Bank.
One of the world’s most classic and popular styles of red wine, Bordeaux-inspired blends have spread from their homeland in France to nearly every corner of the New World, especially in California, Washington and Australia. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec and Petit Verdot, these are sometimes referred to in the US as “Meritage” blends. In Bordeaux itself, Cabernet Sauvignon dominates in wines from the Left Bank of the Gironde River, while the Right Bank focuses on Merlot. Often, blends from outside the region are classified as being inspired by one or the other.
Tasting Notes for Bordeaux Blends
Bordeaux Blends are dry, red wines and generally have aromas and flavors of black currant, black cherry plum, graphite, cedar and violet. Cabernet-based, Left-Bank-styled wines are typically more tannic and structured, while Merlot-based wines, modeled after the Right Bank, are softer and suppler. Cabernet Franc can add herbal notes, while Malbec and Petit Verdot contribute color and structure.
Perfect Food Pairings for Bordeaux Blends
Since Bordeaux red blends are often quite structured and tannic, they pair best with hearty, flavorful and fatty meat dishes. Any type of steak makes for a classic pairing. Equally welcome with these wines would be beef brisket, pot roast, braised lamb or smoked duck.
Sommelier Secrets for Bordeaux Blends
While the region of Bordeaux is limited to a select few approved grape varieties in specified percentages, the New World is free to experiment. Bordeaux blends in California may include equal amounts of Cabernet Franc and Malbec, for example. Occassionally a winemaker might add a small percentage of a non-Bordeaux variety, such as Syrah or Petite Sirah for a desired result.