In magnum — 24 days ago
Sophisticated golden, medium body. Used it w vermouth to make a cream sauce for halibut steaks — 4 months ago
First, let me say the 07 Bordeaux vintage was largely frowned upon by professional critics. When I tasted it upon release, I had some doubts. However, I have said many times, in all difficult vintages anywhere, there are still producers that made good wine. Especially, if you give them time to evolve in bottle. This 07 has blossomed with 10 years in bottle and an absolutely perfect steak wine.
The nose reveals; smoldering ambers, dry crushed rocks, limestone minerals, ripe blackberries, black cherries, black raspberries, baked strawberries, black plum, floral blueberries, dark fruit liqueur, leather, cedar to saddle-wood, dark rich soils, stones, anise, graphite, old cigar with ash, hints of mushroom, steeped tea, fresh & withering red & dark floral bouquet.
The body is beautiful with; rich, round, velvety, smooth, tarry tannins. This 07 Poujeaux is in top form with plenty of life left ahead...another 7-10years easily. The structure, tension, length and balance are nicely knitted together. It glides effortlessly over the palate. A combination of dark currants & cassis. Ripe blackberries, black cherries, black raspberries, bright cherries, baked strawberries, black plum, floral blueberries, dark fruit liqueur, dark chocolate, mocha bar, vanilla, clove, dark spice, leather, cedar to saddle-wood, dark rich soils, stones, smoldering ambers, dry crushed rocks, dry clay, limestone minerals, dry brush, anise, graphite, old cigar with ash, touch of pepper, hints of mushroom, steeped tea, beautifully, fragrant, violets, lavender, fresh & withering red & dark floral bouquet. The acidity is nicely balanced in the wine. The finish without the steak shows dusty, grainy tannins, good balance in fruit & earth, elegant, ripe fruit and persistent on the palate.
Photos of, the unassuming Chateau Poujeaux by Bordeaux standards, the rootstock & soil structure of the Poujeaux terroir, Cellar with concrete tanks & large oak vats and a wide shot of the Estate.
Producer history and notes...Chateau Poujeaux’s history can be traced back to the 16th Century. At that time, the owner of Chateau Latour, Gaston De L’Isle, owned the estate. Over the centuries, Chateau Poujeaux, like numerous Bordeaux estates has been the property of a multitude of owners.
In fact, the owner of Chateau Beychevelle Marquis François Etienne de Brassier was one of owners. Over the centuries, Chateau Poujeaux was bought, sold, split up and divided. It was not until 1921, when the Theil family became the owners of the property that all the previously divided sections were brought back together again.
The modern era for Chateau Poujeaux began more recently. It started in 2008, when Jean Theil sold Chateau Poujeaux to the Cuvelier family, who were already owners of Clos Fourtet in St. Emilion. Once the Cuvelier family purchased, Mathieu Cuvelier took charge and things changed for the better.
The winemaking facilities were modernized and the farming technique used in the vineyards of Chateau Poujeaux were also changed.
They reduced yields and began picking later, giving them riper fruit. They also moved to an organic vineyard management approach and are looking at biodynamic farming as well. All of this work in the vineyards have helped push the wine quality of the estate. You only need to open and taste some their newer vintages. You’ll notice the improvement in fruit quality and the winemaking practices.
The 68 hectare Moulis vineyard of Chateau Poujeaux is planted to 50% Cabernet Sauvignon, 40% Merlot, 5% Cabernet Franc and 5% Petit Verdot. The terroir is gravel based soils, typical of the area as show in the above photo. The average age of the vines is close to 35 years, although some vines are older.
The debut vintage under the Cuvelier family was the 2008. At Chateau Poujeaux, they are practicing serious vineyard management with the help of Stéphane Derenoncourt, who works with numerous Bordeaux Winemakers on both banks, including the Cuvelier’s property in St. Emilion, Clos Fourtet.
Chateau Poujeaux, fruit is whole berry fermented in a combination of small stainless steel vats, oak barrels and cement tanks with a 25-day cuvaison. Chateau Poujeaux is aged in about 40% new, French oak barrels for an average of 12 months. On average, Chateau Poujeaux produces close to 25,000 cases per year. — a year ago
Just like a Syrah grape grown in the Jura. Slight acidity, medium+ body, good tanins. — 3 months ago
Good, but not great. Yeasty. From Chelsea and Nehal. — 10 months ago
Very nice Wine with great body. Thanks Mathieu! — 2 years ago
Super funky! Purchased at Tofino Wines. — 3 months ago
Very pretty aroma and delicious fruit and long finish. Merci Mathieu! — 7 months ago
Bought the last three bottles from Mathieu to drink while in the area. Just a lovely CdP blanc. Had this same vintage at L’Arbe à Vins in each of the last three trips to Vaucluse. — a year ago
Very pretty wine. Tastes more like a St Joseph blanc than Vacqueyras. Quite rich. Recommend by Mathieu. — 2 years ago