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. — 7 days ago
Dark reddish color. Opaque. Aromatic nose but not flashy. Notes of black fruit, earth, gravel, cassis, some cedar box and some iron. Smooth and supple in the mouth. Tannins fully resolved. Got better with air. Not as big or impactful as some other bottles of this I’ve had, but really nice. A share with the chef brought out some shaved white truffles for one of our dishes. It’s good to be the king. — 16 hours ago
From half bottle this is the 2nd wine of 2nd Growth Rauzan Segla from Margaux. Lovely nose showing it appears a high Merlot influence. Cedar box and silky mouthfeel. Fine persistent tannins. I found this more developed than expected but a very good claret nonetheless. — 2 days ago
Grabbed this 2nd Palmer @ £54 which is now £100-£135 - One of the best 2nd wines going & has kept improving mellowing since each try 😉 I wouldn’t pay today’s rate but @ £54 it’s spot on 👍
📍 Chateau Palmer Alter Ego 2005
🏵 92 points
🍇 57% Merlot & 43% Cabernet Sauvignon
🍷 Deep dark ruby
👃 Blackcurrant, blackberry & dark plum through soft smoked oak w/ purple flowers, sweet cedar tones, leather, gravel, minerals & smashed pencil
👄 Med body of smooth ripe dark berry & plummy fruits in minerals w/ cocoa & liquorice backbone
🎯 Med+ cocoa dark fruit elegant linger w/ a touch of minerality & light liquorice at the end
— 13 days ago
Fantastic second label from Château Malescot Saint-Éxupéry. It opened up beautifully after 30 minutes and really showed why the 2015s have been rated one of the best vintages. It has stronger notes of earth than other Margaux that I have tasted and on the palate there is a nice elegant balance of red and dark fruit, black tea, vanilla, hint of lavender, very velvety and silky on the finish. I personally would not hold this bottle for too long like I would many others, but it will continue improve with time. Cheers! 🍷 — 8 days ago
45+ minute decant. Classic French nose that is filled with cherry, cedar, rust, and earth. Same characteristics on the palate, but does lack a little depth or boldness. Definitely drink with food. You also might want to drink sooner rather than later, although the finish was definitely long. Loved it!! — 7 days ago
I picked up this Magnum of Palmer for £200 recently 😱 from a shop closing down RRP £430+ so I was a happy boy 😊 Not as rich in depth as top vintages but a beautiful elegant Margaux nevertheless 😉
📍 Chateau Palmer 2003 Margaux Magnum
🏵 93 points vs the pros who say 89 - really? Did they try the same wine 🤣
🧀 Paired with Iberian cheeses 👍
🍇 68% Cabernet Sauvignon, 20% Merlot & 12% Petit verdot
🍷 Deep opaque ruby
👃 Smokey oak through blackcurrant & dark plum w/ minerals, cracked pencil, gravel, tar, soggy earth, herbs, mocha & blackberry liquorice - yumtastic 😍
👄 Med body of smooth earthy mineral infused blackcurrant & blackberry w/ slight butter mocha & red liquorice
🎯 Med+ touch dry minerality bathed in dark berry fruits w/ a stoney mocha finale
— 14 days ago
Monthly WTF wine group meet up. No true theme this month. Some wines tasted blind.
This was not tasted blind by me. On the nose, Red clay, underripe red and black fruit. Dusty and young...earthy. Ripe and lush on the palate...candied cherry, saddle leather and herbal spice. Drinking well, but plenty of time ahead and not yet at peak. Thanks @Weston Eidson — 10 days ago