Christian Moueix Pomerol 2005
The appellation Pomerol, established in 1936, is renowned for its famous Merlot-based wines; 70% of the vines planted are Merlot. Pomerol's long-standing reputation and prestige are unaffected by the fact that none of its wines are classified as in other Bordeaux appellations.
Its terroir is largely defined by soil composition. Stone and sand cover a mixture of clay and iron oxides. This clay protects the vines after heavy rainfall and prevents drought on hot summer days by redistributing accumulated water. The Pomerol AOC wines have a rich, deep color, with a refined and powerful body of velvety full texture. Ready to drink now, the wines are also capable of further bottle aging.
Christian Moueix knows classic Bordeaux intimately and how to make exceptional wines. His wines are true to the expected high quality regional characteristics, while charting new territory in Bordeaux affordability.
The first profits were invested in wine producing properties, beginning, in 1952, with the purchase of Chateau Magdelaine, a Premier Grand Cru Classé of Saint-Emilion. Next were acquired Chateaux La Fleur Pétrus and Trotanoy in Pomerol, to mention only the most famous. This growth necessitated the purchase of larger and larger facilities. Thus, around the old central cellars, which have always been the place where visitors and clients are received, a number of neighboring cellars have been adjoined.
As did all the great houses of Bordeaux, Etablissements Jean-Pierre Moueix suffered greatly from the 1972 crisis, but the individual efforts of each employee and the careful conservatism of management allowed the company to regain its balance and resume growth. Despite this growth, Etablissements Jean-Pierre Moueix has preserved the specialization which from the outset focused on the wines of the company's region, Bordeaux's left bank.
A source of exceptionally sensual and glamorous red wines, Pomerol is actually a rather small appellation in an unassuming countryside. It sits on a plateau immediately northeast of the city of Libourne on the right bank of the Dordogne River. Pomerol and St-Émilion are the stars of what is referred to as Right Bank Bordeaux: Merlot-dominant red blends completed by various amounts of Cabernet Franc or Cabernet Sauvignon. While Pomerol has no official classification system, its best wines are some of the world’s most sought after.
Historically Pomerol attached itself to the larger and more picturesque neighboring region of St-Émilion until the late 1800s when discerning French consumers began to recognize the quality and distinction of Pomerol on its own. Its popularity spread to northern Europe in the early 1900s.
After some notable vintages of the 1940s, the Pomerol producer, Petrus, began to achieve great international attention and brought widespread recognition to the appellation. Its subsequent distribution by the successful Libourne merchant, Jean-Pierre Mouiex, magnified Pomerol's fame after the Second World War.
Perfect for Merlot, the soils of Pomerol—clay on top of well-drained subsoil—help to create wines capable of displaying an unprecedented concentration of color and flavor.
The best Pomerol wines will be intensely hued, with qualities of fresh wild berries, dried fig or concentrated black plum preserves. Aromas may be of forest floor, sifted cocoa powder, anise, exotic spice or toasted sugar and will have a silky, smooth but intense texture.
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.