Château Poujeaux 1994

Tasting Notes and Characteristics of Château Poujeaux 1994

Tasting Notes

Appearance
The wine reveals a deep, vivid red hue, adorned with rich purple highlights.

Nose
The aromatic bouquet displays fine complexity, blending blackcurrant and red fruit aromas with tertiary notes of cedar, tobacco and leather. Subtle hints of sweet smoke and elegant oak round out this expressive nose.

Palate
The attack reveals a rich, velvety texture, carried by juicy fruit flavours and undergrowth notes. Well-integrated acidity strikes a perfect balance with supple yet structured tannins, leading to a long, flavourful finish devoid of any austerity.

Food and Wine Pairing

This red wine pairs wonderfully with grilled red meats, dishes in sauce, or feathered game such as pheasant or pigeon. It also makes an ideal companion to a platter of matured cheeses, such as Comté, Brie or Roquefort.

The Timeless Elegance of a Moulis-en-Médoc Wine

The Estate

Located in the heart of the Bordeaux region, the estate traces its origins back to a medieval seigneury, though its true founding under the name Château Poujeaux dates back to 1806. After being reunified by the Theil family during the 20th century, the estate is now run by the family of Philippe Cuvelier, with Matthieu Cuvelier at the helm since 2008. This emblematic estate is renowned for its stylistic consistency and for producing wines that combine finesse and structure, establishing itself as a benchmark within its appellation.

The Vineyard

The 70-hectare vineyard spreads across a single block on the prestigious Grand-Poujeaux plateau, within the Moulis-en-Médoc appellation. The vines, with an average age of 35 years, are planted at high density on soils made up of Günz-era Garonne gravel and sand. This exceptional terroir, managed through rigorous plot-by-plot cultivation and sustainable practices, promotes optimal grape ripening.

The Vintage

The year 1994 was marked by inconsistent weather conditions on the Left Bank, requiring constant vigilance in the vineyards. This challenging climate called for an extremely rigorous selection process at harvest to retain only the healthiest and perfectly ripe berries.

Winemaking and Ageing

Following hand-picked harvesting and a meticulous double sorting process, whole berries undergo plot-by-plot vinification. Maceration is extended, lasting around six weeks in temperature-controlled vats, to extract the full essence of the tannins. Malolactic fermentation takes place in barrels. Château Poujeaux 1994 is then aged for twelve months in oak barrels, half of which are new. The wine is fined with egg white and racked using traditional methods, without any filtration.

Grape Varieties

Cabernet Sauvignon (50%), Merlot (40%), Petit Verdot (5%), Cabernet Franc (5%)