Château Poujeaux
At A Glance
- Field
- Detail
- Classification
- Cru Bourgeois Exceptionnel, one of nine estates in the highest category in 2003
- Annual production
- Approximately 25,000 cases
- Vineyard density
- 10,000 vines per hectare
- Winemaking consultant
- Stephane Derenoncourt
The Producer
Jean Theil sold Château Poujeaux to Philippe Cuvelier in 2008. Under Cuvelier family ownership, the estate uses sustainable viticultural practices that include organic and experimental biodynamic methods. Vineyard work includes traditional Guyot double trellising, desuckering, early deleafing and green harvesting.
Place
The estate sits in Moulis-en-Médoc, a Bordeaux appellation. That place name on the label gives the wine a defined geographic address within the Médoc.
Wines
The range has three positions. Château Poujeaux is the main estate wine, La Salle de Poujeaux is the second wine, formerly called Moulin de Poujeaux, and Haut de Poujeaux is the third wine, made from vines in the Haut-Médoc appellation.
Cabernet Sauvignon and Merlot lead the vineyard planting, with Cabernet Franc and Petit Verdot completing the four grape varieties. The range therefore moves from the main estate label to two wines with distinct positions and origins.
Final Word
Whole berry fruit ferments in a combination of small stainless steel vats, oak barrels and cement tanks for approximately 25 days. Whole berries remain intact at the start of fermentation, while the different vessels offer distinct ways to manage the ferment. Ageing follows in approximately 40% new French oak for 12 months, adding gradual oxygen and wood spice.