Château Poujeaux 2014

Winery Background and History

Château Poujeaux, located in the Moulis-en-Médoc appellation of Bordeaux, France, has a history dating back to the 16th century. Originally part of a larger estate, it gained prominence in the 19th century under the ownership of the Theil family. In 2008, the Cuvelier family, also owners of Clos Fourtet in Saint-Émilion, acquired the estate, bringing renewed focus and investment. The château is renowned for producing wines that exemplify the elegance and complexity characteristic of the Left Bank, consistently delivering quality across vintages.

Producer and Winemaker

As of the 2014 vintage, Château Poujeaux was managed by Matthieu Cuvelier, with Christophe Labenne serving as the estate’s winemaker. Renowned consultant Stéphane Derenoncourt provided additional expertise, contributing to the wine’s refined style and balance.

Vineyards and Microclimate

The estate encompasses approximately 70 hectares of vineyards situated on the Grand Poujeaux hillock, a notable feature within Moulis-en-Médoc. The soil composition is predominantly Quaternary gravel, which offers excellent drainage and heat retention, fostering optimal ripening conditions for the vines. The vineyards are densely planted at 10,000 vines per hectare, promoting competition among vines and resulting in lower yields of high-quality fruit. The microclimate benefits from the moderating influence of the nearby Gironde estuary, which helps to temper temperature extremes and reduce the risk of frost. This unique combination of soil and climate contributes to the distinctive character and aging potential of Château Poujeaux’s wines.

Grape Varietals

The 2014 Château Poujeaux is a blend of 60% Cabernet Sauvignon, 35% Merlot, and 5% Petit Verdot. 

Vinification & Aging Methods

Harvesting is conducted manually, with grapes collected in small baskets to prevent damage. Upon arrival at the winery, the fruit undergoes meticulous sorting by both hand and optical sorting machines to ensure only the finest grapes proceed to fermentation. Whole berry fermentation is employed, utilizing gentle extraction techniques to preserve the purity of fruit flavors and maintain soft tannins. The wine is then aged for 12 months in French oak barrels, with 30% being new oak, imparting subtle complexity and structure without overwhelming the fruit profile.

ABV (Alcohol by Volume)

The 2014 vintage has an alcohol content of 13.5%. 

Tasting Notes

The 2014 Château Poujeaux offers blackberry and briary scents on the nose. On the palate, it is medium to full-bodied, deep, and layered, with flavors of blackcurrants, integrated tannins, and notes of laurel, licorice, and black olives. 

Food & Wine Pairing

This wine pairs excellently with red meats such as beef and venison. Its balanced structure and fine tannins complement the richness of these dishes, enhancing the overall dining experience.

Service Methods and Temperatures

For optimal enjoyment, it is recommended to decant the wine for about 45 minutes prior to serving to allow it to fully express its aromas and flavors. Serve at a temperature between 16-18°C (60-64°F).

Storage and Aging Potential

Stored under proper conditions—away from light, at a consistent temperature of around 12°C (54°F), and with appropriate humidity—this wine has the potential to develop further complexity over the next several years. It is suitable for consumption now but can be cellared to enhance its tertiary characteristics.

Scores

• Wine Enthusiast: 90/100

• Wine Spectator: 88-91/100